5 Delicious Recipes Celebrating National Chocolate Ice Cream Day

Did you know that America celebrates National Chocolate Ice Cream every June 7th? Instead of purchasing a store-bought product, consider the time-honored tradition of making your own home-churned variety.

What better time than summer for you to enjoy a bowl of yummy chocolate ice cream with family and friends. You can use an electric ice cream maker or do it with an ice cream churn, rock salt, and ice. Some recipes can easily be made in the freezer, and you don’t need a machine.

5 Chocolate Ice Cream Recipes You Must Try

Are you ready to crank out a delicious frozen treat? The ingredients are simple and inexpensive, and you probably already have many on hand.

Plus, you can ensure that your product doesn’t have any artificial flavors, colors, or preservatives. Here are some easy chocolate ice cream recipes that your whole family will love.

1. Easy Custard-Style Chocolate Ice Cream

This is a simple recipe for a temptingly rich chocolate ice cream in a custard base. If you want even more chocolatey goodness, add a half-cup of whole chocolate chips to the mixture before freezing. It may become your family’s favorite ice cream flavor.

Ingredients

•2 cups heavy cream, divided
•1/4 cup unsweetened cocoa powder
•1 cup chocolate chips
•1.5 cups whole milk
•3/4 cup sugar
•1/8 teaspoon fine sea salt
•3 large egg yolks, beaten
•1/2 teaspoon pure vanilla extract

Directions

•Add 1 cup of cream and cocoa powder to a small heavy saucepan and whisk until blended. Over medium-high heat, bring the mixture to a boil while whipping constantly. Reduce heat to low and simmer for 30 seconds while still whisking.

•Remove from heat, add chocolate chips, and whisk until mixture is smooth. Add remaining cream and whisk to combine. In a large mixing bowl, pour the mixture and set aside.

•In a small bowl, add egg yolks and whisk well.

•In a small saucepan over medium heat, add milk, sugar, and salt. Whisk together. When the milk mixture is barely warm, add ½ cup of the whipped mixture to the egg yolks and whisk until combined. Now, gradually add the milk/egg mixture into the saucepan, whisking during each addition.

•Continue to cook the mixture over medium heat while using a spatula to stir. Keep stirring until the mixture is slightly thickened and reaches about 170 degrees on a candy thermometer.

•Use a metal sieve to pour and strain the thickened mixture into the other ingredients in the mixing bowl. Stir well until combined. Discard residue left in the sieve.

•Add vanilla extract and stir until combined.

•Cover the bowl and refrigerate for at least eight hours or overnight. If you want to speed up the process, place the bowl in a larger bowl of ice water and stir often.

•Pour the mixture into your old-fashioned style ice cream maker. Put your yummy treat in an airtight container, and allow it to freeze for about 6 hours before serving.

2. Chocolate Ripple Dream Ice Cream

Nothing can double your chocolate pleasure as this chocolatey ice cream swirled with tempting chocolate fudge. It’s perfect on its own or with some crushed nuts and a dollop of whipped cream.

You may want to make extra chocolate syrup for other tasty summer treats. This recipe should make about 1.5 quarts.

Ice Cream Ingredients

•1 ½ cups whole milk
•1 ½ cup heavy cream
•3/4 cups sugar
•1/4 cup unsweetened Dutch-processed cocoa powder
•1/4 teaspoon fine sea salt
•1/2 teaspoon pure vanilla extract
•8 ounces semisweet chocolate or 11/4 cup semisweet chocolate chips, melted
•4 large egg yolks

Chocolate Swirl Ingredients

•1/4 cup 2 tablespoons heavy cream
•1 tablespoon unsalted butter
•1/4 cup sugar
•2 tablespoons light brown sugar, packed
•1/2 cup semisweet chocolate chips
•1/8 teaspoon sea salt
•1/2 teaspoon vanilla extract

Ice Cream Directions

•In a large mixing bowl, add ice cubes and 2 cups of water. Place a standard sized bowl and a fine sieve in the ice-bath and set aside.

•In a standard sized saucepan over moderate heat, add milk, cream, 1/4 cup of sugar, cocoa, salt, and vanilla. Stir occasionally until the mixture is warm and barely steaming. Stir in the melted chocolate.

•In a large mixing bowl, add egg yolks and the remaining 1/4 cup of sugar and whisk well. Use a ladle to gradually add one-half of the warm milk mixture into the egg yolks while whisking constantly. Whisk until the egg mixture is barely warm.

•Gradually pour the egg/milk mixture back into the saucepan while whisking. Continue to simmer over medium heat while constantly stirring with a wooden spoon. Keep stirring until the mixture thickens and covers the spoon and registers 175 degrees on a candy thermometer, about 5-7 minutes. Do not let the mixture boil.

•Immediately remove the saucepan from heat and strain the mixture through the sieve into the bowl in the ice bath. Allow the mixture to cool while stirring often, and the goal is to get it to room temperature. Press a sheet of plastic wrap on top of the mixture, and chill in the refrigerator for at least 4 hours or up to a day.

Chocolate Syrup Directions

•Meanwhile, add cream, butter, sugar, and brown sugar to a small saucepan over low heat and stir. Bring the mixture to a boil and cook until the sugars dissolve about 2-3 minutes. Remove from heat and stir in the chocolate chips.

•Allow the mixture to sit for 3 minutes before stirring entirely into a smooth sauce. Stir in vanilla and salt and let the sauce cool to room temperature before using. Consider making the sauce beforehand and store it in an airtight container in the fridge for up to 2 days. Just bring it to room temperature before you use it.

•Pour the mixture into your ice cream maker and freeze. Scoop the finished ice cream into an airtight container in layers, spooning the chocolate sauce generously between each layer. Place a sheet of plastic wrap against the surface, cover, and freeze until about 3 hours.

3. Magic No-Churn Chocolate Ice Cream

Who would have believed that you could make yummy chocolate ice cream with only four ingredients? Even better, you don’t need to use an ice cream maker. Feel free to add any extras, like nuts, chocolate chips, or marshmallows. This recipe should make about eight servings.

Ingredients

•3 tablespoons unsweetened cocoa powder, preferably Dutch-processed
•1 pint of heavy whipping cream
•1 can sweetened condensed milk
•2 teaspoons pure vanilla extract
•1/4 teaspoon fine sea salt

Directions

• In a small saucepan over low heat, add cocoa powder and three teaspoons of water. Stir until the cocoa is dissolved. Be sure that the mixture doesn’t burn.
• Stir in about 1/3 cup of the heavy cream into the mixture and stir until cocoa is completely dissolved.
• In a blender on low speed, carefully pour the chocolate mixture and add the remaining ingredients. Blend until just incorporated without over-blending.
• Transfer the mixture to a freezer-safe, tight-sealing container and out in the freezer until completely frozen, about 4 hours.

•Use a sturdy metal ice cream scoop to make scoops for a bowl or cone and enjoy.

4. Dairy-Free Chocolate Ice Cream

Instead of using dairy cream and milk, this recipe calls for delicious coconut milk. It’s an ideal option if you are lactose intolerant or follow a vegan lifestyle. You’ll love the tropical kiss of coconut flavor and won’t miss anything. This should make about six servings.

Ingredients

•1 can, 13.5 ounces, full-fat coconut milk
•1/2 cup cocoa powder
•3/4 cup pure maple syrup (not imitation pancake syrup)
•1 teaspoon pure vanilla extract

Directions

• Place the bowl of your ice cream maker in the freezer if directed by the manufacturer.
• Add coconut milk, cocoa, syrup, and vanilla to a blender. Blend until smooth.
• Pour the mixture into the chilled bowl and churn in your ice cream maker per the manufacturer’s instructions.
• If you want a soft-serve consistency, serve the ice cream immediately. For a more solid texture, transfer to a sealable freezer container and freeze for 6 hours.

5. Double Dutch Dark Chocolate Ice Cream

You’ll be over the moon with one spoonful of this frozen heaven if you’re a true chocolate connoisseur. It’s a double delight of rich, dark Dutch cocoa, bittersweet chocolate, and a hint of espresso. You might love it so much that you’ll keep it safely hidden in the freezer.

Ingredients

•2 cups heavy whipping cream
•1 cup whole milk
•3/4 cup dark brown sugar, lightly packed
•2 tablespoons sugar
•6 tablespoons double Dutch dark cocoa powder
•5 large egg yolks
•1 Tablespoon instant espresso powder
•1/4 teaspoon coarse Kosher salt
•2 teaspoons pure vanilla extract
•3 ounces quality dark chocolate, roughly chopped

*For an adult-friendly version, you can add a tablespoon of your favorite bourbon.

Directions

•Over medium heat, add cream, milk, brown sugar, sugar, cocoa, egg yolks, espresso powder, and salt in a medium saucepan. Whisk until blended. Don’t worry if the mixture appears a bit lumpy at first.

•Warm the mixture while constantly whisking until little bubbles appear on the edges and a little steam. Don’t allow the mixture to boil.

•Immediately remove from the heat and whisk in the vanilla extract and chopped chocolate.

•Use an immersion blender to blend the mixture until velvety smooth. Pour into a large mixing bowl and cover with a sheet of plastic wrap lined on the mixture’s surface. Refrigerate overnight.

•Now, pour the chilled mixture into your ice cream maker and follow the manufacturer’s instructions. If you want to add the bourbon, do so during the last minute of churning. You can enjoy it immediately as a soft serve, or you can seal it in a container. Freeze for up to 8 hours for a solid consistency.

Final Thoughts on National Chocolate Ice Cream Day

Whether you and your family prefer your chocolate ice cream in bowls or scooped high on a cone, these recipes will be a hit. You can enjoy them on National Chocolate Ice Cream Day as a dessert or a special treat. In fact, any day is a great day for ice cream.

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