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Dark Chocolate Ice Cream

Helen T. Patterson
This dark chocolate ice cream recipe is a decadent, creamy treat that will satisfy even the most dedicated chocolate lovers.
Made with real dark chocolate, heavy cream, and a custard base, it delivers rich cocoa flavor with a silky smooth texture.
You’ll love how easy it is to make and how customizable it is to suit your preferences.
Whether served in a cone, as part of a sundae, or alongside warm desserts, this ice cream is the perfect indulgence!
Nutrition Facts (Per Serving)
Calories: 320, Total Fat: 24g, Saturated Fat: 14g, Cholesterol: 120mg, Sodium: 60mg, Total Carbohydrates: 24g, Sugars: 20g, Protein: 5g, Calcium: 10% DV, Iron: 15% DV, Vitamin A: 15% DV
Estimated based on one serving (assuming 12 servings per batch)
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American, Italian
Servings 8 servings
Calories 350 kcal

Equipment

  • Ice Cream Maker – 1 (optional but recommended)
  • Medium Saucepan – 1
  • Mixing bowls (2)
  • Whisk (1)
  • Spatula (1)
  • Fine Mesh Strainer (1)
  • Airtight Container – 1
  • Measuring Cups & Spoons (1 set)

Ingredients
  

  • 4 oz 115g Dark Chocolate (70% cocoa or higher)
  • ¼ cup 25g Unsweetened Cocoa Powder
  • 2 cups 480ml Heavy Cream
  • 1 cup 240ml Whole Milk
  • 5 large Egg Yolks
  • ¾ cup 150g Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt

Instructions
 

Prepare the Chocolate Mixture:

  • Chop the dark chocolate into small pieces and place in a heatproof bowl.
  • In a medium saucepan, combine the unsweetened cocoa powder and 1 cup heavy cream. Whisk over low heat until smooth.
  • Pour the hot cream mixture over the chopped chocolate and stir until the chocolate melts completely.
    Set aside to cool.

Make the Custard:

  • In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
  • In the same saucepan, combine the whole milk and remaining heavy cream.
    Heat over medium heat until the mixture is warm but not boiling.
  • Slowly pour the warm milk mixture into the egg yolks while whisking constantly (this is to temper the eggs).
  • Pour the tempered egg mixture back into the saucepan.
    Cook over low heat, stirring constantly until the custard thickens and reaches 170–175°F (77–80°C).

Combine & Chill:

  • Pour the cooked custard through a fine mesh strainer into the chocolate mixture to remove any lumps.
  • Add vanilla extract and a pinch of salt. Stir to combine.
  • Let the mixture cool at room temperature for 10 minutes, then cover and refrigerate for at least 4 hours or overnight.

Churn the Ice Cream:

  • Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
  • Churn until the ice cream reaches a soft-serve consistency.

Freeze:

  • Transfer the ice cream to an airtight container and smooth the top.
    Press a piece of parchment paper directly on the surface to prevent ice crystals.
  • Freeze for 4 hours or until firm.

Serve:

  • Scoop and serve with your favorite toppings or as a standalone dessert. Enjoy!

Notes

  • Storage: Store leftover ice cream in an airtight container in the freezer for up to 2 weeks for the best texture.
  • No Ice Cream Maker?: Pour the mixture into a shallow dish and freeze, stirring every 30 minutes until firm.
  • Customize: Add mix-ins like toasted almonds, chocolate chips, or a caramel swirl to elevate your ice cream.
  • Chilling the Mixture: The longer you chill the custard base, the more intense the chocolate flavor will become. Overnight chilling is recommended.
Keyword Dark Chocolate Ice Cream