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Double Chocolate Ice Cream

by Victoria

Hey there, Kitchies! Let’s talk about a dessert-drink hybrid that’s equal parts refreshing and indulgent: Blueberry Bliss Ice Cream Floats. Imagine a tall, frosty glass filled with bubbly blueberry sodavelvety vanilla ice cream, and a drizzle of homemade blueberry sauce—every sip is creamy, fizzy, and bursting with fresh berry flavor.

I first made this on a hot summer afternoon when my family was craving something cold but couldn’t decide between ice cream and a fun drink. So, I thought, why not combine both? The result? A dreamy, creamy float that’s fruity, fizzy, and downright addictive. The way the sweet blueberry soda mingles with the melting vanilla ice cream is pure magic, creating a nostalgic treat that feels like childhood summers in a glass.

This float is perfect for BBQs, poolside parties, or a fun dessert after a family dinner. It’s ridiculously easy to make, requires just a few ingredients, and has that wow-factor that makes everyone feel like a kid again. Grab a straw and a spoon—you’re going to want both for this one!


Resume of the Recipe in Todd Wilbur’s Writing Style:

This Blueberry Bliss Ice Cream Float is the ultimate way to cool down while satisfying your sweet tooth. It’s got everything: bubbly blueberry soda, creamy vanilla ice cream, and a homemade blueberry sauce that ties it all together. The contrast of fizzy and creamy, sweet and tangy makes this an unforgettable treat.

It’s incredibly easy to make—just pour, scoop, and drizzle! Whether you’re making these for a party, a weekend treat, or just because you deserve something special, this float is sure to be a hit. One sip, and you’ll be hooked!


Exciting Story:

In our house, summer means one thing: ice cream floats on the porch. It’s a tradition that started when my husband and I were dating—we’d grab floats from an old-school soda shop and sip them while watching the sunset. Years later, when we had kids, I decided to recreate that magic at home.

One evening, I whipped up these Blueberry Bliss Ice Cream Floats on a whim, using blueberry soda I found at the store and a homemade berry sauce I had leftover from breakfast pancakes. The moment my family took their first sip, I knew this was going to be a new summer favorite. Now, whenever we make them, my kids race to see whose ice cream melts into the soda first, and my husband gives me that nostalgic, happy smile that says, “You nailed it.”


Why You’ll Love These Blueberry Bliss Ice Cream Floats

Selling Points:

  • Fizzy & Creamy: The best of soda floats with a smooth vanilla ice cream finish.
  • Bursting with Blueberry Flavor: Fresh blueberry sauce takes this to the next level.
  • Refreshing & Indulgent: A perfect summer drink-dessert combo.
  • Quick & Easy: No fancy equipment, just pour, scoop, and enjoy!
  • Kid-Friendly & Crowd-Pleasing: Great for family nights, BBQs, and parties.

Cuisine: American

Tips for Perfect Chocolate Ice Cream

  • Use Quality Chocolate: The better the chocolate, the richer the ice cream.
  • Don’t Skip the Chilling: Letting the mixture rest overnight deepens the flavor.
  • Want It Extra Fudgy? Stir in chocolate chunks or swirls of ganache before freezing.
  • No Ice Cream Maker? Pour the mixture into a shallow dish, freeze, and stir every 30 minutes until set.

Substitutions and Variations:

  • Dairy-Free: Use coconut milk + coconut cream instead of dairy.
  • Sugar-Free: Swap sugar for monk fruit sweetener or erythritol.
  • Triple Chocolate: Add white and milk chocolate chunks for a fun mix.
  • Boozy Version: Stir in a splash of Baileys or Kahlua for an adult twist!

Make a Healthier Version:

  • Low-Carb/Keto: Use unsweetened almond milk and sugar-free chocolate.
  • Lower Fat: Swap heavy cream for half-and-half (though it won’t be as creamy).
  • No Refined Sugar: Sweeten with honey or maple syrup instead.

Closing in Todd Wilbur Style:

And there you have it—Double Chocolate Ice Cream, a rich, dreamy dessert that turns any day into a chocolate celebration. Whether you’re scooping it into a cone, topping it with whipped cream, or sneaking spoonfuls straight from the freezer (guilty!), this is one recipe you’ll come back to again and again. Give it a try and tell us how much you love it!


Relevant Categories:

  • Desserts
  • Ice Cream Recipes
  • Chocolate Lovers
  • Homemade Treats

Tags:

  • Chocolate Ice Cream
  • Double Chocolate Dessert
  • Homemade Ice Cream
  • Summer Treats
  • Frozen Desserts

Frequently Asked Questions:

  1. Can I make this without an ice cream maker?
    Yes! Just freeze the mixture and stir every 30 minutes until creamy.
  2. How long does homemade ice cream last?
    It’s best within 2 weeks but can last up to a month in the freezer.
  3. Can I use milk chocolate instead of dark?
    Yes! It will be sweeter and creamier.
  4. Why do I need to chill the mixture before churning?
    Chilling helps develop flavor and ensures a smoother texture.
  5. How can I prevent ice crystals in my ice cream?
    Using egg yolks and making sure your base is completely chilled helps!
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Double Chocolate Ice Cream


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  • Author: Victoria

Description

Let’s talk about chocolate—rich, velvety, melt-in-your-mouth chocolate. Now imagine that in the form of the creamiest homemade ice cream, loaded with deep cocoa flavor and speckled with chunks of melted dark chocolate that give it that luscious, almost truffle-like texture. 


Ingredients

Scale

Base:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • ¼ teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 4 ounces dark chocolate (60-70% cocoa), finely chopped
  • 1 teaspoon vanilla extract
  • ½ teaspoon espresso powder (optional, but enhances the chocolate flavor)

Egg Custard (For Extra Creaminess!):

  • 3 large egg yolks

Instructions

  • Heat the Base:
    • In a medium saucepan over medium heat, whisk together heavy cream, milk, sugar, salt, and cocoa powder.
    • Stir frequently until the mixture just starts to steam (don’t let it boil!).
  • Melt the Chocolate:
    • Remove from heat and add the chopped dark chocolate, stirring until completely melted and smooth.
  • Temper the Egg Yolks:
    • In a small bowl, whisk the egg yolks.
    • Slowly pour in about ½ cup of the warm chocolate mixture, whisking constantly (this prevents the eggs from scrambling).
    • Pour the tempered yolks back into the saucepan, stirring constantly.
  • Cook the Custard:
    • Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5 minutes).
    • Remove from heat and stir in vanilla extract and espresso powder.
  • Chill:
    • Pour the mixture into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
    • Refrigerate for at least 4 hours or overnight.
  • Churn:
    • Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (usually 20-25 minutes).
    • Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

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