Ice Cream & Frozen Desserts

Homemade Chocolate Ice Cream

4.08 from 41 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

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Gemma's Homemade Chocolate Ice Cream

4.08 from 41 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.

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Comments & Reviews

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Baker60
Member
Baker60
1 month ago

I don’t have vanilla beans. The recipe already says 1 tsp vanilla and one vanilla bean scrapings. so how much do I really need to add? Also, the chocolate ice cream recipe calls for blending base with melted chocolate. Not sure to what consistency. thanks, hope to make this soon.

Elisabeth
Member
Elisabeth
3 months ago

Hi Gemma,

My ice cream has this greasy feel after i scoop it. What am i doing wrong?

Member
Pritha Chatterjee
4 months ago

Hi Gemma. I tried your recipe and the ice-cream tasted great ! But as soon as i added the chocolate, the texture became crumbly and it was like a choco chip icecream. Also i did not get this dark brown colour like yours. I used a 72% dark cocoa solid chocolate. Pls guide .

Helen
Guest
Helen
4 months ago

Hi Gemma,

I have made this recipe several times using the heavy whipped cream and condensed milk.
We also add homemade Blueberry Jam a friend made.
We have notice each time
It leaves a greasy residue on our spoon and also on her lips and teeth .
Thank you
Helen

DeLise
Member
DeLise
4 months ago

Five stars for the ice cream and the 20+ other recipes I have tried. We have a mindset in our home it started as food and should still be edible when it’s done! Now with all your lovely contributions it starts as food and gets Bigger and Bolder! Thanks for helping me get back to the kitchen!!

Lauri Funk
Guest
Lauri Funk
4 months ago

Gemma, you read my mind. I made ice cream in an ice cream machine. I followed the recipe for chocolate ice cream and was disappointed with the result. I liked the texture and mouth feel. The flavor not so much. There was barely a hint of chocolate flavor. I’m excited about trying again with your recipe. I want to make chocolate malt flavored ice cream. Do you have any tips?

Stephanie
Guest
Stephanie
5 months ago

Hi Gemma! Any suggestions on peanut butter flavor? Wondering if you would add real peanut butter or a powder. Thanks!

Marianne08
Member
Marianne08
5 months ago

Hi Gemma, this ice cream is SO GOOD. I put 200g of dark chocolate (Lindt 85% cocoa) because I’m a chocoholic. My husband loved it, and he’s my toughest critic.

Member
Diane Bessette Dorsey
5 months ago

Hello, I DO own an icecream batch freezer machine and run my own cake designing business as well as homemade Icecream. I start with an icecream base that I buy from a local distributor. Should I just use that mix with the chocolate then? How much to how much of my base? It’s a 16 percent fat icecream mix [base]. I have had trouble whipping up a great chocolate recipe and would like to try your [easy] recipe! 🙂 Also, I wonder how your Pineapple Whip would do in my batch freezer? Is the consistency of your recipe the same… Read more »

Narcisa Cruz
Guest
Narcisa Cruz
5 months ago

Good morning Gemma,

I just wanted to say thank you for sharing your recipes.

Your site is the only place where I find the recipes easy to make and and they work.
Thank you very much

NC

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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