Double Chocolate Ice Cream is a dream come true for any chocolate lover. It’s smooth, creamy, and packed with intense chocolate flavor in every bite. Made with both cocoa powder and melted dark chocolate, this ice cream is luxuriously rich and decadent—just like a scoop from a gourmet ice cream parlor, but made right in your own kitchen.

Unlike store-bought versions that may contain artificial flavorings or excessive sugar, this homemade double chocolate ice cream lets you control the quality of ingredients and sweetness level.

The result is an incredibly luscious treat that’s perfect for satisfying late-night cravings, impressing guests, or cooling down on a hot summer day.

What makes this version double chocolate? It features a velvety cocoa custard base enhanced with chunks or chips of dark chocolate that melt in your mouth—or stay crunchy depending on how you prefer. Whether you churn it in an ice cream maker or use the no-churn method, it’s sure to become your go-to chocolate dessert.

Preparation Time and Cooking Info

Preparation Time: 25 minutes
Cooking Time: 15 minutes

Chilling & Freezing Time: 6–8 hours (or overnight)
Total Time: Approx. 7–9 hours
Servings: 6 servings (about 1 cup each)

Calories: Approx. 320 kcal per serving

Ingredients

Custard Base:

2 cups (480 ml) heavy cream

1 cup (240 ml) whole milk
¾ cup (150 g) granulated sugar
¼ teaspoon salt

½ cup (45 g) unsweetened cocoa powder (preferably Dutch-processed)
4 large egg yolks
100 g (3.5 oz) dark chocolate (60–70% cocoa), finely chopped

1 teaspoon pure vanilla extract

Add-in (for double chocolate punch):

½ cup (90 g) semi-sweet or dark chocolate chips/chunks (optional, for mixing in later)

Step-by-Step Directions

Step 1: Make the Chocolate Custard Base

Warm the dairy:
In a medium saucepan, combine heavy cream, milk, sugar, salt, and cocoa powder. Whisk well to remove lumps. Place over medium heat and bring to a simmer, stirring occasionally.
Temper the eggs:
In a bowl, whisk the egg yolks. Slowly drizzle about ½ cup of the hot milk mixture into the yolks while whisking constantly to temper them (prevents curdling).

Combine & thicken:
Pour the egg yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens and coats the back of the spoon (about 170–175°F or 77–80°C).
Add chocolate & vanilla:
Remove from heat. Add chopped dark chocolate and stir until completely melted and smooth. Stir in vanilla extract.

Step 2: Chill the Mixture

Cool & strain (optional):
Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Let it cool slightly.
Chill thoroughly:
Cover the bowl with plastic wrap (touching the surface to prevent a skin from forming) and refrigerate for at least 4 hours or overnight.

Step 3: Churn the Ice Cream

Churn:
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
Add chocolate chips:
During the last 5 minutes of churning, add the chocolate chips/chunks for texture.

Step 4: Freeze Until Firm

Transfer to container:
Spoon the churned ice cream into a lidded container, smoothing the top.
Freeze:
Freeze for at least 4 hours to firm up before serving.

Why I Love This Recipe

This Double Chocolate Ice Cream is everything a chocolate dessert should be—rich, velvety, and unapologetically indulgent. It captures the essence of high-quality dark chocolate and transforms it into a creamy, frozen delight. I love how it’s both comforting and elegant, whether you serve it in a cone, bowl, or sandwiched between cookies.

The contrast between the creamy base and the crunchy chocolate chunks is addictive. Best of all, it’s surprisingly easy to make and beats anything you’ll find in a store.

Tips & Variations

Use quality chocolate: The better the chocolate, the better the flavor.
No-churn version: Whip 2 cups cold heavy cream until stiff peaks form. Fold in 1 can (14 oz) sweetened condensed milk, cocoa powder, and melted chocolate. Add chips and freeze.

Boozy twist: Add 1–2 tbsp of coffee liqueur or dark rum to keep the ice cream soft and give a grown-up flavor.
Vegan version: Use coconut milk and vegan chocolate, and replace egg yolks with a cornstarch slurry or silken tofu.
Add-ins: Swirl in fudge sauce, brownie bits, or toasted nuts for extra decadence.

Serving Suggestions

Classic scoop: Serve in a bowl topped with whipped cream and chocolate shavings.
Affogato-style: Pour hot espresso over a scoop for a chocolate-coffee explosion.
Ice cream sandwich: Pair with chocolate chip cookies or brownies.

Sundae bar: Offer alongside vanilla and strawberry with toppings like caramel, nuts, and berries.
Chocolate overload: Serve with a drizzle of hot fudge and a sprinkle of sea salt.

Conclusion

Double Chocolate Ice Cream is a chocolate lover’s fantasy brought to life. It’s homemade elegance in a scoop, delivering that deep, dark, satisfying flavor we all crave. Whether you’re cooling off in the summer or just treating yourself, this recipe is a must-try. It’s smooth, it’s rich, and it’s absolutely unforgettable. Make it once, and you’ll find it hard to go back to store-bought versions.

FAQ

Q: Can I make this without an ice cream maker?
A: Yes! Use the no-churn method by whipping heavy cream and folding it into sweetened condensed milk with cocoa and melted chocolate. Freeze until firm.

Q: How long does homemade chocolate ice cream last in the freezer?
A: Stored in an airtight container, it lasts 1–2 weeks for best texture and flavor.

Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, but it will be sweeter and less intense. Adjust sugar to taste if using milk chocolate.

Q: Can I reduce the sugar?
A: You can reduce the sugar slightly, but sugar helps with texture and softness, so don’t reduce it too much.

Q: What if I don’t eat eggs?
A: You can omit the eggs and use a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold milk) to thicken the base.