Double Chocolate Ice Cream Recipe

There's nothing quite like the indulgent creaminess of double chocolate ice cream on a hot summer day. Each spoonful melts in your mouth, delivering a deep cocoa flavor with the richness of real chocolate chunks. Whether you're a die-hard chocoholic or just craving a homemade frozen treat, this recipe is guaranteed to satisfy.

this Recipe

I first experimented with this recipe after a trip to my favorite local ice cream shop. Their double chocolate flavor was legendary, and I was determined to recreate it at home. After a few trials and tweaks, I found the perfect balance of bittersweet cocoa and velvety smooth texture.

Why You'll Love This Double Chocolate Ice Cream

Get ready to fall head over heels for this ultra-creamy, ultra-chocolatey ice cream. It's everything you want in a homemade frozen dessert and more!

First off, this recipe is incredibly rich and decadent. With a double dose of chocolate—from cocoa powder and melted dark chocolate—it delivers deep, complex chocolate flavors that store-bought versions can't match.

It's also easy to make. You don’t need fancy equipment—just a few simple ingredients, a saucepan, and an ice cream maker. Even if you're new to homemade ice cream, this recipe is straightforward and foolproof.

Plus, it’s customizable! Want to add mix-ins? Toss in chocolate chips, brownie chunks, or even a swirl of peanut butter. This recipe is the perfect base for your creativity.

Best of all, it’s free of artificial ingredients and preservatives. When you make it yourself, you know exactly what’s going into your dessert—pure chocolatey goodness and nothing else.

Ingredients Notes

The magic of this double chocolate ice cream lies in its carefully chosen ingredients. Each component plays a crucial role in creating the perfect balance of creaminess and deep chocolate flavor.

Heavy cream and whole milk form the foundation of this recipe. The high fat content ensures a luxurious, smooth texture that melts beautifully on your tongue. Skimping on the cream will result in an icier consistency, so stick to the full-fat versions.

Cocoa powder gives the ice cream its rich, chocolatey base. I recommend using Dutch-process cocoa for a deep, intense flavor. It’s less acidic than natural cocoa and provides a smoother, more refined chocolate taste.

Dark chocolate takes this ice cream to the next level. Melting real chocolate into the base gives it a fudgy, almost ganache-like quality. Go for a good-quality chocolate bar with at least 60% cocoa for the best results.

Egg yolks act as the thickening agent, creating a custard-like base. This step is key for achieving that ultra-creamy, scoopable texture. Don’t worry—it’s easier than it sounds!

Lastly, a touch of vanilla extract and salt enhances the chocolate flavor, rounding out the taste with a subtle depth. Never underestimate the power of salt in sweet recipes—it makes the chocolate shine!

How To Make This Double Chocolate Ice Cream

Making this homemade double chocolate ice cream is simpler than you might think. Follow these steps, and you'll have a decadent, creamy dessert in no time.

Start by heating the milk, heavy cream, cocoa powder, and half of the sugar in a saucepan over medium heat. Whisk constantly until the mixture is smooth and steaming, but not boiling. This process helps the cocoa powder dissolve completely, ensuring a deep, rich flavor.

While the chocolate mixture heats, whisk the egg yolks and remaining sugar in a separate bowl until they become pale and slightly thickened. This step is crucial—it helps create a custard that gives the ice cream its silky texture.

Slowly pour a ladle of the warm milk mixture into the egg yolks while whisking constantly. This process, known as tempering, prevents the eggs from scrambling. Gradually add more of the warm mixture, whisking until fully combined.

Return everything to the saucepan and cook over low heat, stirring frequently. The mixture should thicken slightly and coat the back of a spoon. Be patient—this step is key to achieving the perfect consistency.

Once thickened, remove from heat and stir in the chopped dark chocolate, vanilla extract, and salt. The residual heat will melt the chocolate into a velvety custard. Let the mixture cool to room temperature, then refrigerate for at least 4 hours (or overnight) to develop the flavors.

When fully chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Once it reaches a soft-serve consistency, transfer to a container and freeze for at least 2 hours for a firmer texture. Then scoop, serve, and enjoy!

Storage Options

Homemade double chocolate ice cream stores beautifully, so you can enjoy it for days to come. Here’s how to keep it at its best:

For optimal freshness, store the ice cream in an airtight container in the coldest part of your freezer. A shallow, wide container works best for easy scooping.

To prevent ice crystals from forming, press a piece of parchment paper or plastic wrap directly onto the surface before sealing the container. This extra step helps maintain a creamy texture.

Homemade ice cream is best enjoyed within 1-2 weeks. While it will still be safe to eat after that, the texture may become icier over time.

When ready to serve, let the ice cream sit at room temperature for 5-10 minutes before scooping. This allows it to soften slightly, making it easier to serve.

Variations and Substitutions

One of the best things about this double chocolate ice cream is how versatile it is. Here are a few ways to switch things up:

Love a little crunch? Stir in chocolate chips, crushed cookies, or toasted nuts during the last few minutes of churning. These add-ins give each bite a fun, textural contrast.

For a mocha twist, add 1-2 teaspoons of instant espresso powder to the milk mixture. Coffee enhances the chocolate flavor, making it even more intense and delicious.

If you're a peanut butter lover, swirl in melted peanut butter right before freezing. The combination of chocolate and peanut butter is simply irresistible!

Looking for a dairy-free option? Substitute the heavy cream and milk with full-fat coconut milk, and use dairy-free chocolate. The result is a luscious, creamy treat with a hint of coconut flavor.

For a lower-sugar version, swap the sugar for a sugar substitute like erythritol or monk fruit sweetener. Just be sure to check the conversion ratios, as some sweeteners are more potent than others.

No matter how you customize it, this double chocolate ice cream is guaranteed to be a crowd-pleaser. So grab your favorite mix-ins and get creative!

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