Easy Chocolate Ice Cream (no eggs)

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Rich, creamy chocolate ice cream without eggs

Homemade Chocolate Ice Cream

The days are long, but the years are short. That’s how it feels when Littles turn into Bigs, and when much-awaited balmy summers come and go.

Yet some things stay the same. In a home, tricycles eventually give way to cars, but bowls of creamy chocolate ice cream will always cap off a perfect summer day.

This 6-ingredient homemade chocolate ice cream has been a family favorite for many years, and it still brings joy to family and friends – we think you’ll feel the same.

The best chocolate ice cream requires only 6 natural ingredients

Chocolate Ice Cream: 6 ingredients

The day our oldest asked for a sundae bar with chocolate fudge sauce was the day this magnificent chocolate ice cream was born.

Egg-based ice creams are definitely extra creamy. My favorite homemade vanilla bean ice cream uses tempered eggs. But for ease and simplicity, nothing beats this 6-ingredient chocolate ice cream, without eggs. Here’s what you’ll need:

Dutch process cocoa powder, unsweetened (your favorite popular brand will work fine.)
Brown sugar – just be sure it’s fresh and hasn’t lost moisture from sitting in pantry too long
White sugar – granulated sugar, not powdered
Whole milk – use whole milk, to give you the creamiest results. Avoid skim milk.
Heavy cream – stick with pure heavy cream, for the best texture. We don’t recommend substituting with half & half here.
Vanilla extract – be sure to use pure vanilla extract vs. imitation vanilla flavorings.

If you plan on making ice cream more than once or twice, it’s well worth having an ice cream maker, like the one we’ve owned for years. It’ll churn out not only ice cream, but sorbet, gelato, and frozen yogurt as well.

Store your freshly made ice cream in freezer for a couple of hours prior to serving

Chocolate Ice Cream Recipe
Commonly Asked Questions

How is this ice cream so creamy without eggs?

Egg yolks are what typically provides the fat required for a dense and creamy texture. However, tempering eggs on stovetop is somewhat tricky. This chocolate ice cream allows you to achieve a rich and creamy texture with whole milk and heavy cream.

How do you avoid making ice cream that is too hard?

Be sure to churn your ice cream long enough, so adequate air gets churned in to the mixture, providing some “fluff.” A good ice cream maker will do the trick.

What if my ice cream mixture isn’t firming up in the ice cream maker?

Always start with super cold ingredients and be sure the bowl is 100% frozen prior to use. The colder everything is, the better your ice cream will churn.

How long do you churn ice cream for?

About 25-30 minutes is sufficient for many home ice cream makers. It’s important to follow your machine’s manufacturer directions for churning.

Keep ice cream in an airtight container for freshness

More to Make and enjoy:

Watch how to make ice cream:

Easy Chocolate Ice Cream (no eggs)

★★★★★

4.9 from 58 reviews

This simple and easy chocolate ice cream is rich, full of chocolate flavor, and completely egg-free. Only 6 ingredients.

Prep Time: 5 min
Total Time: 5 minutes

1 cup Dutch process cocoa powder, unsweetened
1/2 cup brown sugar, firmly packed
2/3 cup white sugar
1 1/2 cups whole milk, very cold
3 1/4 cups heavy cream, very cold
2 tsp pure vanilla extract

Whisk: 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.
Churn and Freeze: 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.
Serve: Prior to serving, let ice cream sit at room temp for a few minutes just to soften enough for easy scooping.

Notes

To chill your mixing bowl, place in freezer for a few minutes. You’ll want everything super cold so it churns successfully.

Keep ice cream maker’s freezer bowl in the freezer until ready to pour ingredients in. Follow your machine’s manufacturer instructions.

Have a container and rubber spatulas ready to transfer churned ice cream as soon as it’s done. You should have about 1.5 quarts, roughly the same amount as store-bought tubs. (Some machines make up to 2 quarts at a time.)

If you enjoyed this recipe, please come back and give it a rating 🙂