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Homemade chocolate ice cream

Homemade Chocolate Ice Cream Recipe

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Based on the recipe from Rose’s Ice Cream Bliss, by Rose Levy Beranbaum

I suggest doubling this recipe. You’ll want more, and it only makes about 4–5 cups. 

The addition of the malted milk powder gives this ice cream a very special something that I love. You could easily omit the espresso powder, though. 


  • 1.5 oz dark chocolate, 60–62%, chopped finely
  • 1/2 C minus 1/2 Tbsp granulated sugar
  • 2 Tbsp malted milk powder
  • 1/4 C + 2 Tbsp (28g) unsweetened alkalized (Dutch process) cocoa powder
  • heavy pinch kosher salt
  • pinch espresso powder
  • 1/2 C milk
  • 2 1/2 C heavy cream, divided
  • 69 large egg yolks (egg yolks vary in size; you want about 112 grams)
  • 3 Tbsp corn syrup
  • 1 tsp vanilla extract


  • Place the chopped chocolate in a medium bowl with a fine strainer suspended over it. You will eventually pour the hot liquid into it. 
  • Mix together the sugar, espresso powder, cocoa powder, malted milk powder, and salt in a bowl. 

Mixing the dry ingredients for the ice cream

  • In a saucepan, mix together the milk, egg yolks, and 1/2 C of the cream. 
  • Stir the corn syrup and the cocoa powder mixture in until it is pretty well dissolved. 
  • Heat the mixture over medium-low heat, stirring constantly with a silicone spatula and scraping the bottom of the pot. Spot check the temperature every couple minutes with your Thermapen, looking for a temperature between 170°F and 180°F (77°C and 82°C).

temping the ice cream base

  • When your custard gets up to temp, pour it through the strainer set over the chopped chocolate. Scrape in any thickened base that clings to the bottom of the pan. 
  • Use the silicone spatula to press the mixture through the sieve and also to scrape the mixture from the bottom of the sieve into the bowl. 
  • Stir the hot custard and chocolate together to melt the chocolate. Add the remaining cream and the vanilla and stir to combine. 
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  • Chill the ice cream base either by covering it and putting it in the refrigerator for several hours or by creating an ice bath in which to cool it. Either way, cool it to 43°F (6°C) or below using your Thermapen.  

Temping the ice cream base to 43°F or lower

  • Once the mixture is properly chilled, freeze it in your churn, following the manufacturer’s instructions. 
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  • When the ice cream has frozen enough, it needs to be frozen in the freezer. Transfer it to a chilled bowl or container, press plastic wrap onto its surface, and stick it in the freezer for at least 4 hours. 
  • Scoop and serve it!

A scoop of homemade chocolate ice cream