This creamy delicious homemade chocolate ice cream could not be easier to make. This egg free recipe makes getting the base in the churner fast and the results are smooth and tasty.
It is hard to beat a scoop of homemade chocolate ice cream. This recipe produces all of the texture and flavor you love in the simplest possible way.
Whether you are looking to just enjoy a scoop of ice cream or you want the base to build a sundae, this is a great recipe to try. It has just the right balance of chocolate flavor and creamy base.
For years we have been enjoying batch after batch of Mimi’s vanilla ice cream recipe. It has been a favorite, but includes raw eggs and that makes some people a little bit nervous.
Then we found an egg free vanilla ice cream recipe that we love so we don’t have to worry about buying pasteurized eggs or rolling the dice with standard eggs. It combines the perfect balance of whole milk and heavy cream to still give you a great scoopable texture without having eggs.
Armed with that recipe, we can now make all sorts of fun ice cream. This chocolate version is just the tip of the iceberg.
All you have to do is dissolve the sugar completely into the milk. Then stir in the cream, cocoa powder, vanilla and pinch of salt.
That is it! The ice cream base is ready to go into the machine in just a few minutes.
My only real tip is to get the sugar good and dissolved in the milk before adding the cream. You don’t want to whip to much air in after you add the heavy cream and you don’t want grainy ice cream.
If you really want to play up the chocolate flavor, feel free to add 1/4 teaspoon of coffee extract to give it a boost. Add even more if you want a mocha flavored ice cream.
This recipe can also be used as a base for other flavors and add-ins. If adding chunks, wait until the ice cream is basically frozen before you add them.
If you add chocolate chips, candy bar chunks or other mix in too early they will sink to the bottom. Adding them with only a minute or two of churn time left ensures the ice cream is solid enough to hold them in suspension.
Ice cream makers
MiMi loves her kitchenaid ice cream maker attachments. She has two and keeps them both in rotation.
She used one to make the original batch of sorbet with great success. She highly recommends getting one if you have the right kitchenaid stand mixer.
I have a Cuisinart ice cream maker that I really like as well. You freeze the bowl ahead of time so you don’t have to mess with ice and salt.
I’ll be honest that the motor is a bit louder than I expected. However it makes great textured ice creams and sorbets and doesn’t take up a ton of room in storage.
Ice Cream Storage Options
My mom loves the Tovolo Glide-A-Scoop containers that fit in the freezer well, stack easily and store nicely. She already has a couple and is getting ready to order more.
I got fun quart sized containers that are reusable and dishwasher safe that I like as well. No matter how it’s stored, ice cream tends to disappear quickly around here!
More Great Ice Cream Recipes
Super creamy homemade hot chocolate ice cream is flavored with hot chocolate mix and marshmallows. It’s a great way to use the extra hot cocoa mix in the pantry and transition it from a winter to a spring treat.
Creamy delicious lightly chocolate ice cream with a swirl of cream cheese frosting. If you like red velvet cake you are going to love pink velvet ice cream.
Peanut butter banana ice cream is another fabulous option. It is rich and creamy with some fresh bananas added in for health! 😉
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
Homemade Chocolate Ice Cream
Ingredients
- 2 cups whole milk
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1½ teaspoons vanilla extract
- pinch salt
- 2 cups heavy cream
Instructions
- In a large mixing bowl, whisk together the sugar and cocoa powder until combined and lump free. Add the milk and whisk until the sugar is dissolved. You can use an immersion blender or hand mixer if you want.1 cup granulated sugar, ½ cup cocoa powder, 2 cups whole milk
- Stir in the vanilla and a pinch of salt.1½ teaspoons vanilla extract, pinch salt
- Mix in heavy cream until well combined, but try not to mix in a lot of air at this point.2 cups heavy cream
- Chill for 30 minutes if you have the time, otherwise proceed.
- Pour into ice cream machine and churn according to the machine's directions.
- Scoop into storage containers and freeze until solid enough to scoop.
Laurie Sherrod
Monday 1st of January 2024
My husband likes it, I do not. It seems not sweet enough and heavy - if I make again I'll add something to make it sweeter.
Carlee
Monday 1st of January 2024
I am glad your husband likes it, but am sorry you don't. I don't often get accused of making something not sweet enough, so if you don't mind I will take that as a small win. You could certainly add a bit more sugar if you would like.
Andrea Nine
Wednesday 27th of July 2022
How easy and refreshing. I love that there are no eggs.
Carlee
Wednesday 27th of July 2022
It's super easy and so tasty!