Homemade Chocolate Ice Cream Smooth, Creamy & No Ice Crystals

Homemade Chocolate Ice Cream

Who doesn’t love chocolate ice cream? It’s rich, comforting, and the kind of treat that instantly makes any day better. But sometimes store-bought versions can be either too sweet or filled with ice crystals that ruin the creamy texture. 

That’s why making it at home is such a game-changer—you get full control over the flavor and texture, and trust me, it’s way better than anything you’ll find in the freezer aisle. The secret to this recipe is cooking the milk and egg yolk mixture low and slow. It might take a little patience, but it’s totally worth it because it gives you that silky custard base without scrambling the eggs. 

Then, when you stir in the chocolate and butter, everything transforms into a smooth, velvety mixture that’s just begging to be churned into ice cream. What I love most about this recipe is how fine and creamy the result is—no icy chunks, just pure chocolatey goodness. 

It’s the kind of ice cream you’ll want to scoop straight from the tub while standing in front of the freezer. Perfect for hot days, cozy nights, or just anytime you need a chocolate fix.

🛒 Ingredients

• 2 egg yolks (use pasteurized eggs for safety)
• 200 g milk (heated to ~80°C)
• 80 g dark chocolate (chopped)
• 20 g butter (softened or cut into small cubes)
• 200 g heavy cream

👩‍🍳 Instructions

1. Heat the milk
   • In a small saucepan, heat the milk until it reaches about 80°C (don’t let it boil).
2. Make the custard base
   • Slowly whisk the hot milk into the egg yolks over very low heat, stirring constantly.
   • Continue cooking for about 15 minutes until the mixture thickens into a custard.
3. Add chocolate & butter
   • Turn off the heat but keep the custard warm.
   • Add the chopped dark chocolate and butter, stirring until fully melted and smooth.
4. Cool & mix with cream
   • Let the mixture cool to room temperature.
   • Fold in the heavy cream until well combined.
5. Chill the mixture
   • Refrigerate for at least 4 hours (or overnight) for best results.
6. Churn or freeze
   • Pour into an ice cream maker and churn until creamy.
   • If you don’t have a machine, freeze the mixture and stir every 30 minutes for 3–4 hours to break up ice crystals.

🍨 Chocolate Ice Cream Q&A 🍫

1. Why do I need to use pasteurized eggs?

Pasteurized eggs make the recipe safe to eat without baking. Since the custard is gently cooked, pasteurized eggs lower any risk.

2. Can I skip an ice cream maker?

Yes! Simply freeze and stir the mixture every 30 minutes for 3–4 hours to break ice crystals and get a creamy texture.

3. Why heat the milk only to 80°C?

Heating to 80°C helps the custard thicken while keeping the eggs smooth. Boiling would scramble them, so low heat is key!

4. Can I use milk chocolate instead of dark chocolate?

Yes, but it will be sweeter and lighter in flavor. Dark chocolate gives a deeper, richer ice cream taste.

5. How long can I store homemade chocolate ice cream?

Keep it in an airtight container in the freezer for up to 2 weeks. After that, ice crystals may form and affect texture.

This homemade chocolate ice cream is rich, smooth, and free from those annoying ice shards you sometimes get with no-churn recipes. With just a few simple ingredients, you can create a dessert that tastes like it came from a gourmet ice cream shop. Trust me—you’ll never look at store-bought tubs the same way again.