Chocolate Ice Cream

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We all scream for homemade chocolate ice cream! This egg-free chocolate ice cream is easy to make and ready for all your sundaes and cones.

A while back I learned that northern countries like Norway and Sweden consume some of most ice cream in the world, even in the winter. 

I’m here for this ice-cream-all-year energy. Sure, we love cooling off with a cone on a hot summer day, but why not embrace the chill?

It’s easy to do with this homemade chocolate ice cream recipe. I’ve been making a lot of it this summer, because my kids cannot stop eating it.

stacked bowls with chocolate ice cream in top bowl

Luckily, it comes together quickly because there are no eggs involved. If you’ve ever been hesitant to make your ice cream because of eggs, well, this is the recipe for you!


Homemade chocolate ice cream is actually easier to make than you might think. Gather your ingredients:

Heavy cream – Also called heavy whipping cream

Cocoa powder – Use unsweetened

Granulated sugar – Added sugar balances out the flavor of the cocoa powder and chocolate

Bittersweet chocolate – Chocolate chips or a bar, broken into pieces, work equally well

Milk – Use 2% or whole milk. I do not recommend using skim milk for making ice cream.

Vanilla – Use pure vanilla extract, or vanilla bean paste. Imitation extract or vanilla flavoring just isn’t the same!

Salt – Just a pinch!

Note that this recipe is for dairy ice cream. I have not tried this recipe yet with nondairy substitutions.

chocolate ice cream in bowl

How to make chocolate ice cream at home

In a saucepan, combine heavy cream, cocoa powder, and sugar. Warm over medium heat, whisking to dissolve sugar and blend ingredients.

Once the edges of the mixture are bubbling but not fully boiling and mixture is smooth, turn off heat and remove saucepan.

Add the chocolate and whisk until it is completely melted and the mixture is smooth. 

Pour the mixture into another bowl. I like to use an extra-large measuring cup or a bowl with a spout for ease of pouring later. 

Whisk in the milk, vanilla, and salt until completely incorporated. The ice cream base will turn from dark brown to light brown.

If there are bits of chocolate that didn’t blend completely on the sides or bottom of the saucepan, you can either add them to the bowl for bursts of chocolate, or scrape it all into a blender and blend until smooth.

Cover the bowl with plastic wrap and place the ice cream base in the refrigerator to chill. It should be completely cold before churning, or it might not freeze properly.

Chill for at least 2 hours, then remove from the refrigerator and whisk again to reincorporate the ingredients that might have separated.

Place a frozen ice cream bowl in the ice cream machine and add the lid. Turn on the machine and pour in the chilled ice cream base.

Churn ice cream until it is a soft-serve consistency. Depending on your ice cream maker, this can take anywhere from 20 minutes to 1 hour.

Once the ice cream is churned, transfer it to a freezer-safe container and chill until solid. Or, serve it immediately.

How to store homemade ice cream

If you’re not planning to eat your ice cream right out of the machine, you’ll need to have a container ready for storage.

My favorite ice cream container is this Tovolo ice cream container. The long shape helps it freeze evenly, and it closes tightly to prevent freezer burn. 

Cardboard ice cream containers are another option. These are similar to what scoop shops use, and are perfect for portioning out your ice cream into smaller containers.

You can also use freezer-safe plastic containers, which seal well and are great for stacking in the freezer.

child hands holding bowl of chocolate ice cream with sprinkles

I personally do not recommend freezing ice cream in a loaf pan, however, it can work in a pinch.

Make sure to press a piece of plastic wrap or parchment paper to the top of the ice cream in the loaf pan, then wrap the whole pan tightly in plastic wrap to prevent freezer burn.

Homemade ice cream will last in the freezer for about 3 months.

Other ice cream recipes you’ll love

spoon in chocolate ice cream close up

Enjoy this chocolate ice cream right out of the machine, scooped into cones, or topped with sprinkles!

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

child hands holding bowl of chocolate ice cream with sprinkles

Chocolate Ice Cream

Rich and creamy, this egg-free chocolate ice cream is easy to make at home.
Author : Megan Myers
5 from 42 votes
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 5 minutes
Chill/Churn Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Calories 386 kcal


  • 2 cups heavy cream
  • 3/4 cup granulated sugar
  • 6 tablespoons cocoa powder
  • 4 ounces bittersweet chocolate, broken into pieces
  • 1 1/3 cups milk
  • 1 teaspoon pure vanilla extract
  • Pinch salt


  • Make sure the canister of your ice cream machine has been in the freezer for at least 8 hours before preparing this recipe.
  • In a saucepan, combine cream, sugar, and cocoa powder. Bring to a low boil over medium heat, whisking to melt sugar and combine ingredients.
  • Once boiling, remove from heat and add chocolate, whisking to melt completely. Transfer to a larger container if needed, then whisk in milk, vanilla, and salt. Cover and chill for a minimum of 2 hours, but preferably longer.
  • When ready to churn, place the frozen canister in the machine. Remove the ice cream mixture from the freezer and pour it into the canister. Churn according to manufacturer's instructions.
  • Once mixed in and ice cream is churned, scoop into an airtight container and chill until solid.


  • Churning time will depend on the ice cream maker. 
  • Makes about 1 ½ quarts.


Calories: 386 kcalCarbohydrates: 32 gProtein: 5 gFat: 28 gSaturated Fat: 18 gCholesterol: 71 mgSodium: 37 mgPotassium: 250 mgFiber: 3 gSugar: 28 gIron: 1 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!

About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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  1. 5 stars
    I like this chocolate ice cream a lot. Easy to make and perfect for these hot summer months. I admit that I poured hot fudge all over it too!

  2. 5 stars
    This chocolate ice cream was the perfect activity to soak up what’s left of summertime! We had fin making it and EATING it!

  3. 5 stars
    Rich and delicious! We had a back to school ice cream social with the neighbors and I was the only one that brought homemade ice cream and the only ice cream that we ran out of! So good.

  4. 5 stars
    I loooove chocolate ice cream but my dad loves it even more and I think I’m going to make this for his birthday this year! Would it be wrong to douse it with hot fudge sauce and more chocolate? Asking for a friend.