Chocolate Ice Cream Recipe
This is the smoothest, and best ever chocolate ice cream recipe you’ll ever make. It’s luscious and creamy, and no one will believe you made it from scratch!
I’m not a huge ice cream fan, but I am telling you right now, this is the best, smoothest, creamiest, and tastiest chocolate ice cream recipe that you will ever make.
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Exaggerating? Not one bit, because everyone who has tasted it agrees. By the way, I’m not tooting my own horn because it’s not my recipe. Years ago, well before I started Christina’s Cucina, I bought The International Chocolate Cookbook by Nancy Baggett.
You may also enjoy this rhubarb crumble ice cream recipe
It’s not a beginner baker’s cookbook as most of the recipes span over two pages with very fine print, are quite complicated, and have many steps. I do love it, but I know that most people would not have any interest in such recipes simply due to time constraints and the complexity of the steps.
The recipes are solid, and this chocolate ice cream recipe is absolutely worth the extra steps in order to be rewarded with this decadent, delicious dessert! Also, this chocolate custard ice cream is not cloyingly sweet, nor sickeningly rich–it’s absolutely perfect!
I will walk you through each of the steps so that your efforts will be successful.
Try this easy blender orange ice cream when you are on a time crunch.
Please read through the entire recipe before beginning, and follow the steps as directed.
Chocolate Ice Cream Recipe
slightly adapted from Nancy Baggett’s recipe in The International Chocolate Cookbook
makes about 2 quarts of ice cream 10 servings
FULL PRINTABLE RECIPE BELOW
Ingredients
- good quality unsweetened cocoa powder, like Barry or Perugina
- sugar
- whole milk
- heavy whipping cream
- eggs
- egg yolks
- bittersweet or semisweet chocolate
- vanilla extract
Special equipment: ice cream maker (this is the newer model of the one I have). A candy thermometer is helpful.
Directions
- Place the chocolate pieces or chips into a deep, heatproof bowl and set aside.
- Put the cocoa powder and 1/2 of the sugar in a large saucepan and stir with a whisk. Slowly pour in the milk, while continuing to whisk, then add the cream. Turn the burner on to medium high heat and bring to a boil, while constantly whisking. When the mixture begins to boil, set a timer for 2 minutes and whisk until the time is up. Remove from heat and set aside; whisk the mixture every once in a while to avoid a skin from forming.
- In a medium sized, non-aluminum bowl (preferably in a stand mixer), whisk the remaining sugar, eggs, and egg yolks until well blended. While still whisking, temper the egg mixture by slowly adding about a cup of the cocoa mixture to it.
- Pour 1/3 cup (UK: about a third of a teacup) of the cocoa mixture over the chocolate in the bowl and stir to melt the chocolate. Add 1/3 cup more cocoa mixture to the chocolate to finish melting it completely. It should be completely smooth when ready; set aside.
- Put the egg mixture back into the saucepan and place over medium low heat. Continue stirring and adjust the heat so that the mixture heats well, but doesn’t overheat (as this may cause the eggs to curdle-if this happens, it’s not the best, but use an immersion blender to smooth out the lumps).
If the mixture begins to heat too quickly and rise up, remove from the heat immediately and stir quickly. Continue to cook until the mixture is very hot and leaves a thick film on the back of a spoon (or until 160° F/71° C). Immediately remove from heat and continue to stir for half a minute.
- Stir a cup of this hot mixture into the reserved chocolate mixture until smooth.
Add the chocolate mixture and vanilla back into the egg mixture in the pot, whisking until well-blended and smooth.
- Pour through a fine sieve into a bowl. Cover and refrigerate for at least 6 hours.
8.Process in an ice-cream maker according to their directions, then place into a freezer-proof container and place in the freezer for at least 8 hours before scooping into pretty bowls.
I think you’ll agree that this is definitely the best dark chocolate custard ice cream recipe you’ll ever have!
And if this is simply too lengthy or labor intensive for you, here’s a recipe that is the antithesis of this chocolate ice cream as it’s so incredibly easy, it’s hard to believe! Lemon ice cream made in a blender!
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The Smoothest and Best Ever Dark Chocolate Custard Ice Cream
Ingredients
- ⅓ cup unsweetened cocoa powder (good quality, see notes)
- 1 cup sugar (divided in half)
- 2 cups whole milk
- 2 ⅓ cups heavy whipping cream
- 2 large eggs
- 4 egg yolks (do not add whites)
- 4 oz semisweet chocolate (coarsely chopped or chips)
- 1 tsp vanilla extract
Instructions
Make the cocoa mixture:
- Place the chocolate pieces or chips into a deep, heatproof bowl and set aside.
- Place cocoa powder and half of the sugar in a large saucepan and stir with a whisk. Slowly pour in the milk, while continuing to whisk, then add the cream.
- Turn the burner on to medium high heat and bring to a boil, while constantly whisking.
- When the mixture begins to boil, set a timer for 2 minutes and whisk until the time is up. Remove from heat and set aside; whisk the mixture every once in a while to avoid a skin from forming.
Temper the egg mixture by using the part of the cocoa mixture:
- In a medium sized, non-aluminum bowl (preferably in a stand mixer), whisk the remaining sugar, eggs, and egg yolks until well blended.
- While still whisking, temper the egg mixture by slowly adding about a cup of the cocoa mixture to it.
Melting the chocolate:
- Pour one-third cup of the cocoa mixture over the chocolate in the bowl and stir to melt the chocolate.
- Add one-third cup more of the cocoa mixture to the chocolate to finish melting it completely. It should be completely smooth when ready; set aside.
Making the ice cream:
- Put the tempered egg mixture back into the saucepan and place over medium low heat. Continue stirring and adjust the heat so that the mixture heats well, but doesn't overheat (as this may cause the eggs to curdle-don't worry, I have a fix if they do-see notes!)
- If the mixture begins to heat too quickly and rise up, remove from the heat immediately and stir quickly. Continue to cook until the mixture is very hot and leaves a thick film on the back of a spoon (or until 160 F°/71° C). Immediately remove from heat and continue to stir for half a minute.
- Stir a cup of this hot mixture into the chocolate mixture until smooth. Add the chocolate mixture and vanilla back into the egg mixture, stirring until well-blended and smooth.
- Pour through a fine sieve into a freezer-proof bowl. Cover and refrigerate for at least 6 hours.
- Process in an ice-cream maker according to their directions, then place into a freezer-proof container and place in the freezer for at least 8 hours before scooping into bowls or cones to serve.
Notes
- Be sure to use the best quality cocoa and chocolate you can find like Barry or Perugina (please do not use the standard grocery store brand as the end result will not be good.) The same goes for the quality of chocolate.
- If the eggs curdle, just process with an immersion blender afterwards to smooth the mixture.
Nutrition
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Christina, my wife and I just finish making the recipe, and it’s in the fidge chilling as we speak .I have a question.
Since our Lello Musso ice cream maker has its’ own compressor( freezer), if we did not want to chill it for the 6 hours that the recipe states, would the results be satisfactory if we were to pre chill the machine, then add the mix without the six hour cooling period? Can you tell I’m excited to try this wonderful recipe?
Hi Steve, sorry for the late reply, but I’m at my daughter’s uni graduation weekend in Philadelphia. I’m sure you had to figure it out on your own by now, but my guess is that yes, that would have worked, although I’ve never tried it myself. How did it turn out? CC
We loved it, thanks. The only problem was that I should have doubled the recipe. While still quite soft, I put some dark chocolate cookie pieces “ Dr. Midnight “ cookies, made by a locally famous cookie shop, into the mix, then hardened it up in the freezer, till my family arrived. It was outstanding, I bought the cocoa and chocolate that you recommended. Thank you
Very good! That’s a fun addition with the cookies! Yes, the cocoa and chocolate quality make all the difference in the world! Thanks, Steve! Enjoy!
Hi Christina
Thanks for sharing this recipe. I just purchased a 2 kg bag of Callebaut Chocolate Callets and have ordered a bag of Cacao Barry Cocoa Powder. As soon as the powder arrives I’ll be giving this a try and will let you know the outcome. I can hardly wait! :)
John / Virginia Beach
The difference in using high quality cocoa/chocolate is incredible. Let me know what you think!
The box with the printable version of the recipe stops at step 7, omitting the fact that the mixture needs to be processed through the ice cream maker.
Oops! Thank you for catching that, Carolyn. I fixed it. I must have not copied all the way to the bottom when I was putting it into the printable recipe card! If you try this, let me know what you think! Thanks again!
This was great Ice cream! I love chocolate ice cream. Great recipe.
So happy you tried it, it is so good! Thanks, Valerie!
I don’t understand why the chocolate in photo #4 looks so thick. When I added 1/3 cup hot liquid to the 4 oz of chocolate, it was very runny. Should there be more than 4 oz of chocolate?
Hi Jane, no the amounts are correct. Are you weighing the 4 ounces or are you using a half cup measure of chocolate? I am going to guess that you are doing the latter, in which case, you are more than likely not using enough chocolate. I really, really encourage my readers to buy an inexpensive scale as the difference it makes in cooking, but especially baking, is significant.
Looking at this recipe for a second time… However It think I’d like to reduce the sugar. I’m ok with it being far less sweet than conventional ice cream. I’ll report back on how it goes. I also think that the type of chocolate you use might change the need for the amount sugar. Anyone else interested in this?
Hi Tara, I’m so sorry I’m just seeing this question now (I was in the UK for the month of May and wasn’t online very much). I don’t like ice cream and many other desserts to be too sweet and I think you would find the amount of sugar used with the types of chocolate and cocoa which are in this recipe to be just right. However, if you do decide to use less sugar, I’d recommend not reducing it too much the first time as it may makes changes to the outcome of the ice cream besides just the sweetness. Let me know what you try.