Description

If you’ve ever dreamed of making rich, velvety chocolate ice cream from scratch, this is the recipe for you. With deep cocoa flavor and a custard-style base, this homemade treat is everything you want in a scoop: creamy, chocolatey, and completely satisfying. Whether you’re serving it straight from the tub or dressing it up with warm cookies and fudge sauce, this recipe never fails to impress. The best part? It’s surprisingly simple once you know the steps. One taste and you’ll never go back to store-bought again.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
½ cup unsweetened Dutch-process cocoa powder
5 large egg yolks
4 oz semi-sweet or bittersweet chocolate, chopped
1 tsp vanilla extract
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

In a saucepan, whisk together cream, milk, sugar, and cocoa powder. Warm over medium heat until steaming.
In a separate bowl, whisk the egg yolks. Temper with some of the warm milk mixture.
Pour the yolks back into the pot and cook over low heat, stirring constantly until thickened.
Remove from heat. Stir in chopped chocolate until smooth. Add vanilla and salt.
Strain into a clean bowl. Cover and chill for at least 4–6 hours.
Churn in an ice cream maker, or freeze in a shallow dish, stirring every 30 minutes.
Transfer to an airtight container and freeze until firm, about 4–6 hours.

Notes

For deeper flavor, use bittersweet chocolate with at least 70% cacao.
Add a tablespoon of vodka to improve scoopability.
Optional mix-ins: chocolate chunks, cookie bits, or swirls of peanut butter.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop, Churn or No-Churn
Cuisine: American