If you are a chocoholic, the Double Chocolate Ice Cream Recipe will quickly become your new obsession. This luscious dessert combines rich cocoa, silky custard, and chunks of semisweet chocolate into a creamy, dreamy ice cream that tastes like pure indulgence. Perfect for any season, this ice cream captures the essence of chocolate in every bite, delivering a velvety texture and deep flavor that feels like a warm hug on a cold day or a refreshing treat on a sunny afternoon. Whether served solo or paired with your favorite sweets, this recipe is a celebration of everything chocolate lovers crave.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Double Chocolate Ice Cream Recipe. Each one plays a vital role, from adding creaminess and depth to balancing sweetness and bringing that gorgeous chocolate color and flavor to life.
- ⅔ cup sugar (divided): Sweetens the ice cream and helps create a smooth texture without making it overly sweet.
- 1 ½ cups whole milk: Provides creaminess and lightness to the custard base.
- 1 ½ cups heavy cream: Adds richness and luscious mouthfeel that ice cream lovers adore.
- ¼ cup cocoa powder: The star ingredient for that intense chocolate flavor and deep color.
- 1 teaspoon vanilla extract: Enhances the chocolate and balances the flavors with a hint of warmth.
- 1 big pinch salt: A small but significant touch to elevate the sweetness and intensify the chocolate taste.
- 4 large egg yolks: Create the thick, custardy base that makes homemade ice cream so irresistibly silky.
- 2 ounces semisweet chocolate (small pieces): Melts into the custard to give that extra layer of rich chocolate goodness.
- ½-1 cup mix-ins (optional): Mini chocolate chips or your favorite chocolate chunks add delightful bursts of texture.
How to Make Double Chocolate Ice Cream Recipe
Step 1: Making the Custard Base
Begin by combining half of the sugar, whole milk, heavy cream, cocoa powder, vanilla extract, and a pinch of salt in a medium pot over medium heat. Stir gently and press the cocoa powder against the pot’s sides to break up lumps. Heat the mixture just until it’s warm, steamy, and nearly simmering; don’t let it boil. This careful warming releases the chocolate flavor and ensures a smooth base for your ice cream.
Step 2: Whisking the Egg Yolks
While the cream mixture warms, whisk together the egg yolks and the remaining sugar in a separate bowl. Keep whisking until the yolks become pale yellow and thick enough to form visible ribbons when lifted with the whisk. This “ribbon stage” is crucial for creating the silky texture of your custard.
Step 3: Tempering the Egg Yolks
To avoid scrambling the eggs, slowly pour the warm cream into the yolks, adding only a tablespoon or two at a time and whisking vigorously as you go. This tempering process gradually raises the egg temperature without cooking them too quickly.
Step 4: Cooking the Custard
Pour the combined egg and cream mixture back into the pot. Heat over medium, stirring occasionally until the custard thickens enough to coat the back of a spoon or reaches about 170°F (75°C). Be patient—it takes 5 to 10 minutes, and again, avoid boiling. This step is what transforms your ingredients into a creamy, luscious ice cream base.
Step 5: Adding the Chocolate
Place the semisweet chocolate in a large bowl. Pour about ¼ cup of the hot custard over it, whisking until the chocolate melts completely. Then, add the rest of the custard and stir until fully combined. The mixture should be thick, rich, and velvety—pure chocolate magic!
Step 6: Chilling the Mixture
Cover the chocolate custard and chill it in the refrigerator for at least four hours or up to a full day. Chilling allows the flavors to deepen and the custard to firm up, creating that perfect foundation for your ice cream maker.
Step 7: Churning to Perfection
Pour your cold custard into an ice cream maker and churn according to the manufacturer’s instructions. After about 10 to 15 minutes, the ice cream should thicken and form soft, rounded domes on the paddle. If you love the idea of extra texture, add mini chocolate chips or other mix-ins during the last five minutes. For soft serve, you can dig in immediately; otherwise, transfer the ice cream to an airtight container and freeze it for at least four hours to firm up completely.
How to Serve Double Chocolate Ice Cream Recipe
Garnishes
Enhance your Double Chocolate Ice Cream Recipe with garnishes that add crunch, contrast, or extra chocolate bursts. Think toasted nuts, a drizzle of hot fudge, or a sprinkle of sea salt flakes. Fresh raspberries or sliced strawberries also complement the rich chocolate with a tangy freshness that feels like a perfect balance.
Side Dishes
This ice cream shines next to warm brownies, chocolate lava cake, or even a crisp fruit tart. Pair it with coffee or a glass of red wine like a fruity Zinfandel or Cabernet Sauvignon for an impressive dessert experience that will wow your guests.
Creative Ways to Present
Get playful by serving your Double Chocolate Ice Cream Recipe in waffle cones or bowls, layered between crushed cookies for a quick chocolate parfait, or scooped atop a warm chocolate chip cookie for the ultimate ice cream sandwich. A dusting of cocoa powder or edible gold flakes can make the presentation truly special.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container to preserve the ice cream’s creamy texture and fresh chocolate flavor. It’s best to consume within a week for optimal taste, although it can safely last longer in the freezer.
Freezing
If you want to prep ahead or save your ice cream for later, freeze it in a well-sealed container with a piece of parchment paper pressed directly against the surface to prevent ice crystals. Store it at 0°F (-18°C) or colder to maintain texture and flavor.
Reheating
Unlike many desserts, ice cream isn’t meant to be reheated. Instead, allow frozen Double Chocolate Ice Cream Recipe to soften at room temperature for a few minutes before scooping, so you get that perfect creamy consistency without losing any of the luscious chocolate intensity.
FAQs
Can I make this ice cream without an ice cream maker?
Yes, but the texture might not be as smooth and creamy. You can freeze the custard in a shallow dish and stir every 30 minutes for the first few hours to break up ice crystals and encourage creaminess.
Can I use milk chocolate instead of semisweet chocolate?
Absolutely! Using milk chocolate will make the ice cream sweeter and creamier, but it won’t be as rich or intense as semisweet chocolate. Adjust sugar accordingly if you prefer a less sweet version.
Is it possible to make this recipe vegan?
This classic recipe relies on dairy and eggs for its custard base, but you can try substituting coconut milk, coconut cream, and an egg replacer combined with cornstarch to mimic the texture, though the flavor will differ.
How long does the custard need to chill before churning?
It’s ideal to chill the custard for at least four hours or overnight. This waiting period lets the flavors meld and the custard firm up for the best churning results.
What mix-ins work best in this Double Chocolate Ice Cream Recipe?
Mini chocolate chips are classic, but feel free to add chopped nuts, brownie bits, or even toasted coconut flakes for extra texture and flavor surprises in every bite.
Final Thoughts
There’s something truly magical about making your own Double Chocolate Ice Cream Recipe from scratch. The creamy, indulgent texture coupled with that deep chocolate flavor just can’t be beat by store-bought options. I encourage you to give this recipe a try—once you do, it will become a beloved staple, ready to impress family and friends anytime the chocolate craving strikes.
Print
Double Chocolate Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 8 hours 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
Description
This rich and creamy double chocolate ice cream recipe features a smooth custard base infused with cocoa and melted semisweet chocolate. Perfectly balanced with a hint of vanilla and a creamy texture from whole milk and heavy cream, this ice cream delivers intense chocolate flavor with optional mix-ins for added texture. A homemade treat ideal for chocolate lovers craving a decadent dessert.
Ingredients
Ice Cream Base
- ⅔ cup sugar (divided)
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 big pinch salt
- 4 large egg yolks
- 2 ounces semisweet chocolate (in small pieces)
Optional Mix-ins
- ½–1 cup mini chocolate chips or other mix-ins
Instructions
- Making the Custard Base: In a medium pot over medium heat, stir together half of the sugar (⅓ cup or 83g), whole milk, heavy cream, cocoa powder, vanilla extract, and salt. Stir occasionally, pressing the cocoa powder against the side of the pot with your spatula to break up clumps. Heat for 8-10 minutes until the mixture is warm, steamy, and just about to simmer, but do not let it boil.
- Preparing the Egg Yolks: Meanwhile, whisk together the four egg yolks and the remaining half of the sugar in a large heat-safe bowl. Whisk until the mixture becomes pale yellow and thick, achieving the ribbon stage where the batter falls off the whisk in visible ribbons.
- Tempering the Egg Yolks: Remove the warm cream mixture from heat. Carefully pour about 1-2 tablespoons (15-30 ml) of the warm cream into the yolk mixture at a time, whisking vigorously to combine. Repeat until about half of the cream mixture has been incorporated to temper the eggs gently.
- Cooking the Custard: Pour the tempered egg yolk mixture back into the pot with the remaining cream mixture. Return to medium heat and cook, stirring occasionally, until the custard thickens enough to coat the back of a spoon or reaches 170°F (75°C), about 5-10 minutes. Avoid boiling the custard.
- Adding the Chocolate: Place the semisweet chocolate pieces in a large heat-safe bowl. Pour about ¼ cup (60 ml) of the warm custard into the chocolate and whisk until fully melted. Add the remaining custard to the bowl and stir until well combined. The custard mixture will be thick.
- Chilling the Custard: Cover the chocolate custard mixture and refrigerate for at least four hours or up to one day until it is cold to the touch.
- Churning the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions, typically about 10-15 minutes, until the ice cream forms rounded domes over the paddle. During the last five minutes of churning, add optional mix-ins like mini chocolate chips if desired.
- Serving: For chocolate soft serve, enjoy immediately after churning. For traditional firm ice cream, transfer to an airtight container and freeze for at least four hours before serving to allow the ice cream to harden.
Notes
- Do not let the custard boil to avoid curdling the eggs.
- Tempering the egg yolks prevents scrambling when adding hot cream.
- Use good-quality semisweet chocolate for best flavor.
- Chill custard thoroughly before churning for a smoother texture.
- Mix-ins are optional and can be customized to your taste.
- Freezing time for firm ice cream is at least four hours but can be longer for a firmer texture.
