Chocolate Ice Cream Delight

Why You’ll Love This Recipe

I love this chocolate ice cream for so many reasons. It’s made with real cocoa, so the flavor is intense and pure. It’s also incredibly smooth and easy to make whether I use an ice cream machine or not. This is the kind of dessert I reach for when I want to treat myself or impress guests with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup granulated sugar

• ½ cup unsweetened cocoa powder

• 1 tsp vanilla extract

• Pinch of salt

• Optional: ½ cup chocolate chips or chopped chocolate

Directions

1. In a saucepan over medium heat, I whisk together the cocoa powder, sugar, salt, and milk until everything is fully dissolved and smooth. This step helps deepen the chocolate flavor.

2. I remove the mixture from the heat, stir in the heavy cream and vanilla extract, and let it cool completely. I like to chill the mixture in the fridge for at least 2 hours for the best results.

3. Once chilled, I pour it into my ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If I’m not using a machine, I place the mixture in a shallow container and stir every 30–45 minutes until it thickens.

4. For extra indulgence, I fold in chocolate chips or chopped chocolate before transferring the ice cream to a freezer-safe container. I freeze it for 4–6 hours until firm.

5. I let it sit at room temperature for a couple of minutes before scooping and serving.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 5 minutes
Chill + Freeze Time: 4–6 hours
Total Time: About 6 hours 20 minutes

Variations

• I sometimes swirl in peanut butter or caramel sauce before freezing for an extra decadent twist.

• For a mocha version, I add 1 tbsp of instant espresso powder to the base.

• Chopped nuts, cookie crumbles, or mini marshmallows make great add-ins for texture.

Storage/Reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. To keep it scoopable, I let it rest at room temperature for 5–10 minutes before serving. No reheating needed—just grab a spoon and dig in!

FAQs

Can I make this without an ice cream maker?

Yes! I just pour the chilled mixture into a shallow dish and freeze it, stirring every 30–45 minutes for about 3 hours until creamy and set.

What kind of cocoa powder works best?

I prefer Dutch-processed cocoa for a smoother, richer flavor, but natural cocoa also works if that’s what I have on hand.

Can I make this dairy-free?

Absolutely. I’ve made it using coconut milk and coconut cream for a luscious dairy-free version. The chocolate flavor pairs beautifully with coconut.

Why is my ice cream too hard?

Homemade ice cream can freeze a little harder than store-bought. Letting it sit out for 5–10 minutes before scooping helps soften it.

How do I prevent ice crystals?

Keeping the mixture well-covered and minimizing air exposure helps. I also press a piece of parchment directly on the surface before sealing the container to reduce crystals.

Conclusion

This chocolate ice cream delight is pure happiness in a bowl. It’s rich, creamy, and just the right amount of indulgent. Whether I’m serving it in cones, bowls, or topped with extra goodies, it never fails to hit the spot.