Homemade Chocolate Ice Cream
This Homemade Chocolate Ice Cream recipe is like a warm memory in every spoonful, blending rich cocoa, creamy texture, and sweet indulgence into pure comfort. Whether I’m enjoying it on a slow evening or sharing it with loved ones, it never fails to soothe the soul.
Ingredients
- 7 ounces dark chocolate 50%–70%, finely chopped (about 1 cup)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup + 2 tablespoons sugar
- 2 teaspoons vanilla extract
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium, stirring occasionally, until the sugar has fully dissolved and the mixture is hot but not boiling.
- Remove from the heat and immediately stir in the chopped dark chocolate. Keep stirring until the chocolate is fully melted and the mixture is smooth.
- Add the vanilla extract and stir to combine.
- Let the chocolate mixture cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.
- Transfer the churned ice cream to an airtight container and freeze for 2–4 hours, or until firm.
- Scoop, serve, and enjoy every dreamy, chocolaty bite!
Notes
- Use high-quality chocolate for the best flavor. Anywhere between 50–70% cocoa works beautifully.
- No ice cream maker? Freeze the chilled base in a shallow dish, stirring every 30 minutes for 2–3 hours until creamy and set.
- Add-ins like chocolate chips, cookie pieces, or swirls of peanut butter can be mixed in during the last few minutes of churning.