Recipes

Homemade Chocolate Ice Cream

by Meal Plans.

July 23, 2026

@thankfulhomemaking
Homemade ice cream season is in full swing and this week's recipe might just be our favorite one yet. 🍫🍦 Rich, creamy, deeply chocolatey, and made with real simple ingredients. This is the kind of ice cream that makes everyone come running to the kitchen. The store bought tubs just cannot compete and once you taste the difference you are going to feel the same way. 😍 This is what summer is all about. Good food, made at home, shared with the people you love most. And when dessert is this good and this simple to make, it just makes the whole season feel a little sweeter. 🙌🏼💛 Chocolate Ice Cream Servings: 6-8 | Total Time: 3-5 hours Ingredients * ¾ cup cocoa powder sifted * ½ cup granulated sugar * ⅓ cup packed brown sugar * Pinch of salt * 2 cups heavy whipping cream * 1 cup whole milk * 2 tsp pure vanilla extract Directions ⚠️ MAKE SURE YOUR KITCHENAID ICE CREAM MAKER ATTACHMENT HAS BEEN FROZEN FOR AT LEAST 15 HOURS! 1. In a medium bowl, whisk together cocoa powder, both sugars, and salt. 2. Add milk and mix with a whisk or hand mixer until smooth and sugars are dissolved. 3. Stir in cream and vanilla. 4. Cover and refrigerate for 3 hours (or overnight) until well chilled. 5. Attach frozen KitchenAid ice cream bowl and dasher. Set mixer to Stir (Speed 1) and pour mixture in while running. 6. Churn for 15-20 minutes, until thick and creamy. 7. Serve immediately for soft-serve or freeze 2-4 hours for firmer texture. #kidtreats #madefromscratch #summertreats #homemaderecipe #homemadekitchen
♬ original sound - thankful homemaking

Made by
Tayler

Follow her on:

EBT Friendly: Approximately 95%

Total Time: 3–8 Hours

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.

Estimated Nutrition Per Serving

Calories: 410

Protein: 4g

Carbs: 35g

Fat: 30g

Ingredients:

0.5x

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

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

Freeze the KitchenAid ice cream maker bowl for at least 15 hours before beginning the recipe.
Sift the COCOA POWDER into a medium mixing bowl to remove any lumps.
Add the GRANULATED SUGAR, packed BROWN SUGAR, and a pinch of SALT.
Whisk the dry ingredients until evenly combined.
Pour in the WHOLE MILK.
Whisk by hand or mix with a hand mixer until the cocoa mixture is smooth and the sugars have completely dissolved.
Stir in the HEAVY WHIPPING CREAM and VANILLA EXTRACT.
Mix gently until fully combined. Avoid whipping excess air into the cream.
Cover the bowl and refrigerate the chocolate ice cream base for at least 3 hours or overnight, until thoroughly chilled.
Attach the frozen ice cream bowl and dasher to the KitchenAid stand mixer.
Set the mixer to Stir or Speed 1 before adding the chilled ice cream base.
Slowly pour the chilled chocolate mixture into the frozen bowl while the mixer is running.
Churn for approximately 15–20 minutes, or until the ice cream becomes thick, creamy, and softly scoopable.
Serve immediately for a soft-serve-style consistency.
For firmer ice cream, transfer the churned mixture to a freezer-safe container and smooth the top.
Cover tightly and freeze for an additional 2–4 hours.
Allow firmly frozen ice cream to rest at room temperature for a few minutes before scooping and serving.