Scoops of homemade chocolate ice cream in a white bowl.

Ultimate Chocolate Ice Cream Recipe

Learn the secret to making creamy chocolate ice cream without eggs. The texture is less dense than recipes that use yolks, but it’s still super-creamy.

To get more dessert ideas, check out this collection of ice cream recipes.

Two waffle cones with scoops of chocolate ice cream and sauce.
The ice cream scooped.

Want a chocolate ice cream recipe that’s got fewer calories?

You have a couple of options:

  1. Reduce or remove the chocolate from the recipe altogether. The cocoa will still provide a nice chocolate flavour without the extra calories.
  2. For a plant-based recipe option, check out this vegan chocolate ice cream that’s free from dairy.
A kitchen countertop with dark chocolate and cocoa ready to make ice cream.
Good quality chocolate helps make the best ice cream.

Can I make ice cream without an ice cream maker?

If you don’t have an ice cream maker, you can hand churn this chocolate ice cream. Follow these simple steps:

  1. Pour the base into a freezer-safe container and cover.
  2. After 30 minutes, as the mixture begins to freeze, vigorously mix it with a hand mixer, whisk, or spatula.
  3. Stir every half hour until fully frozen, roughly three hours.

Quick tip

This ice cream’s freezer life is reduced without egg yolks. Try to consume within one week if you can manage it.

How long does homemade ice cream last?

This ice cream stays fresh in an airtight container in the freezer. However, it will become hard and icy the longer it is stored. I try to eat homemade ice cream within one week of making it.

Scoops of homemade chocolate ice cream in a white bowl.

Ultimate Chocolate Ice Cream Recipe

A creamy chocolate ice cream that’s easy to make.
5 from 2 votes
Print Pin Rate
Course: Dessert
Keyword: chocolate, ice cream
Prep Time: 5 minutes
Cook Time: 10 minutes
Freeze time: 3 hours
Total Time: 3 hours 15 minutes


  • 2 cups thickened cream
  • 1 cup full cream milk
  • ¾ cup sugar
  • 1 pinch salt
  • ¼ cup Dutch cocoa good quality
  • 200 gm dark chocolate broken into small pieces
  • 1 tsp vanilla extract


  • Add cream, milk, sugar, salt, and cocoa to a saucepan and whisk while heating on medium high.
  • When the milk is simmering, reduce heat to low and add chocolate. Gently stir until chocolate has melted, remove from heat, and add vanilla.
  • Pour the milk mixture into an airtight container and refrigerate for at least three hours or overnight.
  • Freeze ice cream in an ice cream machine as per the manufacturer's instructions.
  • Scoop the churned dessert into a container and freeze for at least three hours or until hardened.


  • Choose the best quality Dutch cocoa and dark chocolate you can find. This recipe has few ingredients, so your dessert will taste deliciously good if you select well.
  • Add a dash of 40% vodka when you’re churning the ice cream to reduce the freezing point of your base. This allows the dessert to freeze faster and results in creamier ice cream.
  • Turn your freezer onto the coldest setting before churning. Once you add the churned ice cream to the freezer, it will harden much quicker and improve the texture.
  • Chocolate chips, cookie dough, brownie, or fudge sauce are all delicious add-ins for chocolate ice cream.

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  1. We do not enjoy dark chocolate ice cream. I would like to half the amount of hard chocolate you recommend and use Milk Chocolate along with the cocoa instead of any dark chocolate.
    Do you see any problem with that?

    1. What type of cream do you use for the Chocolate Ice Cream? The other recipes say Thickened Cream where this one say cream.

  2. I love ice cream, had a recipe for a New Zealand made ice cream and it was delicious sooo creamy too, and didn’t have to use ice cream maker, just as well as I haven’t one, anybody know of a recipe they would share that doesn’t require ice cream maker, thank you.

    1. Hi Maureen

      You can still use this recipe. However, instead of using an ice cream maker, you simply add the ice cream mixture to a container and freeze. As often as you can, remove the ice cream, give it a quick whisk, then return to the freezer. If you can whisk it a few times (every half hour) before letting it fully freeze it’ll taste great.


  3. Hi!
    I am trying to develop an ice cream with olive oil (10% in the recipe), but everything that I did was terrible… and I am using LBG (stabilizer). Do you believe that it is possible to replace the cream fat to olive oil, in this case in the same proportion? What could I do? Thank you!!!

    1. Hi, I think you’d need too much olive oil to replace the fat in the cream and the taste would be unpleasant. Best to stick with dairy and add a smaller amount of oil. Good luck!

  4. Hi Nate, I’m looking for a recipe for Nutella ice cream that can be made in the Breville ice cream maker, but I haven’t found one that would work. Could I use this recipe, but substitute some of the chocolate for Nutella or what would you recommend? Thanks?

  5. Hey Nate!
    Going to start making ice cream but i have one of the older Breville ice cream makers, would it still work the same way the newer one would?

    1. Hi Ella,

      I still have an old ice cream maker that makes ice cream as good as the new ones. So you definitely can get started! If you need any help or have any questions feel free to shoot me a message here or on the socials.

      Good luck 🙂

  6. hi, just received the breville icecream maker and am very keen to use. I was hoping to find a recipe with minimal sugar – nor condensed milk etc. also not any artificial sweetners etc. do you have any?- trying to reduce sugar intake .

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