Chocolate ice cream needs no introduction! The chocolate flavor is one of the classic ice cream flavors and a favorite among all age groups. And surprisingly, making it at home is easy with only four ingredients and minimal effort.
This is an easy recipe to make a decadent no-egg chocolate ice cream without condensed milk in the Cuisinart ice cream machine with a creamy texture.
Chocolate ice cream is a dessert that is enjoyed all year round. It is perfect to serve at kids' birthday parties, enjoy it on Valentine's day, or make it for the holidays. You will absolutely love this creamy and delicious ice cream.
This is an eggless, no-cook homemade chocolate ice cream recipe without condensed milk in an ice cream maker. The main ingredients are heavy cream, whole milk, cacao powder (you can use cocoa powder), sugar, and a pinch of salt.
Heavy cream and whole milk make the ice cream creamy in texture. If you use a low-fat milk then the ice cream will be runny and will also take longer to churn.
One of the great advantages of homemade ice cream is to have control over the ingredients and use healthier options such as organic milk and organic cane sugar.
Making chocolate ice cream is an easy two-step process. The first step is to prepare the mixture and chill it in the refrigerator and then the second step is to churn it in the ice cream maker.
Using a hand blender whisk attachment, Vitamix, or any other blender, blend the sugar, milk, cacao powder, and salt on medium speed until all sugar dissolves and there are no lumps.
It is important to blend milk and sugar well to get a smooth and creamy texture of ice cream else it can turn out to be a hard icy block after freezing.
Add the heavy cream and gently stir it with a spoon or spatula. There is no need to use the blender at this point as the mixture will be churned in the ice cream maker.
The ice cream mixture is now ready. For best results and reduce overall churn time, chill the mixture in the refrigerator for about two hours.
Before pouring the mixture into the ice cream maker, give it a final mix to ensure even consistency. Churn the mixture for about 35-40 minutes until the ice cream is of soft-serve consistency.
Transfer the ice cream to an airtight container and freeze it for about 6 hours.
I have used the Cuisinart ICE 100 compressor ice cream maker. However, any other ice cream maker can work fine. If you have a larger capacity ice cream maker using a freezer bowl or the salt and ice type, you can scale the recipe to adapt to your ice cream maker.
I love the compressor ice cream maker because there is no need to freeze the bowl and I can make batch after batch of ice creams in one day.
If you want to know more about what ice cream machine is suitable for your family's needs then check out my blog on which ice cream maker to buy. Also check out this collection of ice cream maker recipes.
Enjoy the delicious homemade chocolate ice cream scoop in your favorite sugar cones, waffle cones, or mini cones. You can top it with some chocolate syrup, sprinkles, or grated chocolate.
You can also add some chocolate syrup or caramel sauce. You can also serve it in the banana split sundae or enjoy it with a sizzling brownie.
You can store the ice cream in the freezer for up to a month. This ice cream is so delicious that it will be gone before you know 🙂.
- If you are using a compressor machine, precooling the ice cream bowl for 5-10 minutes helps reduce the overall churning time.
- If you make batch after batch of ice creams in a compressor ice cream maker, after rinsing the bowl with water, pat dry it well. This prevents ice from forming on the outside of the bowl while churning which can make it difficult to remove from the machine.
Don't forget to check out my orange peel chocolate recipe and more:
- Oreo cheesecake ice cream
- Mango cheesecake ice cream
- Graham cracker ice cream
- Sizzling brownie with ice cream
- Kesar pista kulfi
- Dried fig kulfi
- Strawberry ice cream
- Strawberry sorbet
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Chocolate Ice Cream (No Eggs)
- 2 cup Heavy Cream
- 1 cup Whole Milk
- ½ cup Cacao Powder (or cocoa powder)
- ¾ cup Organic cane sugar
- 1 pinch Salt
- 1 teaspoon Grated Chocolate (for topping, optional)
- In Vitamix or any blender of your choice, add sugar, milk, a pinch of salt and cacao (or cocoa) powder and blend on medium speed until all sugar dissolves
- In a bowl, add the above mixture and gently mix the heavy cream.
- Chill the mixture for about 2 hours in the refrigerator.
- Pour the mixture in the ice cream maker container and churn for about 35-40 minutes
- Ice cream is now ready with soft serve consistency. Transfer to an air tight container and freeze for about 6 hours before serving
This looks very delicious so I’m going to make some today. Thank you for this recipe 😊
Alpa Jain says
I am glad you liked the recipe. Let me know how it turns out.
Hi Lisa, I'm looking forward to making this recipe but I only have a small ice cream maker (it makes 500mls). What volume of ice cream does this chocolate ice cream recipe produce please? Many thanks.
Alpa Jain says
This recipe makes about 1 quart (~ 1 litre) of ice cream. Hope this helps.
If I don’t have an ice cream maker to churn it, what else can I use?
Alpa Jain says
You can use a blender and blend all the ingredients. Freeze it for 2-3 hours. Blend it again and then freeze it for 5-6 hours before serving.
Hope this helps.
Nice recipe of chocolate ice cream.
I love that this is only a few ingredients and so rich and delish.