Our homemade fudgy chocolate ice cream is easy and delicious. If you've ever dreamed of scooping up velvety clouds of pure cocoa bliss, this recipe is your ticket to paradise.
This post is a recipe for easy homemade chocolate ice cream using an ice cream machine. In 25 minutes, you will have churned velvety, fudgy ice cream made with cocoa, cream, chocolate chips, and vanilla extract.
Why Try This Recipe?
While there may indeed be thousands of chocolate ice cream recipes floating around the internet, this particular homemade fudgy chocolate ice cream recipe stands out for several reasons:
Irresistible Fudgy Texture: This recipe promises a truly fudgy texture that sets it apart from the rest. It's not just about being chocolatey; it's about achieving that dense, velvety consistency that makes each spoonful feel like a decadent treat.
Simple Ingredients, Extraordinary Flavor: Despite its fudgy texture, this recipe requires only a handful of common ingredients. Yet, the combination of high-quality cocoa powder, cream, and chocolate creates a depth of flavor that's hard to beat.
Ease of Preparation: Unlike some homemade ice cream recipes that involve complex techniques or special equipment, this recipe is straightforward and accessible to home cooks of all skill levels. With just a bit of mixing, chilling, and churning, you'll have a batch of delicious chocolate ice cream ready to enjoy.
- Customizable: While the base recipe is divine on its own, it also serves as a fantastic canvas for creativity. Add in your favorite mix-ins like nuts, chocolate chips, or even swirls of caramel to personalize your fudgy chocolate ice cream experience.
Homemade Satisfaction: There's something incredibly rewarding about making your own ice cream from scratch. Not only do you have full control over the ingredients and flavors, but the process itself can be a fun and fulfilling culinary adventure.
Easy Recipe like 1,2,3!
this easy homemade fudgy chocolate ice cream is a breeze to whip up.
With just a few simple steps, you'll be on your way to enjoying creamy, velvety indulgence in no time. No fancy techniques or hard-to-find ingredients required—just pure chocolatey bliss with every scoop. So why settle for store-bought when you can create your own fudgy masterpiece at home? Give it a try and treat yourself to a taste of dessert heaven!
You will need an Ice Cream Machine
Yes, you will need one if you don't already. The one I am using is the CusineArt Ice Cream Maker. I've used this for MANY years (I'm talking about over 15 years), and it continue to be my first choice. It is not big so it's easy to store, and super easy to set up. All it requires is you to put the bucket in the freezer overnight, and the next day you're ready to make ice cream in 25 minutes!
Why Use an Ice Cream Machine?
There are many reasons why I choose to spend extra cash to purchase an ice cream machine than to use a high speed blender.
Consistent Churning: Ice cream machines churn the mixture continuously as it freezes, ensuring a consistent texture throughout. This constant motion prevents ice crystals from forming and results in a smoother, creamier finished product.
Faster Freezing: The rapid churning action of an ice cream machine helps freeze the mixture quickly. This quick freezing process not only improves texture but also preserves the flavor of the ingredients.
Customizable Texture: Many ice cream machines come with settings that allow you to control the churn time and texture of the ice cream. This gives you the flexibility to adjust the consistency according to your preferences, whether you prefer a softer, gelato-like texture or a firmer, scoopable ice cream.
Hands-Free Operation: Once you've poured the ice cream base into the machine, it takes care of the churning process automatically. This hands-free operation allows you to focus on other tasks or preparations while your ice cream freezes to perfection.
Versatility: Ice cream machines aren't just limited to making ice cream. Many models can also churn out sorbets, gelatos, frozen yogurts, and other frozen treats, making them versatile tools for dessert enthusiasts.
Ingredients
COCOA POWDER
Cocoa powder is the key ingredient that provides the rich chocolate flavor in chocolate ice cream. It gives the ice cream its deep, intense chocolate taste without adding extra sweetness.
CREAM
adds luxurious creaminess to chocolate ice cream, making it smooth and velvety on the palate. The high fat content in cream contributes to the richness of the ice cream, creating a decadent texture.
WHOLE MILK
Milk serves as the liquid base for chocolate ice cream, providing moisture and helping to achieve the desired consistency. It also adds a slight dairy flavor that complements the chocolate.
SUGAR
Sugar sweetens the chocolate ice cream, balancing out the bitterness of the cocoa powder and enhancing its overall flavor profile. It also plays a crucial role in the texture of the ice cream, helping to keep it soft and scoopable.
CHOCOLATE CHIP
Chocolate chips are optional but delightful additions to chocolate ice cream. I buy mine at Costco. They add bursts of chocolate flavor and satisfying texture throughout the creamy base, creating a delightful contrast.
VANILLA EXTRACT
While not always included in chocolate ice cream recipes, vanilla extract can enhance the overall flavor by adding depth and complexity. It complements the chocolate flavor and adds a subtle hint of sweetness and warmth to the ice cream.
How To Make This Easy Chocolate Ice Cream
Creating homemade chocolate ice cream is a delightful endeavor that promises rich, velvety indulgence with every spoonful.
Begin by whisking together cocoa powder and sugar, then gently heating them with whole milk until a smooth mixture forms. Incorporate warm heavy cream and vanilla extract to enrich the base, optionally adding chocolate chips for extra decadence. After chilling the mixture, churn it in an ice cream maker until luxuriously thick and creamy. Freeze until firm, then serve up scoops of pure chocolate bliss, perfect for satisfying any sweet tooth craving.
Why You Should Make This Recipe
Let me tell you why you need to make your chocolate ice cream. Delve into the luscious depths of semi-sweet, full-chocolate bliss with our fudgy recipe!
- Each bite offers a velvety texture that's both soft and slightly sticky, leaving your teeth imprinting delicious dents into the popsicles. Indulge in a sensory journey as you savour the rich, decadent flavours that envelop your taste buds with every creamy mouthful.
- a journey of indulgence, a symphony of sensations that transcends mere flavour. Picture the joy-filled moments in the kitchen, laughter mingling with the aroma of cocoa as you whip up a batch of homemade treat.
- relish in the memories shared with loved ones, and let yourself be swept away by the sheer delight of creamy, chocolatey perfection. So, my fellow dessert aficionados, let's reject the ordinary and embrace the extraordinary. Channel your inner culinary artist, gather your ingredients, and embark on a quest for frozen dessert nirvana that will leave you exclaiming, "Wow!"
This post is a recipe for easy homemade chocolate ice cream using an ice cream machine. In 25 minutes, you will have churned velvety, fudgy ice cream made with cocoa, cream, chocolate chips, and vanilla extract.
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Easy Chocolate Fudge Ice Cream
Equipment
- ice cream machine
Ingredients
- 1½ cups cups whole milk
- 1½ cups cups heavy cream
- ¾ cups (150 grams) granulated sugar divided
- ¼ cup (25 grams) unsweetened cocoa powder preferably Dutch-process, sifted
- pinch of sea salt
- ½ tsp vanilla extract
- 8 oz bittersweet chocolate chips
- 4 large egg yolks
Instructions
- Prepare for making your ice cream by placing the ice container in the freezer the day before. Allow it to freeze overnight or for a minimum of 12 hours.
- In a medium saucepan, combine the milk, cream, 1/2 cup sugar, cocoa powder, salt, and vanilla. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes. Stir in the melted chocolate.
- Combine the egg yolks and the remaining 1/4 cup of sugar in a bowl and whisk until smooth. Gradually incorporate half of the warm milk mixture into the egg yolks, adding one ladleful at a time, until the mixture is warmed. Then, pour the egg-milk mixture back into the saucepan. Cook over medium heat, stirring continuously with a wooden spoon, until the mixture thickens enough to coat the back of the spoon and reaches around 175°F on an instant-read thermometer, typically taking about 5 to 7 minutes. Ensure not to let the mixture boil.
- Strain the mixture immediately through a fine strainer into the prepared ice bath. Allow the custard to cool in the ice bath, stirring frequently until it reaches room temperature. Cover the surface of the custard with plastic wrap, then refrigerate until chilled, typically taking about 4 hours or up to 1 day.