Double Chocolate Ice Cream Recipe

There's nothing quite like the rich, velvety scoop of double chocolate ice cream on a hot afternoon—or honestly, any time of year. This homemade version packs a double punch of chocolate flavor, with a creamy, luxurious texture that rivals any scoop shop.

this Recipe

I first created this recipe after a family trip to a small-town creamery that served the deepest, darkest chocolate ice cream I’d ever tasted. Back home, I was determined to recreate that magic—and after some trial and error, this double chocolate dream was born. It’s now a freezer staple in our house, especially when cravings strike or guests pop in unexpectedly.

Let's dive into what makes this recipe so special.

Why You'll Love This Double Chocolate Ice Cream

Get ready to fall head over heels for a dessert that’s as indulgent as it is easy to make. This double chocolate ice cream is a true showstopper—smooth, creamy, and loaded with deep chocolate flavor in every bite.

First, let’s talk about that chocolate intensity. This recipe uses both cocoa powder and melted chocolate to create layers of rich flavor. It’s the kind of decadence that satisfies even the most serious chocolate lovers.

Next up, it’s surprisingly simple to make. Whether you’re using an ice cream maker or going the no-churn route, this recipe is beginner-friendly and doesn’t require any special culinary skills.

It’s also a great make-ahead dessert. Whip up a batch, freeze it overnight, and you’ll have a dessert ready to go for spontaneous movie nights, family dinners, or summer barbecues.

And finally, the texture is unbeatable. This ice cream is creamy, dense, and scoopable—no icy crystals or gritty mouthfeel. It’s everything you want from a homemade frozen treat.

Now that you know why it’s so crave-worthy, let’s take a closer look at the ingredients that make it all happen.

Ingredients Notes

The beauty of this double chocolate ice cream lies in its blend of high-quality, pantry-staple ingredients. Each component plays a vital role in achieving that rich flavor and luscious texture.

Heavy cream is the foundation of our base. It adds a silky mouthfeel and keeps the ice cream from becoming icy. Be sure to use full-fat cream for the creamiest results—this is not the time to go low-fat.

Whole milk balances the richness of the cream and helps the ice cream freeze with the right consistency. It also gives the dessert a smoother scoopability straight from the freezer.

Unsweetened cocoa powder brings in that bold chocolate flavor right from the start. Choose a high-quality Dutch-processed cocoa if possible—it has a deeper, smoother taste compared to natural cocoa.

Bittersweet or semi-sweet chocolate gets melted and folded into the base, giving the ice cream its second wave of chocolatey goodness. Go for a bar of chocolate over chips, as bars tend to melt more smoothly and integrate better into the custard.

Egg yolks serve as the thickening agent, helping to create a custard base that freezes into a dense and creamy scoop. They also add richness and a slight hint of savory depth to balance all the sweetness.

You’ll also need a saucepan, whisk, mesh strainer, and an ice cream maker (or loaf pan and hand mixer for a no-churn version). With just a bit of prep, you're on your way to the most decadent ice cream ever.

How To Make This Double Chocolate Ice Cream

Making your own double chocolate ice cream may sound intimidating, but trust me—it’s easier than it looks, and the results are more than worth it. Here’s how it all comes together.

Start by warming your milk, cream, and cocoa powder in a medium saucepan over medium heat. Whisk constantly until the mixture is smooth and steamy, but not boiling. This helps bloom the cocoa and intensify its flavor.

Meanwhile, whisk your egg yolks and sugar in a separate bowl until pale and slightly thickened. This will form the base of your custard. Slowly drizzle the hot cream mixture into the eggs, whisking the whole time to prevent scrambling.

Once tempered, return the entire mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula. You’ll know it’s ready when the custard coats the back of the spoon and a finger swiped across leaves a clear line.

Now it’s time for the second chocolate hit. Remove the custard from the heat and stir in your chopped bittersweet chocolate until melted and glossy. Add a pinch of salt and a splash of vanilla extract to round out the flavors.

Strain the mixture through a fine mesh sieve into a clean bowl, then let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours—or overnight for best flavor.

When you're ready to churn, pour the chilled custard into your ice cream maker and follow the manufacturer’s instructions. If you’re going no-churn, pour the custard into a loaf pan, freeze for 1 hour, then beat with a hand mixer every 30 minutes until firm.

After churning, transfer the ice cream to a freezer-safe container and let it firm up for at least 2-4 hours. The end result? A rich, scoopable chocolate treat that’s impossible to resist.

Storage Options

Homemade ice cream keeps surprisingly well when stored correctly. Once churned, transfer it to an airtight container with a tight-fitting lid to prevent ice crystals from forming. A layer of plastic wrap pressed directly onto the surface also helps maintain freshness.

This double chocolate ice cream will keep in the freezer for up to 2 weeks. After that, it may start to lose some of its creamy texture, but it’ll still be safe to eat.

When serving, let the container sit on the counter for 5-10 minutes to soften slightly. This makes scooping easier and enhances the texture.

To re-scoop any leftovers, a warm spoon or ice cream scoop dipped in hot water does the trick every time.

Variations and Substitutions

One of the best parts about homemade ice cream is how customizable it is. This recipe makes a fantastic base for all kinds of creative twists.

For a triple chocolate version, fold in chocolate chips or chunks during the last few minutes of churning. This adds a fun crunch and even more chocolate goodness.

If you’re dairy-free, swap the milk and cream for full-fat coconut milk and use a plant-based chocolate. The texture will be a bit different—more dense and chewy—but still totally delicious.

Want to add a little sophistication? Stir in a tablespoon of espresso powder or a splash of coffee liqueur to deepen the chocolate flavor. It’s like mocha in frozen form.

Looking to make it a kid favorite? Swirl in marshmallow fluff, peanut butter, or crushed cookies just before freezing. You’ll have a flavor that rivals anything from the store.

Don’t be afraid to play around and make it your own. Once you master the base, the possibilities are endless—and your freezer will never be without a treat again.

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