Introduction:
This rich and creamy Homemade Chocolate Ice Cream is perfect for chocolate lovers. Made with real cocoa and chocolate, this ice cream has a deep, decadent flavor that’s sure to impress. Whether you’re serving it as a dessert on its own or pairing it with cakes and pies, this homemade treat will elevate any occasion.
Why You’ll Love This Recipe:
- Rich and decadent: Intensely chocolatey with a smooth, creamy texture.
- No fancy equipment needed: You can make it with or without an ice cream maker.
- Customizable: Add mix-ins like chocolate chips, nuts, or swirl in some caramel or fudge.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 oz semi-sweet or dark chocolate, chopped
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Make the Chocolate Mixture:
- In a medium saucepan, combine the heavy cream, milk, sugar, cocoa powder, and salt. Whisk together over medium heat until the mixture is warm and the sugar is dissolved.
- Add the chopped chocolate and stir until fully melted and smooth. Remove from heat.
- Cool the Mixture:
- Stir in the vanilla extract. Allow the chocolate mixture to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
- Churn the Ice Cream (With Ice Cream Maker):
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for 4 hours or until firm.
- No Ice Cream Maker Method:
- If you don’t have an ice cream maker, pour the chilled mixture into a freezer-safe container. Place in the freezer and stir every 30 minutes for the first 2 hours to break up ice crystals. Freeze until fully set, about 4-6 hours.
- Serve:
- Scoop the ice cream into bowls or cones, and enjoy! You can also top with whipped cream, chocolate syrup, or any other favorite toppings.
Tips for Success:
- Chocolate Quality: Use high-quality cocoa powder and chocolate for the best flavor.
- Texture: For extra creaminess, avoid over-churning or freezing the ice cream for too long before serving.
- Stirring (No Ice Cream Maker): Stirring frequently during the freezing process helps achieve a smoother texture.
Recipe Variations:
- Mint Chocolate Ice Cream: Add a teaspoon of peppermint extract along with the vanilla for a minty twist.
- Chocolate Chip Ice Cream: Stir in chocolate chips or chunks during the last few minutes of churning or before freezing.
- Nutty Chocolate Ice Cream: Add chopped almonds, hazelnuts, or pecans for added crunch.
Serving Suggestions:
- Serve with a drizzle of hot fudge, caramel sauce, or fresh fruit.
- Pair with warm brownies or cookies for an indulgent dessert.
Freezing and Storage:
- Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks. Place a layer of plastic wrap directly on the surface to prevent ice crystals.
- Freezing: Let the ice cream sit at room temperature for 5-10 minutes before scooping if it’s too hard straight out of the freezer.
Special Equipment:
- Ice Cream Maker: If you have an ice cream maker, it’s the easiest way to get a creamy, smooth texture.
- Freezer-safe Container: A sturdy container with a lid is perfect for freezing and storing homemade ice cream.
FAQ:
- Can I use low-fat milk or cream? You can use low-fat milk, but it will result in a less creamy texture. Heavy cream is recommended for the best results.
- Can I make this recipe dairy-free? Yes, substitute the heavy cream and milk with full-fat coconut milk for a dairy-free version. Use dairy-free chocolate as well.
Preparation Time:
- 15 minutes to prepare the mixture.
Chill Time:
- 2 hours for chilling the mixture.
Freeze Time:
- 4 hours for freezing the ice cream.
Total Time:
- 6 hours 15 minutes (including chilling and freezing).
Nutrition Information (per serving, assuming 6 servings):
- Calories: 300
- Protein: 4g
- Carbohydrates: 32g
- Fat: 19g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 50mg
- Fiber: 3g
- Sugar: 28g
Homemade Chocolate Ice Cream
- Total Time: 6 hours 15 minuts
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 oz semi-sweet or dark chocolate, chopped
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Chocolate Mixture:
- In a medium saucepan, combine the heavy cream, milk, sugar, cocoa powder, and salt. Whisk together over medium heat until the mixture is warm and the sugar is dissolved.
- Add the chopped chocolate and stir until fully melted and smooth. Remove from heat.
- Cool the Mixture:
- Stir in the vanilla extract. Allow the chocolate mixture to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
- Churn the Ice Cream (With Ice Cream Maker):
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for 4 hours or until firm.
- No Ice Cream Maker Method:
- If you don’t have an ice cream maker, pour the chilled mixture into a freezer-safe container. Place in the freezer and stir every 30 minutes for the first 2 hours to break up ice crystals. Freeze until fully set, about 4-6 hours.
- Serve:
- Scoop the ice cream into bowls or cones, and enjoy! You can also top with whipped cream, chocolate syrup, or any other favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Nutrition
- Serving Size: 6 servings
- Calories: 300 kcal
- Fat: 19g
- Carbohydrates: 32g
- Protein: 4g
Closing Notes:
Did you try this Homemade Chocolate Ice Cream recipe? Share your experience in the comments, and don’t forget to tag us on social media when you share your ice cream creations. Keep an eye out for more delicious dessert recipes!
