Easy Chocolate Ice Cream (no eggs)
- By Amy Dong
- Published Jun. 1, 2022
- Updated Aug. 17, 2023
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.
Table of contents
Homemade Chocolate Ice Cream
The days are long, but the years are short. That’s how it feels when Littles turn into Bigs, and when much-awaited balmy summers come and go.
Yet some things stay the same. In a home, tricycles eventually give way to cars, but bowls of creamy chocolate ice cream will always cap off a perfect summer day.
This 6-ingredient homemade chocolate ice cream has been a family favorite for many years, and it still brings joy to family and friends – we think you’ll feel the same.
Chocolate Ice Cream: 6 ingredients
The day our oldest asked for a sundae bar with chocolate fudge sauce was the day this magnificent chocolate ice cream was born.
Egg-based ice creams are typically extra creamy. My favorite homemade vanilla bean ice cream uses tempered eggs. But for ease and simplicity, nothing beats this 6-ingredient chocolate ice cream, without eggs. It’s still super creamy and delightfully delicious.
Here’s what you’ll need:
- 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 – granulated sugar, not powdered
- Whole milk – use whole milk, to give you the creamiest results. Avoid skim milk.
- Heavy cream – stick with pure heavy cream, for the best texture. We don’t recommend substituting with half & half here.
- Vanilla extract – be sure to use pure vanilla extract vs. imitation vanilla flavorings.
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.
Chocolate Ice Cream Recipe
Commonly Asked Questions
Egg yolks are what typically provides the fat required for a dense and creamy texture. However, tempering eggs on stovetop is somewhat tricky. This chocolate ice cream allows you to achieve a rich and creamy texture with whole milk and heavy cream.
Be sure to churn the ice cream long enough, so adequate air gets churned in to the mixture, providing a softer texture. A good ice cream maker will do the trick.
Always start with super cold ingredients and be sure the bowl is 100% frozen prior to use. The colder everything is, the better your ice cream will churn.
About 25-30 minutes is sufficient for many home ice cream makers. It’s important to follow your machine’s manufacturer directions for churning.
Most ice cream makers have manufacturer instructions that recommend putting freshly churned ice cream in the freezer for at least 1-2 hours to further set.
More to Eat
- Cookies and Cream Ice Cream – this one is so much better than store bought versions, and super fun to make and share!
- Homemade Mint Chocolate Chip Ice Cream – if you’ve got a mint chip/peppermint lover, make their day with this recipe.
- Snickerdoodle Ice Cream – it doesn’t have to be December to enjoy your favorite snickerdoodle flavors – this ice cream is amazing all year round.
- Ice Cream Cake w/ Fudgy Crunchies (DQ Cake) – this ice cream cake is birthday-ready; use your favorite flavor combination.
- Easy Vanilla Ice Cream (No Eggs) – for all the vanilla lovers out there.
Chocolate Ice Cream Video
Shop this Recipe
The new mixing paddle makes frozen treats in 20 minutes or less – we use this for all our homemade ice cream and sorbet.
The perfect way to serve condiments, jams, and sauces at your party.
Great for baking, gluten-free, organic chocolate recipes…and even spice rubs for meat!
Did you make this?
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Easy Chocolate Ice Cream (no eggs)
Ingredients
- ¾ cup cocoa powder, good quality, unsweetened
- ⅓ cup brown sugar, firmly packed
- ½ cup white sugar
- 1 ½ cups whole milk, very cold
- 2 cups heavy cream, very cold
- 2 tsp vanilla extract, pure
Instructions
- Whisk: In a chilled bowl, combine cocoa and both sugars, whisking to combine well. Add cold milk and whisk until sugars are dissolved. Stir in cold heavy cream and vanilla. The colder everything is, the better.
- Churn and Freeze: 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.
- Serve: Prior to serving, let ice cream sit at room temp for a few minutes just to soften enough for easy scooping.
Equipment
- Ice Cream Maker, at least 1.5 Quart
Notes
- 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. We use this simple Cuisinart machine from which this recipe was adapted.
- 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.)
- If you enjoyed this recipe, please come back and give it a rating♡
