Chocolate Ice Cream


Oh.My.God. In his prologue to this recipe in The Perfect Scoop, David Lebovitz says that when he first made this ice cream it was so good he licked the dasher clean when it was done churning. I may have done him one better. After licking the dasher clean, I took a spoon to clean up all the bits of ice cream that were still frozen to the sides of the bowl and hadn’t made it into the freezer container. This is, without question, the absolute best chocolate ice cream I have ever eaten. And I certainly have eaten enough to guarantee that the previous statement is statistically accurate. Smooth, creamy, and the most intense chocolate flavor you will ever find in a chocolate ice cream.

Let’s talk about the chocolate, shall we? This recipe calls for Dutch-process cocoa powder*, which adds a tremendous amount of depth and richness to this ice cream. I believe it’s a drastically improved flavor over what you would get using a regular unsweetened cocoa powder. The recipe then gives the option of semisweet or bittersweet chocolate and I used 60% bittersweet. I love dark chocolate and it definitely added an extra oomph of richness to the ice cream. I really just can’t say enough about the incredible flavor of this ice cream and I think the Dutch-process cocoa and the bittersweet chocolate is a stellar combination.

And now, on to the texture. This is the first time I have made ice cream using egg yolks to thicken the custard and I’ve been officially converted. While the other ice creams I’ve made have had a nice texture, this ice cream is completely unmatched. It is unbelievably smooth and creamy, and you can run a spoon through it straight from the freezer like you’re cutting butter. Absolutely superb.

And now I need your help. I am in need of a quality ice cream scoop. I want the pretty round scoops. Does anyone have any recommendations? I recently saw the Rösle ice cream scoop received high praise from Cook’s Illustrated, but am interested in hearing about any that you use and  love. Thanks for the input!

*I typically can’t find Dutch-process cocoa powder in the regular grocery stores in my area; if you’re in the same boat, you can easily order it online. I have ordered it both from Penzeys and Amazon with no problem. I would highly recommend getting it, as you can use it in many other chocolate baked goods as well. Penzeys offers smaller quantities, so if you just want to try it out, you can get a small bag of it through them for a much lower cost.

Want more ice cream? Check out the Blueberry Cheesecake and Classic Vanilla recipes.

Don’t forget! If you’re dying to make homemade ice cream and cursing yourself for not having an ice cream maker, head straight to this tutorial on how to make homemade ice cream without an ice cream maker!

One year ago: Jalapeno Cheddar Cornbread

Chocolate Ice Cream

Makes about 1 quart

2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract

1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

(From The Perfect Scoop by David Lebovitz)


169 Responses to “Chocolate Ice Cream”

  1. Mathilde's Cuisine on July 10, 2009 at 4:58 am

    It looks absolutely delicious and the picture speaks to itself!


  2. jonathan on July 10, 2009 at 6:15 am

    The ice cream looks to have perfect texture, great! Thank you for the recipe, I would like to try at home.


  3. VeggieGirl on July 10, 2009 at 8:03 am

    Ahhh classic ice cream!!

    The best ice cream scooper I’ve ever used is from Crate & Barrel.


  4. Little Scarlet on July 10, 2009 at 8:46 am

    This makes me want to run out and buy an ice cream maker! There are so many good ice cream recipes out there, and this just looks to-die-for!


  5. Carrie on July 10, 2009 at 9:26 am

    I just made this ice cream over the weekend too, and I totally agree! It’s the richest, creamiest chocolate ice cream that I’ve ever had! I love your photo!


  6. Michelle on July 10, 2009 at 9:29 am

    VeggieGirl – Thanks for the scoop recommendation! I’ll have to check out Crate & Barrel – their stuff is usually pretty reasonable.


  7. Michelle on July 10, 2009 at 9:30 am

    Carrie – Thanks for the compliment on my photo! Glad to hear that you tried this as well and loved it too. I just can’t get over the flavor, it’s to die for!


  8. Tracey on July 10, 2009 at 10:35 am

    Wow–I can’t wait to try it. Is there an ice cream maker you recommend?


  9. Michelle on July 10, 2009 at 10:41 am

    Hi Tracey, I use the Kitchen Aid ice cream maker attachment for my stand mixer, and I have also heard good things about the Cuisinart Ice Cream Maker – Hope that helps!


  10. Bridget on July 10, 2009 at 11:48 am

    David Lebovitz is pretty amazing, isn’t he? Apparently I need to make this ice cream next.


  11. stephchows on July 10, 2009 at 12:01 pm

    This looks so amazing!!! I’m a huge dark chocolate fan 🙂 delicious!


  12. Erin on July 10, 2009 at 12:04 pm

    I agree you can’t beat the ultimate creaminess of ice cream made with egg yolks.

    And I always lick the dasher!!!


  13. Erin on July 10, 2009 at 1:39 pm

    I made this a few months ago and I agree- it’s the best ever!


  14. Eliana on July 10, 2009 at 2:08 pm

    OK – I’m not a fan of chocolate ice cream but the way you described this one made me want to try is ASAP!


  15. Donna @ Way More Homemade on July 10, 2009 at 2:22 pm

    I have been thinking about making some chocolate ice cream. This sounds great!


  16. Ben on July 10, 2009 at 3:37 pm

    That looks sinfully delicious! Yum!


  17. Erin Brooks on July 10, 2009 at 4:46 pm

    I can’t wait till one day I have a standing mixer. For now I have to dream.
    Your ice cream looks decadent!


  18. Talita Gomes on July 10, 2009 at 6:15 pm

    Wow!! I love ice cream!! This looks so creamy and yummy!


  19. April on July 10, 2009 at 7:46 pm

    Just wanted to let you know I voted for your banana bread and I’m making it tomorrow!


  20. bakingmomma on July 10, 2009 at 8:07 pm

    Once again delicious. People must love being your neighbors lol


  21. Katrina on July 10, 2009 at 8:27 pm

    While I’m certainly not “fightin’ ya” on this one, I recently made Dorie’s Chocolate Ganache Ice Cream and THAT was the best chocolate ice cream I’ve ever had. I haven’t tried the Perfect Scoop one yet, but I’m going to. You should try Dorie’s and see what you think. Definitely LOVE ice cream made with egg custard since getting my new ice cream maker a month ago. Love it. Your cone looks yummy. I’m off to order some Dutch cocoa, you’re right, can’t find it here anywhere.


  22. Jenny on July 10, 2009 at 8:38 pm

    Sounds yummy! My favorite all time ice cream scoop is from the Pampered Chef. “Heavy-duty dipper uses the heat of your hand to warm the defrosting liquid sealed inside the handle to easily cut through hard ice cream.” It gently melts the ice cream so that it scoops into perfect balls. I have bought one for all of my family and they all love it as well. It’s under $15 and lasts forever!


  23. Indigo on July 11, 2009 at 7:28 am

    After licking the dasher clean, I took a spoon to clean up all the bits of ice cream that were still frozen to the sides of the bowl and hadn’t made it into the freezer container.

    Could’ve been worse – I’d have licked out the freezer container itself, haha! This looks AMAZING. Gorgeous photography!


  24. Katie on July 11, 2009 at 9:06 am

    Boy you have been busy this week! Looks great keep it up!


  25. Cookin' Canuck on July 11, 2009 at 6:49 pm

    I can tell by the color of this ice cream that it is rich and delicious. I finally broke out my ice cream maker last night, so I will have to give this a try.


  26. Kerstin on July 11, 2009 at 7:09 pm

    Wow, after that endorsement I’m going to have to get over my fear of using eggs in ice cream and just go for it! It looks amazing!!


  27. Mama Mel on July 12, 2009 at 12:01 am

    This looks sooo good! I saw another recipe for ice cream recently, and it looks like I’ll have to get my ice cream maker out and start making my own! 🙂


  28. miranda on July 13, 2009 at 7:06 am

    I absolutely adore your site.
    That is why I am giving you an award….It is located at my site.
    Thanks for all of the amazing bakes.


  29. Jaime on July 13, 2009 at 9:01 pm

    i recently made this after seeing it on another blog, too, and LOVED it.


  30. Karine on July 13, 2009 at 11:27 pm

    This ice cream looks wonderful!!!!!


  31. Em on July 17, 2009 at 11:44 pm

    Thanks for posting this. I had been on the fence about buying this book but after now making this recipe, I’ve fallen off on the BUY IT side.


  32. Joshua on September 6, 2009 at 7:13 pm

    I just made this icecream and couldnt figure out the part where you have to scrape the egg yolks back into the saucepan. My wasnt thick enoguh to scrape and then the mixture of milk, sugar and salt and egg yolks never got thick enough to cover the spatula until it was all grainy. Is that the way it suppose to look perhaps maybe you could take a picture of what your end result of egg yolks, milk, salt, sugar looks like before pouring into strainer.


  33. Michelle on September 16, 2009 at 12:49 pm

    Hi Joshua,

    I’m sorry to hear that the custard didn’t quite turn out for you. As far as “scraping” the egg mixture back into the saucepan – it is not thick at this point, but the instructions say scrape merely to stress that you should get all of the mixture back into the pan and not leave any in the bowl. It should not be grainy; the only thing I can think of is perhaps the heat wasn’t up high enough to actually cook the custard and thicken it, but rather was just heating it and it never came together. The next time I make ice cream I will definitely take a picture of this step.



    • Laura on September 3rd, 2012 at 5:16 pm

      I was also confused about the ‘custard’ part. How thick was is supposed to get? I was worried about overcooking and making scrambled eggs out of the whole thing- but of course worried about undercooking…. I don’t feel like I got enough volume out of the whole mixture (it only filled about half the maker?), so now I’m certian that I didn’t do the custard part correctly. I felt that my spatula was lightly coated with the ‘custard,’ but should it have been as thick as, say, a pudding?


      • Michelle on October 5th, 2012 at 10:57 am

        Hi Laura, It should not be as thick as pudding, but it will thicken enough so that it clings to the back of a spoon and not just run off. The mixture should not fill the entire ice cream maker, as it grows in volume when it’s churned. In the future, you should try to use an instant-read digital thermometer. The custard is done when it reaches 170 to 175 degrees F. You can then see what the accompanying consistency is like.


        • infinity on August 19th, 2014 at 7:56 pm

          can you make a video for this on youtube or something? it’s my first time using the ice cr3eam maker and i’m having a hard time thinking of what everything is.


  34. Janene on June 7, 2010 at 10:43 am

    I don’t have an ice cream maker ~ but my mom does. 🙂 We may just have to take a grocery bag up to Grammie’s house and make some of this. Chocolate is my FAVORITE ice cream.


  35. Pingback: Rocky Road Ice Cream | Brown Eyed Baker

  36. Pingback: How to Make Homemade Ice Cream Without an Ice Cream Maker | Brown Eyed Baker

  37. Maggie on June 23, 2010 at 8:49 pm You’re right! It was, hands down, the best chocolate ice cream I’ve ever made. I did as you did – licked the dasher, and squeaked every last bit out of the chilling bowl (or whatever you call that thing). Thanks! I’m taking this recipe to Beersheba this summer.


  38. Pingback: 10 of My Favorite Recipes | Brown Eyed Baker

  39. Ana-Maria Popescu on June 25, 2010 at 1:29 am

    I will definitly try to make this icecream these days. I looks absolutely delicious!


  40. Pingback: Jelly Roll Ice Cream Cake: Daring Bakers — {Sweetly} Serendipity

  41. Pingback: Homemade Ice Cream Cookie Sandwiches | Brown Eyed Baker

  42. Jujey on September 5, 2010 at 3:56 pm

    OMG, I made this today, and I totally agree this is the best ice cream I have ever tasted…’s still not completely frozen and already the kids, hubby and I can’t seems to leave it alone…..i think by the time it is done, half of it will be done. It is so smooth!!! I love your website!!! Great pics, and u and I must have the same taste buds, b/c I love everything that u have posted. Keep up the great work!!!


    • Michelle on September 13th, 2010 at 11:00 pm

      Jujey – Thanks for coming back to share your results – I am a total slave to this ice cream too – intoxicating! And thank you for the kind words about the site – much appreciated!


  43. Carrie M on December 30, 2010 at 11:09 am

    Just got this out of the KA and WOW! Such a great, creamy texture!! The dutch process/bittersweet combo is amazing. Thanks for the recipe!


  44. Pingback: Valentine’s Day Dessert Recipes | Brown Eyed Baker

  45. Anzelle @ Scrambledpancakes on February 14, 2011 at 1:04 pm

    I just made this. Without an ice cream maker. And it is (I have the bowl next to me as I type) the best chocolate ice cream I have ever tasted. I followed the suggestions for making the ice cream with no ice cream maker, and it came out so smoothly, better than any ice cream I’ve ever had anywhere. It’s the perfect Valentine’s day dessert.


  46. Pingback: Scrambled Pancakes » The Best Chocolate Ice Cream Ever (I Think)

  47. Pingback: Chocolate Peanut Butter Cup Ice Cream | Brown Eyed Baker

  48. Cindy on April 28, 2011 at 3:40 pm

    This looked so fabulous that I had to try it. It was the first recipe I made with my new ice cream attachment for my K.A. Instead of milk, I used 1/2 &1/2 (how did that change the recipe?). Also, I have no idea which cocoa is “dutch process”; I used Hersey’s. I used Ghirardeli semi sweet chocolate chips. Also I don’t know how I did it, but I totally forgot the vanilla! This ice cream is rich, creamy, thick, lucious.Beats any ice cream I’ve ever had. Thank you so much for sharing.


    • Michelle on April 29th, 2011 at 1:07 pm

      Hi Cindy, Using half and half in place of whole milk would just create a creamier, richer custard base (um, yum!). Also, Dutch-processed cocoa can be ordered through King Arthur Flour, Penzeys, Amazon and a number of other online retailers. (I get mine from Penzeys). I’m glad you enjoyed the ice cream!


      • Laura on September 3rd, 2012 at 5:18 pm

        they also have it at World Market shops!


      • Gregg on May 18th, 2013 at 11:19 pm

        Michelle: I am being a pain in the neck tonight posting all over your terrific site, but I wanted to make one more recommndation. I use Pernagotti’s dutch process cocoa powder. Unbelievable smooth, intense choclate flavor with ground vanilla in it. In my humble opinion there is simply nothing that even compares. Once you try it, I guarantee you’ll be hooked. It works well in every recipe requiring chocolate I’ve tried. And that range is wide from ice cream to cakes and so on. I even used it to mix with chipotle, and pork spices to make a pork rub for ribs. It was mind blowing to say the least. Available @ at about 22.50 for a 2.2 lb bag. WELL worth the money. It’s Italian!!! It HAS to be good!!!


  49. Pingback: Adventures in Ice Cream Making – Curdling Custard |

  50. Johana on May 17, 2011 at 10:12 am

    I’ve never been a huge fan of chocolate ice cream myself, but when I read his prologue of the recipe, I knew I had to try it. The ice creams that I make usually last 1 week or more in the freezer. This one lasts 2 days. When I’ve made it, my family takes two scoops each as dessert after lunch and dinner. We most absolutely love it!


  51. Pingback: Chocolate Ice Cream « é culinaire

  52. Pingback: Melty | From China Village

  53. Jessica on June 28, 2011 at 10:35 pm

    I have gone through so many so called “perfect” recipes for chocolate ice cream. But either the texture didn’t suite my taste or the flavor lacked intensity. So in order to be cheap I decided to be “smart” and 3rd the recipe so if it turned out to be “meh” it’s not a big loss of my fairly expensive dutch coco and chocolate.

    Quiet possibly the dumbest mistake I’ve made in the kitchen. It’s sooooo creamy and inteansly chocolaty and rich and ……I’ll stop….

    I have just enough for a small serving but once thats gone I’ll defiently be making another batch of this.


  54. Aimee on August 11, 2011 at 4:15 am

    Hi Michelle,
    I’ve never made homemade ice cream before and I’m excited to try this recipe along with the help of your “how to make homemade ice cream without an ice cream maker” post. The chocolate ice cream looks absolutely divine in your photo! But before I can begin my ice cream endeavor I have a question, all I have at home is regular dutch processed cocoa powder, i don’t have unsweetened dutch cocoa powder. Can I use the dutch powder that I already have or must I go buy the unsweetened?


    • Michelle on August 11th, 2011 at 12:23 pm

      Hi Aimee, Does your dutch cocoa powder specifically say “sweetened”? If it doesn’t, it probably is actually unsweetened. If it is indeed sweetened, you’ll need to go with the unsweetened.


      • Aimee on August 15th, 2011 at 3:12 am

        Thanks so much Michelle, I went through with the Dutch cocoa powder I already had and it was an absolute success! I was thrilled that everything worked out and the chocolate ice cream turned out very rich in flavor- utterly delicious! Thanks again!


  55. Pingback: Advent Calendar Day 15 « Daily Foolishness

  56. Ryley on December 27, 2011 at 9:35 am

    Hi, I am planning on making this today and I was wondering how long to chill it in the fridge for before pouring in the machine??



    • Maggie on December 27th, 2011 at 11:18 am

      I’ve always heard at least 4 hours but up to 24 hours.


    • Michelle on December 30th, 2011 at 7:55 pm

      Hi Ryley, At least 8 hours, or overnight.


  57. Ellie Stroh on January 4, 2012 at 9:33 pm

    This looks SO GOOD!!! I will definitely make some and keep visiting this site! Thanks!!


  58. Pingback: Sable Cookies |

  59. pooface222 on February 13, 2012 at 3:52 am

    well i taught dis was yum!!! tasted grate and wen i ate it i cut my fingers on da churner because i had to eat it LOL!!!
    it was delish. but couldn’t find da cocoa power (Duch) anywere! LOL so i used unsweetend CAbury powder LOL yeah so u shood make it! LOL yeah so i may got bluud in the churner thing but tasted delish and added texture and flavour! Great job! I thoroughly enjoyed making this delicious treat to share with my family and friends! Thank you. – Mr. Japoor


  60. Pingback: Chocolate Ice Cream « Bashfulbao

  61. Donnie on April 8, 2012 at 11:57 am

    Definitely Zerol make the best scoopers. Others such as the Pampered Chef with the liquid in the handle are knock offs of the Zerol. Probably made by Zerol. But Zerol is the original heat transfer scooper and used by many shops. They are color coded as per size and they have different shapes such as ball, round, and flat for gelato.

    I also find Zerol cheaper than otehr brands since you are buying direct form Zerol and not from a 3rd party such as pampered chef. Just visit your local restaurant supplier and they should have a line of Zerol scoopers available.


  62. catloveschanel on April 9, 2012 at 3:19 am

    Delicious! I used my KitchenAid for the first time as a overachiever newlywed and it turned out so fine, chocolatey and creamy! I used the 5 egg yolks for a gelato recipe from someone on the food network who thinks she is Italian but lives in LA and wears extremely lowcut shirts and it was flavorless. But yours was so great for Easter dessert!


  63. Kari on April 19, 2012 at 11:36 pm

    Just made this for my family and it was AMAZING! Everyone loved how chocolate and creamy it was. Absolutely the best! Can’t wait to try the other recipes!


  64. Jeffery on May 25, 2012 at 3:02 pm

    We just made this and, though I hate to say it, the chocolate is almost overpowering. It’s very, very rich. Also, in our batch, the texture is more like that of a gelato and not as firm as an ice cream. We’re going to try another batch, but this time leave out the chocolate and only use the cocoa.


  65. Pingback: National Chocolate Ice Cream Day! | templefuel

  66. Mit Ailbu on June 9, 2012 at 11:33 pm

    I made this today. It is a little time consuming, but will worth it.

    I made 3 variations. 1) I didn’t have bitter of semisweet chocolate, but I have a big block of some REALLY good milk chocolate. 2) With the first cup of cream and dutch cocoa, I added about 2 tablespoons of coconut cream. 3) I toasted about 3/4C almond slivers and added as I poured the custard into the churn.

    This is without a doubt the creamiest textured ice cream I’ve ever had. My wife has never liked homemade ice cream because she says it is gritty/grainy. This smooth and creamy. Better than my Haagen Dazs.


    • Michelle on June 10th, 2012 at 11:53 pm

      Your adaptations sound absolutely amazing! Delicious!


  67. sandy on June 15, 2012 at 1:55 pm

    it was sooooooo amazing i cant wait to make it again


  68. sandy on June 15, 2012 at 1:55 pm

    its me again and i just want to say the picture speaks for its self, it was so good.


  69. Pingback: How to Make Homemade Chocolate Ice Cream | The Chocolate Heaven

  70. Lena on July 2, 2012 at 11:27 pm

    I have never commented on any recipe I have ever tried, no matter how amazing. HOWEVER!!!!! I made this ice cream with my new KA ice cream attachment for my very first batch of homemade ice cream. Words can not express how amazingly delicious, smooth, rich, creamy and chocolaty this ice cream was! I was texting my mom until 1 am about this ice cream. I took it to work and didn’t tell anyone, since there wasn’t enough for everyone. Word got around fastanyways! The whole container was devoured, even by people who don’t like chocolate! Every bite makes you love it even more. Seriously- USE THIS RECIPE!!!!!


  71. Shannon on July 4, 2012 at 1:49 am

    Excellent recipe…… and my husband says that it is beyond excellent!


  72. Rene on July 4, 2012 at 1:16 pm

    This looks delish, but – if I want to make 4 quarts, then that means 20 eggs and I just can’t imagine using that many. It would taste too eggy, then (IMO). Has anyone made a gallon of this and if so, did you augment (reduce) the number of eggs, or did you use the full 20? My husband and I don’t like eggy-tasting ice cream (otherwise known as custar). I need to know before tomorrow (planning on making this for Saturday, July 7th. I want it to ‘cure’ in the freezer for a day or so). Thank you for taking the time to reply! :0)


    • Michelle on July 4th, 2012 at 3:58 pm

      In my personal opinion, custard-based ice creams (which is any ice cream base made with egg yolks) taste a million times better – they’re creamy, rich and smooth. If you like this ice cream as-is, it’s not going to taste any different if you scale it up. Yes, it’s 20 egg yolks, but you’re increasing all of the other ingredients by the same amount, so it shouldn’t be an issue at all. This is by far the best chocolate ice cream I’ve ever had, so I highly recommend it. It does not taste “eggy”. If this concerns you, be sure that you don’t ignore the step of straining the custard through a fine mesh sieve – this will ensure that any little bits of cooked egg in the pan don’t make it into your ice cream.


  73. Pingback: 101 in 1001: 30% Complete! « Life, Enjoyed

  74. Pingback: 30 Amazing Ice Cream Recipes

  75. Pingback: Banana Split Ice Cream Cake

  76. Pingback: Rocky Road Ice Cream » The Tart Tart

  77. Pingback: Chocolate Truffle Ice Cream | Smells Like Brownies

  78. Kendal on July 29, 2012 at 5:05 pm

    Ok, so my ice cream has yet to be churned but it already taste amazing!! I can not imagine how delicious this will be once it is churned in my ice cream maker. I agree with the above comment. If you want creamy ice cream, using a custard base is the only way to go. Without the eggs, it’s essentially and ice milk….yuck!


  79. Pingback: » Chocolate Ice Cream

  80. Pingback: Dark Chocolate Ice Cream | Sara McGee's Blog

  81. Pingback: Banana Split Ice Cream Cake | Majic 102.1

  82. John Ee on September 19, 2012 at 3:11 pm

    If I use honey instead of sugar, will it change the recipe taste significantly?


    • Michelle on September 26th, 2012 at 10:32 am

      Hi John, Yes, using honey in place of the sugar will definitely change the taste and it will also change the texture of the ice cream. I wouldn’t recommend that substitution due to how much sugar is used.


  83. John Ee on October 2, 2012 at 2:59 pm

    Thanks for answering my previous question, I have one more question, can I add the egg yolk to the heavy cream that has already cooled down if I used pasteurized eggs.


    • Michelle on October 3rd, 2012 at 11:27 am

      Hi John, No, you still need to cook the eggs as indicated in the recipe. Cooking them thickens the mixture into a custard. If you don’t do this, you will end up with a very thin mixture that may not churn up into a true, thick ice cream.


  84. John Ee on October 3, 2012 at 2:22 pm

    I used bittersweet chocolate and I zest the chocolate bars till very fine like sawdust and it was literally melting in my fingers. So I thought you might want my feedback, to avoid this, I think before zesting the chocolate, it would be better to put them in the freezer first till totally frozen before zesting 🙂


  85. John Ee on October 8, 2012 at 3:27 pm

    I made the ice cream and tasted it, it was very creamy, no doubt, it seems the best proportion is 2 cream : 1 milk. But taste wise I don’t think this is a winner, it taste good but lack the wow factor.

    I found this recipe, migh make it soon.


  86. Pingback: Top 10 List: Favorite Ice Cream Recipes | Brown Eyed Baker

  87. Wendy on April 22, 2013 at 8:20 am

    I made this ice cream yesterday and I can’t believe how good it is! It was my first attempt ever at making ice cream- I don’t own an ice cream making machine. I only hope that I can make it once again and have it turn it just as good or better!
    I live in The Netherlands and therefore used ingredients available in a Dutch grocery store. For anyone who may be interested, I used the following successfully:
    ‘slagroom’ (Dutch whipping cream)
    180g Verkade ‘puurchocolade’ (dark chocolate bar)
    3 T Blokker ‘cacao’ (unsweetened Dutch-process cocoa)
    I also note that I used only 4 egg yolks.
    Hats off to David Lebovitz for this incredible recipe and thank you to all the people who shared their experiences making this. I may just buy an ice cream maker soon!


  88. Gregg on May 18, 2013 at 11:00 pm

    You asked about ice cream scoops and the one I recommend is the Wilton Ice Cream scoop. It can scoop the hardest ice cream, covers the corners and has a silicon oadded handle and is available in at least 6 cool colors. The Rosle looks like a great tool but I’ve never used one so I cannot attest to it’s usability. It is also around $26.00. While I recognize that Rosle makes very high quality kitchen tools, the Wilton is hands down a wnner for less than half the cost. Most were under $10.00 and free delivery.


  89. Ariane on May 20, 2013 at 10:55 am

    OMG……just churned this off. AMAZING!!!! My husband and I are licking our spoons. THANKS! I am a very happy woman right now.


  90. Carmen on May 20, 2013 at 8:44 pm

    Thanks for this amazing recipe. The ice cream is very creamy and silky and the taste is amazing.


  91. Amy on May 22, 2013 at 4:56 am

    Amazing. Better than shop bought. The texture was somewhere between a mousse and ice cream. Gobbled up by all the family. The richness of the dark chocolate (I used 85%) means small portions are enough.


  92. Pingback: Ice Cream Recipe Round-Up | Gabby's Gluten-Free

  93. June on June 12, 2013 at 11:43 pm

    Hello! This (and the Strawberry!) is epic, epic epic!! I am making this for the second time! I have a question…When you have a recipe, like this one, that calls for 5 egg yolks, do you have a “go to” recipe for the whites? Thank you and many blessings in your new home!


    • Michelle on June 13th, 2013 at 10:33 am

      Hi June, It really all depends on what else I’m making in the coming days. Sometimes I have something specific I know I can use the whites for, or else I just save them for an egg white omelet!


  94. ChristyK on August 13, 2013 at 1:22 pm

    Made this over the weekend. Absolutely amazing! My daughters were fighting to see who got to finish it off. My oldest (and sneakiest) took the container and locked herself in my room so she had enough time to finish it off before her sister could break in and get the ice cream back! 🙂 Making again today to appease the heathens. Thanks for the recipe!!!


  95. Smalldeluxe on August 26, 2013 at 6:36 pm

    You will go to heaven for publishing this recipe. I licked the dasher clean, scraped the inside of the ice chamber and licked the custard bowl. I am sitting on the floor next to the fridge, spoon in hand, waiting for the ice cream to firm up. I might not make it.


  96. Lynne on September 28, 2013 at 12:14 pm

    After making the Coconut Vanilla Bean Cake with Swiss Meringue Buttercream frosting, I had 12 egg yolks left over. Even though I don’t have an ice cream maker, I decided to try this. It is truly a “sucker” ice cream recipe. I followed the directions, and it wasn’t that difficult, and it was SO good. I used David’s directions for making ice cream without an ice cream maker, but I used an immersion blender for breaking up the ice crystals, and I can’t imagine it coming out any better using an ice cream maker. I put the custard in a Ziplock oblong 8c plastic container, and this meant it was only ~2″ deep in the freezer, and it gave me some area to get the blender in there and really mix it up. It was also convenient because I just left it in the same container to scoop it out. I am now trying the apple pie ice cream with the same method. We’ll see how that goes, I’m not sure about the step of adding the snickerdoodles in the end, but I’ll figure it out.


  97. Zainab on October 1, 2013 at 1:04 pm

    This ice cream looks great. I would just like to ask why dutch process cocoa powder is used, isn’t natural cocoa powder supposed to give a more intense and chocolaty flavor? I cant find dutch process cocoa but really would love to make this ice cream. Thanks!


    • Michelle on October 3rd, 2013 at 2:48 pm

      I think Dutch-process cocoa powder a wonderfully clean and robust flavor, but you can make this with natural cocoa powder if you’d like.


  98. Gloria on October 15, 2013 at 1:31 pm

    I have this custard cooling in the refrigerator as I type. It was dark. I used the dutch cocoa and 5 oz Ghirardelli 60% cacao chocolate chips. Did your base come out darker than the end product?
    BTW, I made your chocolate malt ice cream for my gluten-free nephew and after it was done, I realized malt powder is NOT gluten free. Oh Snap! I had to make another batch so chose this one. Poor me!!!


    • Michelle on October 17th, 2013 at 5:23 pm

      Hi Gloria, It does get a little lighter when it churns, but I wouldn’t be worried about the color!


      • Gloria on October 19th, 2013 at 10:06 pm

        It came out perfect. Thanks!


  99. Gloria on October 15, 2013 at 1:35 pm

    I used your malted ice cream and added cocoa to make it chocolate malt.


  100. Pingback: Chocolate Ice Cream | A Hint of HoneyA Hint of Honey

  101. Cat on December 22, 2013 at 8:52 pm

    I made this a year ago and it was the best ice cream I have ever tasted in my long legged life. And I have been to Italy. I will attempt to make it again for Christmas Eve for my mom who cannot swallow. (I don’t have the baker’s chocolate so I am going to use my Costco bag of chocolate chips.)


  102. Kathryn on December 29, 2013 at 11:18 pm

    How long can you keep the custard in the fridge before churning?


    • Michelle on December 30th, 2013 at 3:53 pm

      Hi Kathryn, I would say up to 24 hours or so.


  103. Shelley on January 4, 2014 at 9:12 am

    Got a Kitchenaid maker for Christmas. I am making ice cream this weekend and this is just what I’m looking for to launch it’s inaugural use!

    Thank-you for posting!


  104. Pingback: Best Pinterest Posts » The Weekend Dish: 1/18/2014

  105. Pingback: Chocolate Ice Cream Recipes | Baking Beauty

  106. Pingback: Valentine’s Day Recipes | Breakfast, Dinners and Desserts! | Brown Eyed Baker | Appliance Repair

  107. Pingback: Weekend recap: all about cooking | Chelsea's Healthy Kitchen

  108. Mary on April 3, 2014 at 9:24 pm

    Help! I guess I am a bit of a blonde…I just did the egg mixture part and it separated! It looks like cottage cheese in a pan of milky water. What did I do wrong? How do I fix it?


    • Michelle on April 7th, 2014 at 10:55 pm

      Hi Mary, I’m not really sure how this could have happened? I’ve never heard of this happening… did you make any substitutions or change the technique in any way?


  109. Maha on April 15, 2014 at 12:10 pm

    I made this last week and it was absolutely the best ice cream I’ve ever had. I did not have dutch processed cocoa (used a store brand) but it still turned out creamy and very chocolately. Thanks for such a great recipe.


  110. Leann on April 17, 2014 at 7:35 pm

    Mmmmm! This was the best creamiest ice cream I have ever made! Thanks so much for sharing!


  111. Pingback: 7 Quick Takes: Easter, Pictures, Hardwood Floors | A'Dell Stevens

  112. Pingback: 7 Quick Takes: Some New Apps, Ice Cream Experiment, HBO, | A'Dell Stevens

  113. Pingback: Dark Chocolate Ice Cream | Say The Blessing

  114. Pingback: Elegant Cakes – 221 Summer Recipes

  115. Pingback: June Holidays | Holiday Favorites

  116. Pingback: Strawberry Ice Cream! | A'Dell Stevens

  117. Yulanda on June 21, 2014 at 6:28 pm

    Ok, I just made this ice cream using semisweet chocolate and it’s good but not what I want in a chocolate ice cream. It reminds me of a frosty from the Wendy’s fast food chain. Next time I’m going to use the bittersweet chocolate and hopefully it will come out like the picture.



  118. Yan on June 24, 2014 at 12:14 pm

    My six year old loves this ice cream. He loves it so much that I stop buying ice cream and now I do this one at least twice a month lol. Thank you for your awesome recipes


  119. Tracy on July 1, 2014 at 3:04 am

    oh em gee!!! I made this recipe today and it is absolutely devine! I also had some left-over salted caramel in the fridge so some tubs have this swirled through which is to die for! Thanks for a great recipe 🙂 Cheers.


  120. Sam on July 1, 2014 at 6:57 pm

    Gonna try this tomorrow, have a batch of chocolate chip going now. It sounds yummy! I had planned on using dutch cocoa but not the added melted chocolate, a welcome addition! Anyways thanks for the recipe, I cannot wait to try this out tomorrow.


  121. Sam on July 1, 2014 at 7:12 pm

    Oh and if you still need a good scoop search Google for “antifreeze ice cream scoop” as there are many brand and sizes to suit your needs. my mother bought one about 25 years ago, paddle shape. They are solid aluminium and have antifreeze inside. The ice cream slips right off. They have the classic scoop shape and paddle shape, for filling a bowl up quick. I inherited hers and still use it to this day 🙂


  122. Andrew on July 28, 2014 at 11:19 am

    I made this ice cream over the weekend as part of a homemade ice cream cake for my wife’s birthday. It is divine.


  123. Amber on December 6, 2014 at 7:36 am

    I am no chocolate lover but my husband prefers it over any other flavor. I just got a KA mixer with the ice cream attachment and first made two versions of vanilla. Neither turned out perfectly. I knew I had to make chocolate next for hubby and I found your recipe. I just put it in the freezer to set and what i ate off the dasher was divine. Hubby’s going to love it. I used heavy whipping cream in place of the cream. Would that explain why my ice cream was nearly overflowing my bowl while it was churning? I also used Nestle semi sweet mini chips as that’s the Thanks a million for the recipe and instructions.


    • Amber on December 6th, 2014 at 7:51 am

      I used Nestle semisweet mini chips as that’s all my local store carried.


  124. Margaret on December 29, 2014 at 6:28 am

    Hi! I live in Melbourne Australia, and I just made your recipe with my Kitchenaid icecream attachment – can I just say it tasted absolutely AMA ZING! I can’t wait for it to finish freezing in my fridge tonight! Thanks so much for posting the recipe – loved making it and will so enjoy the eating! Thanks again for your very easy to follow instructions. Best wishes to you for Christmas and the New Year.


  125. Lauren on January 2, 2015 at 4:54 pm

    I just got the wonderful Kitchenaid ice cream attachment for Christmas and really, really want to try this. (Can I just say YUM?) But I’m confused as to how this is done using the attachment. It only says to freeze in your ice cream maker, but all the Kitchenaid recipes only call for mixing in the attachment and then freezing in a separate container. Can you clarify? At what point in this recipe did you use your attachment?


    • Michelle on January 4th, 2015 at 6:29 pm

      Hi Lauren, I apologize if the language in confusing. Sometimes in ice cream recipes, the terms “freeze” and “churn” are used interchangeably. Where it says “freeze in your ice cream maker”, this is where you would use your attachment and churn the ice cream. Then, transfer to a container to store in the freezer.


  126. Sandy on January 2, 2015 at 11:50 pm

    You’ll be glad to know that my dear ice cream snobbish husband has declared that I need not look any further…this recipe is THE one. There ya have it.


  127. Sandy on January 2, 2015 at 11:53 pm

    I forgot to say thank you!


  128. Pingback: Chocolate Ice Cream Recipe | Panlasang Pinoy Recipes

  129. Pingback: Elegant Cakes – The Weekend Dish: 5/16/2015

  130. Pingback: Chocolate Ice Cream | dawn of food

  131. ayudiahrespatih on July 26, 2015 at 9:19 pm

    What a perfect texture… !


  132. Andrea on August 20, 2015 at 9:39 pm

    This ice cream is SO good. Really chocolatey and rich. A small serving is all you need. Thank you for the great recipe!


  133. Denise on September 6, 2015 at 7:33 pm

    EXCELLENT!!! Used Hershey cocoa powder and Ghiradelli mini semi sweet chips, chocolate ice cream I have ever made!!! YUM! Thank you so much!


  134. Lamanai chocolate on April 7, 2016 at 7:10 pm

    Great recipe. I live in Belize and own a maya stone ground chocolate company . We have started to make ice cream using your recipe and freezing it with nitrogen since we are off grid. It has been a big hit. People say itbismthe best ice cream they have ever had. I attribute part of that to using our pure stink ground cacao that still has the cocoa butter in it.


  135. Lisa on April 15, 2016 at 9:17 pm

    Wowza! Another successful recipe. Just finished churning; the quart is in the freezer. Like you, I kicked EVERYTHING clean. That chocolate flavor is so deep. Yum!!!

    One (accidental) change I made: our milk had soured when I was too far into making the custard to realize it, so I used half and half in its place. That, plus the whipping cream, and this ice cream will be rich, rich, rich!!! But whoever said that’s a bad thing? 😉

    Thanks, Michelle! By the way, I know you’re in love with your current recipe for vanilla ice cream, but have you tried Cook’s Illustrated’s? It’s even better! This was the first time I made chocolate ice cream and deliberately chose this recipe for the quantity of egg yolks and the two types of chocolate, but Cook’s vanilla is ultra dense and smooth. It’s worth trying!


    • Michelle on April 20th, 2016 at 4:34 pm

      Hi Lisa, Isn’t this ice cream amazing?! I haven’t tried the Cook’s Illustrated vanilla, I’ll give it a go this summer!


  136. Ina Dorthea Thuresson on May 11, 2016 at 12:42 pm

    Hey, thought I would make this to christen my ice cream maker!
    Can I make the mix and leave it overnight to cool before sticking it in the ice cream maker in the morning?


    • Michelle on May 16th, 2016 at 3:26 pm

      Hi Ina, Yes, absolutely.


  137. Sarah on May 27, 2016 at 7:17 pm

    Best chocolate ice cream I’ve made yet! Thanks for the recipe!


  138. Rose on June 30, 2016 at 8:20 pm

    I’m an experienced ice cream maker, but I’m not partial to chocolate ice cream. My husband asked for chocolate though, so I scoured the Internet looking for a good one. In addition, I’m hosting an ice cream party soon, and chocolate is pretty much mandatory in the selection.

    I made this recipe exactly as written, and all I can say is WOW! It has to be the richest, most chocolatey ice cream I’ve ever tasted, and my husband is in heaven! This is definitely going to be one of the six ice creams I’ll be serving at the ice cream party, and I’m only making the best. Thank you so much for this superb recipe!


  139. Pingback: Homemade Chocolate Ice Cream – Honest Cooking

  140. Ravi Krish on July 9, 2016 at 5:29 am

    This is absolutely wonderful. Its easy to make and delicious to eat. Love that creamy and chocolaty taste that goes perfectly together. This recipe will be with me till I die. Thank you very much for sharing this magic.


  141. Monica on July 12, 2016 at 5:56 pm

    In case you’re still looking for a great ice cream scooper, Cutco I believe has the best!
    It kind of like melts the ice cream no matter how frozen it is. Yet, gives you the picture perfect scoop with ease.


  142. Claire on August 27, 2016 at 6:33 am

    Fab chocolate ice cream base recipe, made with Single Estate 71% chocolate and dash of fine coffee.

    Along with homemade ice cream cones, bowls and wafers… Fun for all at dearest hubby’s Bucket list, Ice cream sundae party. Terminal and fighting 4 different cancers.


    • Michelle on August 28th, 2016 at 9:10 pm

      Claire, I’m so so very sorry to hear about your husband 🙁 My best to you and your family… I’m happy to hear the ice cream was enjoyed!


Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)