Southern Living Chocolate Ice Cream scooped in a bowl to serve — Photo:
Caitlin Bensel; Food Stylist: Torie Cox

Active Time:

30 mins

Chill Time:

4 hrs

Freeze Time:

2 hrs

Total Time:

6 hrs 30 mins

Servings:

8 to 10

Rich, smooth, and velvety, this classic chocolate ice cream will please everyone in the family. A combination of cocoa powder and melted chocolate gives the ice cream a richer, more complex chocolate flavor than using just one or the other.

Learn how to make the best chocolate ice cream at home, and enjoy it on its own or with your favorite pie as the perfect finish.

Ingredients in Chocolate Ice Cream

A good chocolate ice cream requires just a handful of ingredients, but for the best flavor, we think it's worth adding a second form of chocolate. Here's what you'll need:

Egg yolks: Act as the thickener in the ice cream.
Granulated sugar: A key ingredient in ice cream, it not only helps with flavor, it helps keep the ice cream easy to scoop.
Whole milk and heavy whipping cream: This makes the base of the ice cream—be sure to use full-fat dairy here, which makes for a rich and creamy ice cream.
Dutch-processed cocoa powder: Dutch-processed cocoa powder has been treated so it’s less acidic, making it a bit smoother in flavor. Using a mixture of cocoa powder and bar chocolate helps maximize the chocolate flavor in this ice cream.
Dark or semisweet chocolate: For a richer chocolate flavor, choose dark chocolate. For a lighter, more milk-chocolate-type flavor, use semisweet.
Kosher salt: A little salt helps balance the sweetness of the chocolate and sugar.
Vanilla extract: Adds a little more depth to the ice cream.

Southern Living Chocolate Ice Cream ingredients — Caitlin Bensel; Food Stylist: Torie Cox

What Kind of Chocolate Is Best for Chocolate Ice Cream?

For a deeper chocolate flavor, choose dark chocolate. If you’d like a lighter, more milk-chocolate type flavor, use semisweet chocolate. Regardless, be sure to use good-quality bar chocolate, which melts better than chocolate chips.

How To Make Chocolate Ice Cream

The most time-consuming part of making chocolate ice cream is the time you need to freeze it. Otherwise, it comes together quickly. Here's a highlight of this recipe's steps; the full recipe is further below:

Step 1: Whisk together the egg yolks and half of the sugar.
Step 2: Heat milk, remaining sugar, and cocoa powder until steaming. Do not bring to a boil. This could scald the milk and create an off flavor.
Step 3: Temper the egg yolks by slowly whisking about half of the hot milk mixture into the egg yolks. Then, whisk the egg yolk mixture back into the saucepan. Continue cooking until thickened. Stir in the chopped chocolate and warm until melted and smooth.
Step 4: Strain the chocolate mixture through a fine-mesh strainer to remove any lumps. Whisk in cream and vanilla, then chill until cold.
Step 5: Freeze in an ice cream maker, then transfer to another container and freeze until firm.

Our Tips for the Best Chocolate Ice Cream

Homemade ice cream isn't entirely complicated, but there are a few smart things you should know before you start:

Take your time: Don't rush while cooking the custard. Turning up the heat too high risks cooking the eggs too quickly, leading to bits of scrambled eggs in the chocolate mixture. Straining the custard helps catch any of these, but slow and steady cooking is the key to success here.
Blend it up: If you do accidentally overcook the custard and straining isn’t enough, try putting the mixture in a blender and blending until smooth.
Chill out: If your ice cream maker has a removable bowl that needs to be frozen, be sure it has plenty of time in the freezer before use. Making sure the bowl is very cold helps the ice cream freeze better.
Splurge a bit: Use good-quality chocolate bars in this ice cream. They melt better than chocolate chips, making for a smoother, more flavorful custard.
Bring a little booze: If you don’t mind adding a little alcohol, stir in a tablespoon of chocolate liqueur or good-quality vodka with the heavy cream. This helps to lower the freezing point of the ice cream, making it a little softer and easier to scoop once frozen. This is totally optional though; if you’re avoiding alcohol, it won’t be cooked off.

How To Store Chocolate Ice Cream

Store ice cream in an airtight container for up to one month. Placing a piece of plastic wrap on the surface can help keep ice crystals from forming.

Southern Living Chocolate Ice Cream in a loaf pan — Caitlin Bensel; Food Stylist: Torie Cox

Our Favorite Ice Cream Recipes

We firmly believe homemade ice cream is the best, so try these next:

Ingredients

4 large egg yolks
1 cup granulated sugar, divided
1 3/4 cups whole milk
1/4 cup Dutch-processed cocoa powder
4 oz. dark or semisweet chocolate, finely chopped
1/2 tsp. kosher salt
2 cups cold heavy whipping cream
2 tsp. vanilla extract

Directions

Combine egg yolks and sugar:

In a medium bowl, whisk together egg yolks and 1/2 cup granulated sugar.

Caitlin Bensel; Food Stylist: Torie Cox
Warm milk mixture:

In a medium saucepan, whisk together milk, remaining 1/2 cup sugar, and cocoa powder. Cook over medium-low until steaming, about 5 minutes. Do not let it boil.

Caitlin Bensel; Food Stylist: Torie Cox
Combine milk mixture and egg yolks:

Slowly whisk half of the milk mixture into the egg yolks. Then whisk the egg mixture back into the milk mixture in the saucepan.

Caitlin Bensel; Food Stylist: Torie Cox
Cook ice cream base:

Cook over medium heat, stirring constantly, until mixture thickens, about 5 to 7 minutes.

Caitlin Bensel; Food Stylist: Torie Cox

Remove from heat and stir in chopped chocolate and salt until chocolate is melted and smooth.

Caitlin Bensel; Food Stylist: Torie Cox
Strain and cool ice cream base:

Strain chocolate mixture with a fine mesh strainer into a clean bowl set over a bowl of ice. Whisk in cream and vanilla extract. Cover and chill 4 hours or until very cold.

Caitlin Bensel; Food Stylist: Torie Cox
Freeze and churn ice cream:

Transfer mixture to the bowl of an electric ice cream maker. Freeze according to manufacturer's instructions. (Instructions and times will vary.)

Caitlin Bensel; Food Stylist: Torie Cox
Freeze until firm:

Transfer ice cream to an airtight container or loaf pan. Cover and freeze at least 2 hours or until firm.

Caitlin Bensel; Food Stylist: Torie Cox