Chocolate Ice Cream: Deep, Creamy, and Made the Old-Fashioned Way
Few things satisfy like a scoop of homemade chocolate ice cream. Rich, smooth, and full of real cocoa flavor, this recipe goes beyond the basics, delivering that deep, indulgent taste only a custard-based ice cream can achieve.
Unlike store-bought versions loaded with fillers and artificial flavoring, this is the real deal. Made with a creamy base of egg yolks, heavy cream, and premium chocolate, it’s a time-tested favorite that never goes out of style.
Ingredients:
- 3 ounces semisweet chocolate
- 1 ounce unsweetened chocolate
- 1 recipe Custard Ice Cream Base, warm
Instructions:
- Chop the chocolate finely and place it in a heatproof bowl.
- Pour the warm Custard Ice Cream Base over the chocolate and let sit for a minute or two.
- Stir gently until the chocolate is completely melted and the mixture is smooth.
- Let the mixture cool to room temperature, then refrigerate until thoroughly chilled.
- Pour into your Whynter ice cream maker and freeze according to the manufacturer’s instructions.
- Ripen in the freezer for 2–4 hours if a firmer texture is desired.
Tips for Best Results:
- Use high-quality chocolate—this is where the flavor comes from.
- Don’t skip the straining step—it ensures a smooth, lump-free custard.
- Want a darker flavor? Add the cocoa powder or try 70% chocolate.
Classic Comfort in Every Spoonful
Chocolate ice cream is the flavor that everyone agrees on—kids, adults, and every dessert lover in between. When it’s homemade with care and quality ingredients, it becomes something special: rich, nostalgic, and endlessly satisfying. This is chocolate ice cream the way it used to be—simple, honest, and downright delicious.
