This Decadent Dark Chocolate Ice Cream will make all of your chocolatey dreams come true! It’s rich, creamy, and the best chocolate ice cream I’ve ever had.

This Decadent Dark Chocolate Ice Cream serves eight and costs about $4.75 to make. You can barely buy a gallon of ice cream at the store for that price! Make this ice cream to go along with my Brownie Sundae Cupcakes and you will have yourself a chocolate delight!

3 chocolate ice cream cones standing up in a glass container.

Chocolate Ice Cream

There’s one word that comes to mind to sum up this dark chocolate ice cream recipe: AH-MAZING! It has the deep, silky-smooth richness of dark chocolate without any of the bitterness.

When I made this ice cream, I gave my kids a little taste test. I seriously had to pry them away from the ice cream canister to get them to stop eating it before it was completely ready! 

I love ice cream, like A LOT! So much that I have a bucket list of ice cream shops to try. As a result of this small obsession, I am pretty particular about how my ice cream tastes. 

One thing that I love about this ice cream recipe is that it doesn’t leave that waxy film on the roof of your mouth, score! That waxy film that I have experienced after eating other homemade chocolate ice cream is no Bueno. I am positive you will love this chocolate ice cream, too! 

Close up of chocolate ice cream scoops.

What ingredients are in chocolate ice cream?

According to Wikipedia, chocolate ice cream is in the top five favorite ice cream flavors among Americans! Who knew?! It’s made by combining the following ingredients: cocoa powder, melted chocolate, eggs, cream, vanilla, and sugar. 

How do you prevent ice crystals in homemade ice cream?

Add sugar into the ice cream helps keep the ice cream at a softer consistency. But one quick tip is to store the ice cream in a shallow container instead of a deep container. This method, along with covering ice cream with plastic wrap, will help keep ice crystals from forming. 

Once all I had to use was a plastic grocery bag. I wrapped my ice cream container in the grocery bag, and it did the trick. No freezer burnt tasting ice cream for me!

Is Homemade ice cream better with or without eggs?

In my opinion, ice cream always tastes better with eggs. The more egg yolks use you, the creamier and richer your ice cream will taste. It only makes sense then, that using fewer egg yolks will result in a lighter, less smooth, and not as thick ice cream. 

Best Way to Store ice cream?

  • Store the ice cream in the freezer on a shelf and not on the door. 
  • Store the ice cream in an airtight container. 
  • One other tip is to press a piece of plastic wrap or waxed paper right on top of the ice cream before placing the lid on the container. Then, return the container to the freezer right after scooping it for the best storage results. 

How to Make Homemade Chocolate Ice Cream?

STEPS 1 & 2: Begin by mixing the cream and cocoa. After bringing it to a boil, reduce the heat and simmer for 30 seconds while whisking continually. Then, remove from the heat and add in the chopped chocolate before letting it stand for 2 minutes. 

Stir cocoa powder and chocolate into warm cream.

STEPS 3 & 4: Next, stir in the remaining cup of cream. Pour the mixture into a bowl and set a mesh strainer on top of it. 

Remainign cream being poured into chocolate mixture.

STEPS 5 & 6: Next, warm the milk, sugar, and salt in the same saucepan. Then, in another bowl, whisk together the egg yolks and then pour the warm milk into the egg yolk.

Warm milk being poured into egg yolks to temper the mixture.

STEPS 7 & 8: Next, scrape the warmed egg yolk back into the saucepan. Stir the mixture constantly until the desired consistency is reached and then pour the custard through the strainer. Then, stir it into the chocolate and add in the vanilla.

The warm milk and yolk mixture being poured through a fine mesh strainer.

STEPS 9 & 10: Finally, chill the mixture in the fridge, then freeze it in your ice cream maker, and then freeze it in your freezer before serving this delicious dark chocolate ice cream!

Piles of chocolate ice cream scoops piled on top of each other in a serving dish.

What goes with chocolate ice cream?

Ooooohhh, want a chocolate overload? Use this dark chocolate ice cream recipe to make my homemade ice cream sandwiches

Are you looking for something a little simpler? I love sprinkling coconut on top of my chocolate ice cream. You could quickly toast some coconut and serve it with this ice cream, too! Yummy!

How much will this Chocolate Ice Cream recipe cost to make:



NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

All of the ingredients needed to make dark chocolate ice cream.

2 cups heavy cream – $1.94

3 Tablespoons unsweetened dark cocoa powder – $0.30

5 ounces bittersweet chocolate – $1.64

1 cup whole milk – $0.12

¾ cup granulated sugar – $0.18

Pinch of salt – $0.01

5 large egg yolks – $.025

½ teaspoon vanilla extract – $0.31

Cook’s Note:

Use the best quality chocolate you can afford to get quality results with this recipe. (I used Ghirardelli).

As long as you keep this ice cream in an airtight container in the freezer, it will keep for two months. 

You can quickly turn this ice cream into rocky road ice cream by stirring in 1-2 cups of mini marshmallows and 1 cup of toasted and chopped almonds. 

Sometimes I add a couple of drops of orange, peppermint, or almond extract to add flavor element to the dark chocolate ice cream. 

Cook’s Tools:

  • medium saucepan
  • mixing bowl
  • fine mesh strainer
  • whisk
  • ice cream maker or this ice cream maker 
  • ice cream container

Chocolate ice cream scooped into a serving container.

More Ice Cream Recipes:

The finished Chocolate Ice Cream recipe with text overlay for Pinterest.
4.67 from 15 votes

Decadent Dark Chocolate Ice Cream

Recipe Cost $ 4.75
Serving Cost $ 0.60
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 5 hours 45 minutes
8 people
This Decadent Dark Chocolate Ice Cream will make all of your chocolatey dreams come true! It's rich, creamy, and the best chocolate ice cream I've ever had.


  • medium saucepan
  • mixing bowl
  • fine mesh strainer
  • whisk
  • ice cream maker
  • ice cream container


  • 2 cups heavy cream
  • 3 tablespoons unsweetened dark cocoa powder sifted
  • 5 ounces bittersweet chocolate chopped fine
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • pinch of salt
  • 5 large egg yolks
  • ½ teaspoon vanilla extract



  • In a medium saucepan add 1 cup of the cream and the cocoa powder, whisk until the cocoa powder is combined. Bring the mixture to a boil, and reduce heat and simmer at a very low boil for 30 seconds, whisking constantly.
  • Remove from the heat and add in the chopped chocolate, let it stand for 3 minutes and then stir until smooth.
  • Stir in the remaining 1 cup of cream.
  • Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl


  • Add the milk, sugar, and salt to the same saucepan and heat over medium heat until warm.
  • Whisk the egg yolks together in a medium bowl. Slowly whisk in 1/2 cup of the warm milk into the egg yolks, and then whisk the yolk mixture into the saucepan with the remaining milk.
  • Whisk the milk and egg yolk mixture CONSTANTLY over medium heat while scraping the bottom and edges of the saucepan as you stir. Keep stirring until the mixture reaches 170°F on an instant-read thermometer and it has thickened and coats the back of a spatula.


  • Pour the custard through the strainer into the chocolate mixture and whisk until smooth, then stir in the vanilla.
  • Cover and chill the mixture in the refrigerator for at least 3 hours, or overnight.


  • Next, freeze and churn it in your ice cream maker according to the manufacturer’s instructions.
  • Place the ice cream in containers and freeze for at least 2 hours before scooping and serving.


This recipe makes a little more than 1 quart (4 cups) of ice cream.


Serving: 1cup | Calories: 438kcal | Carbohydrates: 33g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 201mg | Sodium: 43mg | Potassium: 226mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1086IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg

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This post first appeared on Food Folks and Fun on August 21, 2012. I have since updated the pictures. 

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Recipe Rating


  1. Becca @ Crumbs and Chaos says:

    Love your new look! We’re getting ready to work with Kendra next month and I’m excited! This Ice cream looks incredible!

    1. Thanks, Becca!
      Kendra was awesome to work with…can’t wait to see your new look! 🙂

      P.S. the ice cream is one of the best I’ve ever had, let alone made!

  2. Wow. This looks sinful…I am not going to lie. Making ice cream is sorta scary to me, but this looks yummy enough to try.


    1. Tauni,
      I was intimidated by ice cream, but after a few tries I learned it’s not any harder than baking a cake. I hope you enjoy! 🙂

  3. Wow this looks and sounds rich and amazing, thank you for sharing with us all.

  4. Homemade ice cream is the best, and this dark chocolate recipe was the best of the best! So good!

  5. I love homemade chocolate ice cream! Looks so delicious and so easy to make ♥

  6. YEEES. Chocolate ice cream. is the best. Thanks for the easy to follow recipe.

  7. This looks so deliciously indulgent. Perfect for the heatwave.

  8. Pinelopi Kyriazi says:

    I am a big fan of ice creams! I tried this one and it was one of the best I ever had! thanks!

  9. Lucy Parissi says:

    A good chocolate ice cream is a real treat to have. This one ticks all the boxes for looks, flavour and decadence.

  10. Yum! What a delicious, thick and creamy ice cream. Totally worth the wait! Thanks for this great recipe!

  11. Best chocolate ice cream ever. I’m going to make this again!

  12. Mya Murphy says:

    My goodness.. This looks absolutely heavenly. I’m about to lick the screen. Seriously.

  13. Weep-worthy.
    I went with oat milk creamer and whipping cream, monk fruit, and used baker’s chocolTe.