Whether you enjoy it straight from the bowl or paired with warm brownies, cake, or cookies, this chocolate ice cream made with real chocolate is a dream come true for any chocolate lover. Made from scratch with simple ingredients like heavy whipping cream, whole milk, granulated sugar, unsweetened cocoa powder, and semi-sweet chocolate chips, this frozen treat is simply irresistible. Each heavenly bite is packed with rich chocolatey goodness, guaranteed to satisfy even the most serious chocolate cravings.
Not all chocolate ice cream is the same. For years, growing up, I absolutely loathed chocolate ice cream. Probably because it was an ice cream flavor that my family didn’t buy all that often, preferring to stick with White House Cherry Vanilla Ice Cream instead. However, on those rare occasions when I did happen to find myself eating chocolate ice cream, nine times out of ten, it was usually at school. Y’all can probably guess where I’m going with this, right? I bet you’re imagining the same thing I’m cringing over right about now. A small, round, plastic or paper container, with a matching plastic or paper lid, containing the most non-chocolate ice cream known to man. And, if that wasn’t bad enough, a wooden serving spoon alongside it, forcing you to gag with every single bite you took while consuming it. Y’all, this isn’t that kind of chocolate ice cream. Made with real chocolate melted into the ice cream base, this chocolate ice cream is rich, melt-in-your-mouth, chocolatey heaven with zero gag-inducing wooden spoon in sight.
Ingredients:
- 1 1/2 Cups Heavy Whipping Cream
- 2/3 Cup Granulated Sugar
- 1/3 Cup Unsweetened Cocoa Powder
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/2 Cup Semi-Sweet Chocolate Chips
- 2 Teaspoons Vanilla
- 1 1/2 Cups Whole Milk
Directions:
- Place the heavy whipping cream, sugar, cocoa, and sea salt in a medium heavy-bottomed non-stick saucepan over medium heat. Bring the mixture to a gentle simmer, whisking constantly. When the mixture begins to steam and is gently simmering, remove it from the heat.
- Whisk the chocolate chips into the hot mixture until they are fully melted.
- Add the vanilla and milk; whisk until well combined.
- Transfer the mixture to a heat-safe glass bowl and allow to cool for 30 minutes.
- When the mixture has cooled, cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours.
- After the ice cream base has chilled, transfer it to an ice cream machine and churn it until it reaches ice cream consistency.
- For hard-serve ice cream, freeze the ice cream in freezer-safe containers for at least 4 hours before serving, or serve right away if you prefer soft-serve ice cream.
Suggestions:
- Do not walk away from the mixture while it is on the stove. You will need to whisk the mixture constantly to prevent it from burning or coming to a boil. The mixture should take between 5 and 7 minutes to come to a gentle simmer. When the mixture is almost done, you will feel it beginning to slightly thicken as you stir it.
- You can use whatever type of chocolate you choose for this recipe. I used semi-sweet chocolate chips for this recipe; however, you could also use dark chocolate chips or milk chocolate chips. You can also use chopped chocolate or chocolate chunks.
- Make sure to use high-quality chocolate for this ice cream. When it comes to chocolate chips, I typically use Ghirardelli. And, when it comes to unsweetened cocoa powder, I typically use Penzeys. If you skimp on ingredients, you’ll definitely lose on flavor.
Improvements:
- Add chocolate chips or chocolate chunks to the ice cream during the last few minutes of churning.
- Replace the vanilla in the ice cream with coconut or almond extract.
- To make ice cream cookie sandwiches, sandwich this ice cream between Chocolate Chip Vanilla Cookies or Chocolate Chip Cocoa Powder Cookies.
- Add chopped pecans, almonds, or walnuts to the ice cream during the last few minutes of churning.
- CLICK HERE to check out all of our other delicious ice cream recipes.
Ingredients:
- 1 1/2 Cups Heavy Whipping Cream
- 2/3 Cup Granulated Sugar
- 1/3 Cup Unsweetened Cocoa Powder
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/2 Cup Semi-Sweet Chocolate Chips
- 2 Teaspoons Vanilla
- 1 1/2 Cups Whole Milk
Directions:
- Place the heavy whipping cream, sugar, cocoa, and sea salt in a medium heavy-bottomed non-stick saucepan over medium heat. Bring the mixture to a gentle simmer, whisking constantly. When the mixture begins to steam and is gently simmering, remove it from the heat.
- Whisk the chocolate chips into the hot mixture until they are fully melted.
- Add the vanilla and milk; whisk until well combined.
- Transfer the mixture to a heat-safe glass bowl and allow to cool for 30 minutes.
- When the mixture has cooled, cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours.
- After the ice cream base has chilled, transfer it to an ice cream machine and churn it until it reaches ice cream consistency.
- For hard-serve ice cream, freeze the ice cream in freezer-safe containers for at least 4 hours before serving, or serve right away if you prefer soft-serve ice cream.
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