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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:

no egg chocolate ice cream

Easy Chocolate Ice Cream (no eggs)

4.9 from 58 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
  • Author: Amy | Chew Out Loud
  • Category: dessert
  • Method: freezer
  • Cuisine: American
  • Diet: Vegetarian

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:

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

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

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Recipe rating


    • Nadine

    This ice cream is my absolute favourite, I’m really not exaggerating, I think it’s the best ice cream I’ve ever had!!!
    There’s a new ice cream shop that opened down the road from us and their ice creams are okay – but this is just to die for, so so much better than anything store-bought! So so smooth and creamy!

      • chewoutloud

      Awww, that’s such a compliment – thank you, Nadine!

    • Patricia Roux

    I want to try this recipe but my Cuisinart wouldn’t contain the amount of liquid you list on the recipe. The most that will fit is 3 cups total between milk and cream. Was that a mistake? 3 and 1/4 cups of heavy cream?

    • LARRY Hewitt

    This is going to be kinda lengthy. I make ice cream for events such as birthday, graduation, church, school, funeral and reunions. In 5 gallon amounts using a John Deere engine that is 95 years old. We just found out that my grandson is allergic to egg. My normal recipe has egg in it. So it was my mission to find an eggless recipe primarily for him. I took your recipe to a tee and increased the % of amounts of ingredients to equal an 8 quart batch. My main concern was smoothness and flavor.
    It was absolutely EXCELLENT in all areas. I make 200 gallons a year and I would not have a problem using this recipe for my customers. After I packed 16 cups of chocolate, I put oven roasted almonds with sea salt in the rest. GREAT RECIPE. I’m curious to see how it holds up in the freezer.

      • chewoutloud

      That’s fantastic, Larry! Thanks for the wonderful comment; your 200 gallons well surpasses what I churn out 🙂 So happy you and your friends/family like this recipe so much!

    • Meghann

    I’ve made this icecream a handful of times now and it’s always met with rave reviews.
    It’s so easy to make so I’ve been using it as the base and just picking different things to throw in it. This time it’s mini Reese’s pieces and cookies! I

      • chewoutloud

      Ooh, Reese’s and cookies are SO good!

    • Chijen

    Oh my heavenly goodness!!! This was my first batch of homemade churned ice cream! Had some honey bourbon roasted pecans and a few Oreos, so chopped them and mixed them in at the end. Seriously amazing ice cream!

    • Phyllis Upchurch

    Absolutely delicious! I made it yesterday and my 19-year-old grandson, the ice cream afficionado, almost ate the entire container and said it was the best ice cream ever! We will certainly be making it again and will try many of your other recipes. Thanks for posting them.

    • Millie Bobby Brown

    I made this ice-cream after my tiresome shoot and it was pretty good. I mean, I’ve had better ice-cream before but Finn and Noah absolutely LOVED it.

      • chewoutloud

      Thank you 🙂

    • Jillian Wags

    Holy moly!! Best chocolate ice cream I’ve ever made! And simple, easy ingredients too. Will be making this again and again!

    • Gina Creamer

    I’ve cream was delicious!! But I did need to use hand Immersion mixer. The cocoa would not mix in. Once I did that it was perfect.

      • chewoutloud

      So glad you liked it, Gina!

    • kitcheniest

    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!

      • chewoutloud

      YUM, love the toppings!

    • Beverly G

    Do you have to put in the freezer for 2 hours? I typically just use our ice cream maker and then eat it

    • Irene

    Great chocolate flavor for those who don’t usually like chocolate. Easy to make with simple ingredients.

    • Jeremiah

    I love this recipe. I put it in the microwave for 2 minutes out of the freezer…amazing! Makes a great hot chocolate!

      • chewoutloud

      Yes, agreed!

    • Grace

    Hi There! I had quite a lot of trouble getting all the sugar dissolved just with it being so cold…any tips for next time? Other than that the recipe is fantastic!

      • chewoutloud

      Grace, the sugar doesn’t need to be fully dissolved during hand-mixing, as it will fully incorporate during churning. Hope that helps, and so glad you liked this 🙂

    • Thitirat

    Thanks for this lovely recipe, but I don’t have an ice-cream maker, can I use a hand mixer instead?

    • Monica

    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.

    • Cécile

    Hi Amy,

    Thanks very much for your recipes! I’m starting to make ice cream at home and so far have made your mint chocolate ice cream which was absolutely delicious!
    A question about your chocolate ice cream recipe: what do you mean by brown sugar precisely? I leave in the UK and you have many shades of brown sugar (light, medium, dark, very dark…) and the darker, the stronger in taste so I don’t want to use the wrong one here.

    Have a nice day 🙂

      • chewoutloud

      Cécile, I typically use light brown sugar in this recipe; hope you love it as much as the mint chip one! 🙂

    • Laura Preston-Mobley

    I used dark chocolate cocoa powder and added a few drops of orange flavoring and it was the BEST chocolate ice cream ever! Rich, luscious and so smooth! Will def make again! Thank you for the recipe!

      • chewoutloud

      You’re so welcome, Laura!

    • Carley

    I have been making homemade ice-cream for a year using home fresh Jersey milk and cream. This is the best recipe for chocolate ice-cream! It tastes amazing!

    • Carley

    I have been making homemade ice-cream with fresh Jersey milk and cream for a year, and this is the best homemade chocolate ice-cream ever!

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