How To Make Ice Cream At Home Chocolate – Make your own chocolate ice cream at home with this simple recipe! Rich, creamy and full of bold chocolate flavor, this ice cream is delicious on its own or with your favorite sundae toppings.

For even more chocolate decadence, use your homemade ice cream to make a round of chocolate cake shakes! Or whip up an ice cream cake with our homemade chocolate ice cream.

How To Make Ice Cream At Home Chocolate

This classic vanilla ice cream has been a staple at our house for years. It was about time I tried my hand at a chocolate version!

Homemade Chocolate Cookie Ice Cream Sandwiches

PRO TIP- We love making our own homemade vanilla extract, but if you use store bought, make sure it’s pure extract, not imitation (for best taste).

When the ice cream maker has finished churning, the chocolate ice cream will resemble the consistency of soft serve. If you want a traditional hard ice cream, it needs extra time in the freezer.

To harden the ice cream, transfer it to a loaf pan. Cover the top with plastic wrap and foil and place in the freezer for an hour or two.

After freezing, let the ice cream soften at room temperature for about 10 minutes. That should soften it just enough to make it easy to scoop!

Old Fashioned Homemade Chocolate Ice Cream

This ice cream keeps well in the freezer for 2-3 weeks. A deep freezer can keep it fresh even longer!

This ice cream recipe is a delicious canvas for all kinds of concoctions! Along with chocolate chips, it would be delicious with the addition of peanut butter pieces, nuts, crushed Oreo cookies and more.

I used a 1.5 liter Cusinart Ice Cream Maker. You should get good results from a similar bench press.

Serving: 0.5 cup , Calories: 332 kcal , Carbohydrates: 30 g , Protein: 4 g , Fat: 22 g , Saturated fat: 14 g , Polyunsaturated fat: 6 g , Trans fat: 1 g , Cholesterol: 59 mg , Sodium : 67 mg, Fiber: 2 g, Sugar: 25 g

Homemade Ice Cream: Temperature Tips You Need

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or buying recommended items, I may receive a small compensation. But I only recommend products I love! Thank you for supporting Shugary Sweets! See Disclosure Guidelines for more information**4-Ingredient No-Churn Chocolate Ice Cream with an ice cream maker option or a no churn option! This quick ice cream recipe requires NO EGGS, ice cream maker or any ice cream making experience whatsoever! Make it for the whole family for a fun summer treat.

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This recipe was created in honor of the fact that my 3-Ingredient No-Churn Vanilla Ice Cream recipe remains one of the most popular recipes on my site.

Full disclosure: After taking a food sensitivity test about 6 months ago, I discovered that I am very sensitive to dairy. So I don’t eat it at all (I know, cue the poor violin music).

..Meaning I didn’t eat this ice cream, but I fed it to my family of a million nieces and nephews and they all loved it.

Homemade Neapolitan Ice Cream — Sweet • Sour • Savory

Plus, I experienced the thrill of making it, and once you make it yourself, you’ll know what I mean…because you’re going to want to drink it before it hits the freezer. #Facts.

It puts me into cognitive dissonance to post a recipe I didn’t consume, which is why I brought the situation to your attention. If you are solid on dairy and sugar, I see no reason on this great earth not to consume it.

What you need to know about this 4-Ingredient No-Churn Chocolate Ice Cream Recipe (besides the fact that it gets rave reviews) is the following:

Be sure to place the bowl of your ice cream maker (if using…remember, an ice cream maker is optional) in the freezer for 24 hours before making the recipe.

Sugar Free Ice Cream Recipes That You Can Make At Home

If you don’t use an ice cream maker, no worries! You don’t need to do anything in advance.

Sweetened condensed milk: Absolutely necessary. The sweetened condensed milk is what allows us to make this ice cream without an ice cream maker, keeps it crunchy soft and creamy, and is what sweetens the ice cream.

Heavy Whipping Cream: Adds creamy deliciousness to the ice cream. The high fat content of heavy cream gives the dessert a sensual mouthfeel.

Cocoa powder: The chocolate aspect of the recipe! I use raw cocoa powder, but you can easily use whatever cocoa powder you have on hand. You can adjust the amount of cocoa powder up or down depending on how rich chocolate you like your ice cream!

Chocolate Crunch Ice Cream Recipe: How To Make It

Vanilla extract: optional, but recommended! Vanilla extract adds depth of flavor to chocolate ice cream. You can skip it if you don’t have it handy!

Sea Salt: The fifth ingredient that we don’t call an ingredient because we always have it on hand, but it’s mandatory! Sea salt adds flavor and enhances the sweetness of the ice cream. AND helps keep it soft! Don’t skip it!

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YES! Use Sweetened Condensed Coconut Milk and a can of full fat coconut milk with an emulsifier such as guar gum. The guar will help maintain a creamy consistency.

Add the cocoa powder to a saucepan together with 3 tablespoons of water. Heat on low, stirring constantly until much of the cocoa powder has dissolved.

Chocolate Ice Cream

Remove from the heat and add a small amount (about 1/3 cup) of the heavy cream to the saucepan and stir well until the cocoa powder is completely dissolved and you are left with a thick creamy chocolate syrup.

Note: If you are making a low-carb version of this recipe using evaporated milk and a sugar-free sweetener, add the sugar-free sweetener to the saucepan with the cocoa powder to dissolve it first. Again, this ensures you end up with a creamy ice cream rather than having a gritty texture.

Pour the chocolate mixture into a blender along with the remaining ingredients. Mix on low speed until combined. Avoid over mixing so you don’t create too many air pockets as this will result in an icy texture.

Note: Alternatively, you can skip the process of dissolving the cocoa powder and just put everything in a blender. Just be aware that the ice cream can be a little gritty if you don’t dissolve the cocoa first.

The Darkest Dark Chocolate Ice Cream Recipe

If using an ice cream maker, set it up and pour the chocolate mixture into the frozen bowl.

You can eat immediately for a soft serve consistency or transfer to a freezer safe container and freeze for 2 hours for a traditional ice cream consistency.

If you are not using an ice cream maker, transfer the chocolate mixture to a freezer safe container and freeze for 3 to 4 hours or until completely frozen.

When you’re ready to enjoy the ice cream, just take it out of the freezer and scoop! You may need to give it a minute or two to defrost, but it shouldn’t take very long.

Dark Chocolate Ice Cream

I prefer to use organic raw cacao powder, but any unsweetened cacao powder will work! You don’t have to get fancy. If you’re out of cocoa powder, you can even use hot cocoa mix—just be aware that the ice cream will be ultra-sweet.

YES! If you are careful about your sugar intake, simply use unsweetened evaporated milk instead of sweetened condensed milk. Add 2/3 cup of your favorite low-carb sweetener (I prefer Swerve) to the saucepan with the cocoa powder and water (and some cream) to dissolve it.

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Once the cocoa powder and sweetener have dissolved, proceed as normal by mixing the mixture with the remaining ingredients.

If you don’t mind using eggs, follow my Vanilla Keto Ice Cream recipe and add 1/3 cup cocoa powder.

No Churn Chocolate Ice Cream

Use this recipe as a base for all your chocolate ice cream adventures…and then get creative by adding different things.

For example, Paleo Chocolate Magic Shell, Paleo Salted Caramel, and Paleo Chocolate Chip Edible Cookie Dough (to add cookie dough pieces!) are all great options.

…or turn it into Rocky Road Ice Cream, Chocolate Peanut Butter Ice Cream, German Chocolate Ice Cream, or Chocolate Brownie Ice Cream.

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thanks for the support!

Black Forest Ice Cream

Hi Sue! Yes, evaporated milk will work too! You can add any type of sugar-free sweetener you want here. I would do 1/2 cup to 3/4 cup of a granulated zero sugar sweetener. Hope you enjoy!

I make this with a good brand of coconut milk (can) organic and can coconut cream and it’s delicious with a pinch of salt I have vegan family but the non-vegan family likes donuts sweets are good to

Oh, this is very useful to know! I’m always on the lookout for dairy-free options, and I know many of my readers are too, so this is great to know! Thanks for sharing! xo

So delicious, but my mouth feels waxy after eating one portion. Any idea what ingredient could cause this?

Easy Chocolate Ice Cream (no Eggs)

Hi Laura! My guess is that the consistency of the condensed milk is what caused it. What brand of condensed milk did you use and how much? xoxo

Want to try this soon as the weather is starting to warm up. I

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