The Best Homemade Chocolate Ice Cream Ever (Ultra-Creamy & Dreamy!) Recipe

In a medium saucepan, whisk together 1 cup of heavy cream and cocoa powder until smooth. Bring to a gentle boil over medium heat, whisking constantly. Let it simmer for about 30 seconds, then remove from heat. Stir in the chopped semisweet chocolate until melted and velvety. Add the remaining 1 cup of heavy cream, whisk well, and transfer this rich mixture to a large bowl. Set a fine mesh strainer over the bowl to catch any bits later.

In another saucepan, whisk together whole milk, sugar, and a pinch of sea salt. Warm gently over medium heat without boiling. Meanwhile, whisk the egg yolks in a small bowl. Slowly pour about 1/2 cup of the warm milk mixture into the yolks while whisking constantly to temper the eggs. Pour the tempered yolk mixture back into the saucepan and cook over medium heat, stirring continuously with a spatula, until the custard thickens and lightly coats the back of a spoon (about 170°F or warm custard consistency).

Pour the warm custard through the fine mesh strainer into the chocolate mixture. Stir gently until thoroughly combined and glossy. Discard any solids left in the strainer. Stir in the vanilla extract.

Cover the bowl and refrigerate the mixture for at least 6 hours, preferably overnight, to ensure it is thoroughly chilled and will churn into a creamy ice cream. Use an ice bath if you need to cool it faster.

Pour the chilled mixture into an ice cream maker and churn for 30–40 minutes, or until the ice cream reaches a thick, soft-serve consistency. If you don’t have an ice cream maker, freeze in a freezer-safe dish for 1 hour, then stir vigorously every 30 minutes for 3–6 hours until smooth and frozen.

Transfer the churned ice cream to a lidded container. Smooth the top and freeze for at least 6 hours, preferably overnight to fully set. Before serving, let it sit at room temperature for 5 minutes to soften slightly for the perfect scoop.