If you believe that homemade ice cream should be nothing less than pure joy in every creamy spoonful, then this Double Chocolate Ice Cream is about to make you a believer. With its bold chocolate flavor, smooth-as-silk texture, and the perfect level of sweetness, this recipe easily rivals your favorite scoop shop. Whether you’re cooling off on a summer day or need a chocolate fix in the depths of winter, this double-dose delight promises to put a smile on your face with every single bite.
Ingredients You’ll Need
Gathering the essentials for Double Chocolate Ice Cream is a breeze, and every ingredient plays its part in creating a luscious, intense, and creamy frozen treat. From rich cocoa powder to a splash of vanilla, here’s why each one matters:
- Heavy cream: Gives the ice cream its luxurious, creamy body and helps lock in that classic, melt-in-your-mouth texture.
- Whole milk: Adds just the right amount of lightness to balance out the richness of the cream.
- Granulated sugar: Sweetens the base and keeps the texture silky smooth (not icy).
- Unsweetened cocoa powder: Brings deep, dark chocolate flavor that’s pure and intense.
- Semi-sweet chocolate (chopped): Melted in for the second layer of chocolate intensity and richness.
- Vanilla extract: Deepens all the flavors and rounds out the chocolatey notes.
- Pinch of salt: A touch of salt amplifies the chocolate flavor and keeps sweetness in check.
How to Make Double Chocolate Ice Cream
Step 1: Mix the Dry Ingredients
In a medium saucepan, whisk together the unsweetened cocoa powder, granulated sugar, and pinch of salt. Taking a moment to fully blend these dry ingredients ensures there won’t be any stubborn cocoa lumps later, making your Double Chocolate Ice Cream perfectly smooth from the get-go.
Step 2: Add the Milk and Heat the Mixture
Slowly pour in the whole milk while whisking constantly to create a rich, uniform mixture. Set the pan over medium heat and continue whisking as the mixture warms up. You’re aiming for just a gentle simmer, which infuses the base with cocoa and helps dissolve the sugar completely.
Step 3: Melt in the Chocolate
Remove the pan from the heat, add the chopped semi-sweet chocolate, and stir until the chocolate is fully melted and the mixture is silky and thick. This step is where the “double” chocolate of your Double Chocolate Ice Cream really shines, layering in that classic chocolate bar flavor.
Step 4: Chill the Ice Cream Base
Allow the chocolate mixture to cool slightly, then stir in the heavy cream and vanilla extract. Cover and refrigerate this luscious base for at least four hours, or overnight if you can wait. Chilling is key for creamy, scoopable ice cream because it helps the mixture freeze evenly during churning.
Step 5: Churn and Freeze
Once your base is thoroughly chilled, pour it into an ice cream maker and churn according to your manufacturer’s instructions—usually about 20 to 25 minutes. When it’s thick and almost scoopable, transfer the soft ice cream into an airtight container and freeze for a minimum of four hours. This final freeze gives Double Chocolate Ice Cream that irresistible, scoop shop-worthy consistency.
How to Serve Double Chocolate Ice Cream
Garnishes
A little flourish makes every scoop a special occasion. Try showering your Double Chocolate Ice Cream with mini chocolate chips, a scatter of toasted nuts, or snowy curls of white chocolate. A drizzle of hot fudge or a plume of freshly whipped cream will turn every bowl into a celebration.
Side Dishes
This rich ice cream absolutely sings next to crisp cookies, tender brownies, or a slice of buttery pound cake. If you’re feeling playful, pair it with fresh berries or juicy cherries for contrast, or serve in a waffle cone for pure nostalgia on a summer day.
Creative Ways to Present
For show-stopping presentation, sandwich scoops of Double Chocolate Ice Cream between homemade cookies or create an ice cream sundae bar with bowls of sprinkles, caramel sauce, and marshmallows. If you want to impress, swirl it with a ribbon of peanut butter or layer with crumbled brownies in a parfait glass. The possibilities are endlessly fun!
Make Ahead and Storage
Storing Leftovers
Transfer any remaining Double Chocolate Ice Cream to an airtight container as soon as possible. Press a piece of parchment or plastic wrap directly on the surface before sealing the lid. This simple step wards off ice crystals and keeps your ice cream dreamy and scoopable for up to two weeks.
Freezing
For best texture, keep your ice cream stored toward the back of the freezer where the temperature is most consistent. Avoid repeated thawing and refreezing—it’s best to scoop only what you need each time, so the rest stays ultra-smooth for next time.
Reheating
Unlike many desserts, Double Chocolate Ice Cream actually benefits from a brief rest at room temperature! Leave the container out for about 5 to 10 minutes before scooping. This softens it just enough for effortless servings, without melting the whole batch.
FAQs
Can I make Double Chocolate Ice Cream without an ice cream maker?
Absolutely! After chilling the custard, pour it into a shallow pan, freeze for about an hour, and then stir vigorously to break up any ice crystals. Repeat this a few times as it freezes. The texture won’t be quite as airy, but you’ll still get fantastic flavor and plenty of chocolatey goodness.
What kind of chocolate gives the best flavor?
Semi-sweet chocolate makes the finished ice cream deeply chocolatey without overwhelming bitterness or sugariness. If you adore bittersweet or dark chocolate, feel free to swap—just know the intensity and sweetness will change. Experiment to find your personal perfect!
How can I add even more chocolate to this ice cream?
If you’re a certified chocoholic, try stirring in mini chocolate chips, fudge chunks, or even a dark chocolate swirl during the last minute of churning. You can also drizzle melted chocolate over the soft ice cream as you transfer it to the container, creating magical “crunch” layers once frozen.
Is it possible to make this dairy-free?
Yes, with some tweaks! Use coconut cream in place of heavy cream and your favorite non-dairy milk. Opt for a non-dairy chocolate, and check that your cocoa powder is dairy-free. The ice cream will be a bit lighter but still deliciously satisfying and, of course, packed with chocolate flavor.
How long does Double Chocolate Ice Cream last in the freezer?
For best texture and flavor, enjoy within two weeks. After that, it’s still safe to eat, but it might develop ice crystals and lose some of its freshly churned magic. Don’t worry—this treat tends to disappear much faster anyway!
Final Thoughts
I can’t wait for you to try this dreamy, decadent Double Chocolate Ice Cream at home. It’s easier than you think, and every bite is so satisfying—truly a chocolate lover’s dream come true. Grab your favorite scoop and share a bowl with someone special, because this is one sweet treat worth celebrating!
Print
Double Chocolate Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate lover’s dream with this rich and creamy Double Chocolate Ice Cream. Made with a blend of cocoa powder and real chocolate, this homemade treat is a decadent delight for any dessert enthusiast.
Ingredients
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
Additions:
- 4 oz semi-sweet chocolate, chopped
Instructions
- In a saucepan, combine cocoa, sugar, and salt. Whisk in milk until smooth. Heat the mixture until simmering. Remove from heat.
- Add chopped chocolate. Stir until melted. Cool slightly.
- Stir in heavy cream and vanilla. Refrigerate until chilled.
- Churn in ice cream maker. Freeze for at least 4 hours.
Notes
- For extra richness, fold in mini chocolate chips.
- Dark chocolate can be used for a deeper flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 22g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
