There's something truly irresistible about a scoop of rich, creamy Double Chocolate Ice Cream on a hot summer day. The way the deep chocolate flavor melts on your tongue, with its velvety texture and the perfect balance of sweetness, is pure bliss. This homemade version is far superior to store-bought, delivering an intense chocolate punch in every bite.

I first experimented with this recipe after craving a deeply indulgent chocolate treat. I wanted something that combined the silkiness of custard-based ice cream with the boldness of dark chocolate. After several trials, I landed on the perfect combination of Dutch-process cocoa powder and melted bittersweet chocolate, creating an ultra-rich and satisfying dessert.

Why You'll Love This Double Chocolate Ice Cream

Get ready to fall in love with the ultimate chocolate ice cream experience. This recipe is a chocolate lover’s dream come true, packed with deep, decadent flavors and a silky texture that’s impossible to resist.

First, this ice cream is incredibly rich and creamy, thanks to a custard base made with egg yolks and heavy cream. The extra fat content ensures a smooth, luxurious mouthfeel that’s hard to find in store-bought varieties.

Second, it boasts a double dose of chocolate, combining both cocoa powder and melted chocolate for an intense, well-rounded flavor. The cocoa powder adds a deep, slightly bitter chocolate note, while the melted chocolate creates a luscious, velvety finish.

Another reason to love this recipe? It’s perfectly scoopable, even after freezing. The combination of sugar, cream, and egg yolks helps prevent the ice cream from becoming too hard, so you won’t have to wait forever to dig in.

Finally, it’s versatile and customizable. Want to add chocolate chips, crushed cookies, or a swirl of caramel? Go for it! This ice cream serves as a perfect base for all kinds of mix-ins.

Ingredients Notes

The secret to this luxurious Double Chocolate Ice Cream lies in the quality of its ingredients. Each one plays a crucial role in creating the ultimate texture and flavor.

Heavy cream and whole milk provide the ideal fat ratio for creamy, smooth ice cream. Skimping on fat can lead to an icy texture, so be sure to use full-fat dairy.

Dutch-process cocoa powder is essential for that deep, rich chocolate flavor. Unlike natural cocoa, Dutch-process cocoa is treated with an alkalizing agent, which smooths out acidity and enhances the chocolate’s intensity.

Bittersweet chocolate, melted and incorporated into the base, takes this ice cream to the next level. Using a high-quality chocolate (at least 60% cacao) ensures a more robust and luxurious flavor.

Egg yolks help create a rich custard base. They add a silky texture and prevent ice crystals from forming, ensuring the ice cream stays soft and creamy.

Sugar and a pinch of salt balance out the flavors, bringing just the right amount of sweetness while enhancing the overall taste.

A good vanilla extract rounds out the flavors and enhances the chocolate’s depth, making every spoonful even more delicious.

How To Make This Double Chocolate Ice Cream

Making homemade chocolate ice cream is easier than you might think! Follow these simple steps to achieve creamy, dreamy results.

Start by heating the milk, cream, cocoa powder, and half of the sugar in a saucepan over medium heat. Stir frequently until the mixture is warm and the cocoa powder is fully dissolved. Be careful not to let it boil.

In a separate bowl, whisk together the egg yolks and remaining sugar until the mixture becomes pale and slightly thickened. This step helps the yolks incorporate smoothly into the ice cream base without scrambling.

Slowly pour the warm chocolate mixture into the egg yolks, whisking constantly to prevent curdling. Once combined, return the mixture to the saucepan and cook over low heat. Stir constantly until it thickens enough to coat the back of a spoon.

Remove from heat and stir in the melted bittersweet chocolate and vanilla extract. Whisk until smooth, then strain the mixture through a fine-mesh sieve to remove any bits of cooked egg.

Let the base cool to room temperature before chilling it in the refrigerator for at least 4 hours (or overnight). Once fully chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.

Transfer the churned ice cream to an airtight container and freeze for a few hours until firm. Then, scoop and enjoy!

Storage Options

Homemade ice cream is best enjoyed fresh, but proper storage will keep it tasting great for up to two weeks.

To prevent ice crystals from forming, store the ice cream in an airtight container with a piece of parchment paper or plastic wrap pressed directly onto the surface.

For longer storage, consider using a shallow, freezer-safe container. This allows the ice cream to freeze more quickly, which helps maintain its creamy texture.

When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.

Variations and Substitutions

One of the best things about this Double Chocolate Ice Cream is how easy it is to customize! Here are some delicious ways to change it up.

Want to add some crunch? Try folding in chocolate chips, chopped nuts, or crushed cookies during the last few minutes of churning.

For a boozy twist, stir in a tablespoon of coffee liqueur or bourbon before churning. Alcohol lowers the freezing point, making the ice cream even creamier.

Looking for a dairy-free version? Swap the heavy cream and milk for full-fat coconut milk, and use dairy-free chocolate for a luscious vegan alternative.

For an even deeper chocolate flavor, add a teaspoon of instant espresso powder to the base. This enhances the chocolate without making the ice cream taste like coffee.

No ice cream maker? No problem! Pour the chilled base into a freezer-safe container and stir every 30 minutes for about 3 hours, breaking up ice crystals for a no-churn version.

No matter how you customize it, this Double Chocolate Ice Cream is sure to be a hit. Give it a try, and prepare to fall in love with every chocolatey bite!