Description
There’s something irresistible about a scoop of rich, creamy, homemade chocolate ice cream. Unlike store-bought versions, this one is deeply chocolatey, ultra-smooth, and melts perfectly on your tongue.
Ingredients
Scale
For the Chocolate Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 4 oz dark chocolate, chopped
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 egg yolks (for an ultra-creamy texture, optional)
Optional Mix-Ins:
- Chocolate chips 🍫
- Chopped nuts 🌰
- Caramel swirls 🍯
- Brownie chunks 🍪
Instructions
Heat the Base:
- In a saucepan over medium heat, whisk together heavy cream, milk, cocoa powder, and sugar until smooth.
- Add the chopped chocolate and stir until melted.
2. Temper the Eggs (If Using):
- In a separate bowl, whisk the egg yolks.
- Slowly add a ladle of warm chocolate mixture into the yolks, whisking constantly.
- Pour the tempered egg mixture back into the saucepan and cook for 2-3 minutes, stirring until slightly thickened.
3. Chill the Mixture:
- Remove from heat, stir in vanilla extract and salt.
- Let the mixture cool to room temperature, then refrigerate for at least 4 hours (or overnight for best results).
4. Churn & Freeze:
- With an Ice Cream Maker: Pour the chilled mixture into the ice cream maker and churn according to the manufacturer’s instructions.
- No Ice Cream Maker? Pour the mixture into a shallow dish, freeze for 30 minutes, then stir vigorously. Repeat every 30 minutes for 3 hours.
5. Serve & Enjoy:
- Transfer to an airtight container and freeze for at least 2 hours before scooping.
- Serve with whipped cream, hot fudge, or straight out of the tub! 🍦