Homemade Chocolate Ice Cream Recipe

Homemade Chocolate Ice Cream Recipe

Homemade Chocolate Ice Cream Recipe

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine Pakistani
Servings 6
Calories 350 kcal


  • 250 g Dark Chocolate
  • ¾ cup Milk
  • 550 ml Heavy Whipping Cream
  • ¾ cup Sugar
  • ½ tsp Salt
  • ¼ cup Dutch Processed Cocoa Powder
  • 1 tbsp Instant Coffee Powder


  • In a saucepan, prepare the chocolate milk for ganache. Add cocoa powder, milk, sugar, coffee, salt, and 1/3 cup of the total 550 ml of cream.
  • Let the mix simmer at medium low flame. Whisk it for 5 to 10 mins or until everything is dissolved. Pass the chocolate milk through a sieve just to be sure there are no lumps of any sort.
  • Put the chocolate milk back in the saucepan and reduce the flame to low. Add chocolate chips or chunks in the chocolate milk and allow them to melt
  • Simmer for 5 mins or until the chocolate is fully melted and you have a smooth chocolate ganache.
  • Turn off the flame and cover the chocolate ganache. Allow the ganache to come down to room temperature. THEN place it in the fridge for at least 4 to 5 hours to cool down.
  • After 4 to 5 hours, bring out the remaining whipping cream and whip it till your cream gets fully airy and fluffy.
  • Bring out chocolate ganache and fold it into the cream with a spatula. Leave a little ganache behind to use as chocolate topping later.
  • Pour the ice cream base into a container. Add leftover chocolate ganache in between layers or on the top.
  • Cover the container with cling wrap over the ice cream. Make sure the cling wrap sticks to the ice cream base. Then use a lid to cover it.
  • Freeze overnight. Serve the next day with any toppings of your choice.

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