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Easy Chocolate Ice Cream (no eggs)

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.

Eggless Chocolate Ice Cream, homemade ice cream, chocolate ice cream recipe
Rich, creamy chocolate ice cream without eggs

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.

Eggless Chocolate Ice Cream, homemade ice cream, chocolate ice cream recipe
The best chocolate ice cream requires only 6 natural ingredients

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 definitely 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. 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.

Eggless Chocolate Ice Cream, homemade ice cream, chocolate ice cream recipe
Store your freshly made ice cream in freezer for a couple of hours prior to serving

Chocolate Ice Cream Recipe
Commonly Asked Questions

How is this ice cream so creamy without eggs?

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.

How do you avoid making ice cream that is too hard?

Be sure to churn your ice cream long enough, so adequate air gets churned in to the mixture, providing some “fluff.” A good ice cream maker will do the trick.

What if my ice cream mixture isn’t firming up in the ice cream maker?

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.

How long do you churn ice cream for?

About 25-30 minutes is sufficient for many home ice cream makers. It’s important to follow your machine’s manufacturer directions for churning.

Eggless Chocolate Ice Cream, homemade ice cream, chocolate ice cream recipe
Keep ice cream in an airtight container for freshness

More to Make and enjoy

Watch how to make ice cream

Shop this Recipe

  • cuisinart ice cream maker

    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.

  • unsweetened cocoa powder

    Great for baking, gluten-free, organic chocolate recipes…and even spice rubs for meat!

no egg chocolate ice cream

Easy Chocolate Ice Cream (no eggs)

4.9 from 62 reviews

This simple and easy chocolate ice cream is rich, full of chocolate flavor, and completely egg-free. Only 6 ingredients.

  • Prep Time: 5 min
  • Total Time: 5 minutes

Yield: 10 1x


Units Scale
  • 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 tsp pure vanilla extract


  1. 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.
  2. 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.
  3. Serve: Prior to serving, let ice cream sit at room temp for a few minutes just 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. We use this simple Cuisinart machine.

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 🙂 


  • Serving Size: 1
  • Calories: 266
  • Sugar: 26.3 g
  • Sodium: 30.9 mg
  • Fat: 16.4 g
  • Carbohydrates: 31.1 g
  • Fiber: 2.6 g
  • Protein: 3.8 g
  • Cholesterol: 47.7 mg
  • Category: dessert
  • Method: freezer
  • Cuisine: American
  • Diet: Vegetarian

Keywords: homemade ice cream, chocolate ice cream

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

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:

creamy ice cream, lots of chocolaty bits, and cool peppermint

Cookies and Cream Ice Cream is my personal favorite!  So creamy good!

Cookies 'n Cream Ice Cream 2

If you’ve got a DQ fan, there’s nothing better than this
Ice Cream Cake, with DQ Fudgy Crunchies!

Ice Cream Cake 2

Add a comment

Recipe rating


    • ch

    Can I use unsweetened Hershey Cocoa rather than dutch process (especially as there is no need for baking power or baking soda in the recipe which I think is the biggest difference between when to use dutch processed and natural unsweetened?)

      • chewoutloud

      That should work!

    • Loring

    Very good. Extremely rich. Will try less cream and more milk.

    • Patty R

    Delicious creamy chocolate ice cream. Easy and quick to prepare. Would make this again in a heartbeat!

      • chewoutloud

      Yay, so happy to hear that, Patty!

    • Tatheer

    I tested this recipe of chocolate icecream for the first time and it was amazing! It tasted so good and so rich but it wasn’t as perfect as we eat outside . My icecream was not perfect maybe i missed something but still it’s taste was awesome the only thing that was not making it perfect was the ice crystals that were coming in my mouth but overall it tasted deliciously good♥️

      • chewoutloud

      Glad you enjoyed it! 🙂

    • David DeFalco

    How large is your ice cream machine??? I also have a Cuisinart machine, but I can’t put more than about 3 cups of liquid in the freezer bowl without it overflowing during churning. Would definitely need to scale this recipe down.

      • Tracy M

      I also had overflow issues and had to stop it about halfway through churning process. I have a 2 quart cuisinart machine so I have no idea how they make this in the 1 1/2 quart machine. Wish I knew what I was doing wrong (new to this)

      Taste was great though! I would cut vanilla in half though just personal choice.

    • Stephanie

    Family favorite! 🙂

      • chewoutloud


    • Kira

    what if I don`t use heavy cream?

      • chewoutloud

      Hi, Kira! In my experience, heavy cream yields the best results, with a creamy soft texture. When I’ve used half & half or other subs, it doesn’t turn out the same. Hope you can give it a try!

    • Brittany

    This recipe was so great! I had to sub part of the whipping cream with half and half because I only had two cups but it turned out beautifully. Will definitely make again!

      • chewoutloud

      That’s fantastic, Brittany!

    • devolina

    So natural and the best eggless chocolate frozen yogurt formula I’ve discovered, Thanks you.

      • chewoutloud

      So happy you like it!

    • Ricky Bobby’s Mom

    So easy and the best eggless chocolate ice cream recipe I’ve found so far!

      • chewoutloud

      Yay!! 🙂

    • Troy

    I just got a new ice cream maker for Christmas and wanted to make chocolate ice cream. However I do not know how the recipe will be effected by the type and size of ice cream maker I have. I got the 4 quart NOSTALGIA ice cream maker which uses ice and salt around a chilled container with the ice cream mixture inside and a motor that spins the container. Can anyone help clarify if this recipe will work or if I should keep looking?

    • Jessica

    I am normally committed to an egg/custard based ice cream recipe, but when the day got ahead of me, and we still hadn’t made chocolate ice cream like I had promised my 5 year old, I needed something QUICK! This recipe tasted AMAZING! I used Ghirardelli chocolate (can’t go wrong with that!) and the texture and depth of flavor were simply spot on. The milk/cream ratio is perfect, and perhaps its the brown sugar that really deepens the flavor? This has now become my “go-to” chocolate ice cream recipe!

    • Emily

    I love chocolate ice cream! I recently bought an ice cream maker, and now I am making ice cream according to your recipe. My son constantly asks him to do it. It’s very tasty. Thanks for the recipe!

    • cj

    I tried this recipe. The eggs didn’t matter. Had some straight out of the maker in soft serve form and thought,,,,its ok. Put the rest of it in the freezer. After 24 hours in the freezer, I tried it again. Tasted awesome with a Hershey bar aftertaste. Love it. Its 2 weeks later now and I’m about to make the chocolate again. Put the chocolate soft serve in the icebox. Then a quick turn around and do the same amount of vanila. Pour the vanilla sof serve on top of the chocolate soft serve. Do not totally mix them together. Just swirl them together a little. Now you have some chocolate and vanilla swirl icecream. I hope this works

    • Akeba

    Is there a difference between heavy crea, heavy whipping cream? Are they the same thing or no. Also is cooking cream heavy cream. Imma bit confused.

      • chewoutloud

      Not sure about cooking cream, but heavy cream and heavy whipping cream are the same 🙂

    • Deeksha

    Thanks for this chocolate ice cream recipe. I love it.

    • Liat Lahav

    wow, wow, WOW!!! This was my second attempt – ever – at making ice cream with my recently purchased ice cream making machine and I have to say that the taste and texture of this chocolate ice cream is absolutely AMAZING!!!! I can’t wait to try this recipe with the addition of chocolate chips and raspberry coulis which i think would work a treat!!! Thank you so much!!!

    • Scott

    This ice cream recipe is our go to ice cream … perfect and simple recipe. Thanks so much for placing it out here for all of us!

      • chewoutloud

      You’re welcome, Scott, and glad you guys enjoyed!

    • JimmyB

    I was just sitting here planning to write to you asking what you would think of using some hot fudge sauce (not heated) instead of the cocoa powder? And then I saw someone asked a similar question about using chocolate syrup. I guess I will just keeping adding a bit at a time until it tastes the way I think it should taste. Maybe just a touch of salt too? I plan to give it a try next week and let you know the outcome.

      • chewoutloud

      Sounds perfect, Jimmy!

    • Taleen

    Absolutely delicious!! I sifted my cocoa beforehand just to prevent lumps but I don’t know if it really made a difference. I love that there were no eggs in here so I could also taste the mixture before putting it in the ice cream maker. It tastes exactly (or even better) than at great ice cream places (:

      • chewoutloud

      Yay, Taleen!!! 🙂

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