An easy recipe for homemade chocolate ice cream, made with simple ingredients and no eggs. The base for this eggless chocolate ice cream comes together quickly, and the ice cream is smooth and creamy, without being too rich.
You might also like these recipes for double Dutch dark chocolate ice cream and no churn chocolate ice cream.
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Ingredients
- Whole Milk + Heavy Whipping Cream. The high fat content of whole milk and cream is necessary for a smooth, creamy texture in your ice cream.
- Sugar. In addition to fat, the sugar (both granulated sugar and brown sugar) promotes a smooth texture in ice cream. Too little sugar can lead to an icy texture.
- Cocoa Powder. Both natural and Dutch processed cocoa powder can be used in this recipe. Use natural cocoa powder for a lighter color and sweeter flavor. Use Dutch processed cocoa powder for a darker color and richer, more intense chocolate flavor. I used one of my less expensive natural cocoa powders for this recipe, and my son compared the flavor to Breyer’s chocolate ice cream, saying it tasted exactly like it (his favorite ice cream flavor).
- Vanilla Extract.
- Salt.
Instructions
- In a saucepan, whisk together all of the ingredients. Over medium heat, warm the mixture, whisking frequently, just until the sugar is dissolved.
- Remove from the heat. Pour the mixture into a blender and blend for about 30 seconds; this greatly helps break down the cocoa powder for a smoother texture. It can remain slightly grainy without blending.
- Refrigerate the ice cream base in a lidded container until well chilled, at least 4 hours, but preferably overnight.
- Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions, until it becomes thick, like soft serve ice cream.
- Spread into a lidded, freezer-safe container with a 2-quart capacity, and freeze until firm enough to scoop, at least 8 hours, or overnight.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Both natural and Dutch processed cocoa powder can be used in this recipe. Use natural cocoa powder for a lighter color and sweeter flavor. Use Dutch processed cocoa powder for a darker color and richer, more intense chocolate flavor.
You need an ice cream maker for this recipe. If you don’t have one, you can try my no churn chocolate ice cream recipe instead.
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Eggless Chocolate Ice Cream
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Equipment
- Ice Cream Maker
- Blender
Ingredients
- 2 cups whole milk
- 2 cups heavy whipping cream
- ½ cup granulated sugar
- ½ cup light or dark brown sugar
- ½ cup unsweetened cocoa powder (see notes)
- 2 tsp vanilla extract
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
- In a saucepan, whisk together all of the ingredients. Over medium heat, warm the mixture, whisking frequently, just until the sugar is dissolved.
- Remove from the heat. Pour the mixture into a blender and blend for about 30 seconds; this greatly helps break down the cocoa powder for a smoother texture. It can remain slightly grainy without blending.
- Refrigerate the ice cream base in a lidded container until well chilled, at least 4 hours, but preferably overnight.
- Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions, until it becomes thick, like soft serve ice cream.
- Spread into a lidded, freezer-safe container with a 2-quart capacity, and freeze until firm enough to scoop, at least 8 hours, or overnight.
Notes
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