This creamy delicious homemade chocolate ice cream could not be easier to make. Because it is an egg free recipe, you can be churning it in just a few minutes. The resulting ice cream is 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 bowl 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 homemade ice cream recipes. 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.
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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 mix-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 goodies too early they will sink to the bottom before the ice cream mixture has a chance to freeze. Adding them with only a minute or two of churn time left ensures the ice cream is solid enough to hold them in suspension.
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 hot drink to a frozen dessert.
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 good measure.
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 whipping 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 whipping cream
- Chill in the fridge for 30 minutes if you have the time, otherwise proceed.
- Pour the mixture into ice cream machine and churn according to the machine's directions.
- Scoop into storage containers and place in the freezer until it is solid enough to scoop.
Notes
Video
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Can I ask how long this stays fresh/safe to eat?
I made some about a week ago and froze it, but noticed that my heavy whipping cream that I used, stored in the fridge, is smelling off. Would you suggest to throw it all of its been in the freezer a few days?
As long as the cream was good when you made it, the ice cream is fine to eat. The texture and flavor will be best during the first couple of weeks. It will be food safe for a few months but because it doesn’t have any preservatives or emulsifiers in it, the texture will change over time.
Really want to try this but only have rouge red cocoa powder. Do you think it might work with this recipe?
I do think it will work and the resulting ice cream might be beautiful. Now I want to get some red cocoa powder to try!
Chocolate Ice Cream has always been my favorite over any other flavor so of course I have to try this. I know I will love it because I have never had a bowl or cone or shake of chocolate ice cream I did’nt like.
You’ll love this, then!
Hi!…love this recipe and your vanilla ice cream recipe.
However at the moment I can not find cocoa powder dark chocolate that I always use. I have the Starbucks hot cocoa mix can I use this?
When I make this I also add two tablespoons of espresso instant coffee mixed in with the cocoa powder…great.look forward to an answer.
I am so glad that you like them and the espresso powder sounds like a fabulous addition. I am going to have to do that sometime! I think the hot chocolate powder will work. It will likely be a milder chocolate flavor though as it likely has milk powder and sugar mixed in. So the actual amount of cocoa would be lower than using cocoa powder. It would probably be extra creamy and delicious though!
Hi Carlee….thank you for the reply….i finally found some 100% baking cocoa….i will try the hot cocoa mix when this runs out…thanks again
Love your recipes!
Perfect!
This is one of my favour ice cream recipes. We like to throw in a mashed banana since chocolate banana ice cream is fave in our house as well as plain chocolate.
Curious though, how big is a serving size? ½ cup?
Banana is a great idea! Yes, a serving size is 1/2 cup.
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.
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.
How easy and refreshing. I love that there are no eggs.
It’s super easy and so tasty!