Desserts
Creating Hershey chocolate ice cream at home delivers that signature fudgy, swirled richness you crave—without the store-bought shortcuts. The secret lies in a custard base thickened with eggs and cream, then folded with melted Hershey bars for those signature swirls.
I perfected this recipe after years of testing, ensuring every spoonful delivers that perfect balance of creamy texture and chocolate intensity.
This recipe uses a classic custard method that creates ultra-smooth ice cream with a velvety texture, but I've included a no-churn option for those who want simplicity. The key to those signature Hershey swirls is melting the chocolate just enough to create ribbons that stay distinct throughout freezing.
With just 10 ingredients and basic equipment, you'll have restaurant-quality ice cream in about 4 hours.
What makes this recipe stand out is how the chocolate develops as it freezes—starting as smooth ribbons that gradually soften into pockets of fudgy goodness. The custard base prevents iciness, while the Hershey chocolate adds that signature milk chocolate flavor you know and love.
This version is richer than most store-bought brands because we're using real chocolate and high-quality dairy.
Whether you're making it for a special occasion or just treating yourself, this ice cream keeps beautifully in the freezer for up to 2 weeks. For extra indulgence, fold in chopped Hershey bars or crush them on top before serving. Let's get started on creating your perfect batch!
Ingredients for hershey chocolate ice cream
Ten simple ingredients deliver restaurant-quality Hershey swirls—rich, creamy, and packed with fudgy chocolate pockets.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for best texture |
| Large Egg Yolks 🥚 | 6 whole | Room temperature preferred |
| Granulated Sugar 🍚 | 1 cup | White or brown works |
| Vanilla Extract 🌿 | 1 tbsp | Pure, not imitation |
| Hershey Milk Chocolate Bars 🍫 | 12 oz | Standard 1.55oz bars, chopped |
| Whole Milk 🥛 | 1 cup | For custard smoothness |
| Unsalted Butter 🧈 | 1 tbsp | For chocolate melting |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Large Egg Whites 🥚 | 4 whole | Optional for no-churn option |
| Instant Vanilla Pudding Mix 🍮 | ⅓ cup | For no-churn option |
The chocolate is non-negotiable—Hershey's milk chocolate bars are the only way to get that signature flavor. Costco sells them in bulk, but any grocery store carries them. Chop your own bars for even distribution (the pre-chopped kind clumps). For the custard, full-fat heavy cream is critical—none of that light stuff. Egg yolks should be room temperature, so pull them out 15 minutes before mixing. Trader Joe's has the best vanilla extract if you want to splurge, but any pure vanilla works. The sugar? White or light brown both work, but brown adds subtle depth if you're feeling fancy.
No vanilla extract? Vanilla bean paste is a great upgrade, but pure vanilla is fine. Running short on chocolate bars? Hershey's chocolate chips at 1.5x the weight work in a pinch. For the no-churn option, Jiffy brand pudding mix is my go-to—it dissolves perfectly. The butter matters when melting chocolate—unsalted European-style butter gives the best flavor, but regular butter works too. If you're making the classic custard version, whisk the yolks and sugar until pale yellow—that ribbon stage is key for smooth texture. For the no-churn, make sure your egg whites are whipped to stiff peaks before folding.
This ice cream keeps for 2 weeks in the freezer, but trust me—it'll disappear faster. For extra indulgence, fold in extra chopped chocolate before freezing. To serve, let it sit at room temperature for 5-10 minutes so it scoops smoothly. The no-churn version softens faster, so eat it within 1 week if you're not freezing it. For parties, portion into individual containers—mason jars make it look extra special. The custard version holds its shape better after freezing, while the no-churn version gets softer over time.
Why You'll Love This Recipe
- No Egg Hassle: I swear by this version because it skips the raw egg risks—just temper those yolks with warm cream, and you’re golden. No food thermometer? No problem; I eyeball it after the first little bubble forms, and it’s foolproof every time.
- Rich Without Work: That melted Hershey’s bar? It’s the secret weapon—smooth, creamy, and packed with real chocolate flavor. The sugar and vanilla let the chocolate shine, but the cream keeps it luxurious without needing fancy equipment.
- Date Night Ready: Serve it straight-up in bowls with a sprinkle of sea salt, or get fancy with crushed Oreos on top. Honestly, it’s my go-to for when I want to impress but don’t want to spend hours in the kitchen.
- Leftovers? More Like Leftovers: This recipe actually improves overnight—thicker, richer, and even better the next day. I make a double batch on Sundays so I always have a quick dessert fix, and it’s way cheaper than store-bought.
Step-by-step instructions for Hershey chocolate ice cream
Here's how to craft velvety chocolate ice cream with signature Hershey swirls and fudgy texture.
Create the Chocolate Custard Base
In a medium saucepan, whisk together the 2 cups heavy whipping cream, 1 cup whole milk, 6 whole large egg yolks, and 1 cup granulated sugar until smooth. Place over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon—this should take about 5-7 minutes. You'll notice the mixture will go from runny to a pudding-like consistency, with the temperature reaching 170°F.
Remove from heat and immediately stir in the 1 tablespoon vanilla extract and 0.25 teaspoon salt. Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. This chilling step is crucial for developing the proper texture before churning. The custard should be completely cold before proceeding, or your ice cream will have an icy, grainy texture.
Prepare the Chocolate Swirl Component
In a microwave-safe bowl, combine the 12 ounces chopped Hershey milk chocolate bars, 1 tablespoon unsalted butter, and 0.33 cup instant vanilla pudding mix. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth. The mixture should be glossy and free of any lumps—this ensures a silky swirl rather than a grainy one. Let this chocolate mixture cool to room temperature while you prepare the custard base.
For the no-churn option, whip the 4 whole large egg whites to stiff peaks and gently fold them into the chilled custard base just before churning. This incorporates air for a lighter texture without requiring a churner. The egg whites should hold their shape when lifted with the whisk, indicating they're ready to be folded in.
Churn the Ice Cream to Perfect Texture
Pour the chilled custard base into an ice cream maker and churn according to the manufacturer's instructions—typically 20-25 minutes. The ice cream should thicken and pull away from the sides of the bowl, forming soft peaks when scooped. If using the no-churn method, add the whipped egg whites to the custard before churning to maintain that airy texture.
During the last 2 minutes of churning, drizzle in the cooled chocolate mixture in a thin, even stream. This creates those signature swirls throughout the ice cream. The chocolate should be warm enough to melt slightly but cool enough to set properly when incorporated. Stop churning immediately when the ice cream reaches the desired consistency—it will continue to firm up as it freezes.
Freeze and Serve for Ultimate Creaminess
Transfer the churned ice cream to a loaf pan or airtight container and freeze for at least 4 hours, or until completely firm. For the best texture, let it sit at room temperature for 5-10 minutes before serving to soften slightly. This allows the ice cream to reach its ideal scoopable consistency without becoming melty.
Serve in small scoops with additional chopped Hershey milk chocolate bars on top for extra crunch. The finished ice cream should have a rich, velvety texture with pockets of fudgy chocolate swirled throughout. Each bite should deliver a perfect balance of creamy custard and intense Hershey flavor—no artificial aftertaste, just pure chocolate satisfaction.
Pro Tips For Making Hershey Chocolate Ice Cream
- Temper Your Cream: Warm the heavy cream to just under boiling—160°F (71°C)—before mixing it into the egg yolks. I learned this the hard way: cold cream curdles yolks like a science experiment gone wrong, and you’ll end up with scrambled eggs in your ice cream. A quick thermometer check saves you from scraping the pot.
- Melt Chocolate Slowly: Chop the Hershey bars into small pieces and melt them in the cream off heat over a bowl of simmering water (double boiler). Rushing this in the microwave turns the chocolate grainy—like eating a science fair project. Stir until it’s silky, then let it cool slightly before mixing with the yolks.
- Whisk Yolks Like Mad: Beat those egg yolks with sugar until they’re pale yellow and thick—about 3-4 minutes with a hand mixer. I used to skip this, and the ice cream turned out thin and icy. This step is non-negotiable; it’s what gives the texture that creamy, restaurant-quality richness.
- Chill the Mixture Long: Pour the custard into a bowl, cover it with plastic wrap pressed right onto the surface, and refrigerate for at least 4 hours—overnight is better. Skipping this step means the ice cream churns unevenly and freezes with ice crystals. Patience here makes all the difference in the final scoop.
Common mistakes when making this recipe
Overcooking the Custard
One of the most common mistakes is letting the custard base cook too long, which causes it to curdle or develop a grainy texture. The custard should reach 170°F and coat the back of a spoon—no higher.
I’ve ruined batches by walking away for just a minute, so set a timer and stir constantly. If it curdles, strain it immediately through a fine-mesh sieve to salvage the texture. 🌡️
Chocolate Clumping
Chopped Hershey bars tend to clump when melted unevenly, ruining those signature swirls. Always microwave in 30-second bursts, stirring between each interval, until completely smooth. For extra insurance, add 1 teaspoon corn syrup to the melted chocolate—it helps prevent graininess.
Let it cool slightly before adding to the custard to maintain proper swirl formation.
Skipping the Chill Step
Rushing the 4-hour refrigeration of the custard base is a fast track to icy, grainy ice cream. The custard must be completely cold before churning, or it won’t thicken properly. I’ve learned this the hard way—my first batch turned out like a snow cone!
Place the custard in the fridge uncovered for the first 30 minutes to speed up surface cooling, then cover for the remainder.
Incorrect Churning Time
Over-churning or under-churning both ruin the texture. The ice cream should thicken to a soft-serve consistency in 20-25 minutes. If it’s still too soft, it won’t hold its shape when frozen.
If it’s too stiff, it’ll be dense and dry. Add the chocolate swirl in the last 2 minutes—this ensures it melts into the base rather than sitting as clumps.
Not Using Room-Temperature Ingredients
Cold egg yolks or heavy cream can cause the custard to break or fail to thicken properly. Let your eggs sit out for 15 minutes before using, and take the heavy cream out of the fridge 1 hour ahead of time.
I keep a thermometer handy to check—ideal cream temp is 60°F. Cold ingredients slow down the cooking process and risk curdling.
Freezing Without Airtight Seals
Leaving gaps in the container lets air circulate, causing ice crystals to form on the surface. Use a loaf pan or airtight container with minimal headspace—fill it ¾ full at most. Press plastic wrap directly on the surface before sealing to prevent freezer burn.
I also label my containers with the date—this ice cream keeps for 2 weeks, but it’s best enjoyed within 1 week for peak texture.
Nutrition facts
Frequently asked questions
Why does this recipe use egg yolks instead of whole eggs?
The egg yolks create a rich, creamy custard base that's perfect for ice cream, while the whites would make the texture too light and fluffy. The yolks also help stabilize the mixture during freezing, preventing icy crystals. For a lighter version, you can fold in whipped egg whites at the end (as in the no-churn method).
Can I make this without an ice cream maker?
For the no-churn method, simply whip the chilled custard base with 4 stiffly whipped egg whites until thick, then fold in the melted chocolate. Freeze in a shallow container, stirring with a fork every 30 minutes for the first 2 hours to break up ice crystals.
How do I fix grainy ice cream?
Graininess usually means the custard wasn't chilled enough or the chocolate wasn't melted smoothly. If it happens, let the ice cream sit at room temperature for 10 minutes to soften, then blend it briefly in a food processor before refreezing. For prevention, always melt chocolate in 30-second intervals and chill the custard for at least 4 hours.
Can I substitute Hershey chocolate with other brands?
For the best results, stick with Hershey's milk chocolate bars—they have the perfect balance of sweetness and milk chocolate flavor. Other brands may taste too bitter or lack the signature Hershey richness. If you must substitute, use a high-quality milk chocolate with similar cocoa content (around 30-35%).
How long does homemade Hershey ice cream keep?
Properly stored in an airtight container, this ice cream stays fresh for up to 2 weeks in the freezer. For best texture, enjoy it within 1 week—after that, it may develop ice crystals. To extend freshness, press plastic wrap directly on the surface before sealing to minimize air exposure.