Eggless Chocolate Ice Cream
An easy recipe for creamy homemade chocolate ice cream, made with simple ingredients and no eggs.
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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
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.
Here is my original, custard-based dark chocolate ice cream recipe for dark chocolate lovers.
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