Double Chocolate Ice Cream Recipe

There's something undeniably magical about a scoop of rich, creamy double chocolate ice cream on a hot summer day—or, honestly, any day. This indulgent treat swirls two types of chocolate into a luscious frozen dessert that’s smooth, fudgy, and deeply satisfying.

I first crafted this recipe on a whim after a late-night chocolate craving struck and there was no dessert in the house. With a few pantry staples and a little creativity, I ended up with a chocolate lover’s dream. Now, it’s a freezer staple we all look forward to—especially when topped with a drizzle of warm fudge sauce and a sprinkle of flaky sea salt.

Whether you're hosting a backyard BBQ or just need a little after-dinner indulgence, this homemade double chocolate ice cream hits the spot every single time. Let’s dive into why this recipe deserves a permanent place in your dessert rotation.

Why You’ll Love This Double Chocolate Ice Cream

Get ready to meet your new go-to dessert. This double chocolate ice cream is decadent, easy to make, and guaranteed to impress even the most die-hard chocolate fans.

First and foremost: the chocolate flavor is next level. This isn’t your average chocolate ice cream. It’s made with both cocoa powder and melted dark chocolate, delivering a deep, intense chocolate experience that’s rich without being overpowering.

Despite its luxurious taste, this recipe is surprisingly simple. No fancy techniques here—just a handful of ingredients, a saucepan, and an ice cream maker. The prep takes less than 30 minutes, and most of the magic happens in your freezer.

This recipe is also budget-friendly compared to premium store-bought options. You’re using ingredients you likely already have in your pantry, and you’re skipping the preservatives and artificial flavors that often come with store brands.

And if you’re into customizing, this one’s a dream. Swirl in peanut butter, toss in brownie chunks, or add a ripple of caramel—the base is solid enough to handle just about anything you throw at it.

Once you try this recipe, you'll never look at store-bought chocolate ice cream the same way again. Now let’s talk ingredients.

Ingredient Notes

The magic of this double chocolate ice cream lies in the quality of its ingredients. Each one adds depth, texture, and that melt-in-your-mouth richness we all crave in a frozen dessert.

Let’s start with the cocoa powder. Use a high-quality unsweetened cocoa powder—Dutch-processed if you want an ultra-smooth and slightly darker flavor. It adds that classic chocolate ice cream base flavor and sets the tone for the entire dessert.

Next up is the dark chocolate. Choose a bar that’s around 60–70% cacao for a balanced sweetness and rich taste. Chop it finely so it melts quickly and evenly into the custard base. This melted chocolate gives the ice cream its signature fudge-like body and luxurious texture.

For the creaminess, we rely on both heavy cream and whole milk. The combination creates that perfect balance—rich but not too dense, creamy but still scoopable straight from the freezer. Don’t substitute with low-fat versions; they’ll compromise the texture and richness.

We’ll also need egg yolks, which help create a custard base. They add body and that signature silky mouthfeel that sets homemade ice cream apart. Don’t rush the tempering process—you want them to thicken the custard, not scramble.

Lastly, you’ll need an ice cream maker for churning. A basic electric model works beautifully here. If you don’t have one, you can use the no-churn method with whipped cream and sweetened condensed milk, though the texture won’t be quite as rich and velvety.

How To Make This Double Chocolate Ice Cream

Making this double chocolate ice cream is easier than you'd expect—and the payoff is huge. Here’s how it all comes together.

Start by combining your cocoa powder, milk, and a bit of sugar in a saucepan. Whisk it together over medium heat until the cocoa dissolves fully and the mixture begins to steam. You’re creating a rich, chocolatey milk base that’s the foundation for the rest of the custard.

While that’s heating, whisk your egg yolks with the remaining sugar in a separate bowl until pale and slightly thickened. Once the milk mixture is warm, slowly pour a ladleful into the yolks while whisking constantly to temper them. This step is key—it ensures a creamy custard without scrambled eggs.

Pour the tempered yolk mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. Do not boil it!

Remove the pan from the heat and stir in the chopped dark chocolate, letting it melt completely into the warm custard. Follow with the heavy cream, vanilla extract, and a small pinch of salt to balance the sweetness. Once everything is smooth and glossy, pour the mixture through a fine mesh sieve into a clean bowl to catch any stray solids.

Chill the custard in the fridge for at least 4 hours, or overnight for best results. Once fully chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. It should reach soft-serve consistency in about 20–25 minutes.

Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula. Press a piece of parchment directly on the surface to prevent ice crystals, then seal and freeze for at least 4 hours. When it’s firm enough to scoop, you’re ready to dig in.

Storage Options

Homemade ice cream should be stored in an airtight container in the coldest part of your freezer. A shallow container with a tight lid works best, allowing the ice cream to freeze quickly and evenly.

Pressing a layer of parchment paper or plastic wrap directly on the surface of the ice cream before sealing the container helps prevent ice crystals and keeps the texture silky smooth.

For the best flavor and texture, enjoy this ice cream within 2 weeks. After that, it’s still safe to eat, but it may become slightly icy or lose some of its creaminess.

When you're ready to serve, let the ice cream sit at room temperature for 5–10 minutes to soften slightly. This makes scooping easier and helps bring out the full depth of the chocolate flavor.

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Variations and Substitutions

This double chocolate ice cream is a chocolate lover’s dream on its own—but it also makes a fantastic canvas for creative add-ins and variations.

If you're a texture fan, try mixing in chocolate chunks, mini marshmallows, or cookie crumbles during the last minute of churning. These add-ins take each bite to the next level with a fun crunch or gooey bite.

Want a sweet and salty contrast? Swirl in peanut butter, salted caramel, or even a spoonful of Nutella for a rich ribbon of flavor that cuts through the chocolate with just the right balance.

For a more grown-up twist, add a tablespoon of coffee liqueur, bourbon, or a splash of espresso to enhance the chocolate and create a smoother scoop straight from the freezer.

Prefer dairy-free? Substitute the milk and cream with full-fat coconut milk and use a dairy-free dark chocolate. The flavor will have a subtle coconut note, but the texture stays wonderfully creamy.

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