This recipe for the best homemade chocolate ice cream with no eggs and without ice cream maker gives you the chocolatiest, creamy ice cream!
This is not an ice cream with mild chocolate taste. On the contrary, it is thick, velvety smooth, with creamy texture and intense, deep chocolate flavor.
This chocolate ice cream is a summer dessert exclusively for the true chocolate lovers and one of my favorite ice cream recipes.
The best thing about this recipe is that it's made without an ice cream machine and it's also egg-free, so it's perfect for those who have an egg allergy.
To make this homemade chocolate ice cream recipe you will need both dark chocolate and Dutch-processed cocoa powder. This combination results in a true, double chocolate flavor which will remind you of an old-fashioned chocolate ice cream.
The addition of dark chocolate also makes it smoother and very creamy, with zero ice crystals which is always a good thing!
For this no-churn homemade ice cream recipe you'll need some simple basic ingredients:
- Dutch-processed unsweetened cocoa powder
- Heavy cream, 35 fat (also known as heavy whipping cream)
- Dark chocolate (at least 55% cocoa)
- Sweetened condensed milk
Some extra ingredients which are optional but make it even better because they enhance the chocolate flavor are:
- Instant espresso powder (or instant coffee)
- Freshly ground black pepper
- Vanilla extract
- A pinch of salt
Follow this simple step by step guide to make the best homemade chocolate ice cream:
Step 1. Make the ice cream base: Mix the cocoa powder, the cornstarch, the milk and the cream in a pot and cook until the mixture starts to boil.
Step 2. Add the dark chocolate and mix until it melts, then add the sweetened condensed milk and stir to combine.
Step 3. Chill: Pour the mixture to a large mixing bowl and refrigerate until completely cooled.
Step 4. Whip the cream: Using a hand mixer (or a stand mixer with the whisk attachment) beat the mixture until soft peaks form (it should become fluffy and lighter in color).
Step 5. Freeze: Transfer to a freezer safe container or a loaf pan wrapped with plastic wrap and store in the freezer for at least 6 hours or overnight.
Variations - Substitutions
You can substitute the sweetened condensed milk with caramelized sweetened condensed milk. This will give subtle caramel notes to the ice cream.
For a Mexican hot chocolate ice cream add 1 teaspoon ground cinnamon and ¼ teaspoon chili to the cocoa powder.
For a dark chocolate ice cream: Replace the cocoa powder with black cocoa powder for an even deeper cocoa flavor.
For a Rocky Road Ice Cream: Add 1 cup mini marshmallows or chopped marshmallows, ½ cup chopped toasted almonds (or other nuts) and ½ cup chocolate chips or chopped chocolate bar.
For a vegan ice cream: Replace the 1 cup of milk and the 1 cup of heavy cream with 2 cups of coconut cream with at least 20% fat. Replace the sweetened condensed milk with sweetened condensed coconut milk, and make sure you use a vegan dark chocolate.
This ice cream will last in the freezer for at least 1 month. To keep any odors away, make sure that it is stored inside an airtight container or a loaf pan that is tightly wrapped with plastic wrap.
The first day or the first few days ( this will depend whether you add alcohol or not) it will have a soft serve consistency, but it may start to harden after a few days. If that happens, let it sit at room temperature for 10-15 minutes before serving.
Serving suggestions and pairings
Though you can definitely enjoy this frozen summer dessert plain, here are some pairing ideas
Two things inspired me to make this recipe. The first was a photo of a dark and thick scoop I saw on Cafe Fernando. He calls it the best and creamiest chocolate ice cream you'll ever have and for good reason! It is so velvety and deliciously fudgy, it's like frozen ganache.
The second thing was an amazing dark chocolate and whiskey gelato I had during a trip in Rome.
With these two things in mind, the most important change I made to the original recipe (other than a few tweaks in the ingredients) was to whip the mixture before freezing it. Whipping incorporates air into the ice cream mixture and makes it more fluffy and less dense, something that further improves the texture.
I also added ¼ cup of whiskey simply because dark chocolate loves whiskey. You can confirm this by trying this whiskey flavored vegan almond milk and chocolate mousse.
Best chocolate ice cream recipe without machine (no eggs)
- ⅓ cups (38 grams) cocoa (Dutch processed)
- 1 tablespoon (5 grams) cornstarch
- 1 cup (250 grams) heavy cream, (35% fat)
- 1 cup (250 grams) whole milk
- 8.8 oz (250 grams) finely chopped dark chocolate (about 55% cocoa)
- 1 can (400 grams) sweetened condensed milk
- 2 teaspoons vanilla extract (optional)
- ¼ cups (60 grams) whiskey (or Kahlua, or brandy) (optional)
- ½ teaspoon espresso powder (optional)
- ¼ teaspoon freshly grated black pepper (optional)
- Make the ice cream base: Transfer the cocoa powder, the black pepper, the espresso powder (if using), and the cornstarch to a small pot or saucepan and whisk to combine.Add the the heavy cream and the milk gradually, whisking constantly, until the mixture is homogenized. Transfer the pot over the stove and cook over medium heat, whisking constantly, until it starts to boil. Then, add the vanilla and the whiskey and cook for 1 more minute.
- Take the pot off the heat and add the chopped dark chocolate. Let it rest for 1 minute and stir gently until the chocolate is melted and the mixture is smooth. Add the sweetened condensed milk and stir to combine.
- Chill: Pour the mixture to a large mixing bowl and refrigerate until completely cooled (at least3-4 hours. Letting it rest in the fridge overnight will slightly improve the flavor).
- Whip: Whip the mixture using a hand mixer (or a stand mixer with the whisk attachment) until soft peaks form, about 3-5 minutes. It should become fluffy and lighter in color.
- Freeze: Transfer to a freezer safe container or a loaf pan wrapped with plastic wrap and store in the freezer for at least 6 hours or overnight.
The best chocolate to make ice cream is a dark chocolate with 55% cocoa solids or higher. Couverture chocolate is also great for baking and dessert recipes.
Adding a chocolate high in cocoa solids will not make the ice cream bitter, but it will give it the necessary deep chocolate flavor it should have. If you use milk chocolate the flavor will not be as strong. In any case, any dark chocolate with over 55% cocoa solids will do.
Chocolate ice cream needs to have cocoa powder for a strong chocolate flavor. However, the extra cocoa solids absorb moisture and fat and can make the ice cream freeze harder than other flavors.
Following a tested recipe with the right balance of liquid, fat, sugar and cocoa will help you make a creamy chocolate ice cream that is not so hard. Adding a few tablespoons of alcohol such as whiskey, brandy or vodka will also help to keep it softer.
Using eggs in a custard-based homemade ice cream will result in a better tasting dessert, with more complexity and stronger flavor. This is especially true for vanilla flavored ice cream.
On the other side, because chocolate is a strong flavor you don't need eggs to make the best homemade chocolate ice cream. Adding an adequate amount of cocoa powder and melted dark chocolate, plus some extra flavorings, you can achieve a creamy, intense and deep chocolate taste.
If your chocolate ice cream doesn't taste like chocolate it can be due to several things. The most common reasons are the following:
The amount of cocoa powder wasn't enough.
You didn't use Dutch-processed cocoa powder.
You didn't add melted dark chocolate to ice cream mixture.