Homemade Chocolate Ice Cream

This Homemade Chocolate Ice Cream is rich, smooth, and deeply chocolatey—a true comfort treat made from scratch. It's perfect for warm summer days or as a heartfelt dessert any time of year. Each scoop is topped with a sprig of fresh mint for a refreshing and elegant touch.

Prep Time 25

Cook Time 15

Chilling/Churning 6 30

Total Time 7 10

Servings Large Portions

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

Equipment

1 Ice Cream Maker

Notes

Tip:

If you don’t have an ice cream maker, you can pour the chilled custard into a container and freeze it, stirring every 30–45 minutes for the first 3 hours to break up ice crystals. The homemade chocolate ice cream won’t be quite as creamy, but still delicious.

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