Homemade Chocolate Ice Cream
This homemade chocolate ice cream requires no cooking and no sweetened condensed milk – just simple ingredients and an hour of your time. It’s rich enough to enjoy on its own, but it also shines alongside warm brownies, pies, or cakes.
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
- 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
- Fill the ice cream freezer and make according to appliance directions, adding a lot of ice and rock salt until the machine shuts down.
- Immediately remove the paddle and 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).
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:
Get the Recipe:
Homemade Chocolate Ice Cream
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
Equipment
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).
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.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I would love to try this recipe, because it’s the first one where you don’t have to temper the eggs. My question is, can this recipe be made using an electric ice cream machine. Thank you.
Yes! For sure! ENJOY!
What if I wanted to add candy pieces or chocolate chips? Before mixing or after ice cream is finished?
I would add after :)
Can I put this in a container and put it in the freezer I was just making it for my son and his wife and 3 kids and me won’t it keep in the freezer
After it’s made? Yes, it freezes beautifully!
Is this a 4 qt recipe ? And do I need to finish filling the container with milk to the line. ?
Hi Frances, follow the recipe exactly. Do not add anything extra (do not add extra milk). ENJOY!
I want to try this recipe, but was wondering if you have to heat the eggs and cream beforehand, like other ice cream recipes with eggs.
No, we’ve had this recipe in our family for 50 years, we do not cook the eggs. Enjoy!
Hello , I was wondering when you say eggs do you mean the whole egg or just the egg yolks?? First time I seen where it says eggs beaten and not egg yolks. That would be be so much more easier..
Hi, Amy. Yes, the whole egg (not just the egg yolk). Thanks for asking!
Happy Birthday! This would go great with your cookie bars from yesterday! I turn the big 5-0 this year! My parents were stationed in England when I was born and they lived with a family…their space was so small, my bed was a pulled out drawer that they put a pillow in.
Is this recipe for 4 qts or 1? It look’s yummy
This recipe serves 8-10 :)
Oh my! This ice cream looks perfect! Reminds me of Italian gelato! Love the biscuit story :)
Thanks for the share. Chocolate is my fav too
What a beautiful memory about your parents and burned biscuits. It reminds me that Grandpa Earl always asked for the cookies with the burned edges. He said they were the best! Such sweet memories.