Homemade Chocolate Ice Cream
Save RecipeSatisfy your sweet tooth in minutes. Delve into your favorite classic with my homemade chocolate 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.
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!
- 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)
- ⅔ cup (4oz/115g) of bittersweet chocolate, melted. (70% or so cocoa solids)
- 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.
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.
Can this work with chocolate syrup instead of melted chocolate?
Hi,
You can swirl in some chocolate sauce. It’s best though if you want to flavor all of the ice cream it’s best to use melted chocolate.
Gemma.
By the way, if you let the chocolate cool just a bit, you wind up with chocolate chip ice cream which is very yummy, too.
Thats great!! I’ll try that.
Gemma. 🙂
Hi Gemma,
I don’t have a standing or hand mixer. Can I use a balloon whisk? I have made many a batch of whipped cream this way in the past, though not without a proper amount of elbow grease. Haha, I am very eager to try this ice cream, it looks amazing.
Thanks,
Sean
Hi Sean,
Yes! I have done this too, and indeed it is hard work, but then there is the reward!
The colder the cream the easier it will whip up for you. Get on with it Sean, be positive, it is a workout 😉
hi jemma love your chocolate ice cream im gonna try it out
Hi there Connie,
Do! I hope you enjoy it,
Gemma 🙂
Hi Gemma,
Do you think it’s necessary to put it back in the mixer and remix with the whisk on low? Or should I just fold the chocolate in with the base? Just trying to get the best consistency w/out compromising the texture 😊
Thank you and I am loving your recipes! They are fancy treats w/out the fancy tools! 😁
Hi Jenn,
I would mix by hand for the last step here, this will preserve the texture for you. I hope you enjoy this recipe,
Gemma 🙂
You said vanilla beans, I haven’t been able to find any vanilla beans in this part of PA. Can you just use vanilla extract only? And can you use Cacao Nips instead of chocolate chips?
Hi there,
Yes! it is always good to work with what you have. Cacao nibs are less sweet than chocolate chips. You can use chopped chocolate too if you wish, make it your own!
Gemma 🙂
I could find no directions either.
Hi,
Scroll down 3/4 the page and the recipe will be above the comments.
Hope you find it.
Gemma.
Gemma,
I love the idea of making your chocolate ice cream, however you did not write down anything about the type or quantity of chocolate. Please update. Thank you.
Hi Sandra,
I have no idea why this recipe did not include the instructions, I am traveling right now, will go back to it and edit it from memory. I will check it when I get back to the US tomorrow. Meanwhile you can rely on the instructions I will include right now, or use cocoa as advised,
Gemma 🙂
⅔ cup (4oz/115g) of bittersweet chocolate, melted. (70% or so cocoa solids)