Chocolate Ice Cream Recipe

Heavenly chocolate ice cream that’s super simple.

A quotation about chocolate saying "a balanced diet is chocolate in both hands".

Learn the secret to making amazing ice cream without eggs. It’s not that egg based French style ice cream tastes bad or anything; sometimes we all just want a dessert that’s a little lighter and this chocolate ice cream recipe doesn’t fail. I used a Philadelphia style ice cream base and added Dutch cocoa as well as dark chocolate.

Keep in mind that egg yolks work very well as stabilisers so you’ll find the freezer life is reduced for this ice cream. Try your best to eat it all in one go and you won’t have to worry about that though.

Chocolate ice cream with mint garnish

Tips to make the ultimate chocolate ice cream

  1. Avoid cheap brands when choosing your Dutch cocoa and dark chocolate. There aren’t many ingredients in this recipe so poor quality products will have nowhere to hide. Invest a little extra on these ingredients and they’ll make your dessert taste so much better!
  2. Add a dash of high quality 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 a creamier ice cream.
  3. Turn your freezer onto MAXIMUM in advance to churning. Make it as cold as possible. Once you add the churned ice cream to the freezer it will harden much quicker which also helps with ice cream texture. Commercial ice cream manufacturers use blast freezers that harden the ice cream super quick. This is what you want to do as well to minimize the size of ice crystals.

chocolate ice cream recipe reduced

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

You have a couple of options:

  • Reduce or remove completely the chocolate from the recipe. The cocoa will still provide a nice chocolate flavour without the extra calories.
  • Make this vegan chocolate ice cream and cut out the dairy as well. Still delicious!


Chocolate Ice Cream Recipe

Prep Time: 15 mins
Yields: 1L


  • 2 cups thickened cream
  • 1 cup full cream milk
  • 3/4 cup sugar
  • Pinch salt
  • 1/4 cup good quality Dutch cocoa
  • 200g dark chocolate (broken into small pieces)
  • 1 tsp vanilla extract


  1. Add cream, milk, sugar, salt and cocoa to a saucepan and whisk while heating on medium to high.
  2. When milk is simmering reduce heat to low and add chocolate. Gently stir until chocolate has melted then remove from heat and add vanilla.
  3. Pour milk mixture into an airtight container and refrigerate for at least 3 hours or preferably overnight.
  4. Freeze ice cream in your machine as per manufacturers instructions.
  5. Pour into container and freeze at least 2 hours or until it is hardened.


User Rating

5 (9 Votes)



3 Replies to "Chocolate Ice Cream Recipe"

  • comment-avatar
    Marion July 10, 2017 (10:35 am)

    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?

    • comment-avatar
      Nate July 11, 2017 (7:39 pm)

      Hi Marion,

      That should work fine. Feel free to send me a pic of your creation if you get a chance 🙂


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