Double Chocolate Ice Cream

A rich and creamy dessert, Double Chocolate Ice Cream blends the bold, deep flavors of chocolate with a luxuriously smooth texture. Ideal for warm weather or any time you’re craving a chocolatey indulgence, this homemade ice cream is both satisfying and simple to prepare.

Why You’ll Love This Recipe

This Double Chocolate Ice Cream is a chocolate lover’s dream come true. By using both unsweetened cocoa and Dutch-processed cocoa powder, it delivers an intense depth of flavor, while the chocolate chips provide bursts of rich, melty goodness throughout. It’s perfect for cooling down on hot days, impressing guests, or treating yourself to a homemade dessert that rivals any store-bought variety.

Ingredients

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

• heavy cream

• whole milk

• granulated sugar

• unsweetened cocoa powder

• Dutch-processed cocoa powder

• salt

• vanilla extract

• chocolate chips

Directions

1. Prepare the Base: In a medium mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, Dutch-processed cocoa powder, and salt until both sugar and cocoa are fully dissolved.

2. Add Vanilla: Stir in the vanilla extract until well combined.

3. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until thoroughly chilled.

4. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.

5. Add Chocolate Chips: In the final minutes of churning, add the chocolate chips to the ice cream maker to incorporate them evenly.

6. Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.

7. Serve: Scoop into bowls or cones and enjoy.

Servings and timing

• Servings: 6

• Prep Time: 10 minutes

• Chilling Time: 2 hours

• Churning Time: 25 minutes

• Total Time: 2 hours 35 minutes

• Calories: Approximately 300 kcal per serving

Variations

• Mint Chocolate: Add ½ teaspoon peppermint extract for a minty twist.

• Spicy Chocolate: Incorporate a pinch of cayenne pepper or chili powder for a subtle heat.

• Mocha Flavor: Replace ¼ cup of milk with brewed espresso for a coffee-chocolate fusion.

• Nutty Delight: Mix in chopped toasted almonds or hazelnuts for added crunch.

• Vegan Version: Use coconut cream and almond milk with a dairy-free chocolate chip alternative.

storage/reheating

Store the ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, allow it to sit at room temperature for 5–10 minutes before scooping. Do not reheat; serve directly from the freezer once slightly softened.

FAQs

What’s the difference between regular and Dutch-processed cocoa?

Dutch-processed cocoa is treated to neutralize acidity, resulting in a smoother, deeper chocolate flavor and darker color.

Can I make this recipe without an ice cream maker?

Yes, mix the base and chill it as directed, then pour into a shallow dish and freeze. Stir vigorously every 30 minutes for 2–3 hours to mimic churning.

Is it necessary to chill the mixture before churning?

Yes, chilling ensures the mixture thickens properly during churning, leading to a creamier texture.

Can I substitute chocolate chips with chunks?

Absolutely. Use chopped chocolate chunks or even shaved chocolate for a different texture experience.

How long does homemade ice cream last in the freezer?

It maintains its best quality for up to 2 weeks when stored in an airtight container.

What kind of chocolate chips work best?

Semi-sweet or dark chocolate chips are ideal for this recipe, but you can experiment with milk or white chocolate.

Can I reduce the sugar content?

You may reduce the sugar slightly, but it may affect texture and creaminess, as sugar helps prevent the ice cream from becoming too icy.

Is there a way to make this ice cream softer?

Adding a tablespoon of alcohol like vodka can help keep the texture softer, as it lowers the freezing point.

Can I use only one type of cocoa powder?

Yes, but using both unsweetened and Dutch-processed cocoa provides a more complex flavor.

Can I add other mix-ins?

Certainly. Try adding cookie crumbles, swirls of caramel, or even a ribbon of peanut butter.

Conclusion

Double Chocolate Ice Cream is the ultimate frozen dessert for those who crave bold chocolate flavor and rich, creamy indulgence. Whether served in a cone, a bowl, or alongside your favorite dessert, this recipe promises satisfaction in every scoop. Make a batch today and enjoy a homemade treat that delivers gourmet quality with simple, accessible ingredients.

Double Chocolate Ice Cream

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• Author: Olivia
• Prep Time: 10 minutes
• Total Time: 2 hours 35 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Churned
• Cuisine: American
• Diet: Vegetarian

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Description

Indulge in the ultimate chocolate lover’s dream with this Double Chocolate Ice Cream recipe! Creamy, rich, and loaded with deep cocoa flavors and chocolate chips, this homemade treat is perfect for cooling down on a hot summer day. Discover how to make a silky-smooth chocolate ice cream with simple ingredients and no artificial flavors.

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Ingredients

Units USM Scale 1x2x3x

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 mixing bowl, whisk together heavy cream, whole milk, sugar, both cocoa powders, and salt until fully dissolved.

• Stir in vanilla extract.

• Cover and refrigerate for at least 2 hours.

• Pour chilled mixture into an ice cream maker and churn for 20–25 minutes.

• In the last few minutes, add chocolate chips.

• Transfer to a container and freeze for at least 4 hours.

• Scoop and serve in bowls or cones.

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Notes

• For an extra indulgent touch, use mini chocolate chips or chunks of dark chocolate.

• To deepen flavor, let the base sit overnight in the fridge before churning.

• Serve with chocolate sauce or sprinkles for added fun.