Too Perfect Chocolate Ice Cream

Chocolate Ice Cream - Basic

  • Servings: 1.5 qt
  • Difficulty: medium
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Chocolate Ice CreamIngredients:

  • 2 cups heavy whipping cream
  • 2 cups milk
  • 1/2 cup unsweetened cocoa powder
  • 4 oz. semi-sweet chocolate, finely chopped
  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 1 tsp. vanilla extract


  1. Prepare an ice water bath by filling a large bowl (or your sink!) with ice and water.
  2. Combine cream and milk in a large saucepan and bring to a simmer over medium heat, stirring occasionally.
  3. Once at a simmer, remove from heat and whisk in cocoa powder until thoroughly incorporated. Add chocolate and whisk until completed smooth, set aside.
  4. Whisk egg yolks in a large bowl until smooth. Gradually add sugar and whisk until mixture is combined and pale yellow.
  5. Slowly pour approximately 1/4 of the chocolate mixture into the egg mixture, whisking constantly to be sure the eggs don’t scramble. Pour remaining chocolate mix in batches.
  6. Pour the now chocolate/cream/milk/sugar mixture back into the saucepan. Cook over low heat stirring with a wooden spoon until it thickens enough to coat the spoon (~5 mins).
  7. Remove from heat, stir in the vanilla extract. Pour into bowl and place in ice bath for 15 minutes to bring to room temperature.
  8. Refrigerate for at least 6-8 hours, preferably overnight.
  9. Once thoroughly chilled, add into your machine. It shouldn’t take long, since the mixture has been sufficiently chilled. **If you skip the refrigeration step, your ice cream will take longer to finish in the machine and have a less consistent texture. So while not technically required to complete the recipe, it is highly recommended! Trust me I’ve done it both ways and it really adds to the deliciousness of the recipe.

This recipe was originally based off one I had seen on, but then revised after I made the first batch.

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