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Chocolate Ice Cream

Chocolate Ice Cream


  • 7 ounces dark chocolate (70% to 75% cacao), finely chopped
  • 2 cups plus 2 tablespoons whole milk
  • 1/3 cup unsweetened cocoa powder
  • 13 tablespoons sugar, divided
  • 1/4 cup heavy whipping cream

Recipe Preparation

  • Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.

  • Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.

  • Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.

  • Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.

  • Process custard in an ice cream machine according to manufacturer's instructions. Transfer to another container; freeze for 3 days before eating. DO AHEAD Ice cream can be made 3 days ahead. Keep frozen.

Recipe by Fergus Henderon,

Nutritional Content

One serving (1/2 cup) contains: Calories (kcal) 317.3 %Calories from Fat 44.9 Fat (g) 15.8 Saturated Fat (g) 8.9 Cholesterol (mg) 174.1 Carbohydrates (g) 42.3 Dietary Fiber (g) 1.2 Total Sugars (g) 37.9 Net Carbs (g) 41.1 Protein (g) 6.7 Sodium (mg) 46.7Reviews Section

Homemade Ice Cream Recipe For Ice Cream Maker – Best, Easy And Simple

In this article, we are going to guide you about Homemade Ice Cream Recipe For Ice Cream Maker – Best, Easy And Simple which is very helpful.

Ice cream is considered amongst the most popular sweet foods because of cream and milk ingredients in it. Ice-creams are available in a variety of flavours including fruits and vanilla flavour.

Other than these you can add several different flavours into it as per your own choices such as chocolate, kulfa and tutti fruity, etc.

That’s why ice cream lovers always look for delicious and easy to make recipes. In this article, we help you to make your favourite ice cream easily without doing many efforts. A selection of best “homemade ice cream recipe for ice cream maker” is here.

Most common flavours include vanilla, chocolate, mango, orange, banana, pistachio and many more. These all are available at almost every ice cream parlour.

As these ice-cream makers know that people like different flavours according to their taste. For making these ice-cream makers need delicious recipes. Few ice-cream recipes are given below, so, follow us and read it until the end.

Death By Chocolate Ice Cream

Homemade ice cream is a big production. You need to remember to freeze your ice cream maker, make a custard base, chill your custard base, churn the ice cream, then chill the ice cream (unless you're looking for soft serve consistency). Is it worth it? Yes, yes, yes, one thousand times. Every time we take a bite of ice cream made from scratch, we realize we've NEVER had anything as good come from a store-bought pint. Seriously.

Tempering The Egg Yolks

To make the base, you need to temper the egg yolks. All that means is that you're heating the milk mixture over the stovetop, then very gradually adding it to the yolks to raise the temperature. Then you're cooking everything on very low heat until the custard thickens. If you don't temper, you will almost definitely end up with some form of scrambled eggs.

Yes, You Need An Ice Cream Maker

What makes homemade ice cream so decadent and creaming is the churning. Something you can kinda sorta mimic with a few hacks, like Ice Cream In A Bag or Mason Jar Ice Cream. But for scoop shop-worthy results, you'll need an actual ice cream maker. Find our favorites here. Don't have the time? No-churn ice cream is the way to go.

If you've made this recipe, don't forget to rate it and let us know how you like it in the comments below.

Try your favorite or try something new!

About our Homemade Ice Cream

Our ice cream maker recipes are just perfect for your Rival Ice Cream Maker.

Each recipe makes about 1-1.5 quarts – but of course you can adjust the ingredients to meet your desired batch size.

We have various versions of most recipes – both custard and Philadelphia style recipes. The Custard version is made with eggs, while the Philadelphia style has no eggs (plus we’ve reduced sugar and fat content in these recipes too).

This is done without changing the delicious homemade taste. The Philadelphia style is perfect for people who are willing to sacrifice a little bit of texture for an easier to make ice cream.

Ice Cream Recipes – Limited Only By Imagination

Family time and home parties are only some of the options for using Rival Ice Cream Recipes. Delicious homemade ice cream can be the center of attention at picnics, festivals, parades and more.

The unique tantalizing idea of having homemade ice cream at parties and social events is always a huge hit. Besides the unparalleled flavors, the charm of a homemade ice cream made using your Rival Ice Cream Maker is hard to beat.

You can follow recipes verbatim or you can experiment with flavors and textures.

About Rival White Mountain Ice Cream Makers

Rival White Mountain Ice Cream Makers are a classic. White Mountain Ice Cream Makers have been around for more than 100 years and are perfect for your favorite Ice Cream Maker Recipes. This ice cream maker is a throw back to days when you made ice cream with a bucket and a crank – but if cranking isn’t for you, an electric crank model is available. Which ever model you choose you can have your home made ice in 20 to 40 minutes depending on the ice cream maker recipes you choose.

Rival churns out delicious ice cream – now all you have to do is choose the ice cream recipe you’re craving.

Chocolate Ice Cream Recipe

Here’s a chocolate ice cream recipe that’s simple, but the results are great!

I was pleasantly pleased at how good it turned out!

As a chocolate lover, it is my go to ice cream for a simple chocolate indulgence.

Serving Tip

Chocolate ice cream is great as is, but it is also very versatile.


You can add mix-ins while the ice cream is processing.

This can include chocolate chips (yes! more chocolate), nuts, or fruit.

Just make sure that you don’t put any mix-ins that are bigger than a chocolate chip into your ice cream maker.

Bigger chunks can damage your machine.


You can also dress it up with toppings for a delicious chocolate sundae.

You can add sauces: chocolate, caramel, or fruit based.

Whip cream adds a fancy touch and a complimentary texture.

Sprinkles, nuts, fruit, and shaved chocolate are other great ideas that can be added.

A custom made chocolate sundae always hits the spot.

Yes, Chocolate ice cream can be made even more tantalizing by adding toppings or mix-ins.

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Making chocolate ice cream is an easy two step process. First step is to prepare the mixture and chill it in the refrigerator and then second step is to churn it in the ice cream maker.

Make chocolate ice cream mixture

Using a hand blender or Vitamix or any other blender, blend the sugar, milk, cacao powder, and salt on medium speed until all sugar dissolves.

It is important to blend milk and sugar well to get a smooth and creamy ice cream else it can turn out to be hard icy block after freezing.

Add the heavy cream and gently mix it with a spoon or spatula (no need to use the blender) and the mixture is now ready.

For best results chill the mixture in the refrigerator for about two hours.

Make chocolate ice cream in ice cream maker

Before pouring the mixture in the ice cream maker, give it a final mix to ensure even consistency. Churn the mixture for about 35-40 minutes until the ice cream is of soft-serve consistency.

Transfer the ice cream to an airtight container and freeze it for about 6 hours.

If you want to know more about what ice cream maker is suitable for your family needs then check out my blog on which ice cream maker to buy

#6 Keto Butter Pecan Ice Cream

Another favorite of mine is the keto butter pecan ice cream. This southern favorite is perfect for when you want to mix it up a bit. It’s made with real pecans toasted in keto friendly butter and, of course, loaded with plenty of heavy whipping cream!

That said, this is the only recipe on the list that uses a liquid besides heavy cream. It is actually a mix of heavy cream and half and half. To be honest I don’t recall why I went with half and half, but I can tell you that the recipe turned out great.

That said, feel free to use pure heavy cream an I’m sure it will come out fantastic as well. This keto butter pecan ice cream recipe contains 6 servings and each serving yields roughly 325 calories, 31.1 grams of fat, 4.51 total carbs, and 2 net carbs. That makes this the lowest net carb ice cream on the list!

  • 1 ½ teaspoons unflavored gelatin
  • 1 tablespoon water
  • 3 cups low-fat milk, divided
  • 3 large egg yolks
  • 1 14-ounce can nonfat sweetened condensed milk
  • ¼ cup unsweetened cocoa powder
  • 2 ounces chopped unsweetened chocolate

Sprinkle gelatin over water in a small bowl let stand, stirring once or twice, while you make the base for the ice cream.

Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.

Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.

Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.

Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. If necessary, place the ice cream in the freezer to firm up before serving.

Tip: Jazz up homemade ice cream with stir-ins, like crumbled cookies, toasted nuts or chopped fruit. Here are few tips to get you started:
&bull Stir-ins should be small, about the size of a pea.
&bull Cool toasted ingredients completely before adding them to the ice cream maker.
&bull Check your ice cream maker's instructions when it comes to judging the volume of your stir-ins. In general, we recommend 1 cup of stir-ins per quart of ice cream.
&bull Add stir-ins to the ice cream maker during the last 5 minutes of freezing.

How to Make Chocolate Ice Cream

Why Custard Based Ice Cream?

Generally, there are two types of homemade ice creams.

American/ Philadelphia-Style Ice Cream: this has no eggs or cooking and is made from combining milk, cream, sugar, and flavorings then churning in an ice cream maker. This is quicker and easier than custard-based ice cream but less rich and tends to get icy in the freezer.

French / Custard Based Ice Cream: this involves cooking a custard with eggs to a safe temperature slowly on the stove top, letting that cool then chill completely, then churning in an ice cream maker. The result is an ultra rich, creamy, and smooth ice cream.

I have a full step-by-step video tutorial on how to make custard based ice cream here. If you’ve never made custard ice cream before then I highly suggest you watch it before making this recipe! Here are some more tips:

  • Prepare the ice bath before you cook the custard so that you can immediately remove it from the heat and strain it into the ice bath. This stops the cooking process, preventing the custard from becoming overcooked. Overcooked custard will curdle.
  • Be careful when tempering the egg yolks. Whisk constantly as you slowly pour the hot cream mixture into the beaten yolks. This process allows you to gently heat the yolks so you don’t scramble them and end up with chunky ice cream.
  • For best results, use an instant-read thermometer to cook the custard to 175°F, or until the custard coats the back of a wooden spoon. If the mix is off by a couple of degrees, that’s fine. Whatever you do, do not stop stirring and do not let it boil.

Always Use Full-Fat Dairy for Ice Cream!

Do not substitute low-fat dairy products in this recipe. The fat in the cream and whole milk help give the ice cream its luxurious smooth and soft texture. If you use low-fat dairy products the ice cream will become hard and icy.

Sugar = Key to Creamy Ice Cream!

Like the fat, the sugar also helps to create a smooth, creamy, and scoopable ice cream. If you reduce the sugar you’ll make an ice cream that’s brittle and icy.


How to make ice cream with a machine:

I used my trusty Cuisinart Ice Cream machine to churn this ice cream. I’ve made literally hundreds of batches of ice cream in this machine and it’s never failed me.

If you’re using a machine like this, just make sure the freezer bowl is COMPLETELY frozen otherwise you’ll end up with soup instead of ice cream. I like to freeze mine overnight just to be sure. Also make sure your custard mixture is completely chilled before churning, for the same reason. Everything needs to be cold cold cold.

How to make ice cream WITHOUT a machine:

Although using an ice cream machine is the easiest way to get beautifully rich and creamy ice cream, I got you covered if you don’t have one. I have a full video tutorial showing you three ways to make ice cream without a machine here.

How to store & serve ice cream:

Store the ice cream in an airtight container with a sheet of plastic wrap pressed against the surface. This will help prevent ice from forming. The longer you freeze the more time the flavors will have to ripen.

If the ice cream is in the freezer for an extended period of time, let it sit in the fridge for 20-30 minutes before scooping so it can soften evenly. Remember, this is homemade stuff so there’s no stabilizers or softening agents in it! This ice cream scoop makes even the hardest ice cream scoop like butter. Store for up to 2 weeks in the freezer, though I doubt it’ll last that long!

Watch the video: Chocolate Ice Cream 3 Ingredients No Machine