Chocolate Ice Cream Recipe

About Chocolate Ice Cream

I had been getting recipe requests for adding ice creams since a long time. So, I worked on a few of them and to be honest, this Chocolate Ice Cream recipe was a personal favorite. Not just that, even at home everyone loves it. This Chocolate Ice Cream does not need a special ice cream maker and gets done without getting whipped twice or thrice. Just make once, freeze and then enjoy. A similar ice cream is this Chocolate Chip Ice Cream. That’s really saving sometime for you and the best part is you can dive right into a decadent yet gluten-free bowl of ice cream, much faster! Another good thing about this Chocolate Ice Cream is that this recipe does not form any ice crystals while setting. Prepare and serve this ice cream whenever required. This Chocolate Ice Cream recipe yields a large block which you can use to make gorgeous sundaes or sinful desserts too.

How to make Chocolate Ice Cream

Make Chocolate Mixture

1. First, take all the ingredients listed below:

2 to 2.25 cups whipping cream (30% to 50% fat) ¼ cup whole milk ½ cup cocoa powder ½ cup sweetened condensed milk ½ cup tightly packed brown sugar – note that you can opt to use regular sugar or equal portions of both regular sugar and brown sugar.

2. Now, take ¼ cup of the milk in a pan and add ½ cup tightly packed brown sugar. Remember to use whole milk or else the milk may separate or curdle.
3. Keep this pan on a stovetop on low heat and with a whisk or spoon, stir continuously till the sugar dissolves. Note: Do not boil or heat this mixture too much as this may lead to curdling or separating of the milk.
4. Once all the sugar is dissolved, keep the pan on the kitchen counter-top. Remember not to boil or heat the milk too much. Once all the sugar is dissolved remove the pan from the stove-top and set aside.
5. Add ½ cup cocoa powder.
6. Mix very well.
7. Add the ½ cup sweetened condensed milk.
8. Add 1 teaspoon vanilla extract.
9. Mix very well and keep this mixture aside. Let this chocolate mixture cool at room temperature.

Whip Cream

10. Take 2 to 2.25 cups of the chilled whipping cream in a stand mixer and begin to whip it on high speed. You can also use an electric beater to whip using a bowl. Make sure to refrigerate the bowl so that it is cold.
11. Whip till you get stiff peaks. The cream will increase in volume and when you turn the bowl down, the cream shouldn’t fall. Or when you take the whipped cream in a spatula or spoon and turn it down, the cream shouldn’t fall.

Make Chocolate Ice Cream

12. Then, add the prepared chocolate mixture.
13. Now, gently and with light hands, fold the chocolate mixture in the whipped cream. Do not mix, just fold it.
14. The cream should not loose its peaks or volume and fall flat. So, fold gently and slowly.
15. Fold very well.
16. Now, add the ice cream mixture in a container or box.
17. Close the container or box tightly with a lid and keep it in the freezer.
18. Freeze for 8 to 9 hours or overnight or till the ice cream is set.
19. Before serving, remove the ice cream box from the freezer and let it sit at room temperature for a few minutes. Then, scoop out Chocolate Ice Cream with an ice cream scooper. If you are not able to scoop the ice cream easily, then let the ice cream be at room temperature for 5 to 6 minutes. If its too hot where you live, then a couple of minutes is fine.
20. Serve Chocolate Ice Cream in bowls or cups. If you want, you can also drizzle some chocolate sauce on top.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Ice Cream Recipe – No Churn, No Ice Cream Maker Butterscotch Ice Cream | Praline Ice Cream Vanilla Ice Cream Recipe (Easy & Homemade) Pistachio Ice Cream (Pista Ice Cream) This Chocolate Ice Cream recipe from the archives first published in November 2016 has been republished and updated on April 2023.