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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.

Chocolate ice cream in a clear dish
This easy, creamy chocolate ice cream needs no tempering of 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.

homemade chocolate ice cream in a pan
The best chocolate ice cream requires only 6 simple, pure 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 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

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 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.

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.

Do you have to freeze the ice cream after churning for it to firm up?

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.

Chocolate ice cream in a dish
This chocolate ice cream will quickly become your family’s favorite.

More to Eat


Chocolate Ice Cream Video


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.

  • condiment dishes

    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!

Did you make this?

Please give us a rating and comment below. We love hearing from you!

chocolate ice cream

Easy Chocolate Ice Cream (no eggs)

4.85 from 238 ratings
This simple and easy chocolate ice cream is rich, full of chocolate flavor, and completely egg-free. Only 6 ingredients.
Prep Time: 5 minutes
Servings: 10
Author: Amy Dong

Ingredients  

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.
    Chocolate Ice Cream Ingredients in a Bowl
  • 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.
    Chocolate Ice Cream Poured into Maker
  • Serve: Prior to serving, let ice cream sit at room temp for a few minutes just to soften enough for easy scooping.
    chocolate ice cream being scooped

Equipment

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♡ 

Nutrition (per serving)

Serving: 1person | Calories: 350kcal | Carbohydrates: 33g | Protein: 5g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 92mg | Sodium: 40mg | Potassium: 275mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1196IU | Vitamin C: 0.5mg | Calcium: 116mg | Iron: 1mg
Course: Dessert
Cuisine: American
Diet: Vegetarian
Method: Freezer

Add a comment

Recipe Rating




236 comments

    • Monica
    • 5 stars

    Who doesn’t love chocolate ice cream? I love the ease and simplicity of this recipe, too, a perfect way to have the fun of homemade ice cream without much fuss!

    • Sean
    • 5 stars

    So I have a friend with an egg allergy they said it was the best ice cream that they have ever had. Thank you for the recipe!

    • Jamie
    • 5 stars

    Oh my, this is such a great-looking ice cream recipe! Its chocolate flavor will gonna loved by everyone, especially kids! Plus with 6 ingredients we can have this amazing ice cream dish is a big thumbs up! Perfect for this Summer season!

    • Connie
    • 5 stars

    Do you think this would be good as a version of the cookies and cream ice cream by adding crushed Oreos in it?

      • Amy Dong

      Yes, you can definitely add crushed Oreos – delish!

    • Andrea Schoninger
    • 5 stars

    Best chocolate ice cream EVER!

      • Amy Dong

      Awesome 🙂

    • Mina
    • 5 stars

    So excited to try this! I’m obsessed with chocolate ice cream! Yum!

      • Amy Dong

      We think you’ll love it 🙂

    • Michelle
    • 5 stars

    I have made this recipe a few times now. The first time it was delicious, but a bit gritty due to the sugars not dissolving enough because everything is mixed in the VERY COLD heavy whipping cream and milk. Again, STILL very good and everything NEEDS to be mixed very cold… the second time I made it, I decided to use my sifter and sifted the cocoa, brown sugar and white sugar together to enable a finer mix into the cold ingredients. WOW! What a difference. Smoother, richer tasting chocolate ice cream.
    Thank you for sharing your No Egg Chocolate Ice Cream recipe! It’s a staple in our home now & no more store purchased ice cream here! We love all of your recipes. Simple, quick and delicious…

      • Amy Dong

      That’s amazing to hear. Thank you, Michelle!

    • Denice C Bossie
    • 5 stars

    Very good. I’m a picky ice-cream eater and this was so delicious! This was my first time making home made ice cream. I have a really bad egg allergy and wanted a recipe I could enjoy along with my family. I’m so glad I found your recipe! I just purchased the Nostalgia ice cream maker and used this recipe in it. Thank you!

      • Amy Dong

      SO glad you liked this!

    • Kim Redeker
    • 5 stars

    Amazing recipe! I used Hershey’s Special Dark cocoa and it is amazing!

    • Ellen Jones
    • 5 stars

    I’ve been making ice cream for decades, and I have great recipes for so many flavors, but in all this time, I have NEVER found a chocolate ice cream recipe I am satisfied with – if it’s chocolatey enough, it is grainy in texture, if it’s creamy enough, it isn’t chocolatey enough, or it’s too sweet. Well, this is it, finally, the holy Grail of chocolate ice cream recipes – deep, rich, dark chocolate flavor, totally creamy texture, perfect sweetness level and as if that weren’t enough, so ridiculously easy to make. I am thrilled, and so is my whole family – we are getting together again this weekend for a repeat performance! Don’t know how to thank you!

      • Amy Dong

      Yay, Ellen! That’s the best! 🙂 🙂 🙂

    • Stephanie Kutulas
    • 5 stars

    I get numerous praise from all when i have made this recipe

      • Amy Dong

      Yay, so happy to hear that!

    • Lorenza Ault
    • 5 stars

    After looking over a number of the blog posts on your site, I really like your technique of writing a blog. I book-marked it to my bookmark webpage list and will be checking back soon. Take a look at my website as well and let me know how you feel.

    • CK
    • 4 stars

    Overflowed my 1.5qt Cuisinart, and I didn’t even pour in all the liquid. Has about 1.75 cups more milk/cream than other recipes, so that should have alerted me. The taste and ease of preparation are great, though.

    • Andrea Schoninger
    • 5 stars

    Absolutely incredible ice cream! Rich chocolate and creamy.

      • Amy Dong

      Thank you, Andrea!

    • Mary Kuehner
    • 5 stars

    Love the ice cream but, the color is very dark almost like fudge. I used Ghirardelli premium baking cocoa 100% dutch process. Should I try a different kind of cocoa?

      • Amy Dong

      If you prefer lighter vs. darker, you can try Hershey’s brand.

    • shanequa pierce

    would you use this as premix for rolled ice cream

    • Evan

    Without the chocolate, does this make a good base recipe for ice cream?

      • Amy Dong

      You can certainly try other flavors! We have strawberry, mint chip, and even snickerdoodle ice cream on our site 🙂

    • Karyn
    • 5 stars

    Made this recipe tonight! Quick, easy and absolutely delicious. My husband doesn’t even like chocolate ice cream and he couldn’t stop talking about how good it was. Thank you

      • Amy Dong

      So glad you liked this!

    • Wendell
    • 5 stars

    Great recipe, but why brown sugar?

      • Erica Thompson
      • 5 stars

      Thank you for a quick recipe I didn’t have to worry about temper eggs and my toddler and husband loved it!!

      • Amy Dong

      Brown sugar gives it a darker, richer flavor – so good!

    • Lori
    • 5 stars

    Great ice cream and easy to make

      • Jay Van

      Soooo good ! Ihalved the recipe and it was ready to eat in half an hour.

      • Amy Dong

      Thank you!

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