Double Chocolate Ice Cream – Rich, Creamy & Decadent
Indulge in this Double Chocolate Ice Cream—ultra-creamy, rich, and loaded with chocolate flavor in every scoop. Perfect for hot summer days, dessert parties, or any chocolate lover craving a sweet, frozen treat. Easy to make at home and absolutely irresistible!
Equipment
- Ice cream maker or stand mixer with freezer bowl
- Mixing bowls, whisk, and spatula
- Saucepan for heating milk/cream
- Measuring Cups and Spoons
- Optional: food processor for homemade chocolate chunks or fudge
Ingredients
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk (or dairy-free alternative)
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 4 oz dark or milk chocolate, chopped
- 1 tsp vanilla extract
- Pinch of salt
Optional Mix-Ins & Variations:
- ½ cup chocolate chips or chunks
- Fudge swirls or brownie chunks
- Roasted nuts (almonds, pecans, hazelnuts)
- Pinch of cayenne or chili for subtle heat
Optional Dairy-Free:
- Substitute coconut milk or almond milk for cream and milk
- Use dairy-free chocolate
Instructions
- Prepare the Base: In a saucepan, combine milk, cream, sugar, cocoa, and salt. Heat gently, stirring until fully combined.
- Add Chocolate: Remove from heat, stir in chopped chocolate until smooth. Add vanilla extract.
- Chill Base: Refrigerate mixture until completely cold (at least 2 hours).
- Churn Ice Cream: Pour chilled base into an ice cream maker and churn according to manufacturer instructions until thick and creamy.
- Add Mix-Ins: During the last 5 minutes of churning, fold in chocolate chips, fudge swirls, brownie pieces, or nuts.
- Freeze: Transfer ice cream to an airtight container and freeze for at least 2–4 hours until firm.
- Serve: Scoop into bowls or cones. Garnish with chocolate curls, whipped cream, or additional fudge as desired.
Notes
- Ice Cream Maker: No-churn method is possible: whip cream and fold in sweetened condensed milk and melted chocolate; freeze, stirring occasionally.
- Texture Tip: Chill base thoroughly for smoother, creamier ice cream.
- Flavor Variations: Add espresso, caramel, nuts, or chili for unique twists.
- Storage: Store in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature 5–10 minutes before scooping.
- Presentation: Swirl fudge, sprinkle nuts, or add chocolate curls for visual appeal.