0 from 12 votes
Best Homemade Chocolate Ice Cream Recipe
This is the BEST Homemade Chocolate Ice Cream recipe made with real chocolate AND cocoa powder for the most INTENSE chocolate flavor. Serve it plain or load it with chunks of soft brownie and a ripple of homemade fudge sauce for a decadent treat!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
6 hrs
Total Time
6 hrs 20 mins
Servings: 8 servings
Calories: 290 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 1/2 cups whole milk
- 1 cup heavy whipping cream
- 2 ounces unsweetened chocolate chopped
- 1/3 cup cocoa powder
- 1 cup granulated sugar divided
- Pinch of salt
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Mix-Ins
- 1 1/4 cup [fudge brownies] cut into bite-size pieces
- 1/2 cup [Hot fudge sauce] room temperature
Instructions
- In a medium pan, combine the milk, cream, 3/4 cup of the sugar, unsweetened chocolate, cocoa powder, and salt. Cook over medium-low heat, stirring frequently, until the chocolate is melted and small bubbles start to appear around the edges of the pan.
- Meanwhile, in a large bowl, beat the eggs until they turn light in color. Gradually add the remaining 1/4 cup of sugar to the eggs while beating on low speed or whisking by hand.
- When the chocolate mixture is hot, gradually whisk about 1 cup of the hot liquid into the eggs to temper them.
- Pour the tempered egg mixture back into the saucepan with the hot liquid and continue to cook and stir over medium-low heat until the mixture reaches 175° F or is thick enough to coat the back of a spoon. Remove from the heat and stir in the vanilla.
- Remove from heat and allow to cool completely, then transfer to a bowl or heavy duty zip tight bag and place in an ice water bath until completely cold. Alternatively, chill the ice cream base in the fridge overnight.
- Once thoroughly chilled, pour the chocolate base in an ice cream maker. Insert the paddle attachment and churn until frozen and about the consistency of soft-serve ice cream. Fold in brownie pieces or other solid mix-ins right at the end, if using.
- Transfer half of the ice cream to a container, then top with half of the fudge sauce. Repeat with the remaining ice cream and fudge sauce. Freeze for at least 4 hours to cure for hard ice cream.
Cup of Yum
Notes
- Yield: About 1 1/2 quarts.
Nutrition Information
Calories
290kcal
(15%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
51mg
(2%)
Potassium
215mg
(6%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
579IU
(12%)
Vitamin C
1mg
(1%)
Calcium
90mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 290
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 51mg | 2% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 579IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.