How To Make The Best Homemade Chocolate Ice Cream At Home Recipe

I finally perfected Homemade Chocolate Ice Cream with one unexpected pantry trick you won’t see coming.

I never thought a scoop could be so stubbornly simple, until I played with whole milk and bittersweet chocolate and something clicked. This is not one of those saccharine soft-serve copycats, its dense, slightly fudgy, and demands attention.

Folks call it The Only Ice Cream Recipe You’ll Ever Need and yeah I’m not modest about that claim, because it hits every chocolate nerve. I also have a soft spot for Homemade Chocolate Ice Cream made without fuss, so if you like bold flavor and a little attitude this intro is for you, keep reading and get ready to be surprised.

Ingredients

• Whole milk: Adds body and calcium, some protein and carbs, not very fatty though.
• Heavy cream: Loads of fat for silky texture, high calories, little protein, luxurious mouthfeel.
• Granulated sugar: Pure carbs, gives sweetness and scoopable texture, no vitamins, beware of excess.
• Cocoa powder: Rich in antioxidants and fiber, bitter, boosts chocolate depth without extra fat.
• Bittersweet chocolate: Provides intense chocolate flavor, fat and some sugar, adds smoothness and complexity.
• Egg yolks: Thicken custard, add protein and fat, make ice cream creamy and stable.
• Vanilla extract: Tiny bit lifts flavors, adds aroma, no calories in small amounts, classic finish.
• Salt: Enhances sweetness and chocolate notes, tiny amount improves overall balance and depth.

Ingredient Quantities

• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 3/4 cup (150 g) granulated sugar
• 1/3 cup (35 g) Dutch-processed cocoa powder, sifted (or natural cocoa will work)
• 4 oz (115 g) high quality bittersweet or dark chocolate, chopped
• 5 large egg yolks
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 tbsp light corn syrup or glucose syrup, optional (helps texture)
• 1 tsp instant espresso powder, optional (boosts chocolate flavor)

How to Make this

1. Prep everything first: sift the cocoa, chop the chocolate finely, separate the 5 yolks and whisk them lightly with the granulated sugar until a bit paler and smooth, and measure the milk, cream, corn syrup and espresso if youʼre using them.

2. In a medium saucepan whisk together the whole milk, heavy cream, sifted cocoa, and sugar plus the espresso powder and corn syrup if using; warm over medium heat, stirring often so the cocoa dissolves and it heats evenly, stop just before it boils, you want it steaming.

3. Put the chopped chocolate in a heatproof bowl. Temper the yolks by slowly pouring about a cup of the hot chocolate milk into the yolks while whisking constantly so the yolks donʼt scramble.

4. Pour the tempered yolk mix back into the saucepan and cook on medium-low, stirring constantly with a wooden spoon or heatproof spatula until the custard thickens and coats the back of the spoon, or until an instant-read thermometer reads about 170 to 175°F; do not let it boil.

5. Remove from heat, immediately whisk in the chopped chocolate until fully melted and smooth, then stir in the vanilla extract and the 1/4 tsp sea salt; the corn syrup will help give a smooth texture and the espresso will boost the chocolate flavor without tasting like coffee.

6. Strain the custard through a fine mesh sieve into a clean bowl to catch any bits of cooked egg or cocoa clumps, press it through with a spatula so you get all the good stuff.

7. Chill the custard quickly: press plastic wrap directly on the surface to prevent a skin, set the bowl in an ice bath to cool, then refrigerate until completely cold, at least 4 hours but overnight is better.

8. Churn the cold custard in your ice cream maker according to the makerʼs instructions until it reaches a soft-serve consistency, usually 20 to 30 minutes; if you donʼt have a machine freeze in a shallow metal pan and stir or beat vigorously every 30 minutes to break up ice crystals until creamy.

9. Transfer the churned ice cream to an airtight container, press a piece of parchment or plastic on the surface to limit freezer burn, and freeze until firm, about 4 hours or overnight for scoopable texture.

10. Let the ice cream sit at room temperature 5 to 10 minutes before scooping so it softens a bit, scoop and enjoy; store airtight in the freezer, best eaten within 1 to 2 weeks.

Equipment Needed

1. Medium saucepan (for the milk and cream)
2. Heatproof mixing bowl (for the chopped chocolate)
3. Whisk (for yolks and to blend the hot milk)
4. Wooden spoon or heatproof spatula (to cook the custard without scratching)
5. Fine mesh sieve (to catch cooked egg bits and cocoa clumps)
6. Measuring cups and spoons (for milk, cream, sugar, cocoa, etc)
7. Instant read thermometer (170 to 175 F is the target)
8. Ice cream maker (or a shallow metal pan plus a hand mixer or sturdy fork if you dont have one)
9. Plastic wrap and an airtight container (press wrap on the surface then store in the freezer)

FAQ

How To Make The Best Homemade Chocolate Ice Cream At Home Recipe Substitutions and Variations

Here are a few easy swaps you can make if you need to:

• Whole milk (2 cups): Use 2 cups full fat canned coconut milk for a dairy free version. Shake the can well, expect a mild coconut note, but it gives a rich creamy base.
• Heavy cream (1 cup): Swap with 1 cup full fat coconut cream, or if you want neutral flavor use 3/4 cup evaporated milk plus 2 tablespoons melted butter to mimic the fat.
• Egg yolks (5): For an eggless custard, replace with a cornstarch slurry — 4 tablespoons cornstarch whisked into 1/2 cup cold milk. Stir that into the hot milk mixture and cook until it thickens like pudding.
• 4 oz bittersweet/dark chocolate: If you don’t have it use the same weight of semisweet chocolate (works fine), or if you only have cocoa powder add about 1/3 cup extra cocoa plus 2 tablespoons melted butter and 2 tablespoons extra sugar to make up the fat and sweetness.

Pro Tips

1) Use really good chocolate, like 60 to 70% cacao. Chop it super fine so it melts fast, and when you pour the hot custard over it let it sit 20 to 30 seconds before stirring so it melts smoothly, dont overwork it or youll get grainy bits.

2) Temper the yolks sloooowly. Add just a little hot liquid at first while whisking hard, then go faster. And cook the custard low, dont let it boil, an instant read probe reading 170 to 175 F is your friend.

3) Strain everything. Pushing the custard through a fine sieve catches tiny cooked egg bits and cocoa clumps and makes the base silkier, so dont skip it even if it seems like extra work.

4) Small additions do big things: 1 tbsp light corn syrup or a splash of glucose keeps the ice cream softer and smoother, a tiny pinch of espresso powder boosts the chocolate without making it taste like coffee, and that 1/4 tsp salt really wakes up the flavor.

5) Chill fast and store smart. Cool the custard to fridge temps quickly and press plastic on the surface so no skin forms, churn cold for the best texture, and when you freeze the final batch press parchment or plastic on top to avoid freezer burn. Let it sit 5 to 10 minutes before scooping so it softens enough to get nice scoops.

How To Make The Best Homemade Chocolate Ice Cream At Home Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I finally perfected Homemade Chocolate Ice Cream with one unexpected pantry trick you won't see coming.

Pin

Servings

6

servings

Calories

472

kcal

Equipment: 1. Medium saucepan (for the milk and cream)
2. Heatproof mixing bowl (for the chopped chocolate)
3. Whisk (for yolks and to blend the hot milk)
4. Wooden spoon or heatproof spatula (to cook the custard without scratching)
5. Fine mesh sieve (to catch cooked egg bits and cocoa clumps)
6. Measuring cups and spoons (for milk, cream, sugar, cocoa, etc)
7. Instant read thermometer (170 to 175 F is the target)
8. Ice cream maker (or a shallow metal pan plus a hand mixer or sturdy fork if you dont have one)
9. Plastic wrap and an airtight container (press wrap on the surface then store in the freezer)

Ingredients

• 2 cups (480 ml) whole milk

• 1 cup (240 ml) heavy cream

• 3/4 cup (150 g) granulated sugar

• 1/3 cup (35 g) Dutch-processed cocoa powder, sifted (or natural cocoa will work)

• 4 oz (115 g) high quality bittersweet or dark chocolate, chopped

• 5 large egg yolks

• 1 tsp pure vanilla extract

• 1/4 tsp fine sea salt

• 1 tbsp light corn syrup or glucose syrup, optional (helps texture)

• 1 tsp instant espresso powder, optional (boosts chocolate flavor)

Directions

• Prep everything first: sift the cocoa, chop the chocolate finely, separate the 5 yolks and whisk them lightly with the granulated sugar until a bit paler and smooth, and measure the milk, cream, corn syrup and espresso if youʼre using them.
• In a medium saucepan whisk together the whole milk, heavy cream, sifted cocoa, and sugar plus the espresso powder and corn syrup if using; warm over medium heat, stirring often so the cocoa dissolves and it heats evenly, stop just before it boils, you want it steaming.
• Put the chopped chocolate in a heatproof bowl. Temper the yolks by slowly pouring about a cup of the hot chocolate milk into the yolks while whisking constantly so the yolks donʼt scramble.
• Pour the tempered yolk mix back into the saucepan and cook on medium-low, stirring constantly with a wooden spoon or heatproof spatula until the custard thickens and coats the back of the spoon, or until an instant-read thermometer reads about 170 to 175°F; do not let it boil.
• Remove from heat, immediately whisk in the chopped chocolate until fully melted and smooth, then stir in the vanilla extract and the 1/4 tsp sea salt; the corn syrup will help give a smooth texture and the espresso will boost the chocolate flavor without tasting like coffee.
• Strain the custard through a fine mesh sieve into a clean bowl to catch any bits of cooked egg or cocoa clumps, press it through with a spatula so you get all the good stuff.
• Chill the custard quickly: press plastic wrap directly on the surface to prevent a skin, set the bowl in an ice bath to cool, then refrigerate until completely cold, at least 4 hours but overnight is better.
• Churn the cold custard in your ice cream maker according to the makerʼs instructions until it reaches a soft-serve consistency, usually 20 to 30 minutes; if you donʼt have a machine freeze in a shallow metal pan and stir or beat vigorously every 30 minutes to break up ice crystals until creamy.
• Transfer the churned ice cream to an airtight container, press a piece of parchment or plastic on the surface to limit freezer burn, and freeze until firm, about 4 hours or overnight for scoopable texture.
• Let the ice cream sit at room temperature 5 to 10 minutes before scooping so it softens a bit, scoop and enjoy; store airtight in the freezer, best eaten within 1 to 2 weeks.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 188g
• Total number of serves: 6
• Calories: 472kcal
• Fat: 32.5g
• Saturated Fat: 18.7g
• Trans Fat: 0.3g
• Polyunsaturated: 1g
• Monounsaturated: 6.7g
• Cholesterol: 199mg
• Sodium: 133mg
• Potassium: 260mg
• Carbohydrates: 47.2g
• Fiber: 3.7g
• Sugar: 39.7g
• Protein: 9.7g
• Vitamin A: 538IU
• Vitamin C: 0.1mg
• Calcium: 140mg
• Iron: 1.3mg