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chocolate ice cream recipe | easy eggless chocolate ice cream recipe

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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:

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:

  1. black forest cake
  2. eggless chocolate brownie
  3. eggless chocolate cake with wheat flour
  4. chocolate chip cookies
  5. chocolate sandwich
  6. chocolate cake made in cooker.

easy chocolate ice cream recipe card below:

4.9 from 19 votes
chocolate ice cream recipe | easy eggless chocolate ice cream recipe
prep time
8 mins
cook time
2 mins
total time
10 mins
 

chocolate ice cream recipe with step by step photos - easy recipe of a creamy and smooth chocolate ice cream. does not need any ice cream maker

course: desserts
cuisine: world
servings: 18 scoops
author: dassana amit
ingredients (1 cup = 250 ml)
  • 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 recipe
making chocolate mixture:
  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 small 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 and 1 teaspoon vanilla extract.

  8. mix very well and keep this mixture aside. let this chocolate mixture cool at room temperature.

whipping cream for chocolate ice cream:
  1. 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.

  2. 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:
  1. then add the chocolate mixture.

  2. now gently and with light hands, fold the chocolate mixture in the whipped cream. do not mix, but fold it.

  3. the cream should not loose its peaks or volume and fall flat. so fold gently and slowly. fold very well.

  4. now add the ice cream mixture in a container or box.

  5. close the lid tightly and keep the ice container or box in the freezer.

  6. freeze for 8 to 9 hours or overnight or till the chocolate ice cream is set.

  7. 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. 

  8. 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.

  9. 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.

 




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This post was last modified on April 1, 2018, 6:11 pm

    Categories International CuisinesKids RecipesSummer RecipesSweets Recipes

View Comments (47)

  • :) Lovely! I will make this next week to welcome my son home.

    By the way, I've been following your blog for years now, and think that you are ABSOLUTELY THE BEST. I've followed many of your recipes and they've turned out perfect. Of course I've tweaked them the second time, and they've still turned out delicious. Thank you! :) I love your visual step by step instructions.

    I wanted to email you but didn't find a "contact me" here.

    • thanks a ton vidya for this lovely feedback. its encouraging also to read your comment. thanks again.

      our contact page is not working from ages :-) need to get it corrected.

    • thanks seema. there are many ways ice creams can be made. using whipped cream is the easiest method to prepare ice creams.

  • Awwee. It's so easy.. I've ordered Hershey's same box and will receive it soon. Am definitely gonna try .. btw read about your blog. Loved the way u n ur hubby work together. Bless you both. Well m just 21 to bless u both. ??

  • Woow soo easy. I read your blog n was so happy that u n ur hubby work so well together. Bless you both.,?

  • hi dassana! thank u for sharing this wonderful recipe.since my mom is not much of a chocolate or cocoa fan i added maple syrup & pecans in place of cocoa in the first batch & saffron,pisachios to the second batch.both turned out delicious & devoid of ice crystals.
    hoping to see many more flavours soon to make summers super cool :-)

    • thank you meveera. lovely addition of maple syrup and nuts. in fact today only i made pista ice cream but in an ice cream maker. too good and exactly like the the branded ones. i will try to add more ice cream recipes. its not very cold where we live so ice creams and kulfis are still fine for us to have ?

  • Dassana,wow!pista ice cream & sorbets too.when it comes to ice cream my dil maange more:-)
    Yes, I tell my relatives( who face snowy winters) that I'm lucky enough to enjoy scoops of ice cream even in winters

    • true meveera, thats the best part of living in india, especially in central, western and southern regions ?

  • hi dassana, i'm a huge fan. i've learned a lot about cooking from your recipes. going to try making ice creams now. the problem is i'm not getting whipping cream anywhere. can i substitute it with amul fresh cream? if not what else? or can i completely skip the cream? will it taste very different? as i'm a novce i don't know what to do? please help.

    • thanks a lot radhika. you can use amul fresh cream. i also use amul fresh cream if i do not get whipping cream. with whipping cream, due to high fat content, the ice cream is more smoother and creamier than amul fresh cream. but even with amul fresh cream, the ice cream tastes good. also if using amul fresh cream, whip it at least for 8 to 9 minutes till you get stiff peaks.

    • shubha, you can use food processor with the whipping attachment or a blender/mixer/grinder with a whipping blade. a whipping blade is a round blade and is not sharp. it helps to whip cream very well.

  • I just love your blog.
    Your recipes are very simple in terms of ingredients and method. The pictures make it more easy to understand.
    And to my surprise, you know everything.. right from authentic local cuisines to modern cooking.
    Keep it up Dassana. Best wishes.

  • Hi dear i wana ask i i hv some cream named mavees golden mark premium dairy free topping n its a cake icing icecream so can i use this for making ice cream n plzz tel me if choclate can be used instead of cocoa powder... I hv choclate named MELLOW DARK COMPOUND...if this can be used please tel the procedure...

    • megha, the dairy free cream can be used a cake icing, but i am not sure if it can be used to make an ice cream. coconut cream can be used and it is also dairy free. you can google and find out if this dairy free cream can be used to make ice creams.

      with dark compound chocolate, you have to melt it first and then add to the whipped cream. the melted chocolate has to be at room temperature before you add it to the whipped cream. so you can use 1/3 to 1/2 cup of chopped chocolate. you can here add less or more sugar as per your requirements.

    • megha have already replied to your query. just refresh the page and you will see my response.

  • Hi!
    Can I skip the sugar and use only condensed milk? Wouldn't both of them together make it very sweet?

    • swapnil, with only condensed milk, the sweetness is less. both of them together does not make the ice cream very sweet. its just sweet.

  • Hi Dassana
    This looks delicious. What would be a good substitute for condensed milk in this recipe? I would be okay with a mildly sweet ice cream.

    • kate, you can use evaporated milk instead of sweetened condensed milk and add sugar as required.

  • 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.

  • 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 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 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.

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