Double Chocolate Ice Cream is the ultimate frozen indulgence for serious chocolate lovers. This rich, creamy dessert combines two types of cocoa and a generous helping of chocolate chips to create a deep, layered flavor profile. Perfect for cooling down on warm days or satisfying a late-night cocoa craving, it’s a classic treat elevated by double the decadence.
Why You’ll Love This Recipe
This ice cream is bold, smooth, and intensely chocolaty, thanks to the blend of unsweetened and Dutch-processed cocoa. It’s simple to prepare and uses basic pantry ingredients, yet the result tastes like it came from a gourmet creamery. The chocolate chips add texture and bursts of sweetness throughout. Plus, there’s a no-churn alternative for those without an ice cream machine, making this recipe accessible to everyone.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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1 cup heavy cream
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1 cup whole milk
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1 cup granulated sugar
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½ cup unsweetened cocoa powder
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¼ cup Dutch-processed cocoa powder
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½ teaspoon salt
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1 teaspoon vanilla extract
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½ cup chocolate chips
directions
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Make the base:
In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, Dutch-processed cocoa powder, and salt until smooth. -
Heat the mixture:
Cook over medium heat, stirring constantly, until the mixture begins to gently boil. This ensures the sugar dissolves and the cocoa fully incorporates. -
Add vanilla:
Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature. -
Chill:
Transfer the cooled mixture to a bowl or container, cover, and refrigerate for at least 2 hours or until thoroughly chilled. -
Churn the ice cream:
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes. -
Add chocolate chips:
In the last few minutes of churning, add the chocolate chips so they distribute evenly throughout the ice cream. -
Freeze to firm up:
Transfer the churned ice cream to a lidded container. Freeze for at least 4 hours or overnight to achieve a scoopable consistency.
Servings and timing
Makes: About 1 quart (4–6 servings)
Prep Time: 15 minutes
Chill Time: 2 hours
Churn Time: 25 minutes
Freeze Time: 4 hours
Total Time: Approximately 6 hours 30 minutes
Calories: About 280–300 kcal per serving
Variations
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Triple Chocolate: Add chocolate fudge swirls or drizzle with melted chocolate before freezing.
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Nutty Delight: Stir in chopped toasted almonds, hazelnuts, or pecans.
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Spicy Chocolate: Add a pinch of cinnamon or cayenne pepper for a Mexican chocolate twist.
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Fruity Fusion: Mix in raspberries or cherries for a refreshing contrast.
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Mint Chocolate: Add ½ teaspoon peppermint extract for a mint-chocolate chip version.
storage/reheating
Store the ice cream in a freezer-safe, airtight container for up to 2 weeks. To serve, let it sit at room temperature for 5–10 minutes to soften for easier scooping. Do not refreeze if melted significantly, as it may develop an icy texture.
FAQs
Can I make this without an ice cream maker?
Yes, whip the cream to stiff peaks, fold in the cooled chocolate base, then freeze for 6 hours until firm.
What’s the difference between unsweetened and Dutch-processed cocoa?
Dutch-processed cocoa is treated to neutralize acidity and has a deeper, smoother flavor, complementing the unsweetened cocoa’s boldness.
Can I use low-fat milk instead of whole milk?
You can, but the texture will be less creamy. Whole milk is recommended for best results.
How long should I chill the base?
At least 2 hours, or until thoroughly cold. This helps it churn faster and achieve a smoother consistency.
Can I use different chocolate chips?
Yes, milk, dark, or even white chocolate chips work well depending on your preference.
Is it safe to boil the ice cream base?
You should bring it to a gentle boil—this helps dissolve the sugar and blend the cocoa but avoid overheating or burning.
Can I reduce the sugar?
Yes, though it may affect texture and sweetness. Reduce gradually to taste.
Why does my ice cream get icy?
Insufficient churning or not sealing the container properly can cause ice crystals. Use airtight storage and chill thoroughly before churning.
Can I add mix-ins like cookies or caramel?
Absolutely. Add any extras like crushed cookies, caramel swirls, or candy during the last few minutes of churning.
Print
Double Chocolate Ice Cream – When One Chocolate Just Isn’t Enough
- Total Time: 25 minutes
- Yield: About 1 quart
- Diet: Vegetarian
Description
Indulge in rich, velvety Double Chocolate Ice Cream—a homemade treat made with two types of cocoa and studded with chocolate chips. This easy-to-make frozen dessert is perfect for chocolate lovers and hot summer days.
Ingredients
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1 cup heavy cream
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1 cup whole milk
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1 cup granulated sugar
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1/2 cup unsweetened cocoa powder
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1/4 cup Dutch-processed cocoa powder
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1/2 tsp salt
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1 tsp vanilla extract
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1/2 cup chocolate chips
Instructions
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Make the Base: In a medium saucepan, whisk together heavy cream, milk, sugar, unsweetened cocoa, Dutch cocoa, and salt.
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Heat: Cook over medium heat, stirring constantly until mixture comes to a gentle boil.
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Flavor: Remove from heat and stir in vanilla extract.
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Chill: Cool the mixture completely, then refrigerate for at least 2 hours.
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Churn: Pour the chilled base into an ice cream maker and churn according to manufacturer’s instructions.
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Add Chips: In the last few minutes of churning, add chocolate chips.
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Freeze: Transfer to an airtight container and freeze for at least 4 hours or overnight.
Notes
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Substitute whole milk with half-and-half for extra richness.
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Add chopped nuts, crushed cookies, or fruit for variation.
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No ice cream maker? Whip cream to stiff peaks, fold in the cooled chocolate mixture, and freeze until firm.
- Prep Time: 15 minutes
- Cook Time: 10minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
