You’ll love this Chocolate Ice Cream, a homemade chocolate ice cream recipe made without eggs. Simply mix whole milk, heavy cream, sugar, and chocolate and add to an ice cream maker – this sweet treat is as simple as it is tasty!
Homemade ice cream has become a bit of a tradition in our family for warm holidays and special occasions. While I’m a vanilla ice cream lover at heart, we have a few choco-holics in the family who always request this quick and easy no-cook chocolate ice cream.
While traditional homemade chocolate ice cream recipes use eggs as a binder, this recipe skips the eggs without skimping on the creamy and soft texture you know and love.
And did I mention there’s no cooking and cooling involved? Just a quick prep homemade ice cream recipe that chocolate addicts will love!
Ingredients //
- Cocoa powder: Cocoa powder is essential for giving ice cream its chocolate flavor.
- Brown sugar: Sugar not only lends sweetness to homemade ice cream, but it also helps ice crystals to form and stabilize, which give it a soft and scoopable texture.
- Whole milk and heavy cream: Whole milk and heavy cream provide the creamy foundation of ice cream. I do not recommend a lighter milk or cream, we want the full fat in whole milk and heavy cream for a smooth and silky treat.
- Vanilla extract: Vanilla extract mixes with the cream and chocolate in ice cream to provide a richer and deeper flavor. You can also use vanilla bean paste, if available.
How to Make // The Steps
- Mix the dry ingredients: The first step to making ice cream from scratch is to mix the cocoa powder and brown sugar together in a large mixing bowl.
- Mix in dairy ingredients: Next, pour in cold whole milk and heavy cream and mix with the cocoa powder and brown sugar until the mixture is well combined and the sugar is dissolved.
- Add ingredients to an ice cream maker: Pour the chocolate mixture into a home ice cream maker and mix according to your machine’s directions. For my ice cream maker, this means I set the time to 30 minutes.
- Transfer ice cream to a pan and freeze: After the machine is done, pour the smooth chocolate ice cream into a pan and spread evenly, then freeze for a minimum of 2 hours to allow the ice cream to set before serving.
Tips & Tricks
- Cocoa substitutions: While cocoa powder is my recommended chocolate for making ice cream, ground sweet chocolate can also be used (though I would not recommend it as a substitution in baking). If you do use the sweet chocolate, reduce the amount of brown sugar by half, tasting the dairy and chocolate mixture for sweetness before adding to the ice cream maker. If you can’t find sweetened cocoa, use plain and increase the sugar by ¼ cup.
- Use cold milk and cream: To reduce the churn time for your ice cream maker, use very cold cream and milk. Using room temperature ingredients will mean your ice cream maker needs to churn longer, which will make for a heavier final ice cream.
- Though it will be hard, let the ice cream freeze for at least two hours. When the ice cream maker is finished it will produce what is more of a milkshake consistency cream than actual ice cream. For this reason, I spread the soft mixture into a pan and freeze for two hours, which hardens up the cream. Trust me, the wait is worth it!
Why is Chocolate Ice Cream So Good?
- No cooking needed. Forget the hot saucepans to dissolve the sugar, we’re simply whisking the sugar into cold milk and cream until it’s dissolved. A little more of an arm workout, but a lot less time cooling off ingredients before adding them to the ice cream maker.
- It’s egg-free! Ditch the eggs you find in some ice creams, this recipe uses just milk, cream, sugar, and cold to make a creamy consistency.
- It’s versatile. Love simple chocolate ice cream? Want to add more toppings and ingredients? This recipe is perfect on its own or as the base for your favorite flavors.
Variations //
The homemade chocolate ice cream possibilities are truly endless! Below are a few flavor combination ideas, but get creative and try out your favorite ingredients to make this recipe your own.
- Add a liquor: Mix in a bit of Frangelico or Bailey’s Irish Cream to the mixture for a boozy and creamy treat.
- Sprinkle in some nuts: A few sliced almonds, crushed walnuts, or pieces of pistachio will add a crunchy, nutty flavor.
- Crush Oreos: Make it cookies and cream by adding pieces of Oreo cookies to the ice cream mixture.
- Fruit-filled: Add black cherries, raspberries, or pomegranates for an interesting fruit and chocolate cream.
How to Store //
- Prevent freezer burn: Homemade ice cream should be kept in a pan or container with an airtight lid to prevent freezer burn.
- Does it keep? Ice cream can last for up to 3 months in the refrigerator, and longer if it is correctly stored in an airtight container. We have enjoyed homemade ice cream up to 5-6 months after making it when it is stored properly.
FAQ
Ice cream is made by mixing cold whole milk and heavy cream together, and then stirring in sugar until it is dissolved. The liquid mixture is then poured into an ice cream maker, which churns the cold cream until it forms a solid, creamy consistency. Then the cream is poured into a pan or container and is put in the freezer to further harden it into ice cream.
Traditionally ice cream was made with eggs, which are an emulsifier and bind the cream together with other ingredients to provide a thick texture. However, most ice creams today are made without eggs and those with eggs are typically referred to as frozen custards.
Homemade ice cream can be made without eggs by using soy lecithin, or guar or xanthan gums to provide emulsification. However, if you are using a homemade ice cream maker you can skip the eggs or other emulsifiers completely as the cream will harden on its own after freezing.
More Ice Cream Recipes
- No-Churn Salted Cinnamon Ice Cream
- Homemade Dark Chocolate Ice Cream
- No-Churn Coffee Ice Cream
- Homemade Chocolate Chip Cookie Dough Ice Cream
Chocolate Ice Cream
You’ll love this Chocolate Ice Cream, a homemade chocolate ice cream recipe made without eggs. Simply mix whole milk, heavy cream, sugar, and chocolate and add to an ice cream maker – this sweet treat is as simple as it is tasty!
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
- Add the dry ingredients to a large mixing bowl or pitcher.
- Add the milk and cream and mix until well 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: 10 Serving Size: 1Amount Per Serving: Calories: 374Total Fat: 30gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 91mgSodium: 41mgCarbohydrates: 22gFiber: 2gSugar: 18gProtein: 5g
All information and tools presented and written within this site are intended for informational purposes only.
This Post Has 56 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.
I love this recipe. I have tried other chocolate recipes and this one is superior in texture and taste. I have to agree though, that the recipe is too large for my standard cuisinart ice cream maker. Most ice cream recipes have roughly 2-3 cups liquid, while this one has over 4. I would absolutely love to see this recipe pared down. As is, I’m going to make 2 batches so as not to waste.