Name: Classic Chocolate Ice Cream
Prep time: 30 min
Cook time: 15 min
Total time: PT-488376H23M20S
Cuisine: American
Ingredients: ¼ cup unsweetened Dutch-process cocoa powder; 4 oz bittersweet baking chocolate (about 60% cacao), finely chopped; ¾ cup granulated sugar; 4 large egg yolks; 2 cups half-and-half; ¼ tsp kosher salt

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Why You’ll Love This Recipe

Deep chocolate flavor from two types of chocolate
No heavy cream—just half-and-half and egg yolks
Silky, custard-style texture
Ideal for adding your favorite mix-ins
Feels like a treat from a gourmet ice cream shop

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsweetened Dutch-process cocoa powder
bittersweet baking chocolate (about 60% cacao)
granulated sugar
egg yolks
half-and-half
kosher salt

Directions

Day 1: Make the Custard

Whip the Egg Yolks
I start by using a hand mixer to beat the egg yolks until they’re lightened in color and slightly thick. I add the sugar gradually, beating until I get a pale, fluffy mixture that looks like cake batter.
Heat the Cocoa and Half-and-Half
In a saucepan, I whisk the cocoa powder into the half-and-half over medium-low heat until it forms a smooth, hot cocoa-like mixture. I heat it until just simmering, then remove it from the heat.
Temper the Egg Mixture
I ladle the hot cocoa mixture into the egg mixture slowly, whisking constantly. This keeps the eggs from scrambling while gradually bringing up their temperature.
Combine and Cook
Once the egg mixture is tempered, I slowly pour it back into the saucepan with the rest of the cocoa. I cook it over medium-low heat, stirring until it thickens and reaches 170°F. It should coat the back of a spoon.
Strain and Melt the Chocolate
I pour the hot custard through a fine mesh sieve directly over the chopped bittersweet chocolate. The heat melts the chocolate, and I stir until the mixture is silky and fully combined.
Chill Overnight
I let the custard cool slightly, then cover and refrigerate it overnight to allow the flavors to deepen and the base to fully chill.

Day 2: Churn and Freeze

Churn the Ice Cream
I pour the chilled custard into my ice cream maker and churn according to the manufacturer’s directions. It usually takes 20–25 minutes to reach a soft-serve consistency.
Freeze Until Firm
I transfer the churned ice cream into a container, press plastic wrap on top, seal with a lid, and freeze for at least 4 hours until it’s scoopable and firm.

Servings and timing

Yield: About 1.5 quarts (serves 6–8)
Prep Time (Day 1): 30 minutes
Chill Time: Overnight (at least 8 hours)
Churn Time (Day 2): 20–25 minutes
Final Freeze: 4 hours
Total Time: About 13 hours (mostly hands-off)

Variations

Mix-ins: I love folding in chopped peanut butter cups, chocolate chips, or toasted nuts during the last few minutes of churning.
Vanilla twist: A dash of vanilla extract deepens the chocolate flavor beautifully.
Different chocolate: I sometimes swap in semisweet or dark chocolate to change up the richness level.

Storage/Reheating

Storage:
I keep the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks. To prevent freezer burn, I press plastic wrap directly onto the surface.

Serving Tip:
Let it sit on the counter for 10–15 minutes before scooping, or dip your scoop in warm water to make serving easier.

FAQs

Can I make this without an ice cream maker?

This recipe is designed for churning, but I’ve frozen it in a loaf pan and stirred every 30 minutes for a few hours for a no-churn version. It’s still delicious, though a bit denser.

What’s the best chocolate to use?

I like using high-quality 60% cacao baking chocolate. It melts smoothly and gives a rich, balanced flavor. Skip chocolate chips—they don’t melt as well.

Do I have to use Dutch-process cocoa?

I prefer it for its smooth, deep flavor. But in a pinch, natural cocoa powder will work, just note the taste will be slightly more acidic.

Why does the custard need to chill overnight?

This allows the flavors to meld and ensures the base is cold enough to churn efficiently. Skipping this step may result in icy or thin ice cream.

How do I fix scrambled eggs in my custard?

If the eggs curdle a little, I immediately strain the custard through a fine mesh sieve. It usually removes any bits and saves the batch.

Conclusion

This classic chocolate ice cream is everything I love about homemade dessert—rich, creamy, and full of real flavor. It’s a little bit of a process, but the results are well worth it. Once I started making this from scratch, I stopped buying the store version altogether. Perfect on its own, with a brownie, or next to a warm slice of cake—it’s a chocolate lover’s dream.