Homemade chocolate ice cream Easier than you think and I’ll show you how! Made with a simple, no-cook chocolate base, this recipe yields rich and creamy ice cream. It is the perfect treat on a hot summer day. And if chocolate isn’t your thing, try vanilla ice cream or any of the other ice cream recipes here!
The classic ever popular homemade chocolate ice cream
It’s no secret that my husband is a chocolate addict in our family. While I’m the vanilla team 90% of the time, I suppose I can make room for some chocolate ice cream in my life. well good. Wrap my arms. 😉
This classic chocolate ice cream recipe is for you. Bookmark, print, and save now folks because this is so easy. The chocolate base does not contain eggs, so you just have to whisk the ingredients together and refrigerate, then make when you’re ready. Of course since it is frozen it lasts for months and is * SO * much better than store bought. Let’s make some ice cream!
Before we start: a note about ice cream machines
I owned a Cuisinart ice cream maker…you know, the kind where you have to freeze the bowl. These are perhaps the most popular type of ice cream maker you are looking to buy from the store. While these work great, I highly recommend looking into getting a compressor ice cream maker. This is what I have. It is a nice! Not only do you need to freeze anything ahead of time, but you can make batch after batch of ice cream without having to freeze anything! It’s really unbelievable. I cannot recommend this device enough. Yes, it’s a little pricey, but Mamma Mia is worth it.
Homemade chocolate ice cream main components
Making chocolate ice cream from scratch is a lot easier than you think. Read: Only Six Ingredients Required! Here’s everything you need to make this recipe:
- Cocoa powder – This creates the chocolate flavor of the ice cream. Use dark cocoa powder if you want your ice cream to be richer! I also recommend a Dutch treat because it doesn’t have that bitter taste. (But that’s only if you’re picky. Plain cocoa would work great!)
- Sugar + brown sugar – To sweeten! Brown sugar adds a little more flavor and color than regular sugar.
- Textures heavy whipping cream – Make sure you get heavy whipping cream instead of regular whipping cream. Higher levels of milk fat mean smoother creamy ice cream.
- Milk – Milk is used to dissolve sugars and cocoa powder while still giving the texture of a creamy ice cream.
- vanilla – To help bring out the chocolate flavour.
- salt– Believe it or not, salt helps grind this recipe and actually boosts the chocolate and sweet flavors you want to shine brightly with cocoa and two types of sugar. Don’t forget the salt!
Wait, no eggs?
Yes, no eggs! Here is the reason:
Since testing this recipe with a cooked custard-style base, a cooked custard-style base (no eggs, but still cooked), and a completely uncooked version, I chose to post the easiest, and in my opinion equally delicious. (Read: No eggs) The chocolate ice cream base.
Since you whip all the ingredients into heavy cream and milk and then leave them in the fridge for several hours, this sugar will dissolve quickly, giving you a really creamy end product. The trend is the desire to cook ice cream bases to make sure the sugar melts, but to be honest, it’s not really needed or wanted.
My vanilla ice cream recipe uses egg yolks and is cooked because while it is simple vanilla, it helps with a creamier flavor that’s higher than regular heavy cream. As for this chocolate ice cream, I didn’t think it was necessary and I was right!
How to make homemade chocolate ice cream from scratch
For full details on how to make chocolate ice cream using this ice cream maker, see the recipe card below 🙂
1. Make the base of the chocolate ice cream
In a medium bowl, whisk together cocoa, sugars, and salt. Add the milk and whisk until the cocoa, sugars and salt are dissolved. Add heavy cream and vanilla. Cover and place in the refrigerator for 1 to 2 hours or overnight.
2. Shake your ice cream
Run your own ice cream maker; Pour the mixture into the machine and freeze according to the manufacturer’s instructions. If you are using an ice cream maker with a frozen bowl, it should take 15-20 minutes. If you use one with a compressor, it will take a little longer. Mine took 35 minutes. See my notes below!
3. Freeze and Enjoy!
Transfer the homemade chocolate ice cream to a separate bowl (this is the bowl pictured below) and freeze until firm. After freezing it for several hours, scoop it up and enjoy! I love my bowl of chocolate ice cream, but my kids prefer the cones very much. Delicious either way…we’re not too picky here.
How to make No-Chorne Chocolate Ice Cream | Without an ice cream machine
Just because you don’t have an ice cream maker doesn’t mean you don’t have to go without homemade chocolate ice cream! A lot of the ingredients for this are the same with some slight variations with increases. I dared the differences to make her see a little easier. All other ingredients mentioned and their amounts are listed on the recipe label. Heres how to do it:
- In a medium bowl, whisk together cocoa and salt. add to Tray condensed milk sweetened and vanilla, then whisk until blended. (Use this in place of sugars.)
- whip 3 cups heavy cream Until soft to medium peaks form. Then put the chocolate-sweetened condensed milk mixture into the whipped cream. (You are replacing the milk with more heavy cream.)
- Cover and freeze until firm, then scoop and enjoy! It won’t exactly have the same consistency as whipped ice cream, but it will still stay in place. This is how my mom made and continues to make ice cream at home and I love it!
Customization with Mix Ins + Extras
Now this homemade chocolate ice cream recipe tastes great on its own but feel free to add any mixes or toppings to customize the recipe to your liking. For example, I have a great Rocky Road ice cream recipe that adds almonds, chocolate chips, and marshmallow fluff. While my fundamentalists love this recipe for what it is, I know there are many of you who would like to add a little bit of spice to this ice cream. Here are some ideas to get started:
You only need to mix it manually before final freezing.
- fresh berries
- cookies / oreos
- Hot fudge / caramel sauce
- Chocolate chips
- Cheese bites
- Peanut Butter
- Espresso beans covered with chopped chocolate
- Melted peanut butter
- Chocolate shavings
How long does homemade chocolate ice cream last?
Homemade chocolate ice cream like this, usually stays in the freezer For 3 months As long as you have a suitable insulated ice cream container for that. This is the person I love. It really makes a difference in how fresh ice cream is frozen and kept. Obviously you can keep it in a regular sealed container, but it won’t last nearly long without burning a little freezer (weird gritty texture, snow crystals forming on top of it, etc …) if you plan on making this and eating it in a week or two, you’ll be Nice regular plastic container. But, if you have kept it after that, I suggest you get the right container.
Recipe ideas that use chocolate ice cream
I have a lot of ice cream recipes on my site (see below) and they can all be combined in some way into these recipes!
Other ice cream flavors to try!
My husband may not be enthusiastic about other ice cream flavors I’ve made in the past, but I’m sure of it! Give me all the ice cream! Here are some other flavors I think you might like:
This is! Hope you enjoy this recipe as we prepare for summer 🙂
The printable recipe card is below!
Homemade chocolate ice cream
Whether you have an ice cream machine or not, you will be able to make rich and luxurious chocolate ice cream from scratch!
In a medium bowl, whisk together cocoa, sugars, and salt. Add the milk and using a hand mixer on a low speed or a whisk, blend until the cocoa, sugars and salt dissolve.
Add heavy cream and vanilla. Cover and put in the refrigerator for one to two hours or overnight.
Run your own ice cream maker; Pour the mixture into the machine and freeze according to the manufacturer’s instructions. If you are using an ice cream maker with a frozen bowl, it should take 15-20 minutes. If you use one with a compressor, it will take a little longer, 25-35 minutes.
Scoop and have fun!
For this non-flop version, some of the corresponding ingredients and measurements differ from what is stated on the recipe card, I have highlighted the differences to make them a little easier to see. All other ingredients mentioned and their ingredients are mentioned on the recipe label.
- In a medium bowl, whisk together cocoa and salt. add to Tray condensed milk sweetened And vanilla, then whisk until mixed.
- whip 3 cups heavy cream Even soft to medium peaks are formed. Then put the chocolate-sweetened condensed milk mixture into the whipped cream.
- Cover and freeze until firm, scoop and enjoy!
Calories: 263Calories | Carbohydrates: 24g | protein: 3g | Fat: 19g | Saturated fat: 12g | Cholesterol: 68Mg | sodium: 32Mg | Potassium: 177Mg | the basic: 2g | sugar: 19g | Vitamin A: 739IU | Vitamin C: 1Mg | Calcium: 73Mg | iron: 1Mg