If you’re a true chocolate enthusiast, few things can compete with a scoop of rich, velvety double chocolate ice cream. Made with both cocoa powder and real chocolate, this indulgent treat offers deep, layered flavor and an ultra-smooth texture that rivals any premium store-bought brand. Best of all, it’s made right in your kitchen — no preservatives, no artificial flavors, just pure chocolate bliss.
Whether served in a bowl, on a cone, or sandwiched between cookies, this double chocolate ice cream is the ultimate way to cool down and satisfy a sweet craving.
Ingredients
This recipe yields approximately 1 quart (about 6 to 8 servings).
- Two cups heavy cream
- One cup whole milk
- Three fourths cup granulated sugar
- One third cup unsweetened cocoa powder (Dutch-processed for richness)
- Four ounces semi-sweet or dark chocolate, finely chopped
- Five large egg yolks
- One teaspoon pure vanilla extract
- Pinch of salt
Preparation Time
- Prep time: 25 minutes
- Chill time: 4 hours (or overnight)
- Churn time: 20 to 25 minutes
- Freeze time: 4 hours for a firm scoop
- Total time: Approximately 8 to 10 hours including chilling and freezing
Step-by-Step Instructions
Step 1: Make the Chocolate Base
- In a medium saucepan, combine the heavy cream, cocoa powder, and chopped chocolate.
- Heat over medium-low, whisking constantly, until the chocolate is melted and the mixture is smooth.
- Add the milk and half of the sugar, whisking to combine. Heat until the mixture is steaming but not boiling.
Step 2: Temper the Egg Yolks
- In a separate bowl, whisk together the egg yolks and remaining sugar until thick and pale.
- Slowly pour about one cup of the hot chocolate mixture into the yolks while whisking constantly to temper them.
- Gradually pour the yolk mixture back into the saucepan, whisking continuously.
Step 3: Thicken the Custard
- Cook the mixture over medium heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon (about 170 to 175°F).
- Remove from heat immediately and stir in vanilla extract and a pinch of salt.
Step 4: Chill the Base
- Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- Cool the base to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Step 5: Churn and Freeze
- Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions (typically 20 to 25 minutes).
- Transfer the soft ice cream to a freezer-safe container.
- Freeze for at least 4 hours to achieve a firm, scoopable consistency.
Serving Suggestions
- Top with chocolate shavings, cocoa nibs, or a drizzle of hot fudge for extra indulgence.
- Serve in a chocolate-dipped cone or between chocolate chip cookies for an ice cream sandwich.
- Pair with fresh berries or a dollop of whipped cream for a balanced dessert.
- Add crushed peppermint candy or espresso powder for flavor variations.
Nutritional Highlights
| Nutrient | Per Serving (1 scoop, approx. 125 g) |
|---|---|
| Calories | 310 |
| Total Fat | 21 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 160 milligrams |
| Sodium | 60 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 2 grams |
| Sugars | 24 grams |
| Protein | 4 grams |
Key Nutritional Benefits:
- Dark chocolate offers flavonoids and antioxidants that may support heart health.
- Egg yolks and whole milk provide essential vitamins like B12 and D, along with protein and healthy fats.
- Rich in energy and ideal for active individuals or those looking to enjoy a decadent, satisfying treat in moderation.
Expert Tips for Success
- For even more intense chocolate flavor, use high-quality dark chocolate with at least 60 percent cacao.
- Avoid boiling the custard — overcooked eggs will give the ice cream a grainy texture.
- Chill the base thoroughly before churning to ensure a creamy, well-emulsified result.
- Want to make it dairy-free? Substitute coconut cream and almond milk, and use dairy-free chocolate.
Double chocolate ice cream is more than just a dessert — it’s a celebration of everything chocolate should be: smooth, rich, and deeply satisfying. With just a few ingredients and some patience during the chilling process, you can create a gourmet-level frozen treat that’s guaranteed to impress.