I make a lot of ice cream, and while I prefer the amazingly rich and creamy results I get with the custard method (which involves cooking and a lot of whisking), you can get pretty good chocolate ice cream with simpler methods:
1. Easiest: Combine 2 cups cream plus 1 cup milk, and whisk as you add chocolate syrup (such as Hershey's) to taste. Add extra sugar to taste, if needed. Churn in ice cream maker as directed, and store in freezer. This is a good recipe for kids to make.
2. Slightly more time consuming but better results: Whisk together 1/3 cup unsweetened cocoa with 1/2 cup sugar and a pinch of salt, until well blended and free of lumps. Add sugar/cocoa to blender or food pro, with 2 cups cream, 1 cup milk, and 1/2 cup corn syrup or tapioca syrup. Optional: add 1 tbsp of a liqueur, such as creme de cacao, Kahlua, or Frangelico. (the liqueur not only adds flavor, but also reduced melting point so ice cream does not become a brick in freezer) Process until well blended. Cool in fridge for at least 30 minutes. Churn in ice cream maker and store in freezer.
I have posted a bunch of my ice cream recipes
here, and will be posting more over the coming months.
