My No-Cook Chocolate Ice Cream Recipe is rich and creamy, and because there are no egg yolks, you don’t have to cook it. Homemade ice cream doesn’t get much easier!
The chocolate ice cream base is delicious on its own, but feel free to add any mix-ins you like.
EASY CHOCOLATE ICE CREAM BASE
I don’t think there is anything better on a hot summer day than a bowl of homemade ice cream! A few weeks ago I shared an eggless vanilla ice cream recipe, and it was so tasty that I knew I had to come up with a chocolate version.
Guys, this ice cream is so, so easy! Just stir together your ingredients, chill, and churn. I’ve already made it several times, and experimented with all kinds of mix-ins.
My favorite has been chopped Nutter Butter cookies, peanut butter swirls, and Reese’s peanut butter cups. Yes, I love me some peanut butter!
I made some with a bit of almond extract, diced maraschino cherries and toasted almonds, and it was a close second. (My husband actually liked that version the best.)
We also tried scoops of ice cream sandwiched between chocolate chip cookies and frozen. Delish!
So get creative!
How to make eggless chocolate ice cream
- COMBINE – In a large mixing bowl (preferably with a pouring spout) whisk together the sugars and cocoa powder. Slowly whisk in the milk, then the cream, vanilla, and salt.
- CHILL – Cover the ice cream mixture with plastic wrap or a lid. Refrigerate for a couple of hours, or until very cold.
- CHURN – Transfer mixture to the ice cream bowl of your ice cream maker. (I love my Cuisinart ice cream maker!) Churn until ice cream is soft serve consistency.
- RIPEN – Spoon the ice cream into a freezer-safe container. Freeze for at least three hours, or until firm enough to scoop.
You can top your ice cream with whipped cream, caramel sauce, or hot fudge.
And of course you can’t go wrong adding any of your favorite ingredients to this chocolate base! Here are a few suggestions:
Tasty mix-ins:
- chocolate chips (I like to use mini chocolate chips.)
- peanut butter cups and swirls of peanut butter
- crushed Oreo cookies, chocolate chip cookies, Nutter Butters, or graham crackers
- chopped maraschino cherries (Add 1/2 tsp almond extract to the ice cream base.)
- toasted almonds or cashews
- chunks of cookie dough or brownie pieces
- marshmallows or marshmallow creme
- toffee bits or chopped candy bars
I use this freezer container to store my homemade ice cream, and it keeps the ice cream so fresh! It is still scoopable even after a week or two with no freezer burn.
MORE FAVORITE ICE CREAM RECIPES:
- Butterfinger Ice Cream
- Chocolate Peanut Butter Ice Cream
- Rocky Road Ice Cream
- French Vanilla Ice Cream Recipe
- Biscoff Ice Cream Recipe
- Milky Way Ice Cream Recipe
- Peanut Butter Cup Ice Cream
No Cook Chocolate Ice Cream Recipe
Equipment
Ingredients
- ½ cup unsweetened cocoa powder
- ⅓ cup brown sugar
- ½ cup granulated sugar
- 1 cup milk
- 2 cups heavy cream
- 2 tsp vanilla extract
- pinch of salt
Instructions
- Whisk together the cocoa powder and sugars together in a large bowl until there are no large lumps.
- Slowly whisk in the milk, then the cream, vanilla, and salt.
- Chill the mixture for at least 2 hours, or until very cold.
- Pour into the bowl of your ice cream maker and churn according to the manufacturer's instructions.
- Transfer to a freezer-safe container and freeze for 3-4 hours, or until firm enough to scoop.
Notes
- Makes about 1 1/2 quarts ice cream.
- Whole milk makes the creamiest ice cream, but 2% also works.
- Do not use light cream (half & half). You need the fat from heavy whipping cream to get a creamy texture and prevent ice crystals.
Nutrition
This homemade chocolate ice cream recipe is a must try for any chocoholics! You can’t beat its rich chocolate flavor and smooth texture.
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent right to your inbox! Plus you’ll get new recipes from me every week!
Love this easy, no cook recipe. I did 1 tsp peppermint extract and 1 tsp vanilla extract to cure my seasonal sweet tooth- delicious! This is my favorite ice cream recipe I’ve made thus far! 😊 Thank you.
So glad you loved it! It sounds amazing with peppermint, I need to try that!
Nummy Num Num!
Good and Simple!! Super easy!!!
I was in a fun mood today. So with that, I exchanged the Vanilla extract and used Almond extract instead. And then decided to put in a tablespoon of Espresso Powder… So glad I did.
Unbelievably Easy recipe. And Good. This is going to be a regular. Thank you!
Oh man, I love almond extract, so I’m going to have to try that! So glad you loved it Christine, and thanks for the new flavor ideas! 🙂
I did the same thing with the espresso — just enough to make the chocolate richer and the flavor broader, but not so much that it tastes like coffee ice cream (double the espresso and use 1/2 as much cocoa powder for a wonderful coffee!)
Thanks so much for sharing your adaptation Ed! I bet my mocha loving readers will want to try it! 🙂