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Best Homemade Chocolate Ice Cream Recipe

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3.9 from 14 reviews

This homemade chocolate ice cream recipe yields a rich, creamy dessert with a deep chocolate flavor, combining both milk and bittersweet chocolates for complexity. Made using a stovetop custard base and churned in an ice cream machine, it offers smooth texture without artificial additives.

Ingredients

Chocolate Base

  • 2 oz milk chocolate, chopped
  • 2 oz bittersweet chocolate, chopped
  • 3 tablespoons natural unsweetened cocoa powder (such as Hershey's)
  • ¼ teaspoon salt

Dry Ingredients

  • 3 tablespoons milk powder (dry milk)
  • ¾ cup sugar
  • 1 tablespoon + 1 teaspoon cornstarch

Liquids

  • 2¼ cups + 2 tablespoons whole milk, divided
  • ¾ cup heavy cream
  • ¼ cup corn syrup

Instructions

  1. Melt the Chocolate: In a medium bowl large enough to hold the ice cream mixture, combine the milk chocolate and bittersweet chocolate. Melt in the microwave in 20-second intervals, stirring between each, until about 75% melted. Then stir to fully melt the chocolate from residual heat. Alternatively, melt over a double boiler until smooth. Add cocoa powder and salt, stirring until smooth.
  2. Mix Dry Ingredients: In a small bowl, combine the milk powder and sugar. Set aside to use later.
  3. Prepare Cornstarch Slurry: In another small bowl, mix the cornstarch with 2 tablespoons of cold milk until completely smooth. Set aside.
  4. Heat Dairy Mixture: In a medium saucepan over medium-high heat, combine the remaining 2¼ cups milk, heavy cream, and corn syrup. Whisk occasionally to prevent scorching and bring the mixture to a rolling boil.
  5. Add Dry Ingredients and Thicken: Whisk in the milk powder and sugar mixture into the hot milk, reduce heat to low simmer, and cook for 2 minutes, whisking frequently to avoid scorching. Add the cornstarch slurry and cook, whisking constantly, for 1 more minute until slightly thickened.
  6. Combine Chocolate and Milk Mixture: Pour about one-third of the hot milk mixture into the melted chocolate and whisk until smooth. Gradually add the remaining milk mixture while whisking continuously to fully incorporate without graininess.
  7. Cool the Mixture: Place a large bowl filled with crushed ice and cold water on the counter. Place the warm chocolate ice cream base into the ice bath and stir occasionally, cooling it down to room temperature over 15 to 20 minutes.
  8. Refrigerate: Remove from ice bath, cover with plastic wrap, and refrigerate for at least 4 hours or overnight to chill thoroughly.
  9. Churn the Ice Cream: Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, typically 20 to 30 minutes.
  10. Freeze to Harden: Transfer the churned ice cream immediately to an airtight container. Press plastic wrap directly on the surface to prevent ice crystals and cover. Freeze until firm, about 6 to 12 hours, before scooping and serving.

Notes

  • Chopping the chocolates finely helps them melt evenly and quickly.
  • The ice bath cooling step is essential to prevent grainy texture and helps speed up chilling before refrigeration.
  • Use a high-quality cocoa powder and chocolates for best flavor.
  • If you don't have an ice cream machine, you can freeze the mixture in a container and stir every 30 minutes until smooth, though texture may vary.

Find it online: https://dishcooks.com/best-homemade-chocolate-ice-cream-recipe/