There's nothing quite like a scoop of Double Chocolate Ice Cream to cool you down on a warm day. This ultra-creamy, rich dessert is packed with deep chocolate flavor, making it a must-have for any chocolate lover. Whether you’re enjoying it in a cone, a bowl, or as a topping for your favorite dessert, this homemade version is miles better than anything you’ll find at the store.

I remember the first time I made this recipe—it was a hot summer afternoon, and I wanted something decadent yet refreshing. With a mix of velvety cocoa and chunks of real chocolate folded into the base, this ice cream was an instant hit. Now, it’s a staple in my kitchen, and I can’t wait for you to try it!

Why You'll Love This Double Chocolate Ice Cream

Get ready to fall head over heels for this incredibly rich and creamy treat. Double Chocolate Ice Cream isn’t just a dessert—it’s an indulgence you won’t want to miss.

First, the intense chocolate flavor comes from a blend of cocoa powder and melted chocolate, creating a deep, complex taste with every bite. No artificial flavors—just pure, real chocolate goodness.

This recipe is also super creamy thanks to a custard-style base. The combination of egg yolks, cream, and whole milk ensures a luxurious, silky texture that churns into a perfect consistency.

Making your own ice cream means you can control the sweetness and richness to suit your preferences. Prefer it less sweet? Adjust the sugar. Want to add mix-ins like chocolate chips or nuts? Go for it!

And the best part? It’s easier to make than you think! With just a few steps and an ice cream maker, you’ll have a batch of homemade ice cream ready to enjoy in no time.

Ingredients Notes

The magic of Double Chocolate Ice Cream lies in its simple yet high-quality ingredients. Here’s what makes this recipe so delicious.

Cocoa Powder – This is where the deep chocolate flavor starts. Use Dutch-process cocoa for a smooth, rich taste, or natural cocoa if you prefer a slightly more acidic, intense chocolate punch.

Dark Chocolate – Melting real semi-sweet or dark chocolate into the base adds another layer of depth and richness. Choose a high-quality chocolate bar for the best results.

Heavy Cream & Whole Milk – The combination of heavy cream and whole milk gives this ice cream its creamy texture. Avoid low-fat milk, as it won’t yield the same luscious consistency.

Egg Yolks – A custard base made with egg yolks thickens the ice cream and provides a velvety texture. It’s what makes this ice cream so indulgent!

Sugar & Vanilla Extract – Sugar balances the deep cocoa flavor, while a splash of vanilla extract enhances the chocolate’s natural sweetness without overpowering it.

For this recipe, you’ll also need an ice cream maker to churn the mixture into that perfect, scoopable consistency.

How To Make This Double Chocolate Ice Cream

Making homemade Double Chocolate Ice Cream is easier than you think. Follow these steps, and you’ll have a rich and creamy treat ready in no time.

Start by whisking together cocoa powder, sugar, and egg yolks in a medium saucepan. Slowly pour in the whole milk while whisking constantly, ensuring a smooth mixture with no lumps.

Place the saucepan over medium heat, stirring frequently until the mixture thickens into a custard-like consistency. Be patient—it should coat the back of a spoon without being too runny. Remove from heat and stir in the chopped dark chocolate, allowing it to melt completely.

Once melted, pour in the heavy cream and vanilla extract, whisking everything together until smooth. Let the mixture cool to room temperature before straining it through a fine-mesh sieve to remove any lumps for an ultra-smooth texture.

Refrigerate the custard base for at least 4 hours or overnight to let the flavors deepen. Chilling the mixture properly ensures that the ice cream will churn into a silky, creamy consistency.

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. The ice cream will have a soft-serve texture at this stage.

For a firmer consistency, transfer the ice cream to an airtight container and freeze for at least 4 hours before serving. Then, scoop and enjoy!

Storage Options

Homemade ice cream stays fresh and creamy when stored properly. Keep your Double Chocolate Ice Cream in an airtight container to prevent ice crystals from forming.

It will stay at its best for about 2 weeks, though it’s so delicious it probably won’t last that long! To keep it extra creamy, press a piece of parchment paper directly onto the surface before sealing the lid.

When ready to enjoy, let the ice cream sit at room temperature for a few minutes before scooping. This will soften it slightly, making it easier to serve.

Variations and Substitutions

The best part about making homemade Double Chocolate Ice Cream is how easy it is to customize. Here are a few fun variations:

If you’re a fan of extra mix-ins, try folding in chopped chocolate chunks, brownie pieces, or crushed Oreos during the last few minutes of churning.

For a dairy-free version, swap out the heavy cream and milk for full-fat coconut milk. It gives a rich texture with a hint of coconut flavor.

Want to add a little heat? A pinch of cayenne pepper or cinnamon will give this chocolate treat a subtle, spicy kick.

If you’re watching sugar intake, substitute with a low-carb sweetener like erythritol or monk fruit for a keto-friendly version.

No ice cream maker? No problem! Pour the chilled mixture into a loaf pan and freeze, stirring every 30 minutes for the first few hours to break up ice crystals.

Experiment with flavors, have fun, and enjoy every creamy bite of this irresistible Double Chocolate Ice Cream!