Homemade Chocolate Ice Cream

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Posted by Kathy

It is tradition in our family to make homemade ice cream often. During the summer, especially summer holidays, we had a buffet of homemade ice creams to sample.    Our Mom has a great no-cook vanilla ice cream recipe that she has been making our entire lives, but today I’m happy to share what is by far my favorite chocolate ice cream recipe.  My boys love it and request it often.   It makes enough to fill a 4 quart ice cream freezer, but it can be cut in half for a smaller, countertop batch (But honestly, less ice cream? That’s ridiculous!).   After it’s frozen, you can fold in miniature marshmallows, pecans and mini chocolate chips to make a Rocky Road version.  But our favorite is basic, wonderful, chocolate ice cream!


  • 3 c. whole milk
  • 3 c. half and half
  • 10 oz. semisweet chocolate, chopped
  • 2 ¾ c. sugar
  • ¾ tsp salt
  • 6 c. heavy whipping cream
  • 2 tsp vanilla


In an extra large sauce pan, combine milk and half and half.  Scald the milk mixture by heating slowly, but be certain to remove from the heat just before boiling (to about 170˚).

Stir in chocolate, sugar and salt.  Stir until chocolate is melted and sugar is dissolved.

Stir in heavy cream and vanilla.

Cool quickly by placing in an ice bath.  Stir for 2 – 3 minutes.   Allow to cool completely.    Cover and refrigerate for at least 30 minutes.

Pour into ice cream freezer and freeze according to manufacturer directions.

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