This creamy homemade chocolate ice cream is a real treat for chocolate lovers! With rich cocoa powder and silky milk, it’s super easy to whip up in your kitchen.
You won’t believe how good it is! Just wait until it melts in your mouth. I love scooping this up on a hot day, with a sprinkle of nuts or sprinkles for fun! 🍦
Key Ingredients & Substitutions
Heavy Cream: This gives the ice cream its rich and creamy texture. If you’re looking for a lighter option, you can use half-and-half, but the ice cream will be less creamy!
Whole Milk: Using whole milk adds a nice creaminess. If you’re dairy-free, try coconut milk or almond milk. Just know the texture and flavor will change a bit!
Sugar: Granulated sugar is standard for this recipe, but you can substitute with brown sugar for a hint of caramel flavor or use a sugar alternative like honey or maple syrup.
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate flavor. Dutch-processed cocoa powder works too, resulting in a smoother taste.
Egg Yolks: They help create a custard base, giving the ice cream its creaminess. If you’re avoiding eggs, consider using cornstarch as a thickener instead—one tablespoon mixed with a bit of milk works well.
Vanilla Extract: It adds depth to the flavor. For a twist, you can use almond extract for a different aromatic quality.
How Do You Get the Creamiest Ice Cream Without Overcooking?
One crucial aspect is tempering the egg yolks. It’s essential to do this gently:
- When combining the hot chocolate mixture with the egg yolks, pour a small amount of the hot liquid into the yolks while whisking. This gradually raises the temperature of the yolks without scrambling them.
- Once you’ve added some hot mixture, you can pour the egg mixture back into the saucepan confidently!
- When cooking, monitor closely. Stir continuously until the mixture coats the back of a spoon—this is key for a smooth texture.
By taking your time, you’ll avoid curdling the eggs and achieve a creamy ice cream base that’s simply delightful!
Best Creamy Homemade Chocolate Ice Cream
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Optional: 2 ounces good quality dark chocolate, chopped (for extra richness)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and cooking, plus at least 4 hours to chill in the refrigerator and another 4 hours in the freezer for a firm scoop. So, overall, plan for about 8-9 hours for the full process. But believe me, the delicious taste is worth the wait!
Step-by-Step Instructions:
1. Prepare the Chocolate Mixture:
In a medium saucepan, whisk together the milk, heavy cream, cocoa powder, and half the sugar (3/8 cup). Heat this mixture over medium heat until hot but not boiling. Stir occasionally until the cocoa powder and sugar are dissolved and everything is blended well.
2. Whisk the Egg Yolks:
In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and slightly thickened. This step is important to create a creamy custard base!
3. Temper the Egg Yolks:
Carefully pour about 1 cup of the hot chocolate cream mixture into the egg yolks while whisking continuously. This is called tempering and prevents the eggs from cooking too quickly. Once combined, pour the egg yolk mixture back into the saucepan with the remaining chocolate cream mixture.
4. Cook the Custard:
Cook this mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. Keep scraping the bottom of the pan until the mixture thickens enough to coat the back of a spoon (about 170°F to 175°F). Be careful not to let it boil, as this can lead to curdling!
5. Add Flavorings:
Remove the saucepan from the heat. Stir in the vanilla extract and salt. If you’re using the chopped dark chocolate for extra richness, stir it in now and let it melt completely until the mixture is smooth.
6. Strain the Custard:
Pour the custard through a fine mesh sieve into a clean bowl. This step helps to remove any bits of cooked egg, ensuring a silky smooth ice cream. Let the custard cool at room temperature for about 30 minutes.
7. Chill the Custard:
Cover the bowl with plastic wrap or a lid and refrigerate the custard for at least 4 hours, or overnight if you have time. It needs to be cooled thoroughly before you churn it.
8. Churn the Ice Cream:
Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions—usually about 20-25 minutes until it thickens and becomes creamy.
9. Freeze for Texture:
Transfer the churned ice cream to an airtight container. Freeze it for at least 4 hours to firm up before scooping!
10. Serve and Enjoy:
Now you’re ready to scoop! Serve your delicious homemade chocolate ice cream in bowls or cones. Enjoy the rich, creamy texture and the deep chocolate flavor — it’s a delightful dessert that will satisfy any chocolate cravings!
FAQ for Best Creamy Homemade Chocolate Ice Cream
Can I Use a Different Type of Milk?
Yes, you can use alternatives like almond milk or coconut milk for a dairy-free option. Just keep in mind that the texture and flavor will vary slightly, and using full-fat options will yield a creamier ice cream.
What Can I Substitute for the Egg Yolks?
If you want an egg-free version, you can use 1 tablespoon of cornstarch mixed with a little milk to help thicken the custard. Add it when you’re heating the milk mixture, and whisk until combined.
How Should I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. To keep it extra creamy, press a piece of plastic wrap against the surface before sealing the container.
Can I Add Mix-ins to the Ice Cream?
Absolutely! Feel free to add chocolate chips, nuts, or crushed cookies during the last few minutes of churning. Just make sure they are not too large, so they mix in evenly!
