Chocolate Ice Cream is made perfectly creamy, thick, and flavorful with cocoa powder, chocolate chips, sugar, and heavy cream.

It’s hard to think of a better Dessert than a rich, creamy bowl of ice cream, and this Chocolate Ice Cream recipe is surprisingly easy to make at home. Top it off with some Chocolate Syrup, Whipped Cream, crushed nuts, and other favorite toppings for the perfect Homemade Chocolate Ice Cream Sundae.

This easy Ice Cream recipe tastes as good as anything you can get at your favorite ice cream shop. You may have never thought of making ice cream at home before, but with this no-churn ice cream recipe, it’s never been easier. It’s the perfect frozen treat for any ice cream lovers to try their hand at.

You can make this recipe with just a few simple ingredients. Homemade Chocolate Ice Cream gets its rich chocolate flavor from cocoa powder and chocolate chips. Milk, heavy cream, and egg yolks are also added to the homemade ice cream mixture to make the creamiest ice cream dish ever!

After you mix the ingredients together and give it time to freeze you can serve the ice cream as is, add your favorite toppings, or scoop it into a cone. Another option is using it as the filling for an Ice Cream Cake. You can also use Chocolate Ice Cream to top off other delicious dessert recipes like Brownies and Pie. It’s a versatile dish that you won’t be able to get enough of.

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HOW TO MAKE YOUR OWN ICE CREAM

Egg mixture: Crack 8 eggs and separate the yolks from the whites. Put the egg yolks in a mixing bowl with ¼ cup sugar and whisk them together thoroughly.
Chocolate ice cream mixture: Add the remaining sugar, milk, salt, and cocoa powder to a saucepan over medium heat. Whisk the mixture together continually as you bring it to a simmer. Then bring the heat to low. Add ½ cup of the chocolate mixture slowly to the egg yolks. Continue whisking while you slowly pour it in. Once combined transfer mixture into the saucepan. Pour it in slowly and continue whisking the Chocolate Ice Cream recipe together. Make sure not to let the chocolate ice cream mixture boil. Continue cooking until it’s thickened. Turn off the heat and mix in the chocolate chips until it’s smooth.
Cool: Let the mixture cool completely, and then cover it and put it in the fridge for 2 hours. It’s important to give the custard enough time in the fridge before you whisk in the heavy cream and vanilla extract with a rubber spatula. Add the custard to your ice cream maker and freeze it for 3 more hours before serving creamy ice cream.

Chocolate Ice Cream scoops in cone in pan

VARIATIONS ON CHOCOLATE ICE CREAM

Dark Chocolate Ice Cream: To make your homemade Chocolate Ice Cream dark, use dark chocolate chips and Dutch-process cocoa powder. This cocoa powder has a deeper chocolate flavor that will work better with the dark chocolate chips. For some extra chocolate flavor, you can also make chocolate chip ice cream. Just fold in milk chocolate chips before adding it all to the ice cream maker.
Coffee Ice Cream: Make Chocolate Coffee Ice Cream by mixing in some instant coffee. 2 tablespoons of instant coffee should be plenty to give that nice coffee flavor.
Chocolate Mint Chocolate Chip: Make this into a Mint Chocolate Ice Cream recipe by adding a few drops of mint extract in place of vanilla and folding in dark chocolate chips.
Rocky Road: For Rocky Road Ice Cream fold in mini marshmallows and chopped almonds.

DESSERTS TO SERVE CHOCOLATE ICE CREAM WITH

HOW TO STORE CHOCOLATE ICE CREAM

Store: To store the Homemade Chocolate Ice Cream, you’ll need to put it in a freezer-friendly container. Once you’ve scooped it into the airtight container and sealed it, the ice cream will stay good in the freezer for up to 2 weeks.

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Ingredients

Instructions

In a medium bowl whisk egg yolks and ¼ cup sugar well.
In a medium saucepan add the sugar, milk, salt, and cocoa powder on medium heat.
Whisk non-stop and bring to a simmer, then reduce heat to low.
Add ½ cup chocolate mixture in a very slow thin stream to the egg yolks while whisking quickly (do not stop whisking).
Pour the egg/chocolate mixture back into the pot slowly while whisking constantly.
Cook until mixture is thickened, about 8-10 minutes (do not let boil, or milk will taste scalded).
Turn off heat and whisk in chocolate until smooth.
Let cool completely, then refrigerate (covered) for 2 hours.
Whisk heavy cream and vanilla extract into the chocolate mixture.
Add chocolate custard to your ice cream maker (per machine instructions) then freeze for at least 3 hours to harden before serving.