Recipe To Make Chocolate Ice Cream At Home – Make your own chocolate ice cream at home with this easy recipe! Rich, creamy and full of dark 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 using our homemade chocolate ice cream.

Recipe To Make Chocolate Ice Cream At Home

This classic vanilla ice cream has been a staple in our house for years. It was time to try my hand at a chocolate version!

No Churn Chocolate Chunk Ice Cream

PRO TIP- We like to make our own homemade vanilla extract, but if you’re using store bought, make sure it’s pure extract, not imitation (for better flavor).

When your ice cream maker is done, the chocolate cream will resemble the consistency of soft serve. If you want a traditional hard ice cream, it needs more 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 it in your 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 stored in the freezer for 2-3 weeks. A freezer can keep it fresh for as long!

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

I used a 1.5 quart Cusinart Ice Cream Maker. You should get good results from any similar style countertop ice cream machine.

Serving Size: 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

Mom’s Homemade Chocolate Ice Cream

Affiliate Disclosure: ** This post may contain affiliate links! When you click on them, or when you buy recommended items I may receive a small compensation. However, I only recommend products I like! Thank you for supporting Shugary Sweets! See my disclosure policy for more information** Diana Rattray, Southern kitchen expert and cookbook author has created more than 5,000 recipes and articles in her 20 years as a food writer.

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* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Homemade ice cream is wonderful frozen, but most recipes call for using several egg yolks and cooking the mixture on the stove. This chocolate ice cream recipe has only five basic ingredients and can be put together in just a few minutes. You don’t need any eggs and there is no cooking of custard on the stove. The recipe is so easy, it will likely become a staple recipe for anyone interested in making homemade ice cream, which also means it’s great for beginners—especially chocolate lovers.

In this recipe, cocoa powder is combined with the rest of the ingredients, including whole milk, sugar, heavy cream, and vanilla extract, keeping it simple. Although delicious served as is, there are many mix-ins that you can add to this recipe to customize the taste. Fold in a ribbon of chocolate syrup after the ice cream is frozen, add a handful of chocolate chips, or even toss in some roughly chopped chocolate sandwich cookies to increase your chocolate love factor.

Here’s How To Make 3 Ingredient Chocolate Ice Cream At Home Without Machine

“This ice cream had great flavor and texture and was very easy to prepare and freeze. Whipping the cocoa into the milk is not instant, but it melts after a few minutes. My ice cream maker took 30 minutes, and when this, I was frozen. it for 2 hours they say. It was perfect!” —Diana Rattray

I don’t like that at all. Not the worst. Sure, this will do. I am a fan-would recommend. Amazing! I love it! Thank you for your rating!

By clicking “Accept All Cookies”, you consent to the storage of cookies on your device to improve site navigation, analyze site usage, and assist in our marketing efforts. a no churn option! This quick ice cream recipe requires NO EGGS, ice cream maker, or any ice cream making experience! Make it for the whole family for a fun summer treat.

This recipe was created in honor of the fact that my 3-ingredient recipe without vanilla ice cream is still one of the most popular recipes on my site.

Rich Homemade Chocolate Ice Cream

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

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

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

It made me cognitive dissonance posting a recipe I did not consume, that’s why I made you aware of the situation. If you are strong with dairy and sugar, I see no reason on earth not to consume it.

Black Forest Ice Cream

What you need to know about this 4-ingredient no-churn Chocolate Ice Cream Recipe (aside from the fact that it receives rave reviews) is the following:

Be sure to put your ice cream bowl (if using…remember, an ice cream if you want) in the freezer for 24 hours before making the recipe.

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

Sweetened condensed milk: Completely essential. The sweetened condensed milk is what allows us to make this ice cream without an ice cream, keeps it crazy soft and creamy, and is what makes the ice cream sweet.

Dark Chocolate Ice Cream

Heavy Whipping Cream: Add the delicious flavor of the ice cream. The high-fat content of heavy whipping cream adds mouthfeel to the dessert.

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!

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

Sea Salt: 5th 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 help keep it soft! Don’t skip it!

No Churn Chocolate Ice Cream

YES! Use sweetened condensed coconut milk with a can of full-fat coconut milk and an emulsifier such as guar gum. The gua will help maintain a creamy consistency.

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

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 chocolate syrup.

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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 and melt the cocoa powder first. Again, this ensures you end up with a creamy ice cream rather than having a gritty texture.

Homemade Chocolate Ice Cream (3 Ingredients Only!)

Transfer the chocolate mixture to a blender along with the remaining ingredients. Mix on low speed just until combined. Avoid overmixing so you don’t create too many air pockets, as this will result in a frosty texture.

Note: as an alternative, you can skip the process of melting the cocoa powder and just add everything to a blender. Just remember that the ice cream can turn out a bit thick if you don’t melt the cocoa first.

If you are using an ice cream, put it and pour the chocolate mixture into the freezer 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.

How To Make Homemade Sugar Free Chocolate Ice Cream

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

Once you are ready to enjoy the ice cream, simply remove it from the freezer and scoop! You may need to give it a minute or two to defrost, but it shouldn’t take long.

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

YES! If you are careful with your sugar intake,

Chocolate Peanut Butter Ice Cream

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