Double Chocolate Ice Cream Recipe

There's nothing quite as indulgent as a scoop of Double Chocolate Ice Cream on a warm day—or any day, really. This ultra-creamy dessert is packed with deep, rich chocolate flavor, offering the perfect balance of sweetness and decadence in every bite. Whether you're enjoying it in a bowl, on a cone, or straight from the container, this homemade version is bound to satisfy your chocolate cravings.

I first perfected this recipe while searching for the ultimate chocolate fix. Store-bought ice creams never quite hit the mark, either lacking in flavor or having an icy texture. After multiple test batches, I landed on the perfect combination of cocoa, melted chocolate, and heavy cream to create the smoothest, most luscious chocolate ice cream ever.

Why You'll Love This Double Chocolate Ice Cream

Get ready to fall in love with this homemade treat! Double Chocolate Ice Cream isn’t just delicious—it’s a must-try for any chocolate lover.

First, it's packed with intense chocolate flavor. The combination of high-quality cocoa powder and melted chocolate ensures a deep, rich taste in every bite.

It’s also incredibly creamy. Thanks to the perfect balance of heavy cream and egg yolks, this ice cream is thick, velvety, and utterly indulgent.

Making it at home means you can control the ingredients. No artificial flavors or preservatives—just pure, rich chocolate goodness.

Finally, it’s a versatile base for add-ins. From chocolate chips to brownie chunks or even a swirl of caramel, you can customize this recipe to your heart’s content.

Ingredients Notes

The magic of this Double Chocolate Ice Cream lies in the balance of its ingredients. Each component contributes to the creamy texture and bold chocolate flavor.

Cocoa powder is the backbone of the chocolatey taste. I recommend using Dutch-processed cocoa for a deep, smooth flavor, but natural cocoa works too if that’s what you have on hand.

High-quality chocolate takes this ice cream to the next level. I prefer using semi-sweet or dark chocolate (at least 60% cocoa) for a luxurious, well-rounded taste. Melted into the custard, it creates an extra layer of richness.

Heavy cream and whole milk provide the perfect fat content for creamy ice cream. The combination ensures a soft, scoopable texture without being overly heavy.

Egg yolks act as a natural stabilizer, giving the ice cream its luscious, custard-like consistency. They also enhance the flavor, making every spoonful extra indulgent.

You’ll also need sugar to balance the bitterness of the chocolate, vanilla extract for depth, and a pinch of salt to enhance all the flavors.

How To Make This Double Chocolate Ice Cream

Making homemade ice cream is easier than you think. Here’s how to achieve that perfect creamy texture and deep chocolate flavor.

Start by heating whole milk, heavy cream, cocoa powder, and half the sugar in a saucepan over medium heat. Whisk until the cocoa is fully dissolved and the mixture is steaming but not boiling.

While the mixture heats, whisk egg yolks and the remaining sugar in a separate bowl until thick and pale. This step helps create a rich and velvety custard base.

Next, temper the eggs by slowly adding a ladleful of the hot milk mixture while whisking constantly. This prevents the eggs from scrambling. Once tempered, pour the egg mixture back into the saucepan and cook until it thickens enough to coat the back of a spoon.

Remove from heat and stir in the chopped chocolate, vanilla extract, and a pinch of salt. The residual heat will melt the chocolate, creating a silky smooth base.

Strain the mixture through a fine-mesh sieve into a bowl and let it cool completely. Chill in the refrigerator for at least 4 hours or overnight for the best results.

Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm—about 4 hours—before scooping and serving.

Storage Options

Homemade Double Chocolate Ice Cream stores well in the freezer for up to two weeks when kept in an airtight container. To prevent ice crystals, press a piece of plastic wrap directly onto the surface before sealing the lid.

For the best texture, let the ice cream sit at room temperature for 5-10 minutes before scooping. This softens it slightly without melting.

Avoid frequent thawing and refreezing, as this can make the ice cream grainy over time.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. Here are a few delicious variations:

Want even more chocolate? Stir in chocolate chips or chunks during the last few minutes of churning for extra texture.

For a nutty twist, fold in toasted almonds, hazelnuts, or peanut butter swirls before freezing.

Looking for a boozy version? A splash of Baileys, Kahlua, or bourbon pairs beautifully with the deep chocolate flavor and keeps the texture soft.

Dairy-free? Swap the milk and cream for full-fat coconut milk and use dairy-free chocolate for a delicious alternative.

With this Double Chocolate Ice Cream, you’ll never want to buy store-bought again. Get creative, have fun with mix-ins, and enjoy every scoop!

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