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You are here: Home / Chocolate / Homemade Chocolate Ice Cream Recipe, Eggless Step by Step

Homemade Chocolate Ice Cream Recipe, Eggless Step by Step

November 1, 2022 19 Comments

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Homemade Chocolate Ice Cream Recipe, Eggless Step by StepPin

Homemade chocolate ice-cream! This is a recipe to make rich, creamy chocolate ice cream without eggs using an ice cream maker, at home. Phew. What better way to bring in a new year than with ice cream, that too chocolate ice cream, right? So I made this couple weekends ago and saved it to share on the first day of 2014. I wish you all a wonderful new year 🙂

You may also like 3-ingredient eggless mango ice cream recipe and delicious blueberry cheesecake ice-cream below. Click on the image for recipes.

3-ingredient mango ice-creamPineggless blueberry cheesecake ice creamPin
My friend Darsh had made ice cream using this simple recipe from Cuisinart during one of our last dinners together in Singapore before we moved, and I absolutely loved it. While it’s best churned in an ice cream maker, you can definitely make this chocolate ice cream recipe without an ice cream maker too (refer notes in the end to see how) and also, this is a no-cook ice cream recipe, you just mix a few things together, churn, and freeze.
Homemade Chocolate Ice Cream Recipe, Eggless Step by StepPin

This homemade chocolate ice cream is rich, creamy, and just the right amount of sweet so don’t get fooled by its “homemade” tag. The best part about homemade ice cream anyway is that you can control all the flavour combinations and it has none of the nasties that store-bought ice cream has which I don’t mind at all once in a while, but still, nothing beats homemade ice cream, especially for kids.

Homemade Chocolate Ice Cream Recipe, Eggless Step by StepPin

A word about my ice cream maker – I have the Kitchenaid ice cream maker attachment and it worked like a dream the three times I have used it. The first was to make this blueberry cheesecake ice cream and twice to make this chocolate ice cream. If you own a Kitchenaid stand mixer, I highly recommend this extra add-on (make sure you double check compatibility to your stand mixer, there are two versions of it). You do need to chill the bowl well in advance (at least 24 hours) but that’s the case in most ice-cream makers anyway so remember to do that if you are using an ice cream maker for this recipe.

Ok then, let’s get this year started already with some delicious homemade chocolate ice cream!

Homemade Chocolate Ice Cream Recipe, Eggless Step by StepPin

Homemade Chocolate Ice Cream Recipe

nags
Homemade chocolate ice cream recipe, a delicious, creamy and eggless chocolate ice cream recipe you can make with or without an ice cream maker easily at home.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine International
Servings 6

Ingredients
  

  • 1/2 cup of unsweetened cocoa powder
  • 1/2 cup of sugar
  • 1/4 cup of firmly packed brown sugar
  • 3/4 cup of full cream milk
  • 1.5 cups of cream with at least 35% fat content
  • 1.5 tsp of vanilla extract
  • A small pinch of salt

Instructions
 

  • Whisk together cocoa and both sugars until thoroughly combined.
  • Add the milk to this, gently incorporate by hand, and then continue whisking either manually (2-3 mins) or with an electric mixer (30 seconds).
  • Time to add the cream. Now, there's generally some confusion on what type of cream to use for homemade ice cream. I'd say it really doesn't matter as long as your cream has at least 35% fat content. This is what makes the ice cream rich, creamy, and delicious.
  • Pour in the cream, vanilla and add a pinch of salt.
  • Mix again until full incorporated.
  • Pour this mixture into the bowl of your ice cream maker and churn for 20 mins, approximately.
  • The mixture should turn into soft serve ice cream like below. You can serve it at this stage or freeze for a harder more ice-cream-like consistency.
  • I always use my Pyrex storage bowls for freezing ice cream, especially since they come with a lid. Use either a glass or plastic container, and freeze for at least 8 hours.
  • Done!

Step by Step Homemade Chocolate Ice Cream Recipe:

1. Whisk together 1/2 cup cocoa, 1/2 cup white sugar, and 1/4 cup tightly packed brown sugar

Homemade Chocolate Ice Cream Recipe, Eggless Step by StepPin

until thoroughly combined.

Homemade Chocolate Ice Cream Recipe, Eggless Step by StepPin

2. Add 3/4 cup milk to this, gently incorporate by hand, and then continue whisking either manually (2-3 mins) or with an electric mixer (30 seconds).

Homemade Chocolate Ice Cream Recipe, Eggless Step by StepPin

3. Time to add the cream. Now, there’s generally some confusion on what type of cream to use for homemade ice cream. I’d say it really doesn’t matter as long as your cream has at least 35% fat content. This is what makes the ice cream rich, creamy, and delicious.

Homemade Chocolate Ice Cream Recipe, Eggless Step by StepPin

Pour in 1.5 cups cream cream, 1.5 tsp vanilla and add a pinch of salt.

Homemade Chocolate Ice Cream Recipe, Eggless Step by StepPin

4. Mix again until full incorporated.

Homemade Chocolate Ice Cream Recipe, Eggless Step by StepPin

5. Pour this mixture into the bowl of your ice cream maker and churn for 20 mins, approximately.

Homemade Chocolate Ice Cream Recipe, Eggless Step by StepPin

6. The mixture should turn into soft serve ice cream like below. You can serve it at this stage or freeze for a harder more ice-cream-like consistency.

Homemade Chocolate Ice Cream Recipe, Eggless Step by StepPin

I always use my Pyrex storage bowls for freezing ice cream, especially since they come with a lid. Use either a glass or plastic container, and freeze for at least 8 hours.

Homemade Chocolate Ice Cream Recipe, Eggless Step by StepPin

Done! Ice cream is the perfect make-ahead dessert recipe for guests because homemade ice cream is always going to be special and you can make this well ahead in time, even a week ahead. That’s a win, right?

NOTES

  1. To make chocolate ice cream without an ice cream maker, add the ice cream mixture to a blender and blend on high speed for 2 mins. Transfer to a container and place in freezer. After an hour, take it out and blend again (if too hard, leave outside until thawed and then proceed). You can repeat these steps 2-3 times but the idea is to remove as much water crystals from the ice cream as possible. Since we are using cream and full cream milk, this method should work well. I haven’t tried it so please let me know if you do
  2. You can add any flavourings of your choice – like a dash of rum, some instant coffee, chocolate chips, chocolate ganache, etc.
  3. This chocolate ice cream is quite rich and creamy so a little goes a long way. Store-bought ice cream is mostly air so we can eat a lot more. I’d say this can easily serve 8 but want to be conservative in my estimate since it really depends on your portion size
  4. Keeps well for 20 days (I haven’t kept it longer to test, really)
  5. The difference in colour of ice cream among first three pics is due to lighting differences. Please adjust.

For homemade chocolate ice cream recipe in Hindi, Marathi, Gujarati, Tamil, Telugu, Kannada etc, please use the Google translate button in the sidebar.

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By nags Filed Under: Chocolate, Eggless Desserts

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Reader Interactions

Comments

  1. Karen

    May 1, 2020 at 9:51 am

    Would full fat milk work and heavy whipping cream

    Reply
    • nags

      May 2, 2020 at 10:04 am

      I haven’t tried it that way, so can’t say for sure

      Reply
  2. Anodita Rajavat

    April 18, 2020 at 9:25 pm

    This is brilliant!! Definitely my go-to chocolate icecream recipe hereafter!
    Would you happen to have a similarly fabulous vanilla ice cream too?

    Reply
    • nags

      April 28, 2020 at 11:39 am

      you reminded me of this fab recipe! I have tried the vanilla ice cream recipe from David Lebovitz book Scoop with good results.

      Reply
  3. Monique

    February 18, 2020 at 3:08 pm

    5 stars
    Thank you this is delicious, we’re never buying ice-cream again!

    Reply
    • nags

      February 19, 2020 at 11:50 am

      oh wow! that’s a great compliment. thank you!

      Reply
  4. Prachi

    May 16, 2017 at 2:33 pm

    Mine did not turn into a soft serve as shown in the pics..it was still semi liquid..what could probably be the reason..

    Reply
    • nags

      June 9, 2017 at 9:03 pm

      you need to churn it more

      Reply
  5. Narik

    June 9, 2016 at 9:51 pm

    We want to try this

    Reply
  6. yash

    May 28, 2016 at 9:44 pm

    what can we use instead of brown sugar

    Reply
    • nags

      May 30, 2016 at 1:08 pm

      try grated jaggery. or regular white sugar.

      Reply
  7. Rio dream girl sanaya hasan

    April 16, 2016 at 4:13 am

    wooww I love chocolate cake nd its so tasty

    Reply
  8. Surabhi

    March 31, 2016 at 5:41 pm

    Hi Nags,

    I tried your chocolate ice cream for the 1st time. The taste was superb! I used 2 packs of Amul Fresh cream as suggested by one of the readers. Since I don’t have an ice cream maker I used the regular mixie and blended it couple of times as mentioned in your notes. However the Ice cream turned little icy and not creamy.

    What could be the reason? How can I fix it?

    Reply
    • nags

      April 4, 2016 at 2:39 pm

      hey surabhi, if you are using a blender, you have to blend it 2-3 times after it freezes, to ensure that ice crystals don’t form. so for example, blend, freeze for 3-4 hours, take out and blend again, freeze again and repeat once more time. that will help

      Reply
  9. Bhavya

    February 22, 2016 at 12:40 am

    Loved the recipe.I made it without an icecream maker and it turned out great.Also I used amul cream-2 packets of 200 ml(which is just 25% fat) and full cream milk.This is such an easy and the most wonderful icecream recipe I have ever come across.Thank you so much for the amazing recipe.

    Reply
    • nags

      February 22, 2016 at 9:47 am

      Thank you so much for leaving that note Bhavya, I am sure others can benefit from it! Glad you enjoyed the chocolate ice cream 😀

      Reply
  10. priyanka surve

    December 3, 2015 at 5:20 pm

    Hello I read ur recipe. And I found it quite easy to make. M just confuse about one thing. Should I heat d milk bfr using or can I use it as it is? And can I use amul cream? And can I use amul cream?

    Reply
    • nags

      December 7, 2015 at 10:09 am

      hey priyanka, no need to warm the milk. amul milk will work if it has more than 35% milk fat

      Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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