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 recipe.
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
- no cook mango kulfi recipe
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.
if you are looking for some more chocolate recipes then i suggest following recipes:
- black forest cake
- eggless chocolate brownie
- eggless chocolate cake with wheat flour
- chocolate chip cookies
- chocolate cake made in cooker.
easy chocolate ice cream recipe card below:
chocolate ice cream recipe
INGREDIENTS FOR chocolate ice cream recipe
- 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
HOW TO MAKE chocolate ice cream recipe
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 for chocolate ice 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 chocolate 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 chocolate ice cream with an ice cream scooper.
- if you are not able to scoop the chocolate 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.
- serve chocolate ice cream in bowls or cups. you can also drizzle some chocolate sauce on the ice cream if you want.
how to make eggless chocolate ice cream recipe:
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.
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.
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 chocolate 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 chocolate 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.
Hii.. writing from Nigeria.Any alternative for condensed milk. Couldn’t find it here.
you can use liquid evaporated milk. make sure its sweetened or else you will have to add sugar.
Hi dasanna, u r my all time fav chef, u r more than awesome, too gud … Tried chocolate icecream, it was yum, my little one liked it… Thank you so much… I used amul fresh cream so the peaks were not as stiff as d one shown in d pic..
1) Can v use the collected malai (from milk)at home to make d whipping cream? If yes What s d method?
2) Can you post the sour dough bread method? I have read that it s the traditional way to make d bread n its good
thanks prema for the lovely feedback.
1. yes you can use the collected malai. i used to make cream with collected malai before. stopped as now i do not get little malai on milk after boiling. remove the collected malai from freezer and thaw it for some hours. use the whipping blade of a mixer-grinder or food processor. you can also use a stand mixer. the malai should be cold before you start whipping. take everything in the blender jar or food processor and whip till you get smooth cream. if need be you can add some water while whipping. you can stop here when you get a smooth flowing cream and refrigerate it. this cream can be whipped later to make ice creams or added to gravies. if you don’t want to stop, then continue to whip till you get stiff peaks. the cream from homemade malai is very rich and you will get whipped cream in minutes as more fat content is there.
2. i will try to add sour dough bread method. a few readers have requested for the same.
Hi dassana …..I tried ….but after whipping my amul cream turned into liquid ….what to do…..can u help me with this….please????
do you see any water in it. if water has formed then continue to whip till you see the water (whey or buttermilk) separate and the butter separate. remove the butter with a slotted spoon and keep covered in the fridge. use as butter. if no water is seen, then keep the whipping bowl with the cream in the fridge for 30 to 40 minutes and then again start whipping.
Hi Dassana tried this chocolate ice-cream recipie ,,,,only problem I faced was I didn’t have blender so I tried in a mixer but all the Amul cream turned liquid still I proceeded with the recipie ,,,,,still it’s taste was awesome as one of the branded ice-cream everybody loved ❤❤it ,,,,,I was wondering how would it taste with that stiff peak cream😋😋😋
Thank you Dassana for this perfect ice-cream recipie
Welcome Kavita. Good to know that inspite of the fact that cream not whipping well, the chocolate ice cream still turned out good. It will taste much better if the cream was whipped well.
Hi Dassana
I have baking chocolate blocks. Can I use it for this recipe?if yes how should I add. Thanks a tonne
Regards
Ruby
ruby, you can add some milk and melt the chocolate. melt the chocolate in a double boiler and not directly on a flame. you can use 1/2 cup of chopped chocolate. add about 1/4th to 1/3rd cup of milk and melt the chocolate. instead of milk you can also add cream while melting. let this chocolate mixture come to room temperature. then add condensed milk, vanilla and powdered sugar. mix very well. then follow the recipe.