Recipes

Homemade Chocolate Ice Cream

by Meal Plans.
July 23, 2026
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Why This Homemade Chocolate Ice Cream Is A Creamy Dream

This homemade chocolate ice cream blends cocoa powder, brown sugar, whole milk, heavy cream, and vanilla into a rich, creamy frozen dessert. Serve it directly from the ice cream maker for a soft consistency or freeze it longer for firm, scoopable ice cream.

EBT FRIENDLY: APPROXIMATELY 95%  |  TOTAL TIME: 3–8 HOURS

ESTIMATED NUTRITION (PER SERVING)

Calories: 410 Protein: 4g Carbs: 35g Fat: 30g

Ingredients:

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  •   3/4 cup cocoa powder (sifted)
  •   1/2 cup granulated sugar
  •   1/3 cup brown sugar (packed)
  •   1 pinch salt
  •   2 cups heavy whipping cream
  •   1 cup whole milk
  •   2 tsp purer vanilla extract
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Freeze the bowl: Freeze the KitchenAid ice cream maker bowl for at least 15 hours before beginning the recipe.
  2. Sift the cocoa: Sift the cocoa powder into a medium mixing bowl to remove any lumps.
  3. Add the sugars: Add the granulated sugar, packed brown sugar, and a pinch of salt.
  4. Whisk the dry ingredients: Whisk the dry ingredients until evenly combined.
  5. Pour in the milk: Pour in the whole milk.
  6. Dissolve the sugars: Whisk by hand or mix with a hand mixer until the cocoa mixture is smooth and the sugars have completely dissolved.
  7. Add cream and vanilla: Stir in the heavy whipping cream and vanilla extract.
  8. Mix gently: Mix gently until fully combined. Avoid whipping excess air into the cream.
  9. Chill the base: Cover the bowl and refrigerate the chocolate ice cream base for at least 3 hours or overnight, until thoroughly chilled.
  10. Set up the mixer: Attach the frozen ice cream bowl and dasher to the KitchenAid stand mixer.
  11. Start the mixer: Set the mixer to Stir or Speed 1 before adding the chilled ice cream base.
  12. Pour in the base: Slowly pour the chilled chocolate mixture into the frozen bowl while the mixer is running.
  13. Churn: Churn for approximately 15–20 minutes, or until the ice cream becomes thick, creamy, and softly scoopable.
  14. Serve soft: Serve immediately for a soft-serve-style consistency.
  15. Freeze firmer: For firmer ice cream, transfer the churned mixture to a freezer-safe container and smooth the top.
  16. Freeze again: Cover tightly and freeze for an additional 2–4 hours.
  17. Scoop and serve: Allow firmly frozen ice cream to rest at room temperature for a few minutes before scooping and serving.

Pro Tips

  • Use quality cocoa: A good Dutch-processed cocoa powder gives a deeper, smoother chocolate flavor.
  • Chill thoroughly: A cold base churns faster and produces a creamier texture.
  • Don’t overwhip the cream: Mix just until combined—whipping air into the cream can make the ice cream icy.
  • Freeze for firmer scoops: For scoopable ice cream, freeze for at least 4 hours after churning.
  • Serve in chilled bowls: Cold bowls help the ice cream hold its shape at the table.

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