You’re going to love this homemade Death by Chocolate Ice Cream Recipe. Did you know that I published a cookbook all about homemade ice cream sandwiches a few years ago?
I tested *hundreds* of batches of ice cream and got to the point where I was convinced I could have made perfect ice cream in my sleep. Writing a cookbook is a crazy whirlwind undertaking and now I have flashbacks to those messy, stressful, wonderful days any time I make ice cream. I actually made so much ice cream back then that I had to buy another freezer!
Oh, and there was that time during the middle of the cookbook photoshoot at my house where my AC went out. In the middle of summer. In Phoenix, Arizona. Shooting ice cream in 100°F weather is something I wouldn’t wish on my worst enemies…
SO, basically what I’m saying is that whenever I share an ice cream recipe, you know that I’ve got you covered. It’s gonna be good! This Death by Chocolate Ice Cream recipe is for serious chocoholics only.
How to Make Death by Chocolate Ice Cream
Ingredients for Death by Chocolate Ice Cream:
- Whole milk plus heavy cream – The base for our ice cream. Be sure to use full-fat dairy.
- Granulated sugar – The KEY to creamy ice cream! Like the fat, the sugar also helps to create a smooth, creamy texture, and scoopable ice cream. If you reduce the sugar you’ll make an ice cream that’s brittle and icy. Learn more about the role sugar plays in typical baking in my article here.
- Unsweetened cocoa powder, preferably Dutch-process – For a rich chocolate flavor.
- Fine sea salt – To balance the sweetness.
- Vanilla extract – For flavor.
- Bittersweet or semisweet chocolate – Melted, for even more rich chocolate flavor!
- Eggs – More on this below.
Ingredients for Chocolate Fudge Swirl:
- Heavy cream and unsalted butter – To form the base of our fudge swirl and create a fantastic texture.
- Sugars – Both granulated sugar and light brown sugar, for sweetness and flavor, and also prevent sugar crystallization.
- Semisweet chocolate chips – Because chocolate! You can use darker chocolate instead, if you prefer.
- Fine salt – To balance the sweetness.
- Vanilla extract – For flavor.
Why Custard-Based Ice Cream?
Generally, there are two types of homemade ice creams.
- American/Philadelphia-Style Ice Cream: This contains no eggs or cooking, and is made by combining milk, cream, sugar, and flavorings, then churning in an ice cream maker. This is quicker and easier than custard-based ice cream – but less rich and tends to get icy in the freezer.
- French/Custard-Based Ice Cream: This involves cooking a custard with eggs to a safe temperature slowly on the stovetop, letting that cool then chill completely, then churning in an ice cream maker. The result is an ultra-rich, creamy, and smooth ice cream. This is the method we’re using for our Death by Chocolate Ice Cream Recipe.
How to Make Custard-Based Ice Cream
I have a full step-by-step video tutorial on how to make custard-based ice cream here. If you’ve never made custard ice cream before, I highly suggest you watch it before making this recipe! Here are some more tips:
- Prepare the ice bath before you cook the custard, so you can immediately remove it from the heat and strain it into the ice bath. This stops the cooking process, preventing the custard from becoming overcooked. Overcooked custard will curdle.
- Be careful when tempering the egg yolks. Whisk constantly as you slowly pour the hot cream mixture into the beaten yolks. This process allows you to gently heat the yolks so you don’t scramble them and end up with chunky ice cream.
- For best results, use an instant-read thermometer to cook the custard to 175°F, or until the custard coats the back of a wooden spoon. If the mix is off by a couple of degrees, that’s fine.
- Whatever you do, do not stop stirring, and do not let it boil.
Why Use Eggs In Ice Cream?
Using eggs in ice cream results in an ultra-rich, thick, creamy, and smooth homemade chocolate ice cream.
Always Use Full-Fat Dairy for Ice Cream!
Do not substitute low-fat dairy products in this recipe. The fat in the cream and whole milk help give the ice cream its luxuriously smooth and soft texture. If you use low-fat dairy products, the ice cream will become hard and icy.
HOW TO CHURN HOMEMADE ICE CREAM
How to Make Ice Cream With an Ice Cream Machine
- I used my trusty Cuisinart Ice Cream machine to churn this Death by Chocolate Ice Cream. I’ve made literally hundreds of batches of ice cream in this machine and it’s never failed me.
- If you’re using a machine like this, just make sure the freezer bowl is COMPLETELY frozen – otherwise, you’ll end up with soup instead of ice cream. I like to freeze mine overnight just to be sure.
- Also make sure your custard mixture is completely chilled before churning, for the same reason. Everything needs to be cold cold cold. Then, proceed with the manufacturer’s instructions.
How to Make Ice Cream WITHOUT a Machine
Although using an ice cream machine is the easiest way to get beautifully rich and creamy ice cream, I’ve got you covered if you don’t have one. I have a full video tutorial showing you three ways to make ice cream without a machine here.
How to Store & Serve Death by Chocolate Ice Cream
Store the ice cream in an airtight container with a sheet of plastic wrap pressed against the surface. This will help prevent ice from forming. The longer you freeze the more time the flavors will have to ripen.
If the ice cream is in the freezer for an extended period of time, let it sit in the fridge for 20-30 minutes before scooping so it can soften evenly. Remember, this is homemade stuff so there are no stabilizers or softening agents in it! This ice cream scoop makes even the hardest ice cream scoop like butter. Store for up to 2 weeks in the freezer – though I doubt it’ll last that long!
More Ice Cream Recipes to Try:
For the ice cream:
-
1 1/2
cups
whole milk
-
1 1/2
cups
heavy cream
-
3/4
cup
(150 grams) granulated sugar,
divided
-
1/4
cup
(25 grams) unsweetened cocoa powder,
preferably Dutch-process, sifted
-
1/4
teaspoon
fine sea salt
-
1/2
teaspoon
vanilla extract
-
8
ounces
(227 grams) bittersweet or semisweet chocolate,
melted
-
4
large egg yolks
For the fudge swirl:
-
1/4
cup
plus 2 tablespoons heavy cream
-
1
tablespoon
unsalted butter
-
1/4
cup
(50 grams) granulated sugar
-
2
tablespoons
packed light brown sugar
-
1/2
cup
(85 grams) semisweet chocolate chips
-
1/8
teaspoon
fine salt
-
1/2
teaspoon
vanilla extract
Make the ice cream:
-
Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath.
-
In a medium saucepan, combine the milk, cream, 1/2 cup sugar, cocoa powder, salt, and vanilla. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes. Stir in the melted chocolate.
-
Whisk together the egg yolks and remaining 1/4 cup of sugar. Carefully whisk half of the warm milk mixture into the egg yolks, one ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.
-
Immediately strain the mixture through the fine strainer into the prepared ice bath. Cool the custard in the ice bath until it reaches room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.
Make the fudge swirl:
-
Heat the cream, butter, and sugars in a small saucepan over low heat. Bring the mixture to a boil and cook until the sugar dissolves, about 2 minutes. Remove from heat and stir in the chocolate chips. Let stand for 3 minutes before stirring until completely smooth. Stir in the salt and vanilla. Let the mixture cool to room temperature before using. Fudge swirl can be stored in an airtight container in the fridge for up to 2 days. Bring to room temperature before using.
Finish the ice cream:
-
Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. Transfer the ice cream to an airtight container in batches, spooning the fudge swirl in between layers of ice cream in a swirled pattern. Press plastic wrap against the surface of the ice cream and freeze until it is firm, about 3 hours, before serving.
I’m confused! You make the icecream and then chill up to a day! Then make the swurl; to finish you say put the mixture in ice cream maker… so I put the stuff that is already chilled and the swirl?
Hi Carolyn! The ice cream isn’t finished until it’s churned – the first step of this recipe is to make the custard portion and chill, then you make the fudge swirl, then you pour the custard into an ice cream maker and freeze as directed based on your ice cream maker. As you transfer the ice cream to an airtight container, that’s when you’ll spoon the fudge swirl into the ice cream. I hope that helps!
Fantastic! Creamy, rich, tasty. Deserves it 5-star rating 100%!
Super rich! I’ve made it a couple of times and it’s been a hit. The ice cream is almost custard like
just brilliant! Thank you!
my favorite chocolate ice cream . unbeatable, simply the best
I’ve been making ice cream recipes all summer, and this is by far the best ice cream to date! It’s delicious!
This is absolutely the best chocolate custard/ice cream I’ve ever made. It’s really velvety and rich. The entire family loved it!
That’s so wonderful to hear, Audrey!! So excited this ice cream was such a hit 🙂
Made this yesterday, it was delicious. I was happy to find a chocolate swirl recipe I can add to things that stays nice and gooey. I actually forgot to separate my eggs for the first time while making ice cream, and I wasn’t sure how it would turn out. Usually when it’s been in the freezer overnight it goes really hard, but it stayed more like soft serve, would this be from the egg whites? And if so, why is no one putting egg whites into ice cream? It was sooooo good. Would make this again.
Hi Laura! I’m so excited to hear that you loved this ice cream – even with your egg mishap! We have never tried making this – or any custard or custard-based ice cream – with whole eggs, because that’s not how custard is usually made! I would assume that the addition of egg whites, while creating the softer texture you experienced, might also mean that your ice cream will crystalize quickly, as egg whites mostly consist of water, and that higher moisture content in the ice cream might lead to crystallization? It’s an interesting experiment – please let us know (if the ice cream made it that long!!) if this happened! It’s an interesting experiment for sure 🙂
Well I ate it all in like 2 days and it still kept the same texture, not sure I could make it last any longer, too much of a sweet tooth. It was with 4 whole eggs, maybe even just doing 1 or 2 whole and the rest yolks would keep it soft too, who knows. Need to do some more experiments on it.
Haha I totally get it, Laura – my sweet tooth wouldn’t let me keep it any longer than that, either!! I’ll be fascinated to hear if you do experiment further – and hopefully sometime soon, Tessa can test this out for us all, too! Good luck and happy experimenting 🙂
This ice cream is divine!
So wonderful to hear that you enjoyed this ice cream, Sonia!! 🙂
Hi! I’ve already read your article on how to make ice cream without a machine but I would still like to ask what is the best method to make this recipe without an ice cream maker?
Hi Karina! As stated in Tessa’s article, there are a few ways to make ice cream without an ice cream machine, and the most recommended method is using a food processor or blender. It’s Method #4 in her article. I hope that helps 🙂
Love this recipe! I’ve been waiting a hot minute to make this and it was worth the wait! Super rich! I have a very happy family after making this ice cream
With the uncharacteristically warm, sunny March weather here in the UK, I am planning to make this tomorrow. Unfortunately, I don’t have access to the luxury of an ice cream maker. I do own a food processor though, so I plan to use your ‘Method #4: Food Processor or Blender Method’ instead.
There’s just one problem: I don’t like chocolate ice cream! I love nutty chocolate, kit-kat, chocolate biscuits, chocolate biscuit cake (yum) and chocolate brownies, but not chocolate ice cream! I’m hoping for a ‘cookies and cream’/ pistachio version, whilst still having that custardy, ‘french’ texture. How can I convert this recipe to other flavours?
Thanks
Betty
Hi Beatrice! Check out our different flavor variations in the pink tip boxes above THIS recipe as well as THIS one. Keep in mind that additional add-ins may require a longer period of freeze time than the original recipe. Make sure your ice cream is stored in the far back of your freezer to ensure it’s in the coldest area. I hope that helps! Let us know which one you end up trying 🙂
Thanks, Emily,
I made an almond flavour with almond extract and plenty of finely ground almonds. I kept it frozen overnight, so the ice froze well. Unfortunately, the weather (as unpredictable as ever) has changed for the worst… but that didn’t stop me from enjoying this container of luscious creaminess. Delicious!
Betty
Sounds delicious!! Luckily, ice cream is good no matter the weather haha, glad you enjoyed it 🙂
Best chocolate ice cream ever! It will be my go to recipe from now on.
So happy to hear that!
This ice cream recipe was delicious!!! While the custard base was cooling the richness reminded me of the creamy Max Brenner hot chocolate that I love. I also threw in some chopped chocolate during the last 5 minutes of churning that added something extra to this already delicious recipe!! I typically love all things chocolate besides chocolate ice cream and this changed my mind!!
So happy you loved this ice cream, Kimberly! Thanks so much for the comment!
ice cream turned out so friking gooddd it is honestly death by chocolate.
YAY! So glad to hear that!
I’ve been freezing extra heavy cream, and thought making ice cream would be a great way to use it up. My ice cream, although absolutely delicious, is kind of heavy. I was wondering if this is because the heavy cream had been previously frozen. Even so, I don’t need to get my ice cream fix from Coldstone Creamery anymore. I can make it myself! Thank you!
hmmm…freezing heavy cream shouldn’t have an effect on the outcome as long as it’s shaken well to redistribute the butterfat when thawed. How long did you churn the ice cream for?
Made this for the July baking challenge! it’s AMAZING! All my coworkers loved it! We also made some affogatos with it! Best Chocolate ice cream! So creamy!
omg that sounds AMAZING!! I’m happy to hear it was such a hit!
Lots of ice cream made in my house, and chocolate the fave. This is the creamiest smoothest choc ice cream I have ever made.
YAY!! I’m so happy to hear that!
Love how easy this recipe is to follow!
Wonderful! I’m so happy you enjoyed your ice cream!
Lucious chocolate texture. A must …. Add Peanut Butter Grenache and hard chocolate pieces for ultimate Reece’s dessert.
WOW, does that ever sound amazing!!
Can you make this recipe without eggs?
No, this is a custard-based ice cream, so eggs are required. Check out my pink tip box above the recipe to see the difference between the two types of ice cream I primarily make 🙂
This took a much longer time to heat up to temperature, but the result was exquisite! We had some salted caramel chips in the pantry that I ground up in the food processor. I sprinkled a bit of it over the finished product and it was YUMMY!
Sounds divine!!
Amazing. Decadent! Best chocolate ice cream I’ve ever had. Excellent instructions.
So wonderful to hear!
I’m an ice cream making novice but planning to make this with my son (3) this weekend. It looks delicious! He loves crunchy things in his ice cream. Could you add pecans and mini chocolate chips to this? When would you add them in? Or would that just be too much?
I haven’t tried that, but you’re welcome to give it a go! I’d toast the pecans for added flavor and also chop them up 🙂 Your mix-ins should be chilled before adding them to the ice cream. Add them once the ice cream is completely frozen. The machine will need just another minute or two to stir them in. Let me know how it goes!
So delicious!!! Now I’m going to have to make this all the time!! Loved the mix-ins!
Awesome! I’m so happy to hear you loved it 🙂
When making Death by Chocolate ice-cream, how long do you set the automatic timer for on an ICE100?
I read so many different suggestions. One source said anywhere from 25 to 40 minutes. The definition of done is explained as when the ice-cream forms a solid mass and is no longer mixed by the paddle. Does this mean I need to sit by the ice-cream maker and watch it for 30 minutes? That’s no fun!
Very fudgy, rich ice cream as promised.
It says to only whisk in half of the milk mixture. What do you do with the other half
Oh my! Delicious ice cream. We have rated as the best ice cream we have ever had! Thanks for your directions and tips! This will be done again to celebrate Father’s Day this coming weekend! Tessa, thanks much!
Oh my!!!! The best chocolate ice cream we have ever had! I made it according to your directions using and ice cream maker machine, and I have no issues. This Father’s Day weekend will be done again, and will have to double the recipe! Thanks Tessa much.
What if we don’t have an ice cream maker?what dhould we do to replace it.Thank you
Absolutely delicious! I had never used a heated method and it made such a difference. The tutorial video was helpful as well. My chocolate ice cream was rich and decadent and the fudge swirls creamy and decadent. I will be using the basic recipe to experiment with lots of flavours.
Why do you chill the custard? When I put it into my ice cream maker it didn’t really churn, it was basically just a chilled lump in the middle. It tastes amazing – but I’m not sure what this step is doing.
I made this ice cream and we fell in love . It’s so easy to make and delicious too .it is a favorite go to meal. I will definitely be making it my go to recipe for ice cream. 5+ stars.
Made this a bunch of times and it’s never failed. To be honest, I never added the fudge because I do have my limit of how much chocolate I can handle. I have made it on the side and poured it over a cone for the kids.
I still try other recipes but I always go back to this one. I do find it to be a bit low on the yield. Next time I’ll try a 1-1/2 batch
Made this twice and I’ve been making ice cream for decades. It definitely needs a few more steps but the rich creamy perfection is well worth the effort. This year I’m making as base layer for my daughters birthday ice cream cake. Can hardly wait!!
Oh. My. God! Why do they only have 5 stars available? I would give it, like 20! This was my second attempt at making ice cream, and fear that everything else I make will be downhill from here. Incredible. Yum. I like several scoops of ice cream, but I have finally met my match. This stuff beat me up and knocked me out after one scoop!
this is the best ice cream ever i reccomend for chocolate lovers
When do you swirl the swirl? I didn’t see where you add that to the ice cream machine?
Oh.. My. Wow! I just used your amazing recipe and it is to die for! I will call it my once a year ice cream, as I don’t think I should eat it more than once a year, but oh, what a way to die! LOL
OH MYYYY this ice cream looks like something out of a dream! Once I get a bigger kitchen I’m definitely going to be buying an ice cream maker. Death by chocolate is so decadent and delicious, I cannot wait to make this one day. Pinned!
I will never forget when you shared the story of your AC going out on a podcast I heard you on (I think Food Blogger Pro? Maybe Season w/ Sass?). Regardless, you CLEARLY know your ice cream, and I think you for sharing your expertise with all of us, just in time for summer 🙂