If you’re a chocolate lover, the Double Chocolate Ice Cream Recipe is about to become your new obsession. Imagine a creamy, luscious scoop that packs the rich depth of dark chocolate with the smooth silkiness of a luscious custard base—all homemade and bursting with chocolate flavor. This recipe creates a delightful dessert perfect for any season, whether you’re craving a cold treat on a hot day or a decadent finish to a cozy dinner. It’s easier than it seems, and once you master it, you’ll wonder why you ever settled for store-bought ice cream again.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a starring role in crafting the velvety texture and deep chocolate flavor of your ice cream. From the richness of heavy cream to the bittersweet punch of dark chocolate, every component enhances the final result.
- 2 cups heavy cream: Provides the creamy, thick base essential for that smooth ice cream texture.
- 1 cup whole milk: Adds balance to the cream’s richness for a perfectly soft scoop.
- 3/4 cup granulated sugar: Sweetens the custard while helping with the freezing process for creaminess.
- 1/2 cup unsweetened cocoa powder: Delivers intense chocolate flavor and a beautiful deep color.
- 4 ounces dark chocolate, chopped: Melts into the mix offering richness and those wonderful chocolate notes you crave.
- 4 large egg yolks: Thicken the custard and give the ice cream that silky, custardy mouthfeel.
- 1 teaspoon vanilla extract: Adds depth and enhances the chocolate flavor wonderfully.
- Pinch of salt: Balances sweetness and intensifies the overall taste.
How to Make Double Chocolate Ice Cream Recipe
Step 1: Make the Chocolate Base
Start by combining the heavy cream, whole milk, sugar, and cocoa powder in a medium saucepan. Heat over medium, whisking often until the sugar dissolves and the mixture is hot but not boiling. This simple step transforms your ingredients into a rich chocolate canvas, ready to be elevated with melted chocolate.
Step 2: Melt the Chocolate
Add your chopped dark chocolate to the hot cream mixture and stir gently until fully melted and smooth. This step infuses the custard with a rich complexity, giving your ice cream those unmistakable deep chocolate notes you’ll savor in every bite.
Step 3: Prepare the Egg Yolks
Whisk the egg yolks in a separate bowl. To temper the eggs and prevent scrambling, slowly pour a small amount of the hot chocolate mixture into the yolks while whisking constantly. Gradually add the rest of the mixture, ensuring a smooth blend that will thicken into a luscious custard.
Step 4: Cook the Custard
Return the tempered egg and chocolate mixture to the saucepan. Cook over low heat, stirring constantly until thickened enough to coat the back of a spoon, usually around 5 to 7 minutes. Patience here rewards you with a custard that’s silky, velvety, and impossible to resist.
Step 5: Cool the Custard
Remove from heat and stir in the vanilla extract and a pinch of salt. Let it cool at room temperature for 30 minutes, then chill in the refrigerator for at least 2 hours or ideally overnight. This chilling step is crucial—it lets the flavors mature and the custard develop the perfect consistency for churning.
Step 6: Churn the Ice Cream
Once well chilled, pour your custard into the ice cream maker and churn following the manufacturer’s instructions. Watching the transformation from liquid to creamy frozen delight is pure magic and brings you one step closer to enjoying your homemade masterpiece.
Step 7: Freeze the Ice Cream
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm. This final freeze solidifies your creation into a scoopable treat that holds its shape and intensity, perfect for serving anytime.
How to Serve Double Chocolate Ice Cream Recipe
Garnishes
Enhance your ice cream experience with some thoughtful garnishes. A sprinkle of shaved dark chocolate or chocolate curls adds a touch of elegance and texture. Toasted nuts like almonds or hazelnuts bring a satisfying crunch and nuttiness that complements the chocolate perfectly. For those who love a little contrast, a dollop of whipped cream and a drizzle of raspberry sauce can brighten every bite with fresh, tangy notes.
Side Dishes
This Double Chocolate Ice Cream Recipe pairs beautifully with a variety of desserts. Serve it alongside warm brownies to create a classic chocolate indulgence. Fresh berries or a slice of fruit tart offer a refreshing balance to the richness. Even a crispy waffle or homemade cookie on the side adds texture and sweetness for a truly memorable dessert spread.
Creative Ways to Present
Presentation can make enjoying ice cream feel extra special. Try serving scoops in elegant glass bowls or vintage teacups for charm. Layer it in parfait glasses with crushed cookies and whipped cream for an impressive layered dessert. Or get playful—stack scoops inside hollowed-out chocolate cups for a fun, edible bowl that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover ice cream in an airtight container to prevent freezer burn and maintain flavor. Keep it in the coldest part of your freezer, not the door, to avoid temperature fluctuations. Properly stored, your Double Chocolate Ice Cream Recipe will stay fresh and creamy for up to two weeks.
Freezing
If you want to prepare the custard base ahead of time, you can freeze it before churning. Just make sure to cool it completely and seal it tightly. When ready, thaw it overnight in the refrigerator and then churn as usual. The final ice cream should still be just as indulgently delicious.
Reheating
Unlike baked dishes, ice cream isn’t meant to be reheated. If your ice cream hardens too much in the freezer, simply let it sit at room temperature for 5 to 10 minutes before scooping. This short rest softens the texture without melting the decadent richness you worked so hard to create.
FAQs
Can I use milk instead of cream in this Double Chocolate Ice Cream Recipe?
While milk can be used, heavy cream is essential for that rich, creamy texture. Substituting cream will result in ice cream that’s less smooth and more icy, so it’s best to stick to the recipe for the best results.
Do I need an ice cream maker to make this recipe?
Using an ice cream maker yields the best texture by incorporating air and preventing large ice crystals. However, you can freeze the custard in a shallow container and stir every 30 minutes to approximate the effect if you don’t have a machine.
Can I use milk chocolate instead of dark chocolate?
You can, but dark chocolate adds a richer, more intense chocolate flavor that balances the sweetness. Milk chocolate will make your ice cream sweeter and less intense, so adjust the sugar accordingly if you swap it.
Is this recipe suitable for kids?
This recipe contains raw egg yolks, which are cooked gently in the custard, making it safe for most people. Still, if you’re concerned, you can use pasteurized eggs or consider an egg-free custard base alternative.
How long does the ice cream keep in the freezer?
Properly stored in an airtight container, your Double Chocolate Ice Cream Recipe can stay delicious for up to two weeks in the freezer. Beyond that, ice crystals may form, and the texture may degrade, so it’s best enjoyed fresh.
Final Thoughts
Making this Double Chocolate Ice Cream Recipe at home is an absolute game changer. The intense chocolate flavor combined with a creamy, smooth texture turns every spoonful into pure joy. It’s worth every minute of your effort, whether you’re treating yourself or impressing friends and family. So grab your ingredients, get ready to churn, and dive into the rich world of homemade chocolate bliss—you won’t regret it!
Print
Double Chocolate Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes plus chilling time
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This rich and creamy Double Chocolate Ice Cream recipe combines the deep flavors of dark chocolate with a smooth custard base. Made from scratch with heavy cream, cocoa powder, and melted dark chocolate, this homemade ice cream is churned to perfection for a decadent dessert that’s perfect for chocolate lovers.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 ounces dark chocolate or semi-sweet chocolate, chopped
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Chocolate Base: In a medium saucepan, heat the heavy cream, whole milk, granulated sugar, and unsweetened cocoa powder over medium heat, whisking occasionally until the sugar dissolves and the mixture is hot but not boiling.
- Melt the Chocolate: Add the chopped dark or semi-sweet chocolate to the saucepan and stir until fully melted and the mixture is smooth.
- Prepare the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking constantly to temper them. Gradually add the rest of the cream mixture to the eggs, continuing to whisk to ensure the eggs don’t scramble.
- Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5–7 minutes. Be careful not to let it boil to prevent curdling.
- Cool the Custard: Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Let the custard cool at room temperature for 30 minutes before covering and refrigerating for at least 2 hours or overnight to chill thoroughly.
- Churn the Ice Cream: Once fully chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until the mixture reaches a soft-serve consistency.
- Freeze the Ice Cream: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm enough to scoop and serve.
Notes
- Make sure not to boil the custard to avoid scrambling the eggs.
- Tempering the egg yolks is essential to ensure a smooth custard without lumps.
- Chill the custard thoroughly before churning for best texture.
- If you don’t have an ice cream maker, you can pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm to break up ice crystals.
- Use high-quality chocolate for the best flavor impact.
