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Tub of homemade chocolate ice cream next to squares of chocolate and a silver ice cream scoop
25Prep Time
A little effort

Chocolate Ice Cream

  • Gluten Free
  • Nut Free
  • Vegetarian

About our Chocolate Ice Cream recipe:

There's nothing like a couple of scoops of chocolate ice cream on a warm summer's day - and this delicious ice cream pairs perfectly with slices of fresh fruit, chocolate cake, in a cone, or even just on its own.

This indulgent chocolate ice cream is smooth, rich and deliciously creamy - a chocoholic's dream. 

25Prep Time
A little effort


  1. Step 1:

    Melt the chocolate and cream together in a saucepan over a low heat, and sieve in the cocoa powder. Whisk together gently and stir continuously ensuring that the mix does not boil, until the chocolate has completely melted. Remove from the heat.

  2. Step 2:

    In a separate bowl, whisk together the egg yolks and sugar until light and fluffy, then gradually pour the hot cream and chocolate mixture over the top. Beat them together, being careful not to 'knock' the air bubbles out of the egg yolk and sugar mix. 

  3. Step 3:

    Pour the mix back in to the saucepan, and warm it over a low heat. Stir continuously for 5 minutes; you will notice that the ice cream mix will thicken and coat the back of a metal spoon. Be careful not to boil.

  4. Step 4:

    Set aside to cool.

  5. Step 5:

    Once the mixture has fully cooled, spoon into an airtight container, old ice cream tub or loaf tin and freeze. Chill for 5-6 hours until serving to make sure it's set all the way through. Your chocolate ice cream should keep for up to 1 month in the freezer. 


    • 600ml Double cream
    • 75g Dark chocolate (chopped)
    • 30g Cocoa powder
    • 4 Egg yolk(s) (free range)
    • 115g Billington's Unrefined Golden Caster Sugar
    • 2 tsp Chocolate extract

Nutritional Information

per 63g
  • 323cal Energy
  • 28g Fat
  • 17g of which Saturates
  • 14g Carbohydrates
  • 14g of which Sugars
  • 2.7g Protein
  • 0.04g Salt

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