Made with unsweetened cocoa powder and real semisweet chocolate, this double chocolate ice cream is rich, smooth, and deeply chocolatey. It’s my go-to chocolate base for add-ins like rocky road or cookie pieces, and you can easily turn it into a triple chocolate version by folding in mini chocolate chips or adding a fudge swirl.
One of the best things about this recipe is how easy it is to customize. Swap the semisweet chocolate for bittersweet or dark chocolate to shift the flavor — semisweet gives a balanced sweetness, while bittersweet yields a darker, almost coffee-like note.
I usually make modest-sized batches so there’s room for mix-ins (similar to my vanilla bean frozen custard). Try adding mini marshmallows and chopped almonds for a classic rocky road, or keep it plain to use as an indulgent filling for chocolate or oatmeal cookie ice cream sandwiches.
“Absolutely fantastic! I made it over the weekend and it’s deliciously creamy with a rich chocolate flavor.” -Meagan
Ingredients for Double Chocolate Frozen Custard
This double chocolate frozen custard combines cocoa powder and real chocolate for an intense chocolate flavor and a custard base for extra creaminess. Below are the ingredients and common substitutions where relevant.
- Granulated sugar. Sweetens the custard and lowers the freezing point so the ice cream stays scoopable and smooth.
- Whole milk. Provides body and richness; lower-fat milks will produce a firmer, icier result.
- Heavy cream. Adds the fat needed for a creamy, scoopable texture.
- Cocoa powder. Use unsweetened cocoa powder (regular or Dutch-processed) to boost chocolate intensity.
- Vanilla extract. Vanilla bean paste can be used, but in a dark chocolate base the difference is subtle — regular vanilla extract works fine.
- Salt. A pinch enhances and balances the chocolate flavors.
- Egg yolks. Tempered yolks create a cooked custard base that yields a richer, creamier texture than an uncooked ice cream base.
- Semisweet chocolate. I recommend semisweet for balance; use bittersweet for a more intensely dark flavor, or dark chocolate if you prefer.
How to Make Homemade Double Chocolate Ice Cream
If you haven’t worked with a custard base before, don’t worry — this method is straightforward and produces a luxuriously creamy ice cream without stabilizers. The key steps are warming the cream and milk with cocoa, whisking the egg yolks with sugar to the ribbon stage, tempering the yolks, cooking to thicken, melting in chocolate, chilling, and churning.
Equipment for Making Ice Cream at Home
An ice cream maker is recommended for smooth frozen custard. A 1.5-quart machine works well for this batch size, though you can use larger or compressor-style machines if you prefer. A heat-safe mixing bowl, spatula, whisk, and a cold, airtight container for storing the finished ice cream are also useful. A thermometer helps ensure the custard reaches the correct temperature without boiling.
How to Make the Chocolate Custard Base
Combine half the sugar, whole milk, heavy cream, cocoa powder, vanilla extract, and a pinch of salt in a medium pot over medium heat. Stir occasionally and use a spatula to press any cocoa clumps against the pot side so they break up. Warm the mixture until it’s steamy and just about to simmer — do not boil.
While the cream mixture warms, whisk the egg yolks with the remaining sugar in a large heat-safe bowl until the mixture becomes pale and ribbons fall from the whisk. This ribbon stage helps ensure even cooking and a silky custard.
Tempering the Egg Yolks
Slowly add 1–2 tablespoons of the warm cream mixture to the yolks while whisking continuously to temper them. Repeat until about half the warm mixture has been added, then pour the tempered yolk mixture back into the pot and return to medium heat. Stir frequently and cook until the custard coats the back of a spoon or reaches about 170°F / 75°C. Do not let it boil.
Finish Cooking the Chocolate Custard
When the custard has thickened, remove it from heat and place chopped semisweet chocolate in a large heat-safe bowl. Pour about 1/4 cup (60 ml) of the hot custard over the chocolate and whisk until melted, then stir in the remaining custard until smooth. Cover and chill in the refrigerator for at least four hours, or until the mixture is cold to the touch.
Tip: A wider bowl chills faster because of the greater surface area. Chill fully before churning and churn within a day for best texture and flavor.
How to Churn Double Chocolate Ice Cream
Before churning, place your storage container in the freezer so it’s cold when you transfer the churned ice cream. Churn the chilled custard according to your ice cream maker’s instructions. Because this custard is thicker, churning usually takes around 10–15 minutes; watch for rounded domes forming above the paddle to know it’s ready.
Transfer the churned ice cream into the cold container using a sturdy spatula, press a lid on, and freeze for at least four hours until fully set. For soft serve, enjoy straight from the machine.
A Secret for Scoopable Homemade Ice Cream
Because this ice cream is fairly thick, check it at about 10 minutes of churning. Non-compressor machines often get louder as the ice cream stiffens; large rounded domes above the paddle indicate the ice cream has incorporated enough air and is ready to finish freezing.
Mix-In Ideas for Homemade Chocolate Frozen Custard
- Mini marshmallows, chopped almonds, and fudge or chocolate pieces for rocky road.
- Mini chocolate chips or a fudge swirl for triple chocolate ice cream.
- Bite-sized pieces of double chocolate cookies for extra chocolate texture.
- Crushed sandwich cookies for chocolate Oreo-style ice cream.
FAQs about Homemade Chocolate Ice Cream
This recipe makes just under 2 quarts (about 8 scoops). That leaves room to add up to ½ cup of mix-ins during churning.
Yes — add mix-ins during the last five minutes of churning as suggested above.
You can increase yolks up to six if you want a richer custard, though the texture will be noticeably more indulgent.
It’s a bit firmer than a light vanilla custard but still scoops well. Chilling and freezing times in the instructions help ensure a scoopable texture.
Other Recipes You May Enjoy
If you like custard-based ice creams, try a French vanilla frozen custard, a pumpkin pie custard with pie crust pieces, or a black cherry custard with a jam swirl. This chocolate recipe also works beautifully sandwiched between double chocolate cookies or oatmeal chocolate chip cookies for decadent ice cream sandwiches.
Dish Cleanup: Gonna Take a While
I rate cleanup on a scale of 1 to 5, and this recipe scores a 4. Expect a pot, a large mixing bowl, the ice cream canister, measuring cups, and utensils. Rinsing dishes and spoons soon after use makes cleanup much easier than letting custard dry on them.
Double Chocolate Ice Cream Recipe
Thanks for stopping by! If you make this double chocolate frozen custard and enjoy it, please leave a review to let others know how it turned out.
Double Chocolate Ice Cream
Pin Recipe
Ingredients
- 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, in small pieces
- ½–1 cup mix-ins (optional), like mini chocolate chips
Instructions
Making the Custard Base
- In a medium pot over medium heat, stir together half of the sugar (⅓ cup / 83 g), whole milk, heavy cream, cocoa powder, vanilla, and salt. Press cocoa against the pot with a spatula to break up clumps. Heat until warm and steamy, about 8–10 minutes; do not let it boil.
- Meanwhile, whisk the four yolks with the remaining sugar until pale and thick (the ribbon stage), about 2–3 minutes.
Tempering the Egg Yolks
- Remove the warm cream from heat and slowly add 1–2 tablespoons to the yolks at a time, whisking constantly, until about half the warm cream has been incorporated.
- Pour the tempered yolk mixture back into the pot and return to medium heat. Cook, stirring, until the custard thickens and reaches 170°F / 75°C or coats the back of a spoon, about 5–10 minutes. Do not boil.
Adding the Chocolate
- Place the chopped chocolate in a large heat-safe bowl.
- Pour about ¼ cup (60 ml) of the hot custard over the chocolate and whisk until melted. Stir in the remaining custard until smooth, then cover and chill at least 4 hours or up to one day until cold to the touch.
Churning the Chocolate Custard
- Once chilled, churn in an ice cream maker according to the manufacturer’s instructions until rounded domes form above the paddle (about 10–15 minutes). If desired, add ½–1 cup mix-ins during the last 5 minutes of churning.
- For soft serve, enjoy immediately. For firm ice cream, transfer to an airtight container and freeze at least 4 hours before serving.
Video
Notes
*If the custard boils and curdles, you can recover it by passing the mixture through a fine-mesh strainer to remove lumps before chilling.
The ice cream is best within a week; store airtight in the freezer for up to three months.
Recommended Supplies
- Ice cream maker (1.5 quart or similar)
- Large heat-safe mixing bowl
- Medium pot and spatula
- Whisk and thermometer
- Airtight freezer container
Nutrition
Calories: 292 kcal |
Carbohydrates: 27 g |
Protein: 5 g |
Fat: 20 g
I’d love to see how your chocolate custard turns out — take a photo and tag @floralapronblog on Instagram or use #floralapronbakes to share.