Ice Cream & Frozen Desserts

Homemade Chocolate Ice Cream

4.28 from 65 votes
Satisfy your sweet tooth in minutes. Delve into your favorite classic with my homemade chocolate ice cream recipe.
Make Homemade Chocolate Ice Cream with my easy ice cream recipe!

Hi Bold Bakers!

Chocolate-fiends and ice cream lovers unite! My homemade chocolate ice cream recipe is just for you. I spend every summer creating new ice creams for you Bold Bakers and with the season’s heat just around the corner, I’m excited to bring you even more. This year it hit me: I’ve shared almost every flavor I could think of but I’ve never given you guys a recipe for good old chocolate ice cream. With my 2-ingredient, No Machine Ice Cream as a base this recipe is almost too easy. You’ll have no excuse not to make it!

How to Make My Homemade Ice Cream Base

To make my homemade chocolate ice cream, you start with my 2-Ingredient No Machine Ice Cream master recipe. For those of you who have never tried it, my homemade ice cream is simply made up of heavy whipping cream and condensed milk. Once whipped up, these two ingredients will yield you a creamy blank canvas for your Ice Cream Base. My ice cream recipes can be made completely without a machine and don’t require any churning once they’ve been frozen.

The additional vanilla will keep your ice cream soft and scoopable. You can make vanilla and a variety of extracts with my homemade extracts recipe.

Homemade Chocolate Ice Cream

How Do You Make Chocolate Ice Cream

You can whip up my 2 ingredient ice cream base in 10 minutes flat. Once you’ve combined your condensed milk into your whipping cream, your favorite chocolate will become the star of the show. Not cocoa powder. Not chocolate chips. It’s melted chocolate that gives this homemade ice cream a super rich and deeply fudgy flavor. After just 6 hours in the freezer, this ice cream is thick and silky-smooth. Prepare to enter chocolate heaven.

What Can I Substitute for Condensed Milk?

Sweetened condensed milk is essential in this recipe. If you aren’t able to get your hands on some, definitely refer to my condensed milk recipe. This ingredient cannot be substituted.


How Long Does Homemade Ice Cream Last?

My homemade chocolate ice cream can be kept in the freezer for as long as store-bought ice cream. If stored in an airtight container, your ice cream will keep for up to 6 weeks. You’ll always have your chocolate fix on hand.

Make More Ice Cream!

Get 100+ Ice Cream recipes at my Gemma’s Freezer Section Ice Cream Destination page!

Gemma's Freezer Section Ice Cream Destination

Watch The Recipe Video!

Homemade Chocolate Ice Cream

4.28 from 65 votes
Satisfy your sweet tooth in minutes. Delve into your favorite classic with my homemade chocolate ice cream recipe.Satisfy your sweet tooth in minutes. Delve into your favorite classic with my homemade chocolate ice cream recipe.
Author: Gemma Stafford
Servings: 2 pints
Prep Time 10 mins
Total Time 10 mins
Satisfy your sweet tooth in minutes. Delve into your favorite classic with my homemade chocolate ice cream recipe.Satisfy your sweet tooth in minutes. Delve into your favorite classic with my homemade chocolate ice cream recipe.
Author: Gemma Stafford
Servings: 2 pints

Ingredients

  • 2 cups (16oz/450 ml ) cold heavy whipping cream (all purpose cream or heavy cream)
  • 14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
  • 1 teaspoon vanilla extract (optional)
  • 2/3 cup (4oz/115g) of bittersweet chocolate, melted. (70% or so cocoa solids)

Instructions

  • Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
  • Turn off the machine and pour the condensed milk into the whipped cream.
  • Turn the speed up to high and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract and the seeds scraped from 1 vanilla pod.
  • Introduce a little of the ice cream base to the cooled melted chocolate to loosen it up. Then quickly introduce this to the base and mix through. Work fast or the chocolate will stiffen.
  • Transfer to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
  • Keep stored in the freezer for up to 6 weeks.

Submit your own photos of this recipe

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Wafa
Wafa
2 months ago

Hi Gemma. Can I use Milk Chocolate Chips instead of Bittersweet Chocolate?

Wendy
Wendy
3 months ago

Hi Gemma!l really like your recipe !Do you have any suggestions on butter pecan ice cream? I really like that flavor.Thanks!

John
John
8 months ago

Hi Gemma! Just want to say, great recipe. Well, all of them so far. Have not made one that has disappointed. Love Chocolate. Just FYI, I am currently living in Central America and one of the native gifts the region has to offer is a seasoned rice milk beverage called HORCHATA. One of those drinks where everyone has their version of it. If you haven’t tried it you should. If you do let me know if it is a suitable ingredient or as substitute as a non lactose ingredient. We tried your base and added local fruits to it like… Read more »

Anjali Aggarwal Gupta
Anjali Aggarwal Gupta
3 months ago

Hi, greetings from India. I made this today and it was so much better than store-bought ice cream. I loved the flavour from the dark chocolate. Had been using cocoa powder until now but never again. Thanks so much for all your recipes. Love!

Rachel
Rachel
9 days ago

Hi Gemma, if I prefer the ice cream to be less sweet, is it ok to reduce the condensed milk to 300ml while keeping the heavy cream at 450ml? Do I need to subsititute the 100ml shortfall with anything else? Thanks.

Sonia
Sonia
20 days ago

Thanks for sharing your recipes Gemma. Love them. Just wanted to know if I can use Hershey’s cocoa powder instead and how to use it in the ice cream.

Nandini rox
1 month ago

Hi Gemma, my brother and I tried this recipe and it came out so well!!! We both are so thrilled…and this tastes so much better than store bought….all thanks to youuu <3

Esme
1 month ago

Because sweetened condensed milk is way too sweet I only used half s.c. milk and half goat milk (from Meyenberg goat milk powder but I added more powder than instructions called for). I used Ghirardelli bittersweet chocolate baking bar – not sure if I was supposed to use chips instead; both versions only contain 60% cacao. Also used vanilla extract. My ice cream is pale compared to Gemma’s photo (probably due to less cacao), but that’s OK because I prefer a lighter chocolate flavor and more creamy flavor. Don’t know how well this will freeze. My old freezer is probably… Read more »

Humaira
Humaira
2 months ago

Hi Gemma, my chocolate seized after I added it to the base…and the whole uce cream became buttery in tecture…with bits of hardened chocolate…where did I go wrong? Did i beat it too much?

Linda
Linda
2 months ago

Hi Gemma: I am new to your ice cream recipes and I think they are fabulous! My favorite ice cream is chocolate ice cream with peanut butter swirled through. How would you go about making that?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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