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Double Dark Chocolate Ice Cream

Double Dark Chocolate Ice Cream

Recipe for Homemade Dark Chocolate Ice Cream. This rich ice cream is a decadent treat that is made with just a few steps. Top it off with nuts, sprinkles, or fruit for a perfect summer treat.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings (1 Quart)
Calories 622kcal


  • 1 vanilla bean* optional
  • 2 cups whole milk
  • 2 1/2 cups heavy cream
  • 1 cup granulated sugar – divided
  • 1 cup unsweetened cocoa powder
  • 2 large eggs
  • 2 large egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 12 oz. 70% cocoa dark chocolate chopped into small pieces
  • 1/4 teaspoon salt


  • Using a sharp knife split the vanilla bean half lengthwise and scrape out the seeds.
  • Place the heavy cream, whole milk, 1/2 cup sugar, vanilla bean seeds, and vanilla bean in a saucepan over medium heat. Stirring occasionally, let it come to 175 °F degrees for 13-17 minutes. Remove it from the heat.
  • In the mean time, whisk the eggs, egg yolks, 1/2 cup sugar, salt, and cocoa in a bowl until they are smooth.
  • Measure 1 cup of the hot milk and cream mixture.
  • Slowly whisk 1 cup of the hot mixture with the egg and sugar mixture. (Careful: If you do not do it slowly, you may end up with cooked eggs)
  • Return mixture into the pan, add the chopped chocolate, and cook in medium-low heat, stirring constantly, until it resembles a pudding-like texture and measures 180 °F degrees. This takes between 15-17 minutes.
  • Pour it to a heatproof glass bowl and stir in the vanilla extract. Cover it with stretch film directly on the surface of the chocolate mixture.
  • Let it cool for 15 minutes and place it in the refrigerator for at least 4 hours or overnight.
  • When ready, strain the custard through a fine mash strainer. Transfer it into the bowl of your ice cream maker.
  • Churn it for 20-25 minutes or until it reaches to 21°F degrees.
  • Transfer it to an airtight container. Press it firmly to remove any air pockets. Place it in the freezer and freeze it until it is firm, at least 2 hours.
  • Take it out 15 minutes before to make it easily “scoopable”.
  • Serve it with pistachios (or any nuts you like) on top.


  • Although vanilla bean gives this recipe a new layer of flavor, I know it is expensive. If you do not want to spend extra for it or don't have it on hand, this recipe would still work without it.
  • The Prep & Cook time below does not include the time spent waiting for the ice cream mixture to cool. Please know that from start to finish, this recipe will take about 12-18 hours.


Calories: 622kcal | Carbohydrates: 55g | Protein: 10g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 264mg | Sodium: 197mg | Potassium: 427mg | Fiber: 5g | Sugar: 44g | Vitamin A: 1755IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 2mg