Homemade Chocolate Ice Cream Recipe
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5.0
57 reviews
Excellent
Homemade Chocolate Ice Cream Recipe
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Five ingredients -- that's it, just five simple and basic ingredients to this AMAZING, creamy, no-cook, old-fashioned homemade chocolate ice cream, no eggs! Keep it basic or get creative with your mix-ins, regardless this is an amazing ice cream.
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Ingredients
- 1 1/2 cups whole milk I used organic
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar I use all natural organic cane sugar
- 2 cups heavy cream I used organic, aka whipping cream, or heavy whipping cream
- 1 1/2 teaspoons vanilla extract
- Optional mix-ins see notes
- pinch sea salt optional
Instructions
- In a large bowl with a hand mixer or whisk, stir together milk, cocoa powder, vanilla extract and sea salt until cocoa powder and sugar are dissolved and combined. About 2 minutes. Pour in heavy cream, whip or whisk well, another 2-3 minutes until thickened and no sugar granules can be seen.
- Refrigerate ice cream batter for 30 minutes or longer, prior to placing it in the ice cream freezer. By allowing it to hang out in the fridge, it will help it freeze faster, greatly improve the texture AND allows the cocoa powder to get to know the milk and the cream.
- Stir it again one last time -- a nice gentle stir to ensure everything is mixed well. Then pour into your ice cream freezer and follow the directions on your ice cream machine. Mine takes about 20 minutes. Add in any desired mix-ins once to soft serve consistency.
- Ice cream straight from the machine is a soft serve texture. For firm, scoopable ice cream, scoop soft ice cream into a chilled (I put my container in the freezer while the ice cream maker is on) loaf pan or container. Press a piece of wax paper or parchment onto the ice cream, then cover and tuck in the back of your freezer. Freeze at least 6 hours or overnight.The longer you let it hang out, the harder it will be, a couple of hours will yield firm on the edges, soft in the center. Freeze vernight or longer, firm, scoopable ice cream.
Equipments used:
Notes
- Can you use 2%, 1% milk, yes, absolutely, it won't be as creamy, but will still set up!
- I've also had readers make using sugar replacements and they've been successful.
- Variations, Substitutions & Mix-In Ideas
- Top Tips
- Chocolate Fudge Brownie Ice Cream <== click for the recipe!
- Mocha Ice Cream | Add 1 teaspoon Espresso Powder during mixing. Mocha Almond Fudge, add chopped toasted almonds and some swirls of chocolate fudge.
- Mint Chocolate Ice Cream | mix in 1 teaspoon pure mint extract and maybe a handful of chopped Andes mints or chocolate chips.
- Dark Chocolate Ice Cream | Instead of regular cocoa powder use dark cocoa powder, or try this black cocoa powder for intense cocoa flavor.
- Fudge Swirl or Caramel Swirl | During the last few minutes in the machine, pour in about 1/2 a cup of your favorite fudge, caramel or other topping.
- Rocky Road Ice Cream | Add 1 cup mini marshmallows, ½ cup chopped sliced or whole toasted almonds and ½ cup regular or mini chocolate chips
- Hand mix in some of the following: Toasted, chopped almonds, marshmallows, crushed Oreos, peanut butter cups (mini or chopped up), toss in some hunks of edible cookie dough, mini or regular chocolate chips, butterscotch chips, or even malted milk powder (my favorite to sprinkle over the top of my ice cream!!!!)
- Be sure your freezer container is frozen solid, I usually put mine in the freezer for at least 24 hours before making this easy chocolate ice cream recipe.
- When mixing, make sure your cocoa powder and sugar dissolves completely, if not you will have gritty ice cream.
- To avoid ice crystals from forming on your ice cream, place a piece of wax or parchment paper and press it down on the top of the ice cream, then seal well. Airtight containers will be best, but you can also do this on store-bought ice cream as well.
Nutrition Information
Show Details
Serving
1serving
Calories
170kcal
(9%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
36mg
(12%)
Sodium
17mg
(1%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
474IU
(9%)
Vitamin C
0.2mg
(0%)
Calcium
51mg
(5%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 170kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 17mg | 1% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 474IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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