Old Fashioned Homemade Chocolate Ice Cream Recipe

This recipe for homemade chocolate ice cream starts with a custard base that is churned in an ice cream machine for a super rich and creamy old fashioned ice cream.

From the time my husband bought me my Cuisinart ice cream maker for my birthday, I fell in love with homemade ice cream. It’s ridiculously creamy and rich and I know it’s made with real food like cream and eggs from our chickens!

And experimenting with making all of the different flavors is just so fun! This creamy chocolate ice cream is a huge hit with all of the chocolate lovers in our family.

You’ll have to try making our homemade vanilla ice cream next!

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what you need to make the best chocolate ice cream:

ingredients

• Whole Milk – You can use 2% milk for lower fat, but whole milk will give you the creamiest ice cream.
• Sugar – White granulated sugar.
• Egg Yolks – You need eggs to make a custard-based ice cream.
• Cocoa Powder – Using cocoa powder gives this ice cream a nice deep chocolate flavor.
• Heavy Whipping Cream – Thick heavy cream is a necessity for a super creamy ice cream base.
• Espresso Powder (optional) – Adding espresso powder enhances the chocolate flavor.
• Salt – Just a pinch for flavor.
• Pure Vanilla Extract – Even though this is chocolate ice cream, vanilla makes it even more delicious.

how to make machine churned chocolate ice cream:

Prep – Add the 4 egg yolks and 1/2 cup of sugar to a medium saucepan. Whisk until it is well combined and turns a light yellow color.

In another small saucepan, heat 1 cup of milk and 1/3 cup of cocoa powder over medium heat until it just starts to simmer.

Combine – Slowly add the warm chocolate milk to the pan with the egg and sugar mixture, stirring constantly.

Heat – Return the mixture to heat until it reaches 165º F. Immediately remove the pan from the heat.

Chill – Pour the custard base into an airtight container with a piece of plastic wrap laid on the surface to keep a “skin” from forming. Refrigerate it for at least 4 hours.

Churn – After the custard has chilled, stir in 1 cup of heavy cream, a pinch of salt, 1 teaspoon of vanilla extract and 1/2 teaspoon of espresso powder (if using). Pour it into your ice cream maker and churn according to the manufacturer’s instructions.

Tips For Success:

To Serve – Enjoy your homemade ice cream straight out of the machine for a soft serve texture or freeze it for at least an hour for a firmer result. To serve after freezing, let the ice cream thaw for a few minutes to make it easier to scoop.

To Store – Store leftovers in a tightly sealed freezer safe container for up to 1 month.

Variations – Add less cocoa powder for a lighter chocolate flavor. Add mini chocolate chips or other “mix-ins” during the last few minutes of churning.

Substitutions – While you can use 2% instead of whole milk, your ice cream won’t turn out as creamy.

Here’s Why You’ll Love This Ice Cream

• It’s absolutely delicious with rich chocolate flavor for a decadent ice cream
• You can whip up this easy chocolate ice cream in only 30 minutes of active prep time!
• Homemade just tastes so much better than store-bought
• It’s a great way to use up “extra” eggs if you keep chickens
• It’s much healthier to eat homemade than store-bought ice cream because it’s made with just a few simple ingredients. No added preservatives, dyes, artificial flavors and sweeteners…

FAQ about homemade chocolate ice cream

Do I need an ice cream maker?

This recipe is meant to be made in ice cream machine, but if you don’t have one, you can pour the ice cream mixture into a container, freeze for 2 hours. After it’s mostly frozen, take it out and mix it with electric beaters until it’s smooth.

Can I make it without eggs?

This recipe is made from a custard base that relies on eggs to give it the right consistency. Here is an egg-less chocolate ice cream you might like to try instead.

Can I add mix-ins?

Yes of course! During the last few minutes of churning, add a handful of chocolate chips, marshmallows, caramel sauce, fudge sauce, peanut butter, M&Ms, crushed oreos, chopped nuts….you name it!

How long does it take to make ice cream in an electric ice cream maker?

It will vary a little from one brand of machine to another, but typically it takes about 30 minutes for ice cream to freeze to the right consistency.

what happens if you over churn ice cream too long?

Over churning will cause ice crystals to form, and the resulting ice cream won’t have the smooth, creamy texture it should.

How long does homemade ice cream last?

Homemade ice cream will last up to 2 months in the freezer if it’s stored in an airtight freezer container, but it’s best enjoyed within 1 month for the best flavor and texture.

Best containers to store homemade ice cream in

You can freeze ice cream in any freezer-safe containers for up to 2 months without it getting freezer burn. These are some of my favorite containers to use:

• 32 oz. Freezer Containers With Lids
• Set of 2 Quart Sized Ice Cream Containers With Lids
• Glass Rubbermaid Freezer Containers

more homemade desserts from scratch

• Honey Whipped Cream
• Homemade Marshmallows
• Greek Yogurt Fudgesicles
• Homemade Marshmallow Cream

Pin these steps to try later. Tag @athomeontheprairie on Instagram to share what you’ve made with us!