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A top-down view of a scoop of chocolate ice cream in a bowl on a table.
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Chocolate Ice Cream

Nothing is better than homemade ice cream! This timeless chocolate flavor comes together quickly and easily, satisfying your sweet cravings.
Course Ice Cream
Cuisine American
Difficulty Intermediate
Method Freezing
Prep Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes
Servings 8
Calories 433kcal
Author Kaleb

Ingredients

  • 2 ½ cups milk
  • 2 ½ cups heavy cream
  • 1 cup white granulated sugar
  • ¾ cup Dutch process cocoa
  • 4 oz melted semi-sweet chocolate (optional)
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

  • Whisk the eggs with the sugar until light and fluffy (an electric mixer quickens the process). Add milk and cream. Incorporate and add cocoa and vanilla. Mix to dissolve all cocoa. If you wish to add melted chocolate, add it now. This will change the consistency of the ice cream. The melted chocolate will harden into tiny bits giving a grainier result.
  • Chill mixture for 2-4 hours. This will ensure a better freeze. Follow the manufacturer’s instructions for your ice cream freezer. My KitchenAid attachment takes 20-30 minutes. Once frozen, promptly place in a freezer container and put in the freezer for 2-4 hours for hard-style ice cream. Or enjoy as soft serve right away.

Video

Notes

  • This recipe is designed for a two-quart freezer.

Nutrition

Serving: 0.5cup | Calories: 433kcal | Carbohydrates: 35g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 69mg | Potassium: 326mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1284IU | Vitamin C: 0.4mg | Calcium: 161mg | Iron: 1mg