There’s something magical about the combination of sweet cream and fresh peaches. It’s a classic flavor pairing that never goes out of style. This homemade ice cream is particularly special because it uses real, fresh peaches that are macerated to bring out their natural sweetness and juiciness. 

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As a no-bake recipe, this berry delight will free up oven space for other summer party cooking. Since it needs to chill for at least 4 hours to set properly, it’s ideal for making ahead. The fresh blueberries and gelatin topping provides a simple and fun way to turn this layered dessert into the ideal red, white, and blue treat that’s perfect for all your patriotic celebrations.  

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Ice cream is one of my not‑so‑secret weaknesses. I crave that cold, velvety creaminess, and with an endless option of flavors to explore, I never grow tired of it. This homemade chocolate version, though, is something special. It’s rich without being overwhelming. Follow your ice cream maker’s instructions (every machine has its nuances) but trust me on the ingredients.

What is old-fashioned homemade chocolate ice cream?

Of all the homemade chocolate ice creams I’ve tested, this one is both the richest and the quickest. The secret? A generous amount of eggs, deep brown sugar, rich cocoa powder and absolutely no stovetop cooking – no tempering, no stirring, and no tedious cooling time. 

Just whisk together half-and-half, heavy cream, brown sugar (the real flavor hero), white sugar, salt, cocoa, and vanilla, then churn. And don’t forget the rock salt and ice to get that perfect frozen texture.

Why you’ll love this homemade chocolate ice cream

• Equally delicious on its own or paired with just about any dessert you can imagine.
• Just 10 minutes of active prep time yields a rich, creamy treat – perfect for warm summer days.
• No sweetened condensed milk and absolutely no stovetop cooking required.

Ingredients needed to make homemade chocolate ice cream

• Eggs – Beaten. There’s no cooking of eggs in this recipe!
• Half and half – Chilled.
• Whipping cream – Chilled. 
• Sugar – Both white and brown sugar. 
• Cocoa powder – Adds rich chocolate flavor. 
• Salt – Enhances flavors and balances the sweetness. 
• Vanilla – For delicious depth of flavor. 
• Ice and rock salt – For the process of making the ice cream. 

How to make this homemade chocolate ice cream recipe

Combine the ingredients

1. Mix all ingredients together in a large bowl and beat together on medium with a hand mixer or stand mixer for 1-2 minutes.

Follow ice cream freezer directions

1. Fill the ice cream freezer and make according to appliance directions, adding a lot of ice and rock salt until the machine shuts down. 
2. Immediately remove the paddle and place the lid back on. 
3. Cover with more ice and a heavy towel until ready to eat (so ice cream continues to freeze and set).

Serving

Serve this homemade chocolate ice cream in a bowl, in a cone, or paired with Chocolate Dump Cake, Cookie Butter Brownies, Triple Chocolate Brownie Pie, Bailey’s Chocolate Chip Cookies, or Chocolate Buttermilk Waffles. 

Sandy’s tips and substitutions:

• Storage: Store any leftovers in a covered container in the freezer for up to a month. It’ll keep best in a freezer-safe container with a tightly fitting lid. Scoop and serve as needed!
• Use quality ingredients: Use good-quality cream, cocoa powder, and vanilla for this recipe. Make sure to use real cream and not cream substitutes for the best flavor and texture. You need full-fat ingredients to prevent crystallization. 
• Unplug the freezer when done: Make sure when the freezer stops churning, you unplug it! And then, pull out the paddle and place the lid back on, and allow it to continue to freezer (surrounded by ice).
• Best texture and creaminess: Keep the heavy cream chilled until ready to combine with the rest of the ingredients for ultra creamy results.  
• Soften before serving: Always allow your frozen ice cream to sit out for 10-15 minutes for easier scooping. 

Variations:

• Flavor twists: Add a shot of espresso or coffee extract to enhance the rich chocolate flavor. Mint is also a perfect pairing for chocolate ice cream. 
• Other add-ins: Chocolate chips, chopped toasted nuts, crumbled cookies, crumbled brownies, and sweetened cherries are easy mix-ins for a slightly different ice cream. 
• Swirls: Swirl in store-bought or homemade dulce de leche for a chocolate caramel ice cream. 

For more dreamy creamy ice cream, make sure to try my Mexican Vanilla Ice Cream, Black Cherry Ice Cream, and Strawberry Nutella Ice Cream. 

More rich chocolate desserts you may want to try:

• Belgium Chocolate Mousse
• Chocolate Rum Cake
• Brownie Crinkle Cookies with Dates
• Oreo S’mores Bars]

Print

Homemade Chocolate Ice Cream

Makes about 2 1/2 – 3 quarts! Homemade Chocolate Ice Cream is a no-cook recipe that’s ready to enjoy in just 50 minutes. Serve in a bowl or with your favorite baked treats. 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Resting time ater made – keep in ice 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 16

Calories 378kcal

Author Sandy Coughlin

Equipment

• ice cream maker

Ingredients

• 3 eggs beaten
• 1 quart half and half
• 1 quart whipping cream
• ¾ cup white sugar
• ¾ cup brown sugar
• ½ cup cocoa powder
• 1 tsp. salt
• 2 ½ Tbsp. vanilla
• Ice
• Rock salt

Instructions

• Mix all ingredients together in a large bowl; beat together on medium with a hand mixer or stand mixer for 1-2 minutes.
• Fill the ice cream freezer and make according to appliance directions, layering a lot of ice and rock salt, until the machine shuts off.
• Immediately remove the paddle; place the lid back on. Cover with more ice and a heavy towel until ready to eat (so ice cream continues to freeze and set).

Video

Notes

Sandy’s tips:

• Storage: Store any leftovers in a covered container in the freezer for up to a month. It’ll keep best in a freezer-safe container with a tightly fitting lid. Scoop and serve as needed!
• Use quality ingredients: Use good-quality cream, cocoa powder, and vanilla for this recipe. Make sure to use real cream and not cream substitutes for the best flavor and texture. You need full-fat ingredients to prevent crystallization. 
• Unplug the freezer when done: Make sure when the freezer stops churning, you unplug it! And then, pull out the paddle and place the lid back on, and allow it to continue to freezer (surrounded by ice).
• Soften before serving: Always allow your frozen ice cream to sit out for 10-15 minutes for easier scooping. 

Nutrition

Calories: 378kcal | Carbohydrates: 26g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 118mg | Sodium: 187mg | Potassium: 204mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1123IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 1mg

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