Homemade Dark Chocolate Ice Cream

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Nothing says “summer” more than a bowl of rich, creamy homemade dark chocolate ice cream, especially when you make it yourself. Featuring rich cocoa powder, chopped dark chocolate, and a few simple pantry ingredients, this DIY chocolate ice cream is decadent and rich. Plus, it comes together faster than you’d expect, so you can cool off from the summer heat in no time!

I scream, you scream, we all scream for ice cream! As I child one of my favorite memories is making ice cream with my grandparents  in an old fashioned ice cream maker with the rock salt and the ice.

My siblings and I would take turns cranking the handle and after what seemed like hours we had the best ice cream that we had ever tasted, perhaps it was so good because we had to work so hard to make it. 

Nowadays, I have a Cuisinart ice cream maker that allows me to have this homemade dark chocolate ice cream 20 minutes after I make the mixture! Certainly not as much fun, but still as tasty.

If you do not have an ice cream maker don’t worry, you can pour the mixture into a loaf pan lined with parchment paper and freeze until firm (typically overnight). Homemade chocolate ice cream is the best!

How to Make Homemade Dark Chocolate Ice Cream

1. Warm 1 cup of the cream with cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa.
2. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly.
3. Remove from the heat and add the chopped chocolate, stirring until smooth.
4. Stir in the remaining 1 cup cream.
5. Pour the mixture into a large bowl, scraping the sauce pan as thoroughly as possible, and set a mesh strainer on top of the bowl.
6. Warm the milk, sugar, and salt in the same saucepan.
7. In a separate medium bowl, whisk together the egg yolks.
8. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
9. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
10. Pour the custard through the strainer and stir into the chocolate mixture until smooth, then stir in the vanilla.
11. Stir until cool over an ice bath.
12. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Or pour into a loaf pan lined with parchment paper and freeze until firm. 
13. After the mixture is firm scoop out a few scoops of ice cream into a cup or a cone and enjoy. 

Storage

This ice cream can be frozen for 4-5 days, if kept tightly covered. It will be frozen quite solid, so let it rest on the counter for 10-15 minutes before serving.

Related Recipes

• Brownie Raspberry Ice Cream Sandwiches
• No Churn Chocolate Bourbon Brownie Fudge Swirl Ice Cream
• Brownie Tart Sundae

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Homemade Dark Chocolate Ice Cream

Nothing says "summer" more than a bowl of rich, creamy homemade dark chocolate ice cream that you make yourself.

Print Recipe

Ingredients

• 2 cups heavy cream
• 3 TBSP unsweetened cocoa powder
• 5 oz. bittersweet or semisweet chocolate chopped
• 1 cup whole milk
• 3/4 cup sugar
• pinch salt
• 5 large egg yolks
• 1/2 tsp. vanilla extract

Instructions

• Warm 1 cup of the cream with cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa.
• Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly.
• Remove from the heat and add the chopped chocolate, stirring until smooth.
• Stir in the remaining 1 cup cream.
• Pour the mixture into a large bowl, scraping the sauce pan as thoroughly as possible, and set a mesh strainer on top of the bowl.
• Warm the milk, sugar, and salt in the same saucepan.
• In a separate medium bowl, whisk together the egg yolks.
• Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
• Pour the custard through the strainer and stir into the chocolate mixture until smooth, then stir in the vanilla.
• Stir until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Or pour into a loaf pan lined with parchment paper and freeze until firm.
• After the mixture is firm scoop out a few scoops of ice cream into a cup or a cone and enjoy.

Course: Dessert

Cuisine: American

Keyword: dark chocolate ice cream, homemade chocolate ice cream

Linking to:
Savvy Southern Stlye