Old-Fashioned Chocolate Ice Cream {with Cocoa Powder}
This old-fashioned chocolate ice cream is rich, creamy, and packed with deep chocolate flavor, like the kind you remember from childhood. Made with real eggs, cream, and cocoa, it’s the perfect treat for any chocolate lover.
If you’re as crazy about homemade ice cream as we are, check out more old-fashioned ice cream recipes to try this summer.
Old-Fashioned Chocolate Ice Cream
Equipment
- ice cream maker (this one is super simple, affordable, and I've used it for decades!)
- strainer
- saucepan
Ingredients
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- ½ cup cocoa powder (I always use Hershey's)
- ¾ cup granulated sugar (divided)
- 1 tablespoon vanilla extract
- 4 egg yolks
- pinch salt
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Instructions
- Heat the milk and cream. In a small saucepan over medium heat, warm the milk, cream, ½ cup of the sugar, cocoa, vanilla, and salt until steaming, about 170°F.
- Beat the eggs and remaining sugar. In a separate bowl, beat the egg yolks and remaining ¼ cup of sugar until they are light yellow and form a ribbon when the beaters are lifted, about 2-3 minutes, with a hand mixer on low speed.
- Temper the eggs. Slowly whisk half of the warm milk mixture into the beaten egg yolks, adding half a cup to prevent curdling. Then, pour the egg mixture back into the saucepan with the remaining milk and cream.
- Heat the custard. Heat the saucepan over medium heat, stirring constantly, until the custard thickens and reaches 185°F. The custard is ready when it coats the back of a spoon.
- Strain the custard and chill. Strain the custard through cheesecloth or a fine-mesh strainer into a bowl. Place the bowl in the refrigerator and chill for 4-24 hours until the custard is very cold.
- Freeze ice cream. Freeze the chilled custard in your ice cream maker according to the manufacturer's instructions. Once it reaches a soft-serve consistency, transfer the ice cream to a loaf pan, cover it with plastic wrap, and freeze until firm. The ice cream will stay in the freezer for up to a week.
Notes
Nutrition
More Tips:
For a smooth texture, make sure to chill your mixing bowl, whisk, and any other utensils in the fridge or freezer before using them to help keep the custard cool during mixing and prevent it from curdling. This step, combined with proper freezing techniques, can make a significant difference in your final product.
To achieve a creamy texture, make sure that your ice cream maker’s freezer bowl is properly pre-chilled. When churning the chocolate mixture, it should be similar to the consistency of soft-serve ice cream before transferring it to a container for freezing.
To achieve perfect ice cream texture, you might find this King Arthur Baking guide helpful.
When heating the custard, use a candy or instant-read thermometer to make sure it reaches the correct temperature (around 185°F). If it gets too hot, the eggs might scramble, so continuous stirring and monitoring the heat are important.
Most ice cream makers have a bowl that needs to be frozen solid before use. Be sure to freeze it at least 24 hours before it’s ready when you need to churn. Before you start, check your ice cream machine’s instructions, as many require the freezer insert to be frozen for at least 24 hours before churning.
Key Ingredients and Tools
When making Old-Fashioned Chocolate Ice Cream, you’ll need a few important ingredients and tools to get the best results. Here’s what you’ll need:
- Cocoa powder: Good-quality cocoa powder is important for a deep, rich chocolate flavor. Look for it in the baking aisle, and go for brands like Hershey’s or Ghirardelli for the best results. You can also use Dutch-processed cocoa instead for a deeper, less acidic flavor.
- Granulated sugar. Regular granulated sugar is important for the sweetness and texture of the ice cream. You can find it in the baking aisle, and it’s best not to substitute it with other sweeteners to maintain the classic taste. Swap it with equal coconut sugar if unavailable for a subtle caramel flavor.
- Heavy cream: Using full-fat heavy cream is crucial for a creamy, luxurious texture in the ice cream. If unavailable, opt for half-and-half for a lighter texture, but be aware that the ice cream may end up less creamy.
- Candy or instant-read thermometer: This tool helps you measure the custard’s temperature accurately to make sure it doesn’t overheat, which can prevent the eggs from scrambling.
- Ice cream maker: You’ll need an ice cream maker to churn the custard into smooth, creamy ice cream. If you don’t have one, you can try the “no-churn” method, but the texture won’t be quite the same.
These items will make sure your ice cream turns out smooth, rich, and perfectly textured every time.
Troubleshooting and Help
Yes, an ice cream maker is the best way to get that smooth, creamy texture we all love in homemade ice cream. If you don’t have one, you can try a no-churn method by whipping and freezing the custard, but the texture will be a bit different—like a frozen mousse.
Yes! While cocoa powder is a classic choice for this recipe, you can also incorporate chopped chocolate or melted chocolate for a more intense chocolate base. Just make sure to melt and incorporate it smoothly into the custard base.
You can, but it will change the flavor. For example, coconut sugar adds a caramel-like taste, while brown sugar makes the ice cream slightly more molasses-flavored. If you aim for that classic chocolate ice cream taste, stick with regular granulated sugar.
No worries! You can still make the recipe, but you must be extra careful. Heat the custard until it thickens enough to coat the back of a spoon. Just be sure to keep stirring constantly to avoid scrambling the eggs.
You’ll want to freeze it for at least a few hours, ideally 4-6, to let it firm up fully. If you’re planning ahead, you can even make it the day before you want to serve it.
Absolutely! Just fold them in after the ice cream is done churning, right before you transfer it to the loaf pan to freeze. It’s a fun way to customize your ice cream.
I hope these answers help you out! If you have any more questions, feel free to ask.
Making your own ice cream at home is so rewarding. You get to have complete control over the ingredients and trust me, it’s worth it! Whether you’re a fan of classic old-fashioned homemade chocolate ice cream or want to try something new like this Honey Ice Cream, the process is all about having fun.
The best part is indulging in a bowl of this fantastic dessert, knowing that it’s made with simple ingredients and a whole lot of love. So, grab your ice cream maker, and let’s get started. Your next family favorite is just a scoop away!
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
