There’s something truly special about homemade chocolate ice cream. I’ve always believed that food made by hand, with care and thought, carries with it a sort of magic. And when it comes to homemade chocolate ice cream, that magic is deep, rich and oh-so-satisfying. One scoop is never enough, especially when it’s topped with a fresh sprig of mint and served in your favourite bowl, perhaps one with a tiny chip in the rim that tells a story of its own.
I remember the first time I made homemade chocolate ice cream from scratch. The children were small, it was the middle of summer, and the shops had sold out of just about everything cold. With no tub to fall back on, I turned to the kitchen with a dash of determination and a whole lot of cocoa powder. What resulted wasn’t just a cool treat—it was a revelation. That silky texture, that intense cocoa flavour, and the pride of making it with my own two hands… well, I’ve never looked back.
Homemade Chocolate ice cream, when made at home, has a depth of flavour that you just can’t bottle and sell. It wraps you in comfort, whether you’re young or old, sun-kissed from the garden or curled up under a blanket. It’s the sort of pudding that earns a hush around the table—the kind where everyone focuses on their bowl, smiles on their faces and spoons scraping gently for every last drop.
Now, I like to use proper dark chocolate—something that melts slowly and makes you pause to savour it. But there’s room for all sorts of chocolate in ice cream. Some swear by milk chocolate for that nostalgic sweetness, while others go bold with bittersweet bars. What matters is the love and attention that goes into every churn and fold. Ice cream doesn’t ask for perfection, just patience. And perhaps a little taste test (or three) along the way.
What I particularly love is how this dish brings people together. Serve it at the end of a summer BBQ and you’ll see even the adults jostling for seconds. Offer it to a child with a sore knee or a friend with a heavy heart, and it becomes more than just dessert—it becomes comfort, understanding, and a promise that everything will be alright.
And oh, that sprig of mint! Some might call it garnish, but I like to think of it as the final flourish—a little green crown on a chocolate throne. It’s not just for looks, either. The cooling scent of fresh mint cuts through the richness and gives a gentle nod to summer gardens, where mint grows wild and unapologetic, just waiting to be picked.
Homemade chocolate ice cream has become a bit of a tradition in our household. Whether it’s for birthdays, holidays, or simply because the mood calls for it, there’s always joy in the making and delight in the sharing. Even now, when the children are grown and off with their own busy lives, they never say no to a bowl when they visit. It’s a taste that brings them home.
So if you’ve never tried making your own, give it a go. It doesn’t actually require fancy gadgets or exotic ingredients—just a bit of time, a pinch of patience, and a whole lot of heart. And trust me, once you’ve had your first spoonful of creamy, homemade chocolate ice cream, you’ll wonder why you ever settled for anything else. Just don’t forget the mint on top. It really does make all the difference.
Homemade Chocolate Ice Cream
Equipment
Ingredients
- 500 ml whole milk
- 250 ml double cream
- 150 g caster sugar
- 50 g cocoa powder unsweetened
- 150 g dark chocolate at least 70% cocoa, finely chopped
- 4 large egg yolks
- 1 tsp vanilla extract
- 1 pinch salt
- 6 sprigs fresh mint to serve
Instructions
- In a saucepan, combine the milk, cocoa powder, and half the sugar. Whisk together and heat gently over medium heat until warm and steaming (do not boil). Add the chopped dark chocolate and stir until completely melted and smooth.500 ml whole milk, 150 g caster sugar, 50 g cocoa powder, 150 g dark chocolate
- In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened. Slowly pour the warm chocolate mixture into the yolks, whisking constantly to temper the eggs.4 large egg yolks, 150 g caster sugar
- Return the mixture to the saucepan. Stir over low heat with a wooden spoon until it thickens slightly and coats the back of the spoon. Be careful not to let it boil. Remove from heat.
- Stir in the double cream, vanilla extract, and a pinch of salt. Pour through a fine sieve into a clean bowl. Cover with cling film (touching the surface to prevent skin forming) and chill in the fridge for at least 4 hours or overnight.250 ml double cream, 1 tsp vanilla extract, 1 pinch salt
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 25–30 minutes) until soft-serve consistency is achieved.
- Transfer the churned ice cream to a lidded container and freeze for 2 more hours to firm up.
- Scoop the homemade chocolate ice cream into bowls and garnish each serving with a fresh sprig of mint. Enjoy immediately.6 sprigs fresh mint
22 comments
It’s not cloying at all—just smooth, dark, and dreamy.
I brought a ice cream maker and used it several times already. Live this ice cream
Made this for my fiancé’s birthday and he said it was the best ice cream he’d ever had. High praise from a serious chocoholic!
Absolutely divine.
This recipe made me feel like a proper cook! It takes a bit of time, but it’s worth every minute.
This recipe is so well-written and easy to follow, even with all the steps. The end result is chocolate heaven.
Served this after Sunday lunch and it was polished off in no time.
I don’t usually like chocolate ice cream, but this changed my mind.
The chocolate flavour is deep and satisfying—not too sweet, just right.
The texture is smooth and luxurious, and that sprig of mint really elevates it perfectly.
Churned it in my new ice cream maker and it came out silky and rich. Everyone thought I bought it.
I was sceptical about making it from scratch but I’m so glad I did.
My grandchildren think I’m a magician.
Creamy, rich, and full of chocolate flavour—this ice cream was a hit with the whole family.
I’ve made ice cream before, but this one is the best by far.
Tastes like something you’d find at a fancy ice cream parlour.
The fresh mint on top was a brilliant touch. The chocolate is so intense but balanced beautifully by the creaminess.
I’ve made this three times now and it’s always flawless.
It melts in your mouth—literally!
Perfect texture, rich taste, and just the right sweetness.
Absolutely love this an going to try other flavours now. Buy a baker as they are so worth the cost.
Very nostalgic flavour, reminded me of when my gran used to make ice cream during the holidays.