Homemade Chocolate Ice Cream – Easy, No Cook Recipe!
This homemade chocolate ice cream is a perfect sweet treat for a hot day (or any day)! With only 7 simple ingredients, this ice cream is easy to make, delicious, and a way more nutritious option than anything you could find at the store.
A little-known fact about me—I love ice cream. We had it in lieu of cake at our wedding, and for my birthday, it’s always an ice cream cake. When we are traveling, we go out of our way to find the best ice cream spots we can.
So, when we got married back in 2009, one of my bride’s maids gifted us this Cuisinart ice cream maker, and we’ve been churning our own homemade ice cream ever since. It started with mastering vanilla, and then branching out to other flavors like peach, blueberry, and chocolate ice cream.
With our own milk cow and fresh eggs on our homestead, we use fresh milk and cream and raw egg yolks in this recipe. Because I fully trust where our food is coming from and there is more nutrition packed in the raw version, this no-cook recipe makes for an extra nourishing and easy-to-make chocolate ice cream that our family loves.
But, it’s always important to do your due diligence with your sourcing of food, making it in a way that you feel comfortable.
Homemade Chocolate Ice Cream Ingredients
Heavy Cream – We use raw cream, but pasteurized heavy cream is also just fine to use in this recipe.
Whole Milk
Egg Yolks – Since this recipe calls for using raw egg yolks, well sourced, farm fresh eggs are best. If you want to cook the yolks, see the note on tempering the eggs in the frequently asked questions below. And, we love to use the leftover egg white to make homemade granola.
Cocoa Powder – Unsweetened cocoa or cacao powder is what you want to use. For a high-quality option, we like to buy this in bulk from Azure Standard.
Granulated Sugar – We typically use sucanat, or natural sugar cane, in this recipe, but any granulated sugar would work.
Sea Salt – Don’t skip this. A pinch of sea salt complements the cocoa so well to bring out the best flavor.
Vanilla Extract – Vanilla is essential in homemade ice cream to help with both the flavor and the alcohol keeps the ice cream from freezing and getting rock hard.
How to Make Homemade Chocolate Ice Cream
Begin by gathering all of your ingredients. Then, put them in the container of a blender or food processor and blend it all together until smooth.
Then, pour into the CHILLED container of your ice cream maker and let it do its thing for 20-30 minutes. When the ice cream has thickened to a soft serve ice cream texture, turn the ice cream maker off and scoop the ice cream into a container to freeze.
Freeze for 6-8 hours before serving. If you serve immediately, it will melt very quickly, similar to soft serve ice cream.
Frequently Asked Questions
– Why did my ice cream not thicken up in the ice cream maker?
This has happened to me and is the most common question I get when it comes to making homemade ice cream. The most likely reason the ice cream did not set up is because the bowl of the ice cream maker was not cold enough. Make sure you put the ice cream maker bowl in the back of the freezer and that it’s very chilled.
– Can I make this with cooked eggs instead of raw?
Yes! You can always temper the eggs by whisking them into warm milk/cream so that they become cooked without turning into scrambled eggs. If you temper the eggs, you’ll need to chill the mixture down before adding it to the rest of the ingredients and pouring it into your ice cream maker.
– How long will this homemade chocolate ice cream store in the freezer?
In our opinion, homemade ice cream always tastes best when eaten within the first few days. However, this will store fine in an airtight container in the freezer for up to 6 months.
– Is it possible to make this ice cream without an ice cream maker?
For best results, this recipe is designed to be made with an ice cream maker.
Homemade Chocolate Ice Cream Recipe
Yield: 6-8 Servings
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 4 egg yolks
– ⅔ cup cocoa powder
– ⅔ cup granulated sugar
– ¼ tsp sea salt
– 2 tsp vanilla extract
Directions:
1. Add all of the ingredients to the container of a blender or food processor and mix until smooth.
2. Pour the contents of the blender into the chilled bowl of the ice cream maker and churn for 20-30 minutes until a soft serve ice cream texture is achieved.
3. Freeze for 6-8 hours in an airtight container before serving.
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More homemade ice cream recipes you will love:
Homemade Chocolate Ice Cream
This homemade chocolate ice cream is a perfect sweet treat for a hot day (or any day)! With only 7 simple ingredients, this ice cream is easy to make, delicious, and a way more nutritious option than anything you could find at the store.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- ⅔ cup cocoa powder
- ⅔ cup granulated sugar
- ¼ tsp sea salt
- 2 tsp vanilla extract
Instructions
- Add all of the ingredients to the container of a blender or food processor and mix until smooth.
- Pour the contents of the blender into the chilled bowl of the ice cream maker and churn for 20-30 minutes until a soft serve ice cream texture is achieved.
- Freeze for 6-8 hours in an airtight container before serving.
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