Chocolate Ice Cream is a timeless dessert beloved for its creamy texture and deep cocoa flavor. This homemade version features a rich blend of two types of cocoa, balanced sweetness, and a final touch of chocolate chips for texture, making it a true indulgence for chocolate lovers.

Why You’ll Love This Recipe

This Chocolate Ice Cream recipe delivers the ideal balance of intense chocolate flavor and silky texture. By using both unsweetened and Dutch-processed cocoa powders, it achieves a depth of flavor that’s far superior to store-bought versions. The addition of chocolate chips enhances the texture with bursts of richness in every bite. It’s perfect for entertaining, a summer treat, or simply satisfying a late-night craving.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup heavy cream
1 cup whole milk
1 cup granulated sugar
½ cup unsweetened cocoa powder
¼ cup Dutch-processed cocoa powder
½ teaspoon salt
1 teaspoon vanilla extract
½ cup chocolate chips

directions

In a medium saucepan, whisk together heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, Dutch-processed cocoa powder, and salt until smooth and well combined.
Place the saucepan over medium heat and stir constantly until the mixture comes to a gentle boil, about 5–7 minutes. Avoid scorching.
Remove from heat and stir in vanilla extract.
Let the mixture cool to room temperature. Then cover and refrigerate for at least 2 hours until thoroughly chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes).
During the last few minutes of churning, add the chocolate chips and allow them to blend into the mixture evenly.
Transfer the churned ice cream to an airtight container, smooth the top, and freeze for at least 4 hours, or overnight, until firm.
Scoop and serve as desired.

Servings and timing

Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: 2 hours
Freezing Time: 4 hours
Total Time: 6 hours 25 minutes
Calories: Approximately 320 kcal per serving

Variations

Spicy chocolate: Add a pinch of cayenne pepper or cinnamon for a Mexican chocolate-inspired twist.
Mocha flavor: Stir in 1 tablespoon of instant coffee or espresso powder for a mocha version.
Mint chocolate: Replace the vanilla extract with peppermint extract for a refreshing mint chocolate chip flavor.
Nutty crunch: Fold in chopped almonds, walnuts, or hazelnuts during the final minutes of churning.
Dairy-free version: Substitute coconut cream and almond milk for a non-dairy alternative and use dairy-free chocolate chips.

storage/reheating

Store the chocolate ice cream in an airtight container in the freezer. For best quality, consume within 2 weeks. To maintain its creamy texture, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. Ice cream should be allowed to sit at room temperature for 5–10 minutes before scooping. Reheating is not applicable for ice cream.

FAQs

Can I make this without an ice cream maker?

Yes, you can use the no-churn method: pour the chilled mixture into a container, freeze for 1 hour, stir vigorously, and repeat every 30 minutes until fully frozen.

What is the difference between unsweetened and Dutch-processed cocoa?

Dutch-processed cocoa is treated to reduce acidity and has a deeper, smoother flavor compared to natural unsweetened cocoa.

Can I use low-fat milk instead of whole milk?

Yes, but the ice cream will be less creamy and more icy in texture.

Is there a way to make this sugar-free?

You can use a sugar substitute like erythritol or monk fruit sweetener, but it may slightly alter the texture.

Can I add other mix-ins besides chocolate chips?

Absolutely—try adding cookie pieces, caramel swirls, or fruit chunks during the final minutes of churning.

How long does homemade ice cream last in the freezer?

It’s best consumed within 2 weeks, though it can be stored for up to a month if well sealed.

What’s the purpose of salt in the recipe?

Salt enhances the chocolate flavor and balances the sweetness.

Why do I need to chill the mixture before churning?

Chilling ensures the mixture is cold enough to churn properly, resulting in a smoother texture.

Can I make this recipe vegan?

Yes, use coconut cream, a plant-based milk, and dairy-free chocolate chips to make it vegan-friendly.

Can I double the recipe?

Yes, but be sure your ice cream maker has the capacity to handle the increased volume.

Conclusion

This Chocolate Ice Cream recipe is an indulgent and satisfying treat that combines rich flavor with a luxuriously smooth texture. Whether enjoyed in a cone, bowl, or paired with your favorite dessert, it’s a versatile and delightful option for any occasion. With endless variation possibilities, this classic dessert is a must-have in any homemade ice cream repertoire.

Chocolate Ice Cream

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Author: Olivia
Prep Time: 15 minutes
Total Time: 2 hours 25 minutes (plus 4+ hours freezing)
Yield: 6 servings
Category: Dessert
Method: Churned
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Rich, creamy, and intensely chocolatey, this homemade Chocolate Ice Cream blends two types of cocoa and real chocolate chips for a decadent frozen dessert that rivals any scoop shop. Perfect for summer treats or any chocolate craving! Keywords: Chocolate Ice Cream, homemade ice cream, Dutch cocoa dessert, creamy chocolate frozen dessert, chocolate chip ice cream.

Ingredients

1 cup heavy cream
1 cup whole milk
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup Dutch-processed cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chocolate chips

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Instructions

In a medium saucepan, whisk together heavy cream, whole milk, sugar, unsweetened cocoa, Dutch-processed cocoa, and salt until smooth.
Place over medium heat and stir constantly until the mixture comes to a gentle boil, about 5–7 minutes. Do not let it scorch.
Remove from heat and stir in vanilla extract.
Let the mixture cool to room temperature, then refrigerate for at least 2 hours until very cold.
Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
Add chocolate chips in the last few minutes of churning to evenly distribute.
Transfer to an airtight container and freeze for at least 4 hours, or overnight, until firm.
Scoop and serve!

Notes

For extra texture, try adding chopped nuts or cookie pieces with the chocolate chips.
Use high-quality cocoa powders for the best flavor depth.
This recipe works best with an electric ice cream maker but can be adapted for no-churn methods with modifications.