Chocolate Ice Cream

I go to bed thinking about all of the ingredients in my fridge that I can use to prepare something sweet (is that normal?). Heavy cream, what can I do with that? Leftover chocolate chips, what about those (besides a good afternoon snack)? How about that bowl of egg yolks?

If I’m being honest, I enjoy preparing desserts more than I do eating them. Don’t get me wrong, I absolutely love consuming desserts, but the process to make cookie dough or melt chocolate is thrilling. I think baking and preparing desserts is magical. Think about it: you have a bowl of flour, cups of sugar, some baking powder and soda, and butter and with some measuring, mixing, and heating, you have a cake, bread, cupcakes — it’s truly magical.

I woke up on Sunday morning — and as I made my daily oatmeal, I saw some leftover whipped cream in the fridge. What can I do with that, I wondered. Chocolate ice cream seemed like the only right answer.

Desserts are special — making them, sharing them, and eating them. I promise this ice cream is worth it.

Begin by combining the milk, cocoa powder, and sugar on medium heat. Bring to a gentle boil.
After you’ve tempered the eggs, you need to pour the warm chocolate mixture over the chocolate chips.
Allow to cool in the fridge for three hours.
The mixture will thicken as it sits in the fridge.
Mix in the heavy cream and vanilla.
I added M&M candies for fun!
A scoop of perfection — silky, smooth; it’s everything, truly.
Topped with hot fudge. This should be criminal.

Chocolate Ice Cream

  • Servings: 8
  • Difficulty: Easy
  • Print


  • 3/4 cup sugar
  • 1 cup whole milk
  • 2 tablespoons unsweetened cocoa powder
  • 3 eggs yolks
  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • 3 ounces chocolate, chopped or chips — 2 ounces semi-sweet, 1 ounce milk chocolate


  1. Prepare your ice cream maker according to your manufacturer’s instructions.
  2. Place a large bowl into the fridge.
  3. Begin by mixing together sugar, whole milk, and cocoa powder. Allow to simmer and come to a light boil.
  4. Once the mixture comes to a light boil, pour half a cup of the milk-mixture into the 3 egg yolks, mixing vigorously. Make sure to continue to mix to ensure the eggs don’t scramble.
  5. Once mixture is smooth, pour the egg-milk mixture back into the pot and put on low heat until the mixture thickens.
  6. Get a small mesh sieve and pour the egg-milk mixture through it into a bowl.
  7. Add the chocolate chips/chopped chocolate to it the warm strained egg mixture. Mix until all of the chocolate melts.
  8. Grab the refrigerated bowl from step 2 and pour this chocolate mixture into it. Cover in plastic wrap and place in fridge. Allow to chill completely for three hours — and every hour re-mix custard mixture.
  9. After three hours, mix in vanilla and heavy cream. Pour the chocolate mixture into your ice cream maker and prepare the ice cream. Once done, allow to set in the fridge overnight.
  10. Serve with hot fudge or plain.


  • Recipe inspired by here.
  • If you don’t have whole milk, you can use a lower-fat variety, the ice cream won’t be as creamy, however.
  • If you don’t have heavy cream, you can use half-and-half, the ice cream won’t be as creamy, however.
  • I prefer a sweeter chocolate flavor, but if you’re a chocolate purist who prefers a darker flavor, consider using only semi-sweet chocolate.
  • Once you add the ice cream to the ice cream maker, you can add chocolate chips, crushed cookies, or candy to make a fun flavor!
  • You can freeze the ice cream for up to 3 months.

2 thoughts on “Chocolate Ice Cream

  1. Pingback: June Things

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