Here's a rich and indulgent homemade Double Chocolate Ice Cream recipe that’s sure to satisfy your chocolate cravings. With a velvety texture and deep cocoa flavor, this frozen treat is perfect for warm summer days or anytime you need a chocolate fix.

I first started making this ice cream when I was searching for a way to recreate the ultra-creamy, chocolatey scoops from my favorite ice cream shop. After a few experiments, I landed on this recipe, which combines cocoa powder and melted chocolate for a double dose of decadence. It’s now a staple in my freezer, and once you try it, you’ll understand why.

Why You’ll Love This Double Chocolate Ice Cream

Get ready to indulge in the smoothest, creamiest homemade chocolate ice cream you’ve ever tasted. This recipe is packed with rich flavor and made with simple ingredients you probably already have in your kitchen.

First, this recipe delivers an intense chocolate experience. Using both cocoa powder and melted chocolate ensures a deep, satisfying flavor that will impress any chocolate lover.

It’s also incredibly easy to make. There’s no need for fancy equipment—just a stovetop, a mixing bowl, and an ice cream maker. You’ll be amazed at how quickly everything comes together.

Plus, you can customize it with mix-ins. Whether you want chocolate chips, nuts, or even swirls of caramel, this base is the perfect canvas for your creativity.

Best of all, this homemade version is free from artificial preservatives and unnecessary additives. You control the ingredients, so you can enjoy a pure, high-quality treat.

Ingredients Notes

The beauty of this recipe lies in its carefully chosen ingredients. Each one contributes to the smooth texture and rich chocolate flavor.

Heavy cream and whole milk create the luxurious, creamy consistency that makes this ice cream irresistible. The combination of high-fat dairy ensures a smooth texture without ice crystals.

Unsweetened cocoa powder is responsible for the deep chocolate base. I recommend using Dutch-process cocoa for a smoother, less acidic taste, but natural cocoa works just as well if you prefer a bolder flavor.

Dark chocolate or semisweet chocolate adds richness and helps create a velvety mouthfeel. Melting the chocolate into the custard base ensures it blends seamlessly into the ice cream.

Egg yolks are the secret to the creamy, custard-like consistency. They help thicken the base and prevent the ice cream from becoming icy after freezing.

A touch of vanilla extract enhances the chocolate flavor, while a small amount of salt balances the sweetness and brings out the cocoa’s depth.

If you have an ice cream maker, that’s all you need in terms of equipment. However, if you don’t, I’ll share a no-churn method so you can still enjoy this delicious treat.

How To Make This Double Chocolate Ice Cream

Creating this rich, creamy chocolate ice cream at home is easier than you might think. With just a few steps, you’ll be on your way to scooping up a homemade dessert that rivals any store-bought version.

Start by heating the milk, heavy cream, and cocoa powder in a saucepan over medium heat. Whisk until the mixture is warm and the cocoa has fully dissolved, creating a rich, chocolatey base.

In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened. This step ensures a smooth and creamy custard base.

Slowly pour the warm milk mixture into the egg yolks while whisking constantly. This process, called tempering, prevents the eggs from scrambling. Once combined, return everything to the saucepan and cook over low heat, stirring constantly, until the custard thickens slightly. You’ll know it’s ready when it coats the back of a spoon.

Remove the custard from the heat and stir in the chopped chocolate, allowing it to melt completely. Add the vanilla extract and salt, then strain the mixture through a fine-mesh sieve to remove any lumps. Let it cool to room temperature before refrigerating for at least four hours or overnight.

Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes to break up ice crystals until it reaches a creamy consistency.

Storage Options

Homemade ice cream is best enjoyed fresh, but it stores beautifully when kept in an airtight container in the freezer. Use a freezer-safe container with a tight-fitting lid to prevent freezer burn and maintain the best texture.

For the best flavor and consistency, enjoy your ice cream within two weeks. If it hardens too much, let it sit at room temperature for five to ten minutes before scooping.

If you’re making a big batch, consider dividing it into smaller portions to minimize repeated thawing and refreezing, which can affect the texture over time.

Variations and Substitutions

This double chocolate ice cream is already a dream for chocolate lovers, but you can easily switch things up to create new flavors and textures.

For a triple chocolate twist, stir in chocolate chips or chunks of your favorite chocolate bar before freezing. This adds extra bites of chocolatey goodness to every spoonful.

If you prefer a nutty crunch, mix in chopped toasted almonds, pecans, or walnuts. The contrast between the creamy ice cream and crunchy nuts makes for an irresistible combination.

For a fun and unexpected variation, add a hint of spice. A dash of cinnamon or a pinch of cayenne pepper enhances the chocolate flavor and gives your ice cream a subtle warmth.

Looking for a dairy-free option? Swap out the heavy cream and milk for full-fat coconut milk, and use dairy-free chocolate. The result is just as rich and creamy with a slight coconut undertone.

Experimenting with different mix-ins and flavors is half the fun of making homemade ice cream. Get creative and make it your own!