Satisfy your deepest chocolate cravings with this luxurious homemade Chocolate Ice Cream. Rich, velvety, and packed with layers of cocoa flavor, this dreamy dessert transforms simple ingredients into a decadent experience that’s perfect for any chocolate lover.
Ingredients Breakdown
Whole milk and heavy cream form the backbone of this luscious treat. The whole milk brings a lightness that keeps the ice cream from feeling overly heavy, while the heavy cream, with its higher fat content, delivers an indulgent, silky texture that melts smoothly on the tongue.
The combination of chopped milk chocolate and Dutch-process cocoa powder creates a multi-dimensional chocolate profile. The milk chocolate lends a mellow, creamy sweetness, while the cocoa powder deepens the flavor with rich, slightly earthy notes that give the ice cream its true chocolate intensity.
Egg yolks and sugar are crucial for crafting a velvety custard. The egg yolks not only thicken the base but also add richness and body, while the sugar balances the bitterness of the cocoa and heightens the natural flavors of the chocolate.
A pinch of fine salt and a splash of alcohol, such as rum, vodka, or whiskey, enhance the overall flavor complexity. The salt brightens and sharpens the chocolate notes, and the alcohol lowers the freezing point, helping to create a softer, more scoopable texture.
Step-by-Step Preparation Guide
Start by blending the whole milk with the chopped milk chocolate until the chocolate is finely pulverized and fully incorporated into the milk. This step ensures the base has an even chocolate flavor right from the beginning.
Prepare the mason jars by filling them only up to the base of the threading, leaving space for expansion during cooking. Always wipe the rims clean to ensure a proper seal before closing the jars finger-tight.
The sous vide method offers a gentle and precise way to cook the custard base. Submerge the jars into a hot tap water bath, set the sous vide machine to 175°F, and cook for one hour. This slow, steady heat perfectly thickens the custard without risking curdling or overcooking.
After cooking, lift the jars carefully from the water and let them cool on a wire rack for 30–60 minutes until they are just slightly warm. To speed up cooling, you can place them in an ice bath, gradually adding ice to chill the custard thoroughly before churning.
Once fully chilled, churn the custard in your ice cream maker following the manufacturer’s instructions. Freshly churned ice cream will have a soft-serve consistency. For a firmer, scoopable texture, transfer it to an airtight container and freeze for an additional 2–3 hours.
Recipe Tips & Frequently Asked Questions
Choosing the right chocolate for a balanced flavor
Use high-quality milk chocolate with a cocoa content around 30–40% for a rich, smooth flavor without overwhelming sweetness.
Why sous vide creates a creamier custard base
The consistent, low temperature ensures gentle cooking, preserving the custard’s silky texture without the risk of scrambling the eggs.
How to avoid over-blending the ice cream mixture
Blend just until combined; over-blending can whip in excess air, making the texture less dense and rich.
Timing your chilling and churning for the best results
Allow the custard to chill thoroughly before churning to create smaller ice crystals and a smoother mouthfeel.
Can I make this recipe without a sous vide machine?
Yes, you can cook the custard gently over a double boiler, monitoring the temperature closely to avoid overheating.
How long does the custard base last before churning?
The custard can be stored in the refrigerator for up to 72 hours before churning without loss of quality.
Can I substitute dark chocolate for milk chocolate?
Absolutely—use a slightly higher sugar amount if switching to dark chocolate to balance the added bitterness.
What can I use if I prefer not to add alcohol?
Simply omit the alcohol; the ice cream will be slightly firmer but still deliciously creamy.
What to Serve With This Recipe
Pair this luscious Chocolate Ice Cream with freshly baked chocolate chip cookies for a timeless, comforting combination. The warm, chewy cookies contrast perfectly with the cold, creamy scoops.
Serve it alongside a shot of espresso or a strong cup of coffee to create a luxurious affogato, where the hot coffee melts into the ice cream, creating a rich and aromatic dessert.
For a more dramatic presentation, drizzle with a vibrant raspberry sauce or sprinkle with chopped toasted nuts to add an extra layer of flavor and texture.
Creative Variations
For a decadent twist, swirl peanut butter or caramel sauce through the churned ice cream before the final freeze, creating ribbons of sweet and salty richness.
Mix in mini marshmallows and crushed graham crackers to turn your chocolate ice cream into a delightful s’mores-inspired treat.
Fold in chunks of brownie or chocolate cake for a double chocolate explosion that adds fudgy pockets of goodness throughout the creamy base.
Homemade Chocolate Ice Cream is a luxurious, rewarding treat that captures everything wonderful about classic desserts. Its deep cocoa flavor, silky texture, and endless opportunities for creative variations make it a must-have recipe for any dessert lover’s collection. Whether served soft and fresh or scooped into perfect frozen mounds, every bite promises pure, chocolatey bliss.
Ingredients
1 cup Whole milk (3% fat)
5 oz (150g) Milk chocolate bar, chopped
1/2 cup Granulated sugar
1/4 cup Dutch-process cocoa powder
5 large Egg yolks
Pinch of Fine salt
2 tablespoons 80-proof rum, vodka, or whiskey
2 cups Heavy cream (33–36% fat)
Instructions
Begin by placing the whole milk and chopped milk chocolate into the jar of a blender or food processor. Blend until the chocolate is finely pulverized and well integrated with the milk.
Next, add the granulated sugar, Dutch-process cocoa powder, egg yolks, fine salt, alcohol of choice, and heavy cream into the blender. Blend the mixture just until it combines; the texture may still appear slightly grainy, which is completely fine. Avoid over-blending to maintain the desired consistency.
Pour the prepared ice cream base into clean mason jars, filling only up to the base of the threading to allow for expansion during cooking. Carefully wipe the rims with a clean cloth to ensure a proper seal, then close the jars until just finger-tight.
Fill a sous vide water bath with hot tap water and gently lower the filled jars into the bath. Set the sous vide machine to 175°F and allow the water to preheat with the jars already submerged. Cook the ice cream base at 175°F for 1 hour.
After cooking, use a jar lifter to carefully remove the jars from the water bath. Place the jars on a wire rack or a heat-safe surface to cool for 30–60 minutes until they are just slightly warmer than room temperature.
To cool further, either place the jars into a refrigerator if you plan to churn later (within 24–72 hours) or prepare a rapid cooling bath. To cool quickly, set the jars in a sink, cover them with lukewarm water, and then gradually add ice to create an ice bath, maintaining the chill with additional ice as needed.
When ready to churn, operate your ice cream maker according to the manufacturer’s instructions. Serve the freshly churned ice cream soft, or transfer it to an airtight container and freeze for an additional 2–3 hours to allow it to firm up for a classic scoopable texture. Enjoy each creamy, chocolate-rich bite!
Chocolate Ice Cream Recipe
Ingredients
- 1 cup Whole milk 3% fat
- 5 oz 150g Milk chocolate bar, chopped
- 1/2 cup Granulated sugar
- 1/4 cup Dutch-process cocoa powder
- 5 large Egg yolks
- Pinch of Fine salt
- 2 tablespoons 80-proof rum vodka, or whiskey
- 2 cups Heavy cream 33–36% fat
Instructions
- Begin by placing the whole milk and chopped milk chocolate into the jar of a blender or food processor. Blend until the chocolate is finely pulverized and well integrated with the milk.
- Next, add the granulated sugar, Dutch-process cocoa powder, egg yolks, fine salt, alcohol of choice, and heavy cream into the blender. Blend the mixture just until it combines; the texture may still appear slightly grainy, which is completely fine. Avoid over-blending to maintain the desired consistency.
- Pour the prepared ice cream base into clean mason jars, filling only up to the base of the threading to allow for expansion during cooking. Carefully wipe the rims with a clean cloth to ensure a proper seal, then close the jars until just finger-tight.
- Fill a sous vide water bath with hot tap water and gently lower the filled jars into the bath. Set the sous vide machine to 175°F and allow the water to preheat with the jars already submerged. Cook the ice cream base at 175°F for 1 hour.
- After cooking, use a jar lifter to carefully remove the jars from the water bath. Place the jars on a wire rack or a heat-safe surface to cool for 30–60 minutes until they are just slightly warmer than room temperature.
- To cool further, either place the jars into a refrigerator if you plan to churn later (within 24–72 hours) or prepare a rapid cooling bath. To cool quickly, set the jars in a sink, cover them with lukewarm water, and then gradually add ice to create an ice bath, maintaining the chill with additional ice as needed.
- When ready to churn, operate your ice cream maker according to the manufacturer’s instructions. Serve the freshly churned ice cream soft, or transfer it to an airtight container and freeze for an additional 2–3 hours to allow it to firm up for a classic scoopable texture. Enjoy each creamy, chocolate-rich bite!
Notes
You can still make this delicious chocolate ice cream without a machine. Here are two effective methods:
- Freezer Bag Method: Transfer the chilled custard into a freezer-safe ziplock bag. Freeze flat until completely solid. Once frozen, break into small chunks and blend in a food processor until smooth and creamy.
- Mix and Freeze Method: Pour the chilled custard into a large mixing bowl. Freeze, and every 30 minutes, stir vigorously to break up ice crystals. Repeat until fully frozen and creamy.
- This sous vide chocolate ice cream recipe yields just over 1 liter of fresh, creamy ice cream.
- The recipe can easily be doubled, but remember that your ice cream maker bowl may need 2–3 hours of refreezing between batches.
- Store the churned ice cream in an airtight, freezer-safe container.
- Best enjoyed within 3 weeks for optimal flavor and texture.
Feel free to get creative—almost anything you love with chocolate can be added!
- Rocky Road: Fold in coarsely chopped nuts and mini marshmallows.
- Heavenly Hash: Mix in marshmallow creme, finely chopped nuts, and extra chopped chocolate.
- S’mores: Add mini marshmallows, graham cracker crumbles, and chocolate chips.
- Mexican Chocolate: Blend in 1/2 tablespoon cinnamon, a pinch of cayenne pepper, and a pinch of espresso powder for a spicy, aromatic twist.
