Make your own chocolate ice cream at home with this easy recipe! Rich, creamy and full of bold chocolate flavor, this ice cream is delicious on its own or with your favorite sundae toppings.
Why This Ice Cream is Best
My family loves the fresh creamy flavor of homemade ice cream.
This classic vanilla ice cream has been a staple at our house for years. It was high time to try my hand at a chocolate version!
- This chocolate ice cream recipe contains no eggs. That means its safer to consume without the risk of food contamination.
- Ingredients you recognize. When you make ice cream at home, you avoid the long list of preservatives and artificial flavors found in many store bought varieties.
- Soft serve or hard. Enjoy it soft right out of the ice cream maker or let it harden in the freezer. It’s delicious both ways!
- Extra chocolatey! With real cocoa powder and chocolate chunks, this is a chocolate lover’s dream come through.
Love today’s flavor? You’ve got to try our cookies and cream ice cream recipe too!
- Heavy whipping cream – Essential for creamy, thick ice cream. Make sure it’s COLD!
- Cocoa powder – For best results, use a high quality cocoa such as Ghirardelli or Guittard to give your ice cream its chocolate flavor.
- Brown sugar – Elevates the chocolate flavor while providing additional sweetness.
PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).
Tips and Tricks
- Add a big handful of chocolate chunks to the chocolate ice cream in the last minute or two of churning. It adds a little variety of texture to the smooth ice cream and even MORE chocolate goodness!
- Make sure your heavy whipping cream is nice and cold. I like to stick the carton in the freezer for about 5 minutes before making the ice cream mixture.
- If you have a deep freezer (chest freezer) now is the time to use it! Since traditional home freezer gets opened and closed so frequently, it may take the chocolate ice cream much longer to get firm.
- Storage- We love these 1 quart storage containers from Amazon. Perfect size and reusable.
When your ice cream maker is done churning, the chocolate ice cream will resemble the consistency of soft serve. If you want a traditional hard ice cream, it needs additional time in the freezer.
To harden the ice cream, transfer it to a loaf pan. Cover the top with plastic wrap and foil and place it in your freezer for an hour or two.
After freezing, let the ice cream soften at room temperature for about 10 minutes. That should soften it just enough to make it easy to scoop!
This ice cream keeps well stored in the freezer for 2-3 weeks. A deep freezer may keep it fresh for even longer!
This ice cream recipe is a delicious canvas for all kinds of mix-ins! Along with chocolate chunks, it would be delicious with the addition of peanut butter morsels, nuts, crushed Oreo cookies and more.
I used a 1.5 quart Cusinart Ice Cream Maker. You should get good results from any similar style countertop ice cream machine.
The recipe yields a little over 1 quart of delicious chocolate ice cream!
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