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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.
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.
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.
I personally do not recommend freezing ice cream in a loaf pan, however, it can work in a pinch.
Homemade ice cream will last in the freezer for about 3 months.
Other ice cream recipes you’ll love
- Vanilla Bean Ice Cream
- Rocky Road Ice Cream
- Strawberry Pretzel Ice Cream
- Spiced Cranberry Ice Cream
- Chocolate Frozen Yogurt
Enjoy this chocolate ice cream right out of the machine, scooped into cones, or topped with sprinkles!
Chocolate Ice Cream
- 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.