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.

Easy Chocolate Ice Cream (no eggs)

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

Ingredients

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

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.

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.

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

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