Rich, creamy, and super chocolatey this homemade chocolate ice cream is easy to make in a hurry. This no-cook recipe has no eggs and only five ingredients that will have a batch of ice cream ready for you in about 30 minutes.
Why this works
- Easy frozen treat - homemade chocolate ice cream only has five ingredients and comes together in about 30 minutes. Most of the time is hands-off, like my marinated mozzarella balls.
- No-cook - there is no cooking and no wait time for the mixture to chill in the refrigerator, making this easy to get to your guests when they are screaming for ice cream!
- Delicious - this chocolate ice cream is so yummy it will become a staple in your household, like pulled pork nachos!
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need for this recipe. Scroll to the recipe card, where you will find the exact measurements.
- Milk - you must use whole or 2% milk as fat content matters for a good and creamy ice cream.
- Cocoa - for a deep chocolate flavor and additional fat, the type of cocoa you use makes a difference. Use good quality Dutch-processed cocoa powder for making ice cream.
- Heavy Whipping Cream - there are no substitutes for this ingredient; any heavy whipping cream you can find at the grocery store will work for this recipe.
How to make chocolate ice cream
In a large mixing bowl, add the sugar. For best results, use a fine mesh strainer to sift the cocoa powder into the bowl. Whisk the cocoa powder and sugar together.
Pour in the milk, and whisk the ingredients together until the sugar is dissolved. You can also use a hand mixer for this step, but the whisk works better.
Once the sugar is dissolved, whisk in the vanilla.
Pour the heavy whipping cream into the bowl and whisk all the ingredients together until combined.
Pour the mixture into your ice cream maker and proceed to make the ice cream according to your manufacturer's instructions.
This process should take about 20-25 minutes or until the ice cream is the consistency of soft serve. You can serve it immediately or pour it into your ice cream container to freeze it more solid.
Be sure to sift your cocoa powder so there are no clumps of bits of chocolate in your ice cream.
If your ice cream seems too hard, you can substitute more heavy whipping cream for milk in the recipe. You can also add a small amount of alcohol (vodka) with the vanilla so it will soften.
Dipping your ice cream scoop in hot water will help with the scooping if the ice cream is too hard.
You can add mix-ins like chocolate chunks, nuts, marshmallows, peanut butter, or candy pieces towards the end of the mixing process.
Not every ice cream recipe requires eggs in the recipe. Sugar, milk, heavy cream, and vanilla are all you need to make ice cream.
It's best to use either whole milk or 2% milk for ice cream. Do not use skim or 1%.
Serve this chocolate ice cream with homemade fudge sauce, fresh strawberries, sprinkles, and whipped cream.
Homemade Chocolate Ice Cream will last up to two weeks in the freezer. It's best to store in a specialty ice cream container which is usually double-walled, or in a metal or glass bread pan covered with foil or plastic wrap.
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Easy Homemade Chocolate Ice Cream
- 1 Whisk
- ½ cup sugar
- ½ cup Dutch-processed cocoa powder sifted
- 1 ½ cups milk whole or 2%
- 1 teaspoon vanilla
- 2 cups heavy whipping cream
- Add the sugar and sifted cocoa powder to a large mixing bowl.
- Whisk together. Pour in the milk, and whisk until combined.
- Add the vanilla. Add in the heavy whipping cream, and whisk until combined.
- Make the ice cream in your ice cream maker according to your manufacturer's instructions. Usually this process takes about 20 to 25 minutes.
- Once the ice cream is the consistency of soft serve ice cream put it in your ice cream container.
- This can be served immediately or chilled for several hours before serving. Homemade ice cream will keep in the freezer for up to two weeks.
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