A digital thermometer is essential for ensuring the custard reaches the correct temperature. Overcooking will result in scrambled eggs, while undercooking will leave the custard too thin. For a richer flavor, use Dutch-processed cocoa powder. If you don't have an ice cream maker, you can still make this recipe using the 'no-churn' method. Simply pour the cooled custard into a freezer-safe container and freeze for 3-4 hours, stirring every 30 minutes to break up ice crystals.
Simple Chocolate Ice Cream
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME2 hrs 50 mins
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SERVING8 People
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VIEWS18
Indulge in the velvety embrace of this classic chocolate ice cream, crafted with everyday ingredients for a surprisingly rich and creamy texture. Forget the fuss – this recipe delivers pure chocolate bliss without heavy cream or cornstarch. The secret? A perfectly tempered custard base and a patient freeze.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol110 mg
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Fiber1 g
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Protein9 g
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Saturated Fat4 g
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Sodium105 mg
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Sugar32 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare an ice bath: Fill a sink or large bowl with several inches of ice water.
02
Step
3 mins
Whisk the base: In a medium bowl, whisk together the eggs and cocoa powder until completely smooth and well-combined. (2 minutes)
03
Step
10 mins
Cook the custard: In a heavy-bottomed saucepan, combine the milk, evaporated milk, and sugar. Heat over medium-low heat, whisking constantly, until the sugar dissolves. Gradually whisk in the egg and cocoa mixture. Continue to cook, whisking constantly, until the custard thickens enough to coat the back of a spoon and registers 180°F (82°C) on a digital thermometer. (8-10 minutes)
04
Step
15 mins
Cool the custard: Immediately remove the saucepan from the heat and transfer it to the prepared ice bath. Stir the custard constantly until it cools to 40°F (4°C). Stir in the vanilla extract. (15-20 minutes)
05
Step
30 mins
Churn the ice cream: Pour the cooled custard into an ice cream maker and freeze according to the manufacturer's instructions until it reaches a soft-serve consistency. (20-25 minutes)
06
Step
2 mins
Harden the ice cream: Transfer the ice cream to a lidded container. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Seal the container and freeze for at least 2 hours, or preferably overnight, to allow the ice cream to ripen and fully harden. (2 hours to overnight)
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Lurline Crist
Jul 1, 2025I accidentally overcooked the custard slightly, but blending it saved the day! Thanks for the tip.
Mohamed Kulas
Jun 21, 2025My kids loved this! It's now a staple in our house.
Caterina Mante
May 27, 2025This is by far the best homemade chocolate ice cream I've ever made!
Jamir Rennerconsidine
May 23, 2025This recipe is amazing! So easy to make and tastes like something from a fancy ice cream shop.
Beau Towne
May 8, 2025The ice bath is a game-changer. My custard cooled down quickly and didn't curdle.
Angelina Spinka
May 6, 2025The recipe is straightforward, and the result is a rich, decadent treat. Highly recommended!
Elta Bernier
May 6, 2025I was skeptical about using 2% milk, but it turned out perfectly creamy! I added a shot of espresso for a mocha twist.
Magdalena Kohler
Apr 29, 2025Can I substitute the sugar with honey or maple syrup?