Few things in life compare to the joy of homemade chocolate ice cream. It’s rich, smooth, and packed with real flavor. Store-bought? It can’t compete. This recipe is made for the trusty Cuisinart ice cream maker, blending classic techniques with modern ease. Whether you’re hosting a dinner party or treating yourself on a weeknight, this chocolate indulgence is here to make your day sweeter.

What You Need to Know

Here’s a quick snapshot of the essentials:

Prep Time: 20 minutes of hands-on work + 2 hours to chill + 15–20 minutes of churning.
Yields: About 5 cups, or 10 half-cup servings. Want more? Just double it. Too much? Halve it.
Skill Level: Easy enough for beginners, but a little attention to detail goes a long way.
Tools You’ll Need:
- Cuisinart ice cream maker
- Medium saucepan
- Blender or food processor
- Whisk and measuring gear
Pro Tip: You can make the base a day ahead. Just let it chill in the fridge for ultimate flavor.

Ingredients (Simple and Flexible)

Main Ingredients:

1 cup whole milk: The foundation of creamy goodness.
½ cup granulated sugar: Sweeten it to your taste.
2 cups heavy cream: That luscious, velvety texture? This is the magic.
1 teaspoon vanilla extract: A small dash, but it makes a big impact.
¾ cup milk chocolate (chopped): Go for quality—it really matters here.

Optional Swaps:

Dark chocolate for a bolder, richer flavor.
Non-dairy alternatives like almond or oat milk. (Heads up: Texture might vary.)
Add a pinch of salt to bring out the sweetness, especially with darker chocolate.

Tip: Let your ingredients come to room temperature before you begin. Makes mixing so much smoother.

Let’s Make It (Step-by-Step)

1. Warm Things Up

In a medium saucepan, combine the milk, heavy cream, and vanilla. Heat gently until you see little bubbles forming at the edges. Don’t let it boil! The kitchen already smells amazing, right?

2. Chop, Blend, Sweeten

Pop the sugar and chocolate into a food processor or blender. Pulse until you’ve got a fine mix. This helps the chocolate melt evenly later.

3. Combine and Melt

Pour the warm milk mixture into your chocolate-sugar blend and process until silky smooth. No gritty textures allowed here!

4. Cool Down

Transfer the mix to a bowl and let it cool to room temp. Then, cover it up and refrigerate for at least 2 hours—or overnight if you’ve got the patience. Good things take time.

5. Time to Churn

Grab your pre-frozen Cuisinart bowl, pour in the chilled mixture, and let the machine work its magic. In about 15–20 minutes, you’ll see it turn into creamy perfection.

6. Serve or Store

Love soft-serve? Dish it out immediately. Prefer firmer scoops? Freeze for another 2 hours in an airtight container. Properly stored, it stays good for up to two weeks. (As if it’ll last that long!)

Fun Twists and Personal Touches

Want to mix things up? Try these ideas:

Diet-Friendly Options: Use coconut milk for a plant-based version.
Add Some Flair: Stir in broken cookies, brownie chunks, or a swirl of caramel post-churning.
Seasonal Spins: Sprinkle in peppermint for the holidays or fresh fruit puree in the summer.

Serving Suggestions

Scoop it into waffle cones, top it with whipped cream, or garnish with fresh berries.
Pair it with warm brownies or a slice of pie for an unbeatable combo.
Store leftovers with plastic wrap pressed right onto the surface. This little trick keeps ice crystals away.

This recipe is more than just a dessert—it’s a little moment of joy you can share (or keep all to yourself). Nothing beats the taste of real, homemade chocolate ice cream. Use this recipe as-is, or make it your own with those fun variations. Either way, you’re in for a treat. Enjoy the process, savor the results!