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Chocolate Ice Cream Recipes for Ice Cream Maker

Updated on April 17, 2016

Homemade Chocolate Ice Cream Recipes

I think that the two best things about summer are watermelons and homemade ice cream. Hmmm, I wonder if there are any watermelon ice cream recipes... but, I digress. The only thing better than homemade ice cream is chocolate homemade ice cream! I remember as a kid having to do the hand churning. The reward was getting to lick the ladle!

Luckily, we now have an electric ice cream maker. My kids don't know how lucky they are not to have to churn it themselves. But maybe all that work made the ice cream taste better...

Here are a collection of chocolate ice cream recipes for your ice cream maker. Try them. Enjoy them. But I want to lick the ladle!

Chocolate Ice Cream Recipes

Chocolate Ice Cream

  • 2 cups whole milk
  • 5 large egg yolks
  • 1/4 cup plus 2 tablespoons sugar
  • 1 cup heavy cream
  • 10 ounces bittersweet chocolate melted

Bring milk to a simmer in a medium saucepan. Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.

Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.

Remove from heat, and immediately stir in cream. Pass mixture through a strainer into a medium bowl set in an ice bath. Whisk in melted chocolate and let chill, then freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container in the freezer.

CHOCOLATE version 1

  • 4 egg yolks, lightly beaten
  • 1 cup sugar
  • 2 cups table cream (18% milk fat)
  • 1 1/2 cups milk
  • 1/2 cup cocoa powder (sifted)
  • 2 tsp pure vanilla extract

Beat egg yolks lightly. Beat in sugar. Heat the cream/milk on the stove. As it's heating, beat in cocoa powder. Heat cream/milk/cocoa mix until steaming. Stir into egg/sugar mix. Add vanilla extract. Cool. Freeze in ice cream maker.

Notes: I use Dutch processed cocoa (instead of American processed), but I'm not sure how much difference it makes. I've tried using a higher milk fat content, but then the mix takes on the consistency of pudding when cooled, and doesn't freeze hard enough in ice cream maker.

CHOCOLATE version 2

  • 4 oz unsweetened chocolate
  • 1 1/4 cup milk
  • 2 eggs, lightly beaten
  • 1 cup sugar
  • 1 cup cream
  • 1 pinch salt
  • 1 tsp pure vanilla extract
  • 1/2 cup milk

Melt chocolate over low heat while heating milk over low heat. Gradually stir milk into melted chocolate. If you don't stir milk in gradually, chocolate will clump and you will have difficulty breaking it down. If you stir milk in gradually, chocolate will clump, but you'll be able to break it down when you add a little more milk. Heat while stirring until smooth. Mixture will become thick. Beat sugar into eggs. Stir in hot chocolate/milk mixture into eggs. Add cream, salt, vanilla, and extra 1/2 cup milk. Cool. Freeze in ice cream maker.

CHOCOLATE version 3

  • 3 eggs
  • 1/2 cup sugar
  • 8 oz bittersweet chocolate
  • 1 cup milk
  • 2 cups table cream (18% milk fat)
  • 1 tablespoon cocoa powder
  • 1 tablespoon vanilla extract

Beat eggs lightly. Beat sugar into eggs. Heat chocolate, milk, and 1 cup of cream together in a sauce pan. Stir occasionally until chocolate starts to melt. When chocolate partially melted, stir in cocoa powder. When hot (and chocolate fully melted and cocoa dissolved) but not boiling, remove from stove and stir in to eggs. Add second cup of cream and vanilla. Cool. and make in ice cream maker

Chocolate Almond Butter

  • 2 oz bittersweet chocolate
  • 5 tablespoons cocoa powder
  • 2 cup milk
  • 3 eggs, lightly beaten
  • 1 cup sugar
  • 1 cup cream
  • 1.5 tsp pure vanilla extract
  • 3/4 cup almond butter

Melt chocolate over low heat.

Gradually stir in cocoa powder and milk while continuing to heat. You want the consistency to be thick but not solid as you add the milk and cocoa powder. Beat sugar into eggs. Stir hot chocolate/milk mixture into eggs. Add cream and vanilla extract. Cool. Just before adding to ice

cream maker, stir a cup of ice cream mixture into almond butter. Once mixed, stir into rest of ice cream mixture. Freeze in ice cream maker according to manufacturer's instructions.

Chocolate Banana

  • 3 eggs
  • 1 cup sugar
  • 2 oz bittersweet chocolate
  • 2 cups table cream (18% milkfat)
  • 1 1/2 cups milk
  • 6 tablespoons cocoa powder
  • 1 tablespoon vanilla extract
  • 3 over-ripe bananas
  • Juice of 1 lemon

Beat eggs lightly. Beat sugar into the eggs. Melt chocolate in milk and cream. When chocolate partially melted, stir in cocoa powder. Continue stirring chocolate/cream mixture until hot but not quite boiling. Stir hot chocolate/cream mixture into the eggs. Stir in vanilla extract. Cool. When ready to make, mash bananas and lemon juice together. Make chocolate mixture in ice cream maker. Just before ready, add banana mixture.

Note: Use good quality, *very* ripe bananas. Otherwise, your ice cream will have a strange flavor.

Chocolate Chip Cookie Dough

  • 2 cups Milk
  • 1 3/4 cups Sugar
  • 1/2 teaspoon Salt
  • 2 cups Half & Half
  • 1 tablespoon Vanilla Extract
  • 4 cups Whipping Cream
  • Pillsbury Chocolate Chip - Cookie Dough (large size) - OR homemade cookie dough

Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened.

Chocolate Espresso

  • 2 cups heavy cream, whipped stiff
  • 1/4 tsp salt
  • 3/4 cup chocolate syrup
  • 1 whole fresh egg, slightly beaten
  • 1 serving of instant coffee powder, your choice of international flavor (mocha, vienna, etc)

Add the salt and egg to the whipped cream. Beat until well blended. Add, folding gently, but thoroughly, the chocolate syrup and instant coffee. Freeze as is for 3 hours.

Chocolate Frozen Yogurt

  • 3/4 cup sugar
  • 2 teaspoons cornstarch
  • 12 ounces evaporated low fat milk
  • 1 teaspoon vanilla
  • 1 cup plain yogurt
  • 2 ounces semisweet chocolate chips

In medium saucepan, combine the sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; let the mixture in the refrigerator. Add the vanilla and yogurt. Refrigerate until the mixture is cold. Melt the chocolate. While the chocolate is hot, pour it very slowly into the chilled yogurt mixture while stirring gently. Freeze in an ice cream maker according to manufacturer's directions.

Mint Chocolate Chip

  • 1/2 pint milk
  • 1/2 pint double/heavy cream
  • 1 cup of sugar
  • 5oz plain chocolate (grated)
  • 1 teaspoon peppermint essence
  • two or three drops of green food coloring (optional)

Place the milk and sugar into a saucepan and heat gently, dissolving the sugar. Place the milk to one side to cool and when cold, stir in the cream and peppermint essence (and green food coloring).

Transfer the complete mixture into an ice cream maker and freeze following the manufacturer's instructions BUT remembering to add the grated chocolate as the ice cream begins to thicken.

Chocolate Raspberry Ice Cream

  • 4 ounces unsweetened chocolate
  • 1 cup milk
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 cup cream
  • 1/2 pint raspberries
  • 1/8 cup to 1/4 c. sugar

Melt the chocolate over very low heat. Add 1 cup milk and heat until chocolate is fully dissolved into the milk. Remove from heat and cool. Beat eggs until light and fluffy. Add sugar and beat more. Add cream and vanilla and beat more. Add chocolate mixture, beat thoroughly, and chill until cold (1-3 hours, depending on your 'fridge).

While chocolate base is freezing, mash the raspberries with the sugar, cover, and refrigerate. When chocolate mixture is cold, freeze it in your ice cream maker.

When it is about 2 minutes from being "done" , add the raspberry mixture. If you add the raspberries early they will sink to the bottom; better to add them late. Finish freezing and enjoy.

Reader Feedback

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    • profile image


      7 years ago

      Well, you can't go wrong with chocolate!

    • profile image


      7 years ago

      these look to DIE for! YUM! You're a natural! great work on this page

    • tlholley717 profile imageAUTHOR

      Thomas Holley 

      7 years ago from Evansville, IN

      @Glenn619: Only the first couple. My dirty little secret? I actually prefer plain old vanilla for my homemade ice cream! But, I don't mind sharing other recipes I come across. Especially if they sound good. I may have to try the chocolate espresso though...

    • tlholley717 profile imageAUTHOR

      Thomas Holley 

      7 years ago from Evansville, IN

      @anonymous: Thank you!

    • profile image


      7 years ago

      What a yummy lens you have here.

    • Glenn619 profile image


      7 years ago

      Have you tried these recipes personally??

    • Glenn619 profile image


      7 years ago

      Have you tried these recipes personally??

    • tlholley717 profile imageAUTHOR

      Thomas Holley 

      7 years ago from Evansville, IN

      @cinstress: Let me know how it turns out. Eat an extra bowl for me...

    • cinstress profile image


      7 years ago

      I have a maker... I'll have to try this recipe!


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