Normally I do not go for chocolate ice cream. Definitely a vanilla base kind of girl. But we were having a party. And I had a brand new ice cream maker that was calling to me. “Bree, my bowl is frozen again, don’t you want to make something else?” Why yes, yes I do. Not only do I want to make something new, but so do my children. They are way into the ice cream making. They think that it is magic. You mix some stuff together, pour it into a really cool machine and 30 minutes later they have ice cream. I love this ice cream. It is not super chocolaty, not super sweet, just perfect.
Do you ever tend to run out of the same thing over and over again to the point that every time you go to use it you forget that you are out of it? That is the way that I am about cocoa powder. Now, I don’t pull one off of the shelf, I pull two when at the grocery store. If it is on sale I get three. In this case it was three. In this case, I should have read to package carefully. But I didn’t. I thought that I was buying cocoa powder but I was buying ground sweet chocolate. Delicious? Yes. Good for baking? No. I could not figure out why my chocolate cakes were sinking in the middle. Oh yeah, the ground chocolate was melting. But this delicious ground chocolate is perfect for ice cream making. Now I finally have a use for all of my hoarded ground chocolate.
1 cup cocoa powder (I use Ghirardelli Sweet Ground Chocolate)
3/4 cup brown sugar
1 1/2 cups whole milk
3 1/4 cups heavy cream
1 Tablespoon vanilla
I put the dry ingredients in a bowl.
Then I measured out the milk. And then I decided that I was lazy. I put it in the mixer. Or rather, Ava did. If you are not lazy like me, then whisk it by hand until it is combined.
I let her add the cream. Clay was there for quality control.
Pour the mixture into your ice cream maker and mix according to the directions for your machine.
After 30 minutes it is ready to be put into a container to finishing freezing in the freezer. Or you could eat it like this. My husband did. He said that it was like the best milkshake he has ever had in his 33 years.
Put the ice cream into another container and let freeze in the freezer for about 2 hours.
Scoop and enjoy.
Chocolate Ice Cream
Homemade Chocolate Ice Cream - an easy eggless chocolate ice cream base that you can add just about anything to, but it's pretty perfect on its own.
Ingredients
- 1 cup cocoa powder (I use Ghirardelli Sweet Ground Chocolate)
- 3/4 cup brown sugar
- 1 1/2 cups whole milk
- 3 1/4 cups heavy cream
- 1 Tablespoon vanilla
Instructions
- I put the dry ingredients in a bowl.
- Add the milk and cream and mix until combined.
- Pour the mixture into your ice cream maker and mix according to the directions for your machine.
- After 30 minutes it is ready to be put into a container to finishing freezing in the freezer.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 467Total Fat: 37gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 114mgSodium: 51mgCarbohydrates: 28gFiber: 2gSugar: 22gProtein: 6g
All information and tools presented and written within this site are intended for informational purposes only.
This Post Has 55 Comments
I found your blog via foodgawker and now I am as addicted to it as I am Pioneer Woman. Your photos are gorgeous! I have a couple blogs and a new Nikon, but my photos are still leaving something to be desired. A few days ago I read that you are in Sacramento…me, too! In fact, I see Brenda Bisharat has commented on some of your posts and she has taken pictures of my girls. Small world!
Anyway, my Mother’s day gift to myself was an ice cream maker and we made your cookies and cream ice cream last night. Delicious! Will definitely be trying this one over the weekend, or today when my bowl refreezes.
I can’t wait to make the Roquamole and will be making the Turkey Pesto Meatballs next week for a new mommy and her family.
Thanks for all the recipes and beautiful photos!
~Sara
that is about the sweetest thing that anyone has said about my blog. Thank you. What a small world!!! Brenda is one of my best friends here. She literally lives around the corner from me as well. Love her. If you need any camera help, let me know and maybe I can help you.
I’ve always been a chocolate ice cream girl, but lately I’ve been eating a lot of vanilla. Maybe it’s time to go back to my roots.
And those are some beautiful children you’ve got.
I love making chocolate ice cream. It looks so luscious. You should double or triple chocolate ice cream (cocoa powder + melted chocolate + chocolate chips/chunks)! Since you’re a vanilla person, I guess you wouldn’t be too excited about that, though. Anyway, I love love love your process photos, and your kids are too cute for words.
no, I am pretty excited about that actually. I am thinking a milk chocolate ice cream with mini chips. I love crunchy ice cream. Aww, you are so sweet. They are pretty cute, but I think that I have a bias.
Such a gorgeous looking chocolate ice cream! Yum!
Looks like the kids had fun 🙂
thanks. We did have fun. They are amazed that something liquid goes into the machine and ice cream comes out. Never ceases to amaze them.
This is exactly the recipe I’ve been looking for — cocoa powder instead of chocolate solids. Your kids are adorable helping you. Mine also have to be in on the ice cream action. =)
It is really good. Next time, I might try to melt chocolate and make a really rich base, but this was so yum. Easy and perfect for the kids to help out with.
I also think that the brownn sugar vs white sugar adds just a touch of depth also. Rich without being overpowering.
Delicious! Can you recommend the type of ice-cream maker, please?
I wrote about it here: https://bakedbree.wpengine.com/2010/04/cookies-and-cream-ice-cream/
I just LOVE visiting your blog! The images are divine and I can’t wait to try your ice cream recipe. You are SO talented in SO many ways!
I love visiting YOUR blog. Your work is really beautiful. I love studio work when done well and you do it really well.
Nom. You know another great use for that ground chocolate? As a not-too-sweetener for coffee. Can you say mocha? I can.
The ice cream is churning as I type this. It is DELICIOUS!!!!!
so glad!
Hello! I just wanted to thank you for posting this tasty recipe. I tried it out last night and of course LOVED it! All your pictures look incredible, and it did taste as good as it looked! I enjoy seeing you have your kids “help” you in the kitchen, I do the same, they just love to help, you are a good mom! I mentioned your site in my recent post: https://seasontheday.blogspot.com/2011/03/homemade-chocolate-ice-cream.html Thanks again for the idea!
You are welcome. I love cooking with my kids.
can you use agave nectar in place of the brown sugar, if so, how much?
Yes, but I really have no idea how much. Agave nectar is a lot more potent than sugar. You will have to play with the proportions.
I would love to make this today! Is that a typo or do you really use 1 Tablespoon of vanilla extract?
Nope, not a typo.
Just wondering what proportion of sugar you would suggest using with unsweetened cocoa powder? I can only get Ghirardelli when my inlaws visit (or when we visit them) as it’s not available in my area, so all I have to work with is Fry’s unsweetened cocoa powder. Thanks for the recipe!
I’d say about a third, but add it slowly and taste as you go.
I ended up using the same amount of cocoa powder as listed in the recipe, but used a full cup of sugar instead of 3/4. I think it came out fine — not too sweet.
Awesome! Thanks for letting us know.
I made this tonight and have to say it’s some of the best chocolate ice cream that I’ve eaten. I used regular Hershey’s cocoa and it turned out just fine. Thanks so much for a great easy recipe!
Thank you Allison! Glad that you liked it. It is also a great base recipe. You can make a million different variations.
Thanks for the recipe. I made it last night and can’t wait to try it. I eat chocolate ice cream every night and just got the ice cream maker for my birthday! I liked the fact that your recipe didn’t use raw eggs. I’ve been using chocolate syrup at the end and later it within along with brownies all cut up. Yum!
I love making ice cream, have fun with your new toy.
I received a Cuisinart Ice Cream bowl attachment for Christmas! We have made one recipe so far: cookies & cream. The recipe seemed to take quite a while: mixing eggs/sugar/milk/cream then letting it chill in the fridge for 8 hours…then putting it in the bowl. I’m happy to see that your recipe is just a “mix and pour” kind of recipe. I am listening to the churning of my machine right now! I have shared your website with one of my other “foodie” friends! I just recently started as a stylist with Homecoming Trunk Shows…check out my website: http://www.erinwatkins.shophts.com It isn’t a food website, but, hey….us girls need to look fabulous – even while cooking in the kitchen! Best wishes with your blog and website! I added about 4 tablespoons of Jif peanut butter at the end of the churning cycle: oh my!!! Y.U.M.
I do find that it freezes better when it is well chilled. Have fun with your new toy!
I found your website by yahoo and was wondering if your chocolate ice cream comes out thick? The one that Cuisinart gives comes out thick.
I don”t really know what you mean by this? It comes out like soft serve, then needs to be frozen solid.
Hey Bree! I was wondering if you can make this in an ice cream freezer and let the freezer run, until it stops? Do you know if that would work? I wanted to try to make it without having to put it in the freezer for an extra two hours. Thanks!
I am not really sure. I know that you will not get the same texture, it will be more like soft serve. Ice cream makers, even commercial ones only get it started and the rest of the work happens in the freezer.
I am loving the sound of this recipe! Yummm! But I have a silly question: my machine calls for all the ingredients to be added and then the milk is added to the full line on the canister. I’m not sure if that makes sense but would I still do that for this recipe? It ends up being quite a bit of milk…
I really have no idea? I’m sorry I can’t be more helpful.
Just saw this recipe and I must admit that I have to try it, it looks so easy to make and I like the idea that I don’t have to cook it first. This will be my first time making the chocolate ice-cream, thanks for the recipe
You are welcome!
Could I 2% milk instead?
It won’t have the same texture or creaminess.
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I only had unsweetened Hersheys cocoa so I added the additional 1/4 sugar based on others notes. It looked like a very yummy chocolate ice cream. But the taste was bitter raw cocoa. I even tried adding a can of sweet condensed milk. It covered the raw cocoa taste a bit but not enough to enjoy it. So maybe the “Ghirardelli sweet ground chocolate” is a must for this to turn out.
You do need the sweet ground chocolate.
This is so yummy!!! My family loves it. We made it plain and put some pecans in it. Delicious!
That sounds like a great addition! Glad you enjoyed it!
Wow! What a decadent recipe. I love that it doesn’t require eggs. Less prep time, thank you!
Here’s what I did with your recipe.
Subbed whole milk and heavy whipping cream for a combo of Half & Half and whipping cream (2 3/4 cup H&H, 2 cups HWC), subbed unsweetened cocoa (1 cup), used 1 cup brown sugar instead of 3/4 cup, ADDED 1/3 cup sweetened Ghirardelli White Chocolate powder to soften that dark chocolate flavor…. whoa baby!
I haven’t put this in my KitchenAid Ice Cream makes attachment yet, I want to chill the mixture in my fridge for a bit so it comes out perfectly but so far… it tastes AMAZING!
Thank you so much for sharing this recipe and your experience with it. GBY.
Glad that you liked the new recipe you created. 🙂
Can this be made without the machine. I do not have one. I just made another chocolate IC using a blender. Want to try yours but don’t have the machine.
Debbie
Honestly, I don’t know. I’ve never tried to make it without one.
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Can one grind up chocolate to use instead of the one you use – no chance of getting it in my neighbourhood
Use regular cocoa and 1/4 cup more sugar.