There's something undeniably magical about homemade ice cream, especially when it's loaded with rich, velvety chocolate. The deep cocoa flavor, combined with smooth, creamy texture, makes every spoonful a delight. If you're a chocolate lover, this Double Chocolate Ice Cream is about to become your new favorite dessert.
I first perfected this recipe during a summer heatwave when store-bought ice cream just wasn’t cutting it. I wanted something ultra-decadent, with real chocolate flavor—not just a hint of cocoa. After a few tweaks, I landed on the perfect balance of Dutch-processed cocoa and melted dark chocolate, resulting in the silkiest, most indulgent ice cream imaginable.
Why You'll Love This Double Chocolate Ice Cream
Get ready to fall head over heels for this creamy, dreamy chocolate ice cream. It’s everything you want in a frozen treat and more!
First, it's intensely chocolatey. This recipe doesn’t hold back on the cocoa—using both cocoa powder and melted chocolate ensures every bite is packed with deep, rich flavor.
It’s also incredibly smooth and creamy. Thanks to a custard base made with egg yolks and heavy cream, this ice cream has the perfect texture—silky, luscious, and scoopable right out of the freezer.
Not to mention, it’s made with simple ingredients. No artificial flavors or preservatives—just real, high-quality chocolate, milk, cream, and a few pantry staples.
Best of all, it’s totally customizable. Want to add chocolate chips, brownie chunks, or a swirl of caramel? Go for it! This base is the perfect canvas for mix-ins.
Ingredients Notes

The magic of this Double Chocolate Ice Cream comes from the perfect blend of rich ingredients. Let’s break down what makes each one essential.
Heavy Cream & Whole Milk: These form the base of the ice cream, ensuring a rich, creamy texture. The combination of both gives the right balance of fat and smoothness.
Dutch-Processed Cocoa Powder: This type of cocoa is darker, less acidic, and has a deep, intense chocolate flavor. It dissolves beautifully into the custard base, giving a bold chocolate kick.
Dark Chocolate (at least 60% cocoa): Melted chocolate adds another layer of richness and creates an ultra-silky mouthfeel. The higher cocoa content makes all the difference in flavor intensity.
Egg Yolks: These help create a luscious, custard-like consistency. They thicken the mixture, preventing ice crystals and ensuring each bite is ultra-smooth.
Sugar & Vanilla Extract: Sugar not only sweetens but also affects texture, keeping the ice cream soft. A splash of vanilla enhances the overall chocolate flavor.
For this recipe, you'll need an ice cream maker to churn the mixture into perfection. If you don’t have one, I’ll share a no-churn option later!
How To Make This Double Chocolate Ice Cream

Making homemade ice cream is easier than you think! Follow these steps for the creamiest, most chocolate-packed frozen treat.
First, heat the milk, cocoa powder, and half the sugar in a saucepan over medium heat. Whisk until the cocoa fully dissolves, and the mixture is warm but not boiling.
In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened. This step helps incorporate air and gives the ice cream its signature smoothness.
Now comes tempering—slowly pour the warm cocoa mixture into the egg yolks, whisking constantly. This prevents the eggs from scrambling. Once combined, return everything to the saucepan and cook over low heat until the mixture thickens slightly.
Remove from heat and stir in the melted dark chocolate and vanilla extract. The heat will help the chocolate incorporate smoothly, creating a luscious custard base.
Strain the mixture through a fine-mesh sieve to remove any bits of cooked egg, then chill it in the fridge for at least 4 hours (or overnight). This step is crucial for achieving the best texture.
Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 4 hours before scooping.
Storage Options
Homemade ice cream is best enjoyed fresh, but you can store it for up to two weeks in the freezer. Keep it in an airtight container to prevent ice crystals from forming.
To prevent freezer burn, press a piece of parchment paper directly onto the surface before sealing the container.
Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. This makes scooping easier and enhances the creamy texture.
Variations and Substitutions
This Double Chocolate Ice Cream is already a chocolate lover’s dream, but you can make it even more exciting with a few fun twists!
For a Triple Chocolate Version, fold in chocolate chips or chunks during the last few minutes of churning for an extra bite of chocolate.
Love a bit of crunch? Add chopped nuts like toasted almonds or pecans for a nutty contrast to the smooth ice cream.
Want a hint of spice? Stir in a pinch of cinnamon or cayenne pepper for a Mexican chocolate-inspired flavor.
For a no-churn option, whip 2 cups of heavy cream until stiff peaks form, then fold in a sweetened cocoa mixture (made by melting chocolate and mixing with condensed milk and cocoa powder). Freeze in a loaf pan for a creamy alternative—no ice cream maker needed!
With so many ways to customize, this recipe is bound to become a staple in your kitchen. Get ready for the most indulgent, chocolatey scoop of your life!
PrintDouble Chocolate Ice Cream Recipe
This double chocolate ice cream is a decadent dessert featuring a creamy cocoa base and rich chocolate chunks. Perfect for chocolate lovers!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours (including chilling & freezing)
- Yield: 4 servings 1x
- Category: Dinner
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 4 oz dark chocolate, chopped
- 4 egg yolks
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- In a saucepan, heat the milk, heavy cream, sugar, and cocoa powder over medium heat until warm.
- In a separate bowl, whisk egg yolks. Slowly add a small amount of warm milk mixture to temper the eggs.
- Pour the tempered eggs back into the saucepan and cook on low heat until thickened, stirring constantly.
- Remove from heat and add chopped dark chocolate, stirring until melted.
- Stir in vanilla extract and salt. Cool the mixture completely in the refrigerator.
- Churn in an ice cream maker according to the manufacturer's instructions.
- Freeze until firm, then serve and enjoy!
Notes
- Use high-quality cocoa and chocolate for the best flavor.
- For extra texture, add chocolate chips or chunks before freezing.
- Store in an airtight container to prevent freezer burn.
Nutrition
- Serving Size: ½ cup
- Calories: 320
- Sugar: 28g
- Sodium: 50mg
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