Easy Chocolate Ice Cream (no eggs)
User Reviews
4.9
Easy Chocolate Ice Cream (no eggs)
Description
This recipe blends unsweetened cocoa powder with brown and white sugars, dissolving them in very cold milk. Cold heavy cream and vanilla extract are mixed in before churning the mixture in an ice cream maker. The cold temperature of the ingredients helps achieve the soft, creamy consistency. Churning aerates the mixture and thickens it to a soft-serve texture. After churning, the ice cream is frozen further to firm up.
The ice cream texture is creamy but lacks egg custard richness, relying on cocoa and cream for depth. The flavor is a straightforward chocolate balanced with vanilla. The absence of eggs simplifies the preparation and reduces risk of chilling delays and cooking steps.
This ice cream can be served after a few minutes at room temperature for easier scooping. It yields about 1.5 quarts, comparable to store-bought containers. It pairs well with many desserts or on its own as a cool treat.
Chilling the bowl and ingredients is important for successful churning. Follow the ice cream maker instructions for best results. Having the container and spatula ready enables quick transfer from the machine to the freezer.
Ingredients
- ¾ cup cocoa powder good quality, unsweetened
- ⅓ cup brown sugar firmly packed
- ½ cup white sugar
- 1 ½ cups milk very cold, whole
- 2 cups heavy cream very cold
- 2 tsp vanilla extract pure
Instructions
- In a chilled bowl, combine cocoa and both sugars, whisking to combine well. Add cold milk and whisk until sugars are dissolved. Stir in cold heavy cream and vanilla. The colder everything is, the better.
- Pour mixture into the freezer bowl of ice cream maker. Let run for 25-30 minutes, or until mixture is thick, soft, and creamy. Churned ice cream should increase in volume, reaching the top of the machine's freezer bowl.
- Transfer to airtight container and freeze at least 2 hours or until ice cream is desired consistency.
- Prior to serving, let ice cream sit at room temp for a few minutes just to soften enough for easy scooping.
Notes
- Chill the mixing bowl beforehand to keep ingredients cold for smooth churning.
- Keep the ice cream maker's freezer bowl frozen until ready to use, following manufacturer directions.
- Have an airtight container and spatula ready for immediate transfer after churning.
- The recipe yields about 1.5 quarts of ice cream, similar to store-bought tubs.
- Let the ice cream soften slightly at room temperature before scooping for easier serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 267kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 30mg | 1% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 759IU | 15% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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