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Easy Homemade Chocolate Ice Cream

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Donna Urso

Dreaming of a decadent scoop of homemade chocolate ice cream that is fuss-free? This recipe is your answer! Made with a flavorful blend of cocoa powder, dark brown sugar, and heavy cream, this homemade ice cream delivers rich chocolate flavor with the help of your trusty ice cream maker.

The best part? You don't need a complicated custard base. This is an egg-free recipe that doesn't require any cooking!

The Best Homemade Chocolate Ice Cream in an Ice Cream Maker

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Three scoops of chocolate ice cream in a white bowl

It's easy as 1-2-3! You'll mix the base ingredients. Chill them and then churn in your (#AD) ice cream maker. So, ditch the store-bought tubs and whip up a batch of this delightful homemade chocolate ice cream. It's sure to become a new favorite!

Making ice cream at home is a fun activity to do with kids and grandkids. My granddaughters love gathering around the ice cream machine watching it churn the ice cream.  I  love knowing that The ice cream we make together has simple, delicious ingredients!

This recipe leverages heavy cream for ice cream enthusiasts who crave a superbly smooth, classic texture without the need for eggs or turning on a hot stove.  Your ice cream machine (#AD)ice cream machine will churn the base into a smooth, creamy delight.

This is the ice cream maker  (#AD) I use.

A picture of a Cuisinart Ice Cream Machine

You Will Need:

Heavy cream: Heavy cream adds body, creaminess, and a smooth mouth feel to your ice cream.

Almond milk: Just a little of a lighter milk product is added.  You can use whole milk, half & half, oat milk, or anything you prefer.

Brown sugar: Using brown sugar in addition to granulated sugar adds depth of flavor.

Dutch-processed cocoa powder: Dutch-processed cocoa powder is less acidic. Use a good quality cocoa powder for the best flavor.

Vanilla extract: Always!

Salt: Just a pinch to enhance the chocolate.

Vodka: Vodka is optional but will help to control ice crystal formation.

Tips and Frequently Asked Questions

Can I make chocolate ice cream without an ice cream maker?

 Yes! There are "no-churn" recipes that use whipped cream and condensed milk to achieve a creamy texture without churning. These recipes may not be as scooping-firm as churned ice cream. I prefer churned ice cream.

How long will homemade ice cream keep? 

Homemade ice cream is best enjoyed fresh but can be stored in an airtight container in the freezer for up to 2 weeks. I like to use deli containers like these. I like to use deli containers like these. The texture may become icy over time so it's best to use your ice cream quickly.

My ice cream is too icy! What went wrong?

 This can happen if the ice cream wasn't churned long enough or if it wasn't stored in an airtight container. I recommend a little vodka be added to help with iciness. You can try letting the ice cream soften slightly at room temperature before scooping, or you can re-churn it to try and break up some of the ice crystals.

Can I use regular cocoa powder instead of Dutch-processed cocoa?

Regular cocoa powder is more acidic than Dutch-processed cocoa. This can result in a slightly tangy flavor and a looser texture in your ice cream. If you do substitute, you may want to add a pinch of baking soda to neutralize the acidity.

Why do you use both granulated and brown sugar?

 Granulated sugar provides sweetness and helps with the texture of the ice cream. Brown sugar adds a deeper, richer flavor profile to the chocolate.

Can I use all granulated sugar or all brown sugar?

Yes, you can experiment! Using all granulated sugar will result in a sweeter, cleaner chocolate flavor. Using all brown sugar will create a more complex, caramel-chocolate flavor. I encourage you to experiment and make this recipe your own.

For another easy, ice cream maker recipe here's how I make vanilla ice cream in my ice cream machine.


The Chocolate Ice Cream Recipe

homemade ice cream, Cuisinart ice cream maker
dessert, summer desserts
American
Yield: 10
Author: Donna Urso
Easy Chocolate Ice Cream

Easy Chocolate Ice Cream

Make this easy, chocolatey, no-egg ice cream in your ice cream maker.
Prep time: 5 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 25 M

Ingredients

Instructions

  1. In a pitcher, whisk together the cocoa, sugars and salt. Using a whisk, beat to combine until the cocoa, sugars and salt are well combined.
  2. Stir in the heavy cream, milk, vanilla., and vodka, if using. Whisk vigorously to dissolve the sugars. Cover and refrigerate 1 to 2 hours, or overnight. Stir occasionally.
  3. Pour the mixture into the frozen freezer bowl of you ice cream maker and let mix until thickened, about 15 to 20 minutes.
  4. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
  5. Remove from freezer about 15 minutes before serving.

Notes

Enjoy the ice cream immediately for soft serve. Freeze for an hour or two if you prefer firm ice cream.

Recommended Products

Cuisinart 1.5 Quart Ice Cream Machine
Quart Storage Containers
Set of Three Baking Scoops

Nutrition Facts

Calories

270.96

Fat (grams)

20.47 g

Sat. Fat (grams)

12.84 g

Carbs (grams)

22.56 g

Fiber (grams)

2.45 g

Net carbs

20.12 g

Sugar (grams)

18.86 g

Protein (grams)

2.88 g

Sodium (milligrams)

46.27 mg

Cholesterol (grams)

60.51 mg

Nutrional information is approximate.

Similar Recipes

Creamy Vanilla Ice Cream

©Just One Donna

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