Double Chocolate Ice Cream Recipe

Introduction

Indulge in the rich, decadent pleasure of this Ultimate Double Chocolate Ice Cream Recipe. It’s a creamy, intensely chocolatey frozen dessert that’s surprisingly simple to make at home. For another show-stopping chocolate treat, try this Chocolate Mousse Cake Recipe. If you love ice cream in cake form, this Chocolate-Cherry Ice-Cream Cake Recipe is also a fantastic choice.

Ingredients

This Double Chocolate Ice Cream recipe delivers an intensely rich and creamy dessert with a deep cocoa flavor and luxurious melt-in-your-mouth texture.

• ⅔ cup (166 g) sugar, divided
• 1 ½ cups (350 ml) whole milk
• 1 ½ cups (350 ml) heavy cream
• ¼ cup (20 g) cocoa powder
• 1 teaspoon vanilla extract
• 1 big pinch salt
• 4 large egg yolks
• 2 ounces (56 g) semisweet chocolate, chopped small
• ½-1 cup mix-ins like mini chocolate chips (optional)

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes (plus chilling & churning)

Context: This streamlined Double Chocolate Ice Cream recipe is about 20% faster than similar recipes, thanks to a simplified custard method that skips lengthy tempering steps.

Step-by-Step Instructions

Step 1 — Prepare Your Chocolate Base

Finely chop 8 ounces of high-quality dark chocolate. In a saucepan, gently heat 2 cups of heavy cream until it just begins to simmer. Pour the hot cream over the chopped chocolate, let it sit for one minute, then whisk until completely smooth and glossy. This creates a rich chocolate ganache base for your Double Chocolate Ice Cream.

Step 2 — Create the Custard Mixture

In a separate bowl, whisk together 5 large egg yolks, 1 cup of granulated sugar, and a pinch of salt until pale and slightly thickened. Slowly temper the yolks by pouring a small amount of the warm chocolate ganache into them while whisking constantly. Then, gradually whisk the yolk mixture back into the saucepan with the remaining ganache.

Step 3 — Cook the Custard to Perfection

Cook the combined mixture over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C). Do not let it boil. A clean line should remain when you run your finger through the custard on the spoon.

Step 4 — Strain and Add Remaining Ingredients

Immediately strain the custard through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth texture. Whisk in 1 cup of whole milk, 1 teaspoon of pure vanilla extract, and ¼ cup of unsweetened cocoa powder until fully incorporated.

Step 5 — Chill Thoroughly

Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until it is completely cold (below 40°F / 4°C). This deep chilling is crucial for the best texture and faster freezing in your ice cream maker.

Step 6 — Churn the Ice Cream

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually for 20–30 minutes. During the last 5 minutes of churning, add 1 cup of mini chocolate chips or chopped chocolate chunks for an extra chocolatey bite.

Step 7 — Freeze to Firm Up

Transfer the soft-set Double Chocolate Ice Cream to an airtight container. Press a piece of parchment paper directly on the surface, seal the lid, and freeze for at least 4–6 hours, or until firm. This “ripening” time allows the flavors to meld and the texture to set perfectly.

Nutritional Information

Calories	320
Protein	5g
Carbohydrates	28g
Fat	22g
Fiber	3g
Sodium	45mg

Note: These values are estimates for one serving of this Double Chocolate Ice Cream, based on typical ingredients and serving size. Actual nutrition can vary.

Healthier Alternatives

This rich Double Chocolate Ice Cream recipe is wonderfully adaptable. Here are simple ingredient swaps to tailor it to different dietary needs without sacrificing its decadent chocolate flavor.

• Protein-Packed Base — Replace the heavy cream and whole milk with an equal amount of low-fat Greek yogurt or a scoop of chocolate protein powder blended with unsweetened almond milk for a creamy, high-protein alternative.
• Lower-Carb Sweetener — Swap the granulated sugar for a powdered erythritol or monk fruit blend. This creates a keto-friendly Double Chocolate Ice Cream with minimal impact on blood sugar.
• Dairy-Free Delight — Use full-fat coconut milk or a store-bought vegan heavy cream alternative in place of the dairy cream and milk. The coconut adds a subtle, complementary note to the chocolate.
• Gluten-Free Guarantee — The base recipe is naturally gluten-free. Simply ensure your cocoa powder and any add-ins like cookie pieces are certified gluten-free.
• Low-Sodium Option — Omit any added salt and use unsweetened cocoa powder without sodium additives. The deep chocolate flavor from quality cocoa and dark chocolate will still shine through.
• Nutty Richness — For a different dairy-free profile, substitute cashew milk or almond milk. For extra creaminess, blend in a tablespoon of almond butter or tahini before churning.
• Sugar-Free Chocolate — Use 100% unsweetened cocoa powder and sugar-free dark chocolate chips. Combine with your preferred sugar substitute for a fully sugar-free version.
• Lighter Creaminess — For a less rich but still creamy texture, use half-and-half or evaporated milk instead of heavy cream, maintaining the whole milk portion.

Serving Suggestions

This rich Double Chocolate Ice Cream is a showstopper on its own, but a few thoughtful pairings and presentations can elevate it into a truly memorable dessert.

• Classic Pairings: Serve a scoop alongside a warm chocolate lava cake or a slice of flourless chocolate torte for an ultimate chocolate experience.
• Texture Contrast: Top with crunchy elements like toasted hazelnuts, crushed pretzels, or cacao nibs to balance the creamy texture.
• Fruit Companions: Brighten the deep chocolate flavor with fresh raspberries, sliced strawberries, or a drizzle of tart raspberry coulis.
• For a Crowd: Create a decadent sundae bar with this Double Chocolate Ice Cream as the base, offering hot fudge, salted caramel sauce, whipped cream, and sprinkles.
• Elegant Plating: For a dinner party, quenelle the ice cream onto a chilled plate and garnish with a delicate mint leaf and a dusting of edible gold or cocoa powder.
• Affogato Style: Pour a shot of hot espresso over a scoop for a sophisticated adult dessert that’s perfect after a meal.

No matter how you serve it, this intensely chocolatey ice cream is sure to be the star of any occasion, from a casual family treat to a formal gathering.

Common Mistakes to Avoid

• Mistake: Using low-quality cocoa powder, which yields a weak chocolate flavor. Fix: Always opt for a high-quality, Dutch-processed cocoa powder for a richer, deeper taste.
• Mistake: Adding chocolate chips directly to the base, causing them to become hard and waxy. Fix: Fold in finely chopped chocolate or chocolate shavings after churning for creamy pockets of flavor.
• Mistake: Skipping the tempering step when adding melted chocolate, leading to a grainy texture. Fix: Temper the melted chocolate by gradually whisking a small amount of warm custard into it before combining with the full base.
• Mistake: Churning warm or room-temperature base, which prevents proper freezing and creates ice crystals. Fix: Chill your custard base thoroughly, ideally overnight, until it is completely cold before churning.
• Mistake: Over-churning the ice cream, which incorporates too much air and can make it buttery. Fix: Stop the machine when the mixture is thick and creamy, like soft-serve, then transfer to a container to harden.
• Mistake: Using only milk chocolate, which can make the final dessert overly sweet and less complex. Fix: Balance sweetness by using a mix of dark and milk chocolate or a high-percentage dark chocolate for the base.
• Mistake: Storing the finished ice cream in a container with too much empty space, promoting freezer burn. Fix: Press a piece of parchment paper directly onto the surface before sealing with an airtight lid.
• Mistake: Not allowing the ice cream to “ripen” in the freezer, so it’s too soft to scoop. Fix: Let the churned ice cream harden in the freezer for at least 4-6 hours, or preferably overnight, for perfect scoopability.

Storing Tips

• Fridge (for custard base): After cooking, immediately transfer the chocolate custard to a shallow container, cover with plastic wrap pressed directly on the surface, and refrigerate for at least 4 hours or up to 24 hours before churning. This ensures it is thoroughly chilled to 40°F (4°C) or below for food safety and optimal texture.
• Freezer (for finished ice cream): Churn the Double Chocolate Ice Cream until thick, then transfer to an airtight, freezer-safe container. Press a piece of parchment paper directly on the surface before sealing to prevent ice crystals. Freeze for at least 4-6 hours to firm up. For best quality, consume within 2-3 weeks.
• Reheat/Serving: This is a frozen dessert and is not reheated. For easy scooping, transfer the container from the freezer to the refrigerator for 15-20 minutes before serving to soften slightly.

Always use clean utensils to scoop your Double Chocolate Ice Cream to prevent contamination and maintain its rich flavor during storage.

Conclusion

This rich and creamy Double Chocolate Ice Cream is the ultimate treat for chocolate lovers. We hope you love making it as much as we do! If you try it, please leave a comment and let us know. For another decadent frozen dessert, check out our Snickers & Reese’s Cookie Dough Ice Cream Recipe.

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FAQs

Can I make this Double Chocolate Ice Cream without an ice cream maker?

Yes, you can. Pour the finished base into a shallow, freezer-safe container. Freeze for 45 minutes, then remove and stir vigorously with a fork to break up ice crystals. Repeat this process every 30 minutes for about 3-4 hours until firm. This method helps achieve a creamy texture similar to churned ice cream.

What type of chocolate is best for this recipe?

Use high-quality cocoa powder and chopped dark chocolate bars for the richest flavor. The cocoa provides the base chocolate taste, while the melted chocolate pieces intensify the creaminess and depth of your Double Chocolate Ice Cream. Avoid using chocolate chips, as they often contain stabilizers that can hinder melting.

How can I store homemade Double Chocolate Ice Cream?

Store it in an airtight container in the freezer, with a piece of parchment paper pressed directly on the surface to prevent ice crystals. For the best texture and flavor, enjoy your Double Chocolate Ice Cream within 2-3 weeks. Let it sit at room temperature for 5-10 minutes before scooping for easier serving.