Warning: this chocolate ice cream recipe is incredibly delicious! Once you try it, you might find yourself making it repeatedly all summer long!

I shared a vanilla ice cream recipe a few years ago, which became so popular that I felt compelled to create a chocolate version as well.

After extensive testing and tweaking (read: a lot of taste-testing), I’m pleased to say that this recipe results in some of the best chocolate ice cream I’ve ever tasted, whether homemade or store-bought. It’s luxuriously creamy and intensely chocolatey. I’ve even eaten it straight from the ice cream maker on more than one occasion…oops. 🙂

This recipe is simple to make with just 7 basic ingredients, but there’s one crucial detail: You must freeze the bowl of your ice cream maker for at least 12 hours before starting, and you need to let the chocolate mixture chill fully before churning. Trust me, it’s worth the wait!

Chocolate Ice Cream Ingredients

There are primarily two methods for making homemade ice cream:

1. Custard base, which uses eggs or egg yolks to thicken the ice cream.
2. Philadelphia-style, which does not use eggs and involves a simple cream base.

This recipe is for Philadelphia-style chocolate ice cream, which means you won’t need any eggs. I prefer this method as it’s easier to prepare and doesn’t impart an eggy flavor—just pure chocolate goodness!

Here’s what you’ll need:

• Heavy cream and whole milk: These create a rich, creamy base. Avoid using reduced-fat or skim milk; the fat content in whole milk ensures a creamy texture, not icy.
• Unsweetened cocoa powder and chopped dark chocolate: Yes, this recipe features TWO types of chocolate! Both contribute to its deep flavor, and the chopped chocolate makes it creamier. Look for a high-quality bar with 70% to 85% cacao. Tip: Dutch-process cocoa will intensify the chocolate flavor.
• Sugar: For sweetness. Natural cane sugar or fine granulated sugar work well.
• Vanilla extract: Adds depth of flavor.
• Sea salt: Enhances the chocolate flavor!

The complete recipe with measurements is below.

How to Make Chocolate Ice Cream

Once you’ve got the bowl chilling, follow these three steps to make your chocolate ice cream:

1. Create the Chocolate Ice Cream Base

First, simmer the cream with sugar, cocoa powder, and salt. This step will fully incorporate the sugar and cocoa into the cream, ensuring a smooth texture.

Next, remove the mixture from heat and stir in the chopped chocolate, whisking until it melts and becomes smooth. Then, whisk in the milk and vanilla.

• Why add these ingredients after simmering? Adding them earlier might cause the chocolate to split, resulting in a grainy texture.

Chill the Mixture: Move it to a heatproof bowl and allow it to cool. Cover and chill in the refrigerator for at least 2 hours or overnight.

2. Churn the Ice Cream

When you’re ready to churn, remove the chilled chocolate mixture from the refrigerator.

• FYI: A skin may have formed on top, which is fine! Whisk it well to incorporate it back into the mixture.

Churn the mixture in your ice cream maker according to the manufacturer’s instructions. I use the KitchenAid stand mixer ice cream maker attachment (it’s fantastic!), typically churning for 20 to 30 minutes. The longer the mixture chills in the fridge, the less time you need to churn.

3. Freeze

You can eat the ice cream right after churning; however, it will have a soft texture. For a firmer texture, transfer it to an airtight container and freeze for 2 hours or longer.

How to Store

This homemade chocolate ice cream will keep well in an airtight container in the freezer for up to 1 month.

It may become too firm to scoop directly from the freezer. To soften it, let it sit at room temperature for a few minutes or allow it to soften gradually in the fridge. I find that dipping my ice cream scoop in warm water helps with scooping too.

Enjoy it plain or topped with chocolate shavings, sprinkles, whipped cream, strawberries—whatever you like!