Happy National Ice Cream Month! I’m always up for ice cream, and homemade is the best way to beat the July heat. With a few simple ingredients and a modest countertop ice cream maker, you can whip up creamy ice cream anytime the craving hits. This chocolate ice cream is a classic: rich, chocolate-forward, and quick to prepare.
Note: This recipe uses raw eggs, as many traditional ice cream recipes do. If you prefer to avoid raw eggs, substitute pasteurized egg product sold in cartons—approximately 1/4 cup equals one large egg.
An ice cream maker doesn’t need to be expensive. If you own a KitchenAid mixer, the ice cream attachment works wonderfully. A more affordable countertop option, like the Cuisinart model, is wallet-friendly and makes excellent results.
More Ice Cream Recipes
- Simple vanilla ice cream
- Homemade affogatos
- Matcha green tea ice cream
- Nutella ice cream
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Chocolate Ice Cream
Ingredients
- 2 ½ cups milk
- 2 ½ cups heavy cream
- 1 cup granulated sugar
- ¾ cup Dutch-process cocoa powder
- 4 oz melted semi-sweet chocolate (optional)
- 2 large eggs
- 1 tsp vanilla extract
Instructions
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Whisk the eggs and sugar together until light and fluffy—an electric mixer speeds this step. Stir in the milk and heavy cream until combined. Add the Dutch-process cocoa powder and vanilla, mixing until the cocoa fully dissolves. If using melted chocolate, fold it in now; it will create tiny hardened bits in the finished ice cream and slightly alter the texture.
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Chill the mixture for 2–4 hours to improve the final texture. Freeze according to your ice cream machine’s instructions—my KitchenAid attachment takes about 20–30 minutes. Once churned, transfer to a freezer-safe container and freeze 2–4 hours for firm, scoopable ice cream, or serve immediately for a soft-serve texture.
Video
Notes
- Recipe yields are based on a two-quart ice cream maker.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only.
Did you make this? Leave a comment below!