This 6-Ingredient chocolate ice cream is rich and creamy, without the hassle of tempering eggs. Homemade chocolate ice cream is yours, just the way you like it.
Homemade Chocolate Ice Cream
I blinked my eyes and my first baby turned 10 years old. That’s what happened this past weekend.
At least, that’s how it feels. The days are long, but the years are short. Doubtlessly, that old adage will ring true countless more times as we watch our little guys grow up within the minutes of our days.
Our guy knew precisely how he wanted to mark this milestone. Fluffy homemade pancakes for breakfast, a day at the water park, and heaps of chocolate ice cream to cap off a perfect day. Thankfully, we have this 6-ingredient homemade chocolate ice cream on call for all the reasons.
eggless ice cream, made rich and creamy
In past years, I’ve donned my flour-infused apron and baked birthday cakes such as this Double Chocolate Cake with Strawberry Whipped Cream. Or this Easy Yellow Cake with Chocolate Whipped Frosting. Or this all-time favorite Ice Cream Cake, with DQ-ish fudge layers.
When I asked my big guy what kind of cake he wanted to stake candles into this year, he said no cake. What?! No cake? Nope, he’s going a different route this year. He asked if we could do pure ice cream. A sundae bar, with all the fixins’.
Considering how easy peasy homemade ice cream is (especially compared to a fancy layer cake,) I posed no opposition. Yes. Yes, you can absolutely have an ice cream sundae bar. With extra sprinkles and strawberry whipped cream. I’ll even allow Magic Shell or hot chocolate fudge sauce.
Wish I was able to snap a few photos of the kids’ sundae concoctions, but as you can imagine, they planted their faces into their frozen treats within nanoseconds.
6 Simple Ingredients
Because Birthday Boy chose chocolate as his flavor of choice, I opted for this egg-free version. (It’s sooo much easier than dealing with egg tempering.)
Egg-based ice creams are definitely uber creamy (my favorite homemade vanilla bean ice cream?!)… but for ease and simplicity, nothing beats this 6-ingredient chocolate ice cream.
- Dutch process cocoa powder, unsweetened (your favorite popular brand will work fine.)
- Brown sugar – just be sure it’s fresh and hasn’t lost moisture from sitting in pantry too long
- White sugar
- Whole milk – lowfat milk will work, but whole milk will give you the creamiest results
- Heavy cream
- Vanilla extract
If you plan on making ice cream more than once or twice, it’s well worth having an ice cream maker, like the one we’ve owned for years. It’ll churn out not only ice cream, but sorbet, gelato, and frozen yogurt as well.
Here’s to birthdays. Birthdays and ice-cream. Regular days with ice cream. And always plenty of chocolate 🙂 Enjoy!
Try Our Buttery Jam Thumbprint Cookies, Too:
This simple and easy chocolate ice cream is rich, full of chocolate flavor, and completely egg-free. Only 6 ingredients.
- 1 cup Dutch process cocoa powder, unsweetened
- 1/2 cup brown sugar, firmly packed
- 2/3 cup white sugar
- 1 1/2 cups whole milk, very cold
- 3 1/4 cups heavy cream, very cold
- 2 TB vanilla extract
- In a chilled bowl, combine cocoa and both sugars, whisking to combine well. Add milk and whisk until sugars are dissolved. Stir in heavy cream and vanilla. The colder everything is, the better.
- Pour mixture into the freezer bowl of ice cream maker. Let run for 25-30 minutes, or until mixture is thick, soft, and creamy. Churned ice cream should increase in volume, reaching the top of the machine’s freezer bowl. Transfer to airtight container and freeze at least 2 hours or until ice cream is desired consistency.
- Prior to serving, let ice cream sit at room temp for 5 minutes to soften enough for easy scooping.
To chill your mixing bowl, place in freezer for a few minutes. You’ll want everything super cold so it churns successfully.
Keep ice cream maker’s freezer bowl in the freezer until ready to pour ingredients in. Follow your machine’s manufacturer instructions.
Have a container and rubber spatulas ready to transfer churned ice cream as soon as it’s done. You should have about 1.5 quarts, roughly the same amount as store-bought tubs. (Some machines make up to 2 quarts at a time.)
Keywords: homemade ice cream, chocolate ice cream
We All Scream for Ice Cream
The men of our family love this Minty Mint Chocolate Chip Ice Cream, which is seriously as good as anything we’ve ever bought:
Cookies and Cream Ice Cream is my personal favorite! So creamy good!
If you’ve got a DQ fan, there’s nothing better than this Ice Cream Cake, with DQ Fudgy Crunchies!