There's nothing quite like a scoop of rich, creamy double chocolate ice cream to satisfy your sweet tooth. This homemade version is ultra-decadent, packed with intense chocolate flavor, and features a velvety smooth texture that rivals any store-bought pint.

I first fell in love with this recipe on a hot summer afternoon when I was craving something deeply chocolatey yet refreshing. After a few test batches, I landed on the perfect balance of cocoa powder, melted chocolate, and a luscious custard base. Now, it's my go-to dessert for family gatherings and late-night cravings.

Why You'll Love This Double Chocolate Ice Cream

Get ready to indulge in the ultimate chocolate lover's dream. This double chocolate ice cream is everything you want in a homemade treat and more.

First, it's unbelievably creamy. Thanks to a rich custard base made with egg yolks and heavy cream, every bite is smooth, velvety, and luxurious.

The chocolate flavor is intense and satisfying. By combining high-quality cocoa powder with melted dark chocolate, this recipe delivers a deep, complex chocolate taste that lingers on your palate.

It's also surprisingly easy to make. While it does require some patience as the custard chills and churns, the actual steps are straightforward—even beginner ice cream makers can master it.

Finally, it's fully customizable. Whether you want to add chocolate chips, brownie chunks, or a swirl of fudge, this base is the perfect canvas for all your favorite mix-ins.

Ingredients Notes

The magic of this double chocolate ice cream comes from the perfect balance of a few key ingredients. Each one plays a crucial role in achieving that signature creamy texture and rich flavor.

The foundation of this ice cream is heavy cream and whole milk. Using both ensures the right balance of richness and creaminess without becoming overly heavy. Skimping on the fat content can lead to an icy texture, so it's best to stick with these full-fat options.

For the intense chocolate flavor, I use a combination of Dutch-processed cocoa powder and melted dark chocolate. The cocoa powder provides a deep, slightly bitter edge, while the melted chocolate adds richness and smoothness. Be sure to use a high-quality chocolate bar (at least 70% cacao) for the best results.

Egg yolks give this ice cream its signature custard-like texture. They thicken the base, making the final product extra creamy. If you've never made a custard base before, don't worry—I'll walk you through the process step by step.

To sweeten the ice cream, I use granulated sugar. It not only adds sweetness but also helps keep the texture smooth by preventing large ice crystals from forming.

Finally, a splash of vanilla extract enhances the chocolate flavors, and a pinch of salt balances the sweetness, making every bite more complex and satisfying.

How To Make This Double Chocolate Ice Cream

Making homemade ice cream might sound intimidating, but this double chocolate ice cream is easier than you think. Follow these steps, and you'll be rewarded with a batch of ultra-creamy, deeply chocolatey goodness.

Start by warming the heavy cream, whole milk, cocoa powder, and half of the sugar in a saucepan over medium heat. Whisk until the cocoa powder is fully dissolved and the mixture is steaming, but not boiling.

In a separate bowl, whisk together the egg yolks and remaining sugar until the mixture becomes pale and slightly thickened. Slowly pour about a cup of the warm chocolate mixture into the egg yolks, whisking constantly. This step, called tempering, prevents the eggs from scrambling when added back to the heat.

Return the tempered egg mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5 minutes. Be careful not to let it boil, as that could curdle the eggs.

Once thickened, remove the mixture from heat and stir in the melted dark chocolate, vanilla extract, and salt. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth texture.

Chill the custard in the refrigerator for at least 4 hours, preferably overnight. Once it's fully chilled, churn it in your ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 4 hours before serving.

Storage Options

Homemade double chocolate ice cream is best enjoyed fresh, but with the right storage, you can keep it delicious for weeks.

For the best texture, store your ice cream in an airtight, freezer-safe container. Press a layer of parchment paper or plastic wrap directly onto the surface before sealing the lid—this helps prevent ice crystals from forming.

This ice cream stays fresh for up to 2 weeks in the freezer, though it’s so delicious it rarely lasts that long!

When you're ready to serve, let it sit at room temperature for about 5 minutes to soften slightly. This makes scooping easier and enhances the creamy texture.

Variations and Substitutions

One of the best things about homemade ice cream is how easy it is to customize. Here are some delicious variations to try:

Chocolate Chip Ice Cream: Stir in ½ cup of mini chocolate chips during the last few minutes of churning for added texture.
Brownie Chunk Ice Cream: Fold in bite-sized brownie pieces after churning for a fudgy, chewy surprise.
Mint Chocolate Ice Cream: Add ½ teaspoon of peppermint extract for a refreshing twist.
Spicy Mexican Chocolate Ice Cream: Mix in ¼ teaspoon of cinnamon and a pinch of cayenne pepper for a warm, spicy kick.
Dairy-Free Version: Swap out the heavy cream and milk for full-fat coconut milk. The flavor will be slightly different, but still deliciously creamy.

No matter how you customize it, this double chocolate ice cream is sure to become a staple in your dessert rotation. Give it a try, and get ready to experience homemade chocolate ice cream at its finest!