Double Chocolate Ice Cream Recipe

Here's a rich, creamy Double Chocolate Ice Cream recipe that’s a chocoholic’s dream come true. With a deep cocoa flavor and chunks of real chocolate, this homemade treat is far superior to anything store-bought.

this Recipe

I first made this ice cream on a hot summer day when my chocolate cravings wouldn’t quit. Since then, it has become a family favorite, with its velvety texture and intense chocolate flavor that melts perfectly on the tongue. Once you try it, you'll never go back to store-bought again.

Why You'll Love This Double Chocolate Ice Cream

Get ready to indulge in the ultimate chocolate lover’s dream. This recipe is rich, creamy, and packed with double the chocolate goodness.

One of the best things about this ice cream is how incredibly smooth and luxurious it is. Thanks to a combination of cocoa powder and melted chocolate, every bite is decadently rich.

It’s also surprisingly easy to make. You don’t need any fancy equipment beyond a simple ice cream maker, and the process is straightforward—even for beginners.

This recipe is perfect for customizing. Want an extra crunch? Toss in some chocolate chips, cookie chunks, or nuts. Prefer a bit of spice? A pinch of cinnamon or a splash of espresso powder takes it to the next level.

And if you’re worried about preservatives or artificial ingredients, homemade ice cream is the way to go. You get full control over what goes in, making it a wholesome yet indulgent treat.

Ingredients Notes

The secret to the best Double Chocolate Ice Cream is using high-quality ingredients. Each one plays a crucial role in achieving the perfect balance of creaminess and deep chocolate flavor.

Heavy cream and whole milk form the base of this ice cream. The cream provides richness, while the milk ensures a smooth texture. Using full-fat dairy is key—low-fat substitutes won’t yield the same luscious results.

Cocoa powder is responsible for the deep chocolate flavor. I recommend using Dutch-processed cocoa for a smoother, more intense taste. It dissolves beautifully into the mixture, creating a velvety consistency.

Dark chocolate adds another layer of chocolate intensity. Use a bar with at least 60% cacao for a deeper, less sweet flavor. Chop it finely before melting so it blends seamlessly into the custard base.

Egg yolks give the ice cream its luxurious creaminess. They thicken the base, resulting in a texture that's rich and silky rather than icy. Be sure to temper them properly to avoid scrambling.

Sugar and vanilla extract balance out the bitterness of the chocolate. Granulated sugar helps sweeten and stabilize the ice cream, while pure vanilla enhances the overall flavor, making the chocolate shine even more.

A sturdy ice cream maker is essential for churning the base into a creamy, airy dessert. If you don’t have one, you can freeze and stir the mixture every 30 minutes until set, but the texture won’t be quite as smooth.

How To Make This Double Chocolate Ice Cream

Making this indulgent ice cream is easier than you think. Follow these steps to create a perfectly creamy, rich treat.

Start by heating the heavy cream, whole milk, cocoa powder, and half of the sugar in a saucepan over medium heat. Whisk continuously until the mixture is warm and the cocoa powder has dissolved completely. Do not let it boil—gentle heat is key.

While that heats, whisk the egg yolks with the remaining sugar in a separate bowl until the mixture is pale and thick. This step ensures a smooth custard without any lumps.

Temper the yolks by slowly pouring in a ladleful of the warm chocolate mixture while whisking constantly. This prevents the eggs from scrambling. Gradually add more until the yolks are warmed, then pour everything back into the saucepan.

Cook the mixture over low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon. This step takes patience, but it’s crucial for achieving a creamy texture. Once thickened, remove from heat and stir in the chopped dark chocolate and vanilla extract, mixing until smooth.

Strain the mixture through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or overnight.

Once chilled, churn in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 2 hours to firm up before serving.

Storage Options

Homemade ice cream stays fresh for up to two weeks when stored properly. Keep it in an airtight container in the coldest part of your freezer to maintain the best texture and flavor.

To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface before sealing the lid. This small step keeps your ice cream as creamy as possible.

If your ice cream becomes too hard in the freezer, let it sit at room temperature for about 10 minutes before scooping. This softens it just enough to get that perfect, creamy texture.

Variations and Substitutions

This recipe is incredibly flexible, allowing you to experiment with different flavors and mix-ins.

For a deeper chocolate flavor, add a teaspoon of espresso powder to the base. It won’t make the ice cream taste like coffee, but it will enhance the richness of the chocolate.

Want to add some crunch? Stir in chopped toasted nuts, crushed cookies, or even swirls of caramel or peanut butter before freezing. These additions create fun texture contrasts.

If you're avoiding dairy, swap out the heavy cream and milk for full-fat coconut milk. It creates a slightly different flavor profile but remains creamy and satisfying.

Prefer a boozy twist? Add a splash of bourbon or dark rum to the mix before churning. Alcohol helps keep the ice cream soft and adds a layer of complexity to the flavor.

Experiment with different types of chocolate—milk chocolate for a sweeter, milder taste or extra-dark chocolate for an ultra-rich experience. There’s no wrong way to enjoy this frozen treat.

Once you make this Double Chocolate Ice Cream, you’ll wonder why you ever settled for store-bought. The combination of velvety richness and intense chocolate flavor makes this a dessert worth savoring.

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