Chocolate ice cream recipe with step by step photos – easy and tasty recipe of a creamy and smooth chocolate ice cream.
After getting recipe requests for adding some ice cream recipes, I made a few of them and one of them was a chocolate ice cream. So sharing this Easy chocolate ice cream recipe which does not need any ice cream maker and also you do not have to whip it twice or thrice. Just make once, freeze and then enjoy. A similar ice cream is this Chocolate chip ice cream.
The best part of this chocolate ice cream recipe is that there are no ice crystals in the ice cream. You can make this ice cream any time and serve it whenever required. This recipe gives a large block of ice cream. You can even make sundaes or special desserts with this ice cream.
Few More ice cream and kulfi recipes on blog are:
- Vanilla ice cream
- Mango ice cream
- Pistachio ice cream
- Mango kulfi
- Strawberry ice cream
- Kulfi recipe
- Malai kulfi
Do use a good quality cocoa powder for the ice cream. about cream, I have used amul whipping cream, which is 30% fat and it did whip till stiff peaks. If using 25% fat cream, then you can whip it till soft peaks. If you add icing sugar in this cream, then you can whip it till stiff peaks. The same recipe can also be made in an ice cream maker. I have used brown sugar in the recipe. You can use regular sugar too.
How to make chocolate ice cream
1. First take all the ingredients – 2 to 2.25 cups cream (25% to 50% fat), ¼ cup milk, ½ cup cocoa powder, ½ cup condensed milk and ½ cup tightly packed brown sugar. You can also use regular sugar or half-half of both regular sugar or brown sugar.
2. Now take milk in a pan and add the brown sugar.
3. Keep this pan on stove stop on a low flame and with a whisk or spoon stir continuously till the sugar dissolves.
4. Once all the sugar is dissolved, then keep the pan down.
5. Add cocoa powder.
6. Mix very well.
7. Add the condensed milk.
8. Add 1 teaspoon vanilla extract.
9. Mix very well and keep this mixture aside. Let this chocolate mixture cool at room temperature.
Whipping cream
10. Take chilled cream in a stand mixer and begin to whip it on high speed, till stiff peaks. You can also use an electric beater to whip.
11. Whip till you get stiff peaks. The cream will increase in volume and when you turn the bowl down, the cream should not fall. Or when you take the whipped cream in a spatula or spoon and turn it down, the cream won’t fall.
Making chocolate ice cream
12. Then add the chocolate mixture.
13. Now gently and with light hands, fold the chocolate mixture in the whipped cream. Do not mix, but fold it.
14. The cream should not loose its peaks or volume and fall flat. So fold gently and slowly.
15. Fold very well.
16. Now add the ice cream mixture in a container or box.
17. Close the lid tightly and keep the ice cream container or box in the freezer.
18. Freeze for 8 to 9 hours or overnight or till the ice cream is set.
19. Before serving, remove the ice cream box from the freezer and let it sit at room temperature for a few minutes. Then scoop out chocolate ice cream with an ice cream scooper. If you are not able to scoop the ice cream easily, then let the ice cream be at room temperature for 5 to 6 minutes. If its too hot where you live, then a couple of minutes is fine.
20. Serve chocolate ice cream in bowls or cups. you can also drizzle some chocolate sauce on the ice cream if you want.
Please be sure to rate the recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Chocolate Ice Cream
Ingredients
- 2 to 2.25 cups cream - 25% to 50% fat cream
- ¼ cup milk
- ½ cup cocoa powder
- ½ cup sweetened condensed milk
- ½ cup tightly packed brown sugar or regular sugar or half-half of both regular sugar or brown sugar
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
Instructions
making chocolate mixture
- First take all the ingredients - 2 to 2.25 cups cream (25% to 50% fat), ¼ cup milk, ½ cup cocoa powder, ½ cup condensed milk and ½ cup tightly packed brown sugar. You can also use regular sugar or half-half of both regular sugar or brown sugar.
- Now take milk in a small pan and add the brown sugar.
- Keep this pan on stove stop on a low flame and with a whisk or spoon stir continuously till the sugar dissolves.
- Once all the sugar is dissolved, then keep the pan down.
- Add cocoa powder.
- Mix very well.
- Add the condensed milk and 1 teaspoon vanilla extract.
- Mix very well and keep this mixture aside. Let this chocolate mixture cool at room temperature.
whipping cream
- Take chilled cream in a stand mixer and begin to whip it on high speed, till stiff peaks. You can also use an electric beater to whip.
- Whip till you get stiff peaks. The cream will increase in volume and when you turn the bowl down, the cream should not fall. Or when you take the whipped cream in a spatula or spoon and turn it down, the whipped cream won't fall.
making chocolate ice cream
- Then add the chocolate mixture.
- Now gently and with light hands, fold the chocolate mixture in the whipped cream. Do not mix, but fold it.
- The cream should not loose its peaks or volume and fall flat. So fold gently and slowly. fold very well.
- Now add the ice cream mixture in a container or box.
- Close the lid tightly and keep the ice container or box in the freezer.
- Freeze for 8 to 9 hours or overnight or till the ice cream is set.
- Before serving, remove the ice cream box from the freezer and let it sit at room temperature for a few minutes. Then scoop out the ice cream with an ice cream scooper.
- If you are not able to scoop easily, then let the ice cream be at room temperature for 5 to 6 minutes. If its too hot where you live, then a couple of minutes is fine.
- Serve chocolate ice cream in bowls or cups. You can also drizzle some chocolate sauce on the ice cream if you want.
Thank you so much Dassana for sharing your wonderful recipes. I have tried many of your dishes and they are always appreciated by my family..its my first time to try out the chocolate icecream and it’s just delicious. Loved your chocolate cake recipe too. Looking forward to trying out more homemade icecreams.
Thank you Nisha. Glad to know that the chocolate ice cream turned out good. Thanks for the feedback on the other recipes as well. Do try some more homemade ice cream recipes from the blog and you will like them. Most welcome.
I used amul cream for the chocolate ice cream but after whipping it did not form stiff peaks.please advice
the cream has to be chilled and cold. try whipping for some more time. even if you get soft peaks it is fine.
I tried this recipe with Amul fresh cream instead of whipping cream. It was excellent. My 6 year old daughter simply loved it. Thank you for posting such a easy quick and chemical free recipe.
thank you sailaja for this review and rating. glad to know that your daughter loved the chocolate ice cream. welcome.
Is venllina extract n venllia powder same?
vanilla extract is different from vanilla powder. one is a liquid and the other is in the powder form. in vanilla powder also you get artificially flavored powder which is like a white powder and a black or brown colored powder which consists of just the vanilla seeds.