6 Ingredient Chocolate Ice Cream

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Disclaimer: There is nothing health promoting about ice cream. It is, however, a delicious treat that I am a big fan of. You would be correct in stating that ice cream isn’t something any of us should be binge eating every night. But, in my honest opinion, life is too short to not enjoy ice cream every now and then. For this reason, I feel that making my own is the healthiest choice versus store bought, and it’s fun to do as well.

Have you ever read the ingredients on the brands sold in the freezer aisle? Things like guar gum, carrageenan, “natural flavors”, corn syrup, soy lecithin, vegetable annatto coloring, cellulose gum, caramel coloring… the list could go on and on. The more complex the flavors they boast, the more questionable ingredients you’ll usually find in the mix. I prefer to keep it simple and to use organic ingredients to create a tasty treat I can enjoy knowing there are no chemicals, artificial ingredients or stabilizers inside.

So onto the treat… You will need a kitchen scale for this recipe, as everything is measured in grams. Scales can be found at places like Kohls, Walmart, Target and even some grocery stores. They usually run around $20, but they are well worth it. Also, before you even think about mixing up a batch of ice cream base, go ahead and throw your ice cream maker’s bowl in the freezer. Most models need to freeze for at least 24 hours before churning.

6 Ingredient Chocolate Ice Cream


  • 112 grams egg yolks
  • 170 grams granulated sugar
  • 450 grams whole milk
  • 225 grams heavy cream
  • 1/8 tsp. sea salt
  • 50 grams cocoa powder


  1. Place the milk in a medium sized sauce pot and bring to a simmer, stirring occasionally to prevent the bottom from burning.

  2. Meanwhile, measure the yolks and sugar into a medium sized mixing bowl and whisk together. Don't forget to whisk immediately or the sugar will scorch your yolks.

  3. Measure the heavy cream into a large bowl and set aside. Measure the cocoa powder & salt into a small bowl and set to the side as well.

  4. Once the milk has reached a simmer, temper the yolks by pouring about 2 cups worth of the hot milk into the sugar/yolk mixture and whisk immediately. Once combined, add another 2 cups of hot milk and whisk again. This process prevents the eggs from scrambling.

  5. Pour the yolk/sugar/milk mixture back into the pot and cook on medium heat while whisking constantly. Cook until nappe, a term meaning that the mixture is thick enough to coat the back of a spoon. **See photo example.

  6. Once you've reached that stage, turn off the heat and whisk in the cocoa powder and salt relatively quickly. Once combined, pour the hot mixture into the cold cream bowl and whisk everything together.

  7. Place plastic wrap on the surface (touching the liquid mix) and then cover the bowl with a lid as well. Refrigerate the mixture overnight, then churn following the manufacture's instructions for your machine. The recipe will hold in the freezer for up to 3 months (if it lasts that long!). I recommend freezing with plastic touching the surface also to prevent freezer burn.