Chocolate Ice Cream

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This decadent, rich, and dark Chocolate Ice Cream is the ultimate for a true chocolate lover.

  • Yield: about 1 quart 1x


  • 2 cups heavy cream, divided
  • 1/4 cup dutch-process cocoa
  • 1 cup dark chocolate chips or 6 ounces dark chocolate, chopped
  • 1 cup milk*
  • 3/4 cup granulated sugar
  • pinch of salt
  • 5 egg yolks
  • 1/2 teaspoon vanilla extract


  1. In a saucepan, combine 1 cup of heavy cream with cocoa powder, whisking until smooth. Bring to a boil, then immediatley reduce heat to keep at a simmer for 30 seconds, whisking constantly at simmer. Remove from heat and stir in chopped chocolate until all of the chocolate melts and the mixture is totally smooth. Stir in remaining 1 cup of heavy cream and pour the mixture into a large bowl. Set a strainer on top.
  2. In the same saucepan, warm the milk, sugar, and salt over medium-low heat, stirring occasionally. Whisk together the egg yolks in a large bowl. Slowly pour the warm milk mixture into the yolks, whisking non-stop. Scrape the mixture back into the saucepan and return to heat. Cook, stirring and scraping the bottom of the saucepan with a heat-proof spatula constantly, until a custard forms that is thick enough to coat your spatula. Alternatively, use the wooden spoon test. (Dip the spoon in the custard and run your finger along one side of it. If your finger leaves a clear path through the custard on the spoon, it's cooked enough.)
  3. Pour the custard through the strainer into the chocolate mixture and stir everything together until smooth. Stir in vanilla extract. Allow to cool, stirring frequently, and then cover and place in the fridge to chill thoroughly (preferably overnight). Remove from fridge and whisk if needed to make pourable. Freeze in an ice-cream maker according to manufacturer's instructions.
  4. Store ice cream in an airtight container with a piece of plastic wrap placed directly on top of the ice cream and the container lid placed over.


*I used 2 percent milk, so while I can definitely say that you can use any type with a higher fat content, I don't know how well a lower fat content will work.