It’s National Chocolate Ice Cream Day today!

To bad the weather makes me feel more like celebrating with a good mug of hot cocoa instead.

Here are two of my favorite homemade chocolate ice cream recipes. Make up a batch to celebrate with your family today! Or any day for that matter.

Made with two kinds of chocolate, it has wonderful “mouthfeel”

Double Chocolate Ice Cream

2 ounces unsweetened chocolate
1/3 cup unsweetened cocoa powder
1 1/2 cups milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 tsp. vanilla extract

Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. The chocolate might seize, or clump together. That’s okay! Whisk in the milk the little at a time and heat until completely blended. Remove from heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar, a little at a time, then continue whisking until completely blended. Pour in the cream and vanilla and whisk to blend.

Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold. Transfer the mixture to an ice cream maker and freeze according to manufacturer’s directions. Makes 1 quart.

The chocolate ice cream is good by itself, but add the fudgy brownies and you have a definite winner!

Chocolate Superfudge Brownie Ice Cream

 4 ounces unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 tsp. vanilla extract
1 pinch salt
1 cup coarsely chopped Superfudge Brownies {recipe below}

About an hour before making the ice cream, place the brownies in a bowl and refrigerate.

Melt the unsweetened chocolate  in the top of a double boiler over hot, not boiling, water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar, a little at a time, then continue whisking until completely blended. Add the cream, vanilla, and salt and whisk to blend.

Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Add the brownie chunks about two minutes before turning off the ice cream machine.

Superfudge Brownies

4 ounces unsweetened chocolate
1/2 cup butter
 4 large eggs
1/2 tsp. salt
2 cups sugar
1 tsp. vanilla
1 cup flour

Preheat the oven to 350 degrees. Lightly grease a 9×13 baking pan.

Melt the unsweetened chocolate  in the top of a double boiler over hot, not boiling, water. Let cool in the pan to room temperature. Beat the eggs and salt in a mixing bowl until very fluffy. Gradually beat in the sugar and vanilla. Fold in the cooked chocolate mixture. Add the flour and fold just until blended. It is important to fold in the chocolate and flour gently to keep the batter as fluffy as possible.

Pour the batter into the prepared pan and smooth the top. Bake 25 – 30 minutes. Let cool in the pan completely before cutting.

I would have taken a picture of these but they were devoured before I even had time! {except for those that we saved for the ice cream of course}