Chocolate Ice Cream Recipe
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Chocolate Ice Cream has to be one of my favorites and this chocolate ice cream recipe has never failed to give me just the amount of rich, creamy chocolate ice cream that I long for sometimes.
As an ice cream recipe that doesn’t use eggs or require for a base to be cooked, it really couldn’t be easier to make either.
I simply mix together my ice cream base of cream, milk, cream cheese and sugar, and then start adding in all kinds of chocolate. That’s when my son starts standing closer and closer to the counter watching the action. He’s a chocolate fanatic and loves this ice cream!
For the chocolate ice cream recipe pictured, I also decided to toss in a few tablespoons of dark chocolate I’d cut from the bar when prepping for the recipe. I know how much he loves dark chocolate, so I cut a few extra tablespoons just so I could toss it in.
I like to think I’m cool like that, but hey, he loves it just as much without those bits. So, they are completely optional around here, too.
Wanna bite?
Be sure to check out all of my ice cream and frozen treat recipes !
Here’s my Chocolate Ice Cream Recipe. I can’t wait to hear how you love it.
Chocolate Ice Cream Recipe
Ingredients
- 1/4 cup (42 g) milk chocolate, melted
- 1/4 cup (57 g) dark chocolate, at least 72% cacao, melted
- 2 cups (476 g) whipping cream
- 1 cup (227 g) whole milk
- 4 ounces (113 g) cream cheese, softened
- 1 1/2 cups (297 g) granulated sugar
- 3 tablespoons (16 g) unsweetened cocoa powder
- 1 teaspoon (5 g) vanilla extract
- 2 tablespoons (29 g) chopped dark or milk chocolate, optional
Instructions
- Place dark chocolate and milk chocolate into a microwave safe bowl. Melt at 20 second intervals at 80% power in the microwave until able to stir the chocolate until smooth. Be careful not to overheat. Set aside and allow to cool.
- Combine whipping cream, milk, and cream cheese, mixing until smooth. Mix in sugar, cocoa powder, melted chocolate from earlier, and vanilla. If using optional chocolate pieces, stir them in as well.
- Pour into ice cream maker container and make according to ice cream maker directions.
- Once ice cream has churned, remove from the ice cream maker container and serve immediately as soft serve or place in an airtight container in the freezer for 1 hour to overnight for a firmer ice cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
what types of chocolate do you use to melt? and, does it not reset when it cools?
I’ve made your old fashion vanilla and butter pecan. both so good. can’t wait to try this one. I don’t eat a lot of ice cream but the hubs has a big bowl every night! He’s been happy with your recipes 😋
Hi Mary, I’m so glad you love the vanilla and butter pecan ice cream recipes. They are definite favorites for my husband as well. You can use whatever brand milk and dark chocolate that you prefer. I do suggest using chocolate bars as they contain fewer stabilizers and make for a creamier ice cream. I hope you love it.
I have a question, I don’t have an ice cream maker but I have a Breville food processor. For step three could I put it in the freezer for like 3 hours, then toss it in my food processor?
I’ve not made it that way, J.R., but for this recipe you are going to need an ice cream maker.
I do have a No Churn Chocolate Ice Cream recipe that does not require an ice cream maker that you may want to try. Thanks!
Robyn, what kind of ice cream freezer do you use? I need to buy one so I can enjoy your recipes!!!
Hi Eloise,
I use two different kinds – I have a Cuisinart 2-quart electric that is my primary ice cream freezer (there is a giveaway for the updated model in the Living section if you are interested!), but then use this White Mountain 6-quart when making for a crowd.
I just made this and it’s a bit too sweet for me. I love dark chocolate because it’s bittersweet, but this turned out super sweet… so the second time, I reduced the sugar to just under a cup and it was perfect!