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Make Homemade Chocolate Ice Cream with my easy ice cream recipe!

Homemade Chocolate Ice Cream

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Satisfy 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.

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

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Homemade Chocolate Ice Cream
 
Prep time
Total time
 
Serves: 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)
  • ⅔ cup (4oz/115g) of bittersweet chocolate, melted. (70% or so cocoa solids)
Instructions
  1. Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
  2. Turn off the machine and pour the condensed milk into the whipped cream.
  3. 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.
  4. 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.
  5. Transfer to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
  6. Keep stored in the freezer for up to 6 weeks.

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Katherine Cowgill by Teren Oddo Oct. 2015

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.

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17 Comments

  1. Kayan on June 21, 2018 at 5:30 pm

    Can this work with chocolate syrup instead of melted chocolate?

    • Gemma Stafford on June 22, 2018 at 7:45 pm

      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.

  2. Deirdre on June 13, 2018 at 5:59 pm

    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.

    • Gemma Stafford on June 13, 2018 at 9:33 pm

      Thats great!! I’ll try that.

      Gemma. 🙂

  3. Sean Morgan on June 11, 2018 at 12:00 pm

    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

    • Gemma Stafford on June 12, 2018 at 4:06 am

      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 😉

  4. conniecupjava on June 7, 2018 at 8:27 pm

    hi jemma love your chocolate ice cream im gonna try it out

    • Gemma Stafford on June 9, 2018 at 3:28 am

      Hi there Connie,
      Do! I hope you enjoy it,
      Gemma 🙂

  5. Jenn on June 6, 2018 at 9:57 am

    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! 😁

    • Gemma Stafford on June 9, 2018 at 5:00 am

      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 🙂

  6. Samonia Whisonant on June 3, 2018 at 2:44 pm

    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?

    • Gemma Stafford on June 4, 2018 at 2:56 am

      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 🙂

  7. thela on May 31, 2018 at 10:59 am

    I could find no directions either.

    • Gemma Stafford on May 31, 2018 at 12:48 pm

      Hi,

      Scroll down 3/4 the page and the recipe will be above the comments.

      Hope you find it.
      Gemma.

  8. Sandra Connors on May 26, 2018 at 6:09 pm

    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.

    • Gemma Stafford on May 27, 2018 at 2:51 am

      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 🙂

    • Jo C on June 7, 2018 at 9:08 am

      ⅔ cup (4oz/115g) of bittersweet chocolate, melted. (70% or so cocoa solids)

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