How To Make Chocolate Ice Cream At Home – Homemade chocolate ice cream is easier to make than you think and I’m going to show you how! Made with a simple no-cook chocolate base, this recipe yields a rich and decadent ice cream. It’s the perfect treat on a hot summer day. And if chocolate isn’t your thing, try my homemade vanilla ice cream or one of my other ice cream recipes!

It’s no secret that we have a chocoholic in our family. While I’m team vanilla 90% of the time, I think I can make room for some chocolate ice cream in my life. OK, FINE. Twist my arm. 😉

How To Make Chocolate Ice Cream At Home

Creamy, decadent and oh so chocolatey, this classic chocolate ice cream recipe is FOR YOU. Bookmark it, print it and save it now folks because this is as easy as it gets. The chocolate base has no eggs, so all you need to do is whisk the ingredients together and refrigerate, then churn when you’re done. Of course, since it’s kept frozen, it lasts for months and is *SO* much better than store-bought.

How To Make The Best Homemade Chocolate Ice Cream At Home

Since testing this recipe with a cooked custard-like base, a cooked non-custard-like base (no eggs, but cooked) and a completely uncooked version, I’ve chosen to use the easiest and, in my opinion, equally delicious uncooked publish version. (read: without eggs) base of chocolate ice cream.

Because you’re whipping all the ingredients into the whipped cream and milk and then letting it sit in the fridge for several hours, that sugar will dissolve quickly, giving you a really creamy final product. The tendency is to want to boil ice cream bases to make sure all the sugar dissolves, but honestly it’s not really necessary or required.

My vanilla ice cream recipe DOES use egg yolks and is cooked because being plain vanilla helps it have a creamier flavor beyond regular heavy cream. However, for this chocolate ice cream I didn’t think it was necessary and I was right!

I used to have this Cuisinart ice cream maker…you know, the kind where you have to freeze the bowl. These are probably the most common types of ice cream makers you would want to buy at the store. While these work great, I highly recommend getting an ice cream maker with a compressor. This is the one I have. It is awesome! Not only do you not have to freeze anything in advance, but you can also make batch after batch of ice cream without having to freeze anything! It’s really incredible. I cannot recommend this machine enough. Yes it’s a bit pricey but mama mia it’s worth it.

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Double Chocolate Ice Cream

Making your own chocolate ice cream is actually a lot easier than you think. READ: Only Six Ingredients Needed! See the recipe card below for more information on how to make chocolate ice cream with an ice cream maker 🙂

In a medium bowl, whisk together the cocoa, sugars, and salt. Add the milk and beat to combine until the cocoa, sugars and salt are dissolved. Stir in the whipped cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

Turn on your ice cream maker; pour the mixture into the machine and freeze according to the manufacturer’s instructions. If you use an ice cream maker with a frozen bowl, it will take 15-20 minutes. If you use one with a compressor, it will take a little longer. It took me 35 minutes. See my notes below!

Transfer the ice cream to a separate container (this is the one I have pictured below) and freeze until firm. After it has frozen for several hours, scoop and enjoy! I like my chocolate ice cream in a bowl, but kids prefer cones. Delicious either way… we’re not picky here.

Chocolate Ice Cream

Just because you don’t have an ice cream maker doesn’t mean you have to go without homemade chocolate ice cream! Many of the ingredients for this are the same with a few minor variations with increments. I’ve bolded the differences to make it easier. All other listed ingredients and their quantities are listed on the recipe card. Here’s how to do it:

Now, this chocolate ice cream recipe tastes great on its own, but feel free to add mix-ins or toppings to customize the recipe to your liking. For example, I have a great Rocky Road ice cream recipe that adds almonds, chocolate chips, and marshmallow fluff. While the purist in me loves this recipe as is, I know there are many of you out there who would like to spice this ice cream up a bit. Here are some ideas to get you started:

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Homemade ice cream like this usually lasts about 3 months in the freezer, as long as you have a good insulated ice cream container for it. This is the one I have and love. It really makes a difference in how the ice cream freezes and is kept fresh. Obviously you can just store it in a regular airtight container, but it won’t last nearly as long without getting a little freezer burn (weird grainy texture, ice crystals forming on top, etc). If you plan on making and eating this in a week or two, a regular plastic container is great. But if you could keep it any further I would suggest getting the right container.

I have many ice cream recipes on my site (see below) and they could all be incorporated into these recipes in some way!

Chocolate Ice Cream Recipe (no Eggs, Philadelphia Style)

That is it! I hope you enjoy this recipe during the hot summer months! 🙂

Whether you have an ice cream maker or not, you’ll be able to make this rich and decadent chocolate ice cream from scratch!

For this no-churn version, some of the ingredients and their corresponding measurements are different from what’s on the recipe card. I’ve bolded the differences to make things easier. All other listed ingredients and their quantities are listed on the recipe card.

Calories: 263 kcal | Carbohydrates: 24 g | Protein: 3g | Fat: 19g | Saturated Fat: 12 g | Cholesterol: 68mg | Sodium: 32mg | Potassium: 177 mg | Fiber: 2g| Sugar: 19 g | Vitamin A: 739 IU | Vitamin C: 1mg | Calcium: 73mg| Iron: 1mg Click on the link in the email I just sent you to complete the enrollment process. If you have not received an email, please check your spam folder. Otherwise, add whitney@ to your address book and try again.

Easy Chocolate Ice Cream

This dark chocolate ice cream is made with bittersweet chocolate bars and cocoa powder from the Dutch process to bring out that rich, deep chocolate flavor and color that we chocolate lovers dream of!

If you’re looking for even more delicious homemade ice cream recipes, be sure to check out my Chocolate Chip Cookie Dough Ice Cream, Homemade Vanilla Ice Cream Recipe, or my No Churn Oreo Ice Cream recipe!

Be sure to properly freeze your ice cream maker’s bowl for the correct amount of time (see your ice cream maker’s manufacturing instructions). I’d even freeze it a day longer than recommended to really make sure it’s frozen. Not having an ice bowl cold enough will greatly affect the mixture’s ability to freeze correctly.

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Make sure you follow the guidelines exactly when it comes to heating and cooling the dark chocolate ice cream mixture. The key to getting a smooth texture and good custard ice cream is to heat the mixture slowly and cool it slowly.

No Churn Chocolate Ice Cream

Use my Cookie Ice Cream Sandwich and swap the vanilla ice cream for this homemade dark chocolate ice cream recipe instead!

Add some Ben and Jerry’s Cookie Dough Bites to the ice cream at the end! Be sure to follow the manufacturer’s instructions for your ice cream maker for adding mix-ins.

This ice cream comes out of the ice cream maker so thick and creamy! It was the perfect combination frozen yet soft! If you prefer a firmer scoop of ice cream, take the time to freeze it (covered) for several hours.

This recipe calls for Dutch process cocoa powder. An earlier version used unsweetened cocoa powder. Check out my Cocoa guide to the differences between the two cocoa powders!

Chocolate Coconut Milk Ice Cream

You can make this dark chocolate ice cream recipe ahead of time! To get a harder texture for the ice cream, you’ll want to freeze it for a few hours before serving. You can also keep it in the freezer for a few days before serving if you prefer.

This homemade chocolate ice cream will keep for up to 2 months in the freezer. I would definitely store the ice cream in an airtight container to avoid freezer burn.

Yes. Bitter chocolate is the same as dark chocolate. It’s just a variety of dark chocolate. Dark chocolate just doesn’t have (or could contain) any milk solids like milk chocolate does

Adding a hot liquid

Homemade Chocolate Ice Cream Sandwich

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