Simple, creamy, rich and insanely delicious, this Simple & Decadent Homemade Chocolate Ice Cream is going to blow you away. It’s the most delicious chocolate ice cream ever!
If I had a vat of this Simple & Decadent Homemade Chocolate Ice Cream in my freezer, it still wouldn’t be enough for my boys. To say we are all absolutely in love with this ice cream, would be a gigantic understatement.
I’ve mentioned many times before that we are huge ice cream lovers. I pretty much grew up on homemade ice cream and my love for it just keeps growing. My boys all clearly inherited the ice cream gene because they love it too!
With the hot summer months just around the corner this ice cream is going to become your new BFF. Oh and it’s the perfect thing to make if you have a BBQ planned for this Memorial Day weekend.
This is honestly the most amazing chocolate ice cream I have ever made. It easily ranks right up there with Häagen-Dazs and/or Ben & Jerrys. . . really it does.
It’s rich, not too sweet, creamy, smooth and incredibly delicious. The chocolate flavor is deep and intense, but not too intense. It’s so, so good.
Braydon and Parker drizzled a little caramel sauce over their’s and it was pretty dang fabulous I must say.
WHAT KIND OF ICE CREAM FREEZER SHOULD I USE?
I make this in my Cusinart ice cream maker, but you could also make it in an electric ice cream freezer that uses ice and rock salt. You’ll want to double this recipe though because it only makes 2 quarts and most of those ice cream machines are 4 or 6 quart size.
CAN I USE NATURAL UNSWEETENED COCOA IN THIS ICE CREAM?
Yes you could, but I highly recommend using Dutch processed cocoa. Until just the last few years, I have only used Hershey’s cocoa for baking. A while back, I was making something that specifically called for Dutch processed cocoa so I bought some and have loved it. While I do still love my Hershey’s cocoa, some recipes specifically call for Dutch processed cocoa, so it’s a great thing to keep in your pantry. I won’t bore you with the difference between natural and Dutch processed, but it has something to do with acidity and the treatment process (Google it if you’re that interested). Bottom line is, Dutch processed cocoa has a smoother, deeper, more mellow flavor. It’s what is recommended for this recipe and I have to agree it’s what gives this ice cream the deep, luscious chocolate flavor. I bought my current bag at the Salt Lake Costco (the huge one on 1800 south and 300 west) or you can buy it here on Amazon (it is cheaper at Costco, just FYI). There are also other, cheaper brands on Amazon.
A FEW OTHER TIPS FOR THIS ICE CREAM. . . . .
- Do not substitute low-fat dairy products in this recipe. The fat in the cream and half & half help give the ice cream its luxurious, smooth, soft texture.
- Don’t cut back on the sugar. While the sugar is obviously used primarily as a sweetener, it also plays an important role in producing the right texture because it lowers the freezing point which keeps the ice cream soft. Plus, if you cut back on the sugar, this ice cream would definitely be on the bitter side.
- If you want a soft, creamy ice cream (like soft serve) then serve this right from the ice cream freezer. If you want a firmer texture, put it in a freezer-safe, covered container and freeze for 3 to 4 hours. Also, I always put a piece of plastic wrap right up against the ice cream before I put the lid on the container. This helps prevent ice crystals from forming on top of the ice cream.
Oh my you’re going to love this! I’d love to hear back from you if you give this a try. Go ahead and leave a comment here or on my Instagram.
Happy Hump Day!
SIMILAR RECIPES YOU MIGHT LIKE:
- HOMEMADE BUTTER FINGER ICE CREAM
- MILKY WAY HOMEMADE ICE CREAM
- FRESH RASPBERRY HOMEMADE ICE CREAM
- COOKIES & CREAM FROZEN CUSTARD
- PEANUT BUTTER CUP FROZEN CUSTARD
Recipe Source: Adapted from the Cuisinart book that came with my ice cream freezer.