Treat yourself to an intensely chocolatey homemade ice cream that’s velvety smooth and loaded with chocolate chips. This Double Chocolate Ice Cream uses both unsweetened and Dutch‑processed cocoa powders for depth of flavor and a luxuriously dark color.
Whether you have an ice cream maker or prefer a no‑churn method, you’ll end up with a scoop‑worthy dessert everyone will love.
Why You’ll Love Double Chocolate Ice Cream
- Deep chocolate flavor: Two cocoa powders combine to deliver rich, complex chocolate notes.
- Simple ingredients: Pantry staples come together in one saucepan.
- Customizable: Easily swap mix‑ins or make a no‑churn version.
try also : Chocolate Overload Explosion Cake and find more in pinterest
Ingredients for Double Chocolate Ice Cream
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1 cup (200 g) granulated sugar
- ½ cup (50 g) unsweetened cocoa powder
- ¼ cup (25 g) Dutch‑processed cocoa powder
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup (90 g) semi‑sweet chocolate chips
Equipment Needed
- Medium saucepan
- Whisk
- Mixing bowl
- Ice cream maker (optional)
- Airtight container
- Stand mixer (for no‑churn method, optional)
Step‑by‑Step Instructions
1. Combine Base Ingredients
In a medium saucepan, whisk together the heavy cream, whole milk, sugar, unsweetened cocoa powder, Dutch‑processed cocoa powder, and salt until smooth and fully blended.
2. Heat to Boil
Place the pan over medium heat and stir constantly. Bring the mixture just to a boil, making sure the sugar and cocoa powders are completely dissolved. This usually takes about 5–7 minutes.
3. Cool and Flavor
Remove the pan from heat and whisk in the vanilla extract. Let the chocolate base cool to room temperature, then cover and refrigerate for at least 2 hours (or until thoroughly chilled).
4. Churn in Ice Cream Maker
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. During the last 2–3 minutes of churning, add the chocolate chips so they are evenly distributed.
5. Freeze to Set
Transfer the soft‑serve ice cream into an airtight container. Press a sheet of parchment paper on the surface to prevent ice crystals, then seal and freeze for at least 4 hours or overnight for a firmer texture.
No‑Churn Method
- Prepare chocolate base through Step 3 above and chill.
- Whip cream: In a stand mixer fitted with the whisk attachment, whip 1 cup heavy cream (reserve ¼ cup of the original base to stabilize) until stiff peaks form.
- Combine: Gently fold the whipped cream and reserved base into the remaining chilled chocolate mixture. Fold in the chocolate chips.
- Freeze: Pour into an airtight container, cover with parchment, and freeze for at least 6 hours.
Expert Tips
- Chill thoroughly: A colder base churns faster and yields smaller ice crystals for a smoother mouthfeel.
- Dutch‑processed vs. natural cocoa: Dutch‑processed cocoa gives a deeper color and milder acidity; unsweetened cocoa adds intense chocolate notes.
- Prevent ice crystals: Press plastic wrap or parchment directly on the ice cream surface before sealing.
- Add‑ins ideas: Swirl in fudge sauce, chopped nuts, or swirl in peanut butter during the last minute of churning.
Variations & Serving Suggestions
- Mint chocolate: Add ½ tsp peppermint extract and swap chocolate chips for mint‑flavored chips.
- Spicy chocolate: Stir in a pinch of cayenne or chili powder for a Mexican‑style kick.
- Affogato style: Serve a scoop topped with a shot of hot espresso for an adult‑friendly dessert.
Storage & Shelf Life
- Freezer: Store in an airtight container for up to 2 weeks for optimal texture.
- Defrosting tip: Let sit at room temperature for 5 minutes before scooping if very firm.
Frequently Asked Questions
Can I use low‑fat milk?
Yes, but the texture will be less creamy. For best results, use at least whole milk.
Why is my ice cream icy?
Insufficient chilling of the base or air getting into the container can cause ice crystals. Ensure the base is very cold and seal the container tightly.
Can I make this vegan?
Substitute coconut cream for heavy cream, almond milk for whole milk, and use a vegan sugar and dairy‑free chocolate.
With its intense cocoa flavor and velvety texture, this Double Chocolate Ice Cream is sure to become a favorite. Enjoy it plain, paired with warm brownies, or as part of your next ice cream sundae bar!