There’s something magical about homemade ice cream — the way it churns into a creamy scoop, the rich flavors you can’t quite find in store-bought tubs, and that first bite that makes you pause for just a second. This dark chocolate ice cream is pure indulgence: silky, bold, and deeply satisfying. It’s the kind of dessert that feels luxurious but is surprisingly simple to make at home.
As summer winds down, I wanted to capture that bittersweet transition with something sweet — a recipe that cools you off on a warm afternoon but also feels cozy enough to carry into fall. Whether you’re a full-on chocoholic or just someone who appreciates a good homemade treat, this dark chocolate ice cream will quickly become a favorite in your freezer.
The Ultimate Dark Chocolate Ice Cream Scoop
Rich, creamy, and perfectly indulgent — this homemade dark chocolate ice cream is a chocoholic’s dream. With deep cocoa flavor and a silky-smooth texture, it’s the perfect treat to savor on the last warm days of summer (or anytime you need a little decadence).
Equipment
- ice cream maker
Ingredients
- 2 cups heavy cream
- 1.5 cups milk
- 1.5 cups dark chocolate I like to use any chocolate bars I have lying around
- 1 tbsp espresso
- 1/2 tsp almond extract (optional)
- 6 egg yolks
- 1/2 cup sugar divided
- salt to be pinched into each step
Instructions
- Combine cream, milk, 1/4 cup of sugar, and a pinch of salt in a medium saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Pour in espresso, break chocolate into pieces and allow to melt, pour in almond extract if using. Remove from heat.
- Whisk egg yolks and remaining 1/2 cup of sugar in a medium bowl until pale, about 2 minutes. Season with a pinch of salt. Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook mixture over medium heat, stirring constantly, until thick enough to coat a spatula, 2–3 minutes.
- Strain custard into a medium bowl. Season with a pinch of salt.
- Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours.