This double chocolate ice cream recipe is pure grown-up indulgence with a boozy twist from the chocolate liqueur. It’s rich, it’s decadent, and it’s guaranteed to satisfy that chocolate craving.
Looking for a super creamy chocolate ice cream recipe?
Our double chocolate recipe uses real ingredients and a custard-style ice cream base for a luxurious, homemade taste that’ll blow you away.
This double chocolate ice cream recipe dives into the world of double chocolate ice cream, a decadent indulgence for those who appreciate the finer things in life (and by finer things, we mean copious amounts of chocolate). This recipe has that same deep chocolatey flavor as our mocha ice cream, minus the spiciness from the cayenne pepper and tequila. If you want to learn how to make the best chocolate ice cream right in your own kitchen, keep scrolling!
What Is Double Chocolate Ice Cream?
This double chocolate ice cream recipe is for you. It’s not just your average chocolate ice cream – it’s double the chocolate flavor. Unlike our chocolate peanut butter ice cream, we opted for both chopped bittersweet chocolate and chocolate liqueur to create a rich, intense chocolate experience instead of cocoa powder. The liqueur adds an extra layer of chocolate depth and a touch of alcohol, which actually helps lower the freezing point for a smoother, creamier texture. Plus, the custard base made with egg yolks and cream makes this ice cream super luxurious and decadent.
What you’ll love about this recipe:
What You Need to Make Double Chocolate Ice Cream
How to Make Homemade Chocolate Ice Cream
- Whisk egg yolks and sugar until pale yellow. Set aside.
- Combine cream and milk in a medium saucepan. Heat to medium-high heat or bubbling, then remove from heat and whisk in chopped chocolate until melted.
- Slowly whisk the chocolate mixture into the egg yolk mixture, then return everything to the saucepan.
- Cook over medium heat, whisking constantly, until thick and reaches 170°F. Strain into a bowl and stir in vanilla extract and chocolate liqueur.
- Cool mixture over an ice bath, then refrigerate for 4-6 hours or until chilled.
- Churn in the ice cream maker according to the manufacturer’s instructions. Freeze overnight.
Expert Recipe Tips
- For extra flavor and texture, try swirling in some hot fudge sauce or caramel before freezing. You can even fold in chopped peanut butter cups, cookie dough chunks, or chocolate chips for a fun surprise in every bite.
- For richer chocolate flavor, use dark chocolate or Belgian chocolate instead of semi-sweet chocolate. You can also use espresso powder to deepen the chocolate flavor.
How to Store Homemade Ice Cream
Store homemade ice cream in an airtight container or loaf pan covered in plastic wrap in the freezer for up to 2 weeks. Any longer than that, and the ice cream may start to form ice crystals.
In the grand scheme of life, there are few things more satisfying than a bowl of homemade double chocolate ice cream on a hot summer night. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader!
Double Chocolate Liqueur Ice Cream
AmericanEquipment
- Ice cream maker
- Whisk
- Saucepan
- candy thermometer
- large bowl
- fine mesh sieve
- resealable container or loaf pan with plastic wrap
Ingredients
- 6 egg yolks
- ¾ cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 5 oz bittersweet chocolate - chopped
- 1 tbs vanilla extract
- 3 tbs chocolate liqueur
Instructions
- In a medium bowl, whisk the egg yolks and sugar together until pale yellow; set aside.
- Combine the cream and milk in a medium-sized heavy bottom sauce pan. Cook over medium heat, whisking occasionally, until the mixture just starts to bubble around the edges of the pan. Remove from heat and place the chopped chocolate in the pan. Stir gently until the chocolate has melted.
- Slowly drizzle the chocolate into the egg mixture, whisking constantly until combined. Transfer hot mixture back into the saucepan.
- Cook over medium heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon and registers 170 degrees F on a candy thermometer. Strain the mixture with a fine mesh sieve into a medium bowl. Stir in the vanilla and chocolate liqueur.
- Place the bowl over an ice bath to cool, whisking frequently to lower the temperature. Cover and refrigerate about 4-6 hours or until completely chilled.
- When chilled, process the mixture in your ice cream maker according to the directions from the manufacturer. Transfer to a resealable container and freeze over night.
Notes
- For extra flavor and texture, try swirling in some hot fudge sauce or caramel before freezing. You can even fold in chopped peanut butter cups, cookie dough chunks, or chocolate chips for a fun surprise in every bite.
- For richer chocolate flavor, use dark chocolate or Belgian chocolate instead of semi-sweet chocolate. You can also use espresso powder to deepen the chocolate flavor.
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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It could be dangerous if I bought one. I’d stop eating normal food.
I have an ice cream maker and I don’t use it nearly enough. I think I need to make this today. I love the idea of double chocolate!
This ice cream looks dangerous! I haven’t made ice cream in forever, but I am definitely inspired to whip some up now!
Boy, can I tell that your guy’s connected to a food blogger. “There are so few meals he sees repeated there’s no point.” I hear that all the time. Hubby begs me to remake something and I can’t even find what he’s talking about. I hang my head in shame over it. I’ll bet I can make it all better with a batch of this. I wondered how the ice cream would firm up with the liqueur in it, but three tablespoons is perfect.
Beautiful! I love the addition of the liquor! Ok here we go…I’ve had a pretty great Ice cream maker for I don’t know…4 years and I have yet to open the box! You’ve convinced me, I’m gonna fire that baby up! Thanks!!
I love this so much. Please come live with me for the next couple months so that you can make me grilled cheese with lamb and liqueur ice cream.
This looks&sound so decadent & delicious. & super easy. Minus the fact that I always seem to scramble some eggs. I really love your presentation too.
Both my ice cream bowls are in the freezer. I am sooo ready to go to make this!!
My goodness. I’ve made chocolate ice cream this year but next time I make it, I’m making this. Looks very rich and irresistible for a chocoholic like myself.