Chocolate Ice Cream Recipe

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Come summers, come the time for ice creams! And it’s not “I scream, you scream, we all scream for ice cream,” but much more than that when its specially the Chocolate Ice Cream. This is just that easy-peasy, fuss-free, creamy, smooth and scrumptious Chocolate Ice Cream recipe that you must give a try at home.

top shot of chocolate ice cream in glass bowl on grey table with text layovers

About Chocolate Ice Cream

I had been getting recipe requests for adding ice creams since a long time. So, I worked on a few of them and to be honest, this Chocolate Ice Cream recipe was a personal favorite. Not just that, even at home everyone loves it.

This Chocolate Ice Cream does not need a special ice cream maker and gets done without getting whipped twice or thrice. Just make once, freeze and then enjoy. A similar ice cream is this Chocolate Chip Ice Cream.

That’s really saving sometime for you and the best part is you can dive right into a decadent yet gluten-free bowl of ice cream, much faster!

Another good thing about this Chocolate Ice Cream is that this recipe does not form any ice crystals while setting. Prepare and serve this ice cream whenever required.

This Chocolate Ice Cream recipe yields a large block which you can use to make gorgeous sundaes or sinful desserts too.

Step-by-Step Guide

How to make Chocolate Ice Cream

Make Chocolate Mixture

1. First, take all the ingredients listed below:

  • 2 to 2.25 cups whipping cream (30% to 50% fat)
  • ¼ cup whole milk
  • ½ cup cocoa powder
  • ½ cup sweetened condensed milk
  • ½ cup tightly packed brown sugar – note that you can opt to use regular sugar or equal portions of both regular sugar and brown sugar.
ingredients for chocolate ice cream

2. Now, take ¼ cup of the milk in a pan and add ½ cup tightly packed brown sugar. Remember to use whole milk or else the milk may separate or curdle.

taking milk and brown sugar in a pan

3. Keep this pan on a stovetop on low heat and with a whisk or spoon, stir continuously till the sugar dissolves.

Note: Do not boil or heat this mixture too much as this may lead to curdling or separating of the milk.

stirring the milk-sugar mixture on heat

4. Once all the sugar is dissolved, keep the pan on the kitchen counter-top.

Remember not to boil or heat the milk too much. Once all the sugar is dissolved remove the pan from the stove-top and set aside.

dissolving the sugar in the milk

5. Add ½ cup cocoa powder.

adding cocoa powder to the milk-sugar mixture

6. Mix very well.

mixing cocoa powder

7. Add the ½ cup sweetened condensed milk.

adding condensed milk to melted chocolate

8. Add 1 teaspoon vanilla extract.

adding vanilla extract to chocolate mixture

9. Mix very well and keep this mixture aside. Let this chocolate mixture cool at room temperature.

making the chocolate mixture for chocolate ice cream

Whip Cream

10. Take 2 to 2.25 cups of the chilled whipping cream in a stand mixer and begin to whip it on high speed. You can also use an electric beater to whip using a bowl.

Make sure to refrigerate the bowl so that it is cold.

whipping cream till soft peaks are formed

11. Whip till you get stiff peaks. The cream will increase in volume and when you turn the bowl down, the cream shouldn’t fall.

Or when you take the whipped cream in a spatula or spoon and turn it down, the cream shouldn’t fall.

whipping cream till soft peaks are formed

Make Chocolate Ice Cream

12. Then, add the prepared chocolate mixture.

adding chocolate mixture to whipped cream

13. Now, gently and with light hands, fold the chocolate mixture in the whipped cream. Do not mix, just fold it.

gently folding the chocolate mixture with the whipped cream

14. The cream should not loose its peaks or volume and fall flat. So, fold gently and slowly.

folding the chocolate ice cream mixture well

15. Fold very well.

folding the chocolate ice cream mixture well

16. Now, add the ice cream mixture in a container or box.

chocolate ice cream mixture in a box

17. Close the container or box tightly with a lid and keep it in the freezer.

covering the ice cream mixture tightly and keeping in the refrigerator to freeze

18. Freeze for 8 to 9 hours or overnight or till the ice cream is set.

freezing chocolate ice cream

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.

scooping out set chocolate ice cream

20. Serve Chocolate Ice Cream in bowls or cups. If you want, you can also drizzle some chocolate sauce on top.

chocolate ice cream served in a glass bowl

Expert Tips

  1. You have to whip the cream till stiff peaks. The cream should increase in volume and shouldn’t fall from the bowl, when turned upside down. Another way to check is: Take the whipped cream in a spatula or spoon. When you turn it, it shouldn’t fall.
  2. This recipe uses whipping cream which is 30% fat and does 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 till stiff peaks.
  3. You can use the homemade clotted cream (malai) from milk to make the whipped cream. Remove the clotted cream from freezer and thaw it for some hours.

    The cream should be chilled before you start whipping. Take everything in the blender jar and whip with the whipping blade till you get smooth cream.

    If needed, you can add some water while whipping. To use immediately, keep whipping till stiff peaks are formed. If not, then refrigerate the smooth, flowing cream, whip later and use as required.

    The whipping cream from homemade clotted cream is extremely rich because of high fat content. This results in whipped cream within minutes.
  4. The same recipe can also be made in an ice cream maker and can be made with regular sugar too instead of the brown sugar.
  5. You have to fold the chocolate mixture with the whipped cream gently. Don’t mix it as this might cause the cream to fall flat after losing its peaks.
  6. In case you can’t scoop out the set ice cream, keep it at room temperature for 5 to 6 minutes. If you live in a place where it’s too hot, then only a couple of minutes is fine.

FAQs

Why am I unable to get stiff peaks after whipping the cream?

The cream has to be chilled while you are whipping and you can whip for some more time to get the desired result. Soft peaks are also fine.

Is vanilla extract and vanilla powder same?

No. Both are different. Vanilla extract is a liquid and the other one is a powder.

What is the alternative for condensed milk in this recipe?

You can use sweetened liquid evaporated milk. In case you don’t have a sweetened one, you can add sugar.

Can I use the collected malai from milk to make the whipping cream?

Yes, you can definitely do that. Refer to the Expert Tips above to know how to go about it.

The whipping cream turns into liquid after whipping. What should I do to avoid this?

This simply means that the cream has not enough fat content to form stiff peaks. Alternatively, keep the whipping bowl in the refrigerator for about 30 to 40 minutes and then start whipping again.

In case you see liquids or buttermilk in the whipped cream, then continue to whip till you see the water (whey) and butter separate. Remove the butter with a slotted spoon and keep it covered in the refrigerator. Use this as homemade butter.

What are the alternatives in place of an electric beater or stand mixer?

In place of a stand mixer or electric beater, you can use a food processor with a whipping attachment or a blender/mixer/grinder with a round, unsharp whipping blade.

More Ice Cream Recipes To Try!

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chocolate ice cream in glass bowl

Chocolate Ice Cream Recipe

This is an easy and simple recipe for a creamy, smooth homemade Chocolate Ice Cream that is made with cocoa powder, milk, brown sugar, sweetened condensed milk and whipping cream . The recipe also does not need any ice cream maker.
4.87 from 38 votes
Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Cuisine World
Course Desserts
Diet Gluten Free, Vegetarian
Difficulty Level Easy
Servings 18 scoops
Units

Ingredients

  • 2 to 2.25 cup whipping cream – 30% to 50% fat
  • ¼ cup whole milk
  • ½ cup cocoa powder
  • ½ cup sweetened condensed milk
  • ½ cup brown sugar (tightly packed) 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, prep all the ingredients and set them aside – whipping cream (30% to 50% fat), whole milk, cocoa powder, sweetened condensed milk and tightly packed brown sugar.
  • Now, take milk in a small pan and add the brown sugar.
  • Keep this pan on stovetop on low heat and with a whisk or spoon stir continuously till the sugar dissolves.
  • Once all the sugar is dissolved, keep the pan on your kitchen counter.
    Remember not to boil the milk or heat it for a long time. Just lightly warm it or heat lightly to help the sugar dissolve.
    Do not boil or heat this milk and brown sugar mixture too much as this may lead to curdling or separating of the milk.
  • When you see that all the sugar granules dissolve, remove the pan from stove-top and place it on your kitchen counter.
  • Add cocoa powder and mix thoroughly ensuring that there are no lumps.
  • Add the condensed milk and vanilla extract.
  • Mix thoroughly again set 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. 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.
    So when you take the whipped cream in a spatula or spoon and turn it down, the whipped cream shouldn't fall.

Making chocolate ice cream

  • Now, add the chocolate mixture to the whipped cream.
  • Gently and with light hands, fold the chocolate mixture in the whipped cream. Do not mix, but fold it.
  • The cream should not lose its peaks or volume and fall flat. So, fold gently and slowly, but very well to get an even mixture.
  • Next, add the ice cream mixture in a container or box.
  • Close the container or box tightly with a lid 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 scoop. 
  • 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. If you want, you can also drizzle some chocolate sauce on top.

Notes

  • Use whole milk and not toned or low-fat milk as these can split when mixing it with brown sugar.
  • Instead of brown sugar you can use white sugar or confectioner’s sugar (powdered sugar). You can also use both the regular sugar and brown sugar in equal proportions
  • Skip vanilla extract if you do not have it.
  • To make the recipe, you can use light cream with 25% fat or whipping cream with 30% to 35% milk fat or heavy cream with 40% to 50% fat. 
  • Scale this recipe to make a big batch.
  • Note that the approximate nutrition info is for 1 medium-sized chocolate ice cream scoop.

Nutrition Info (Approximate Values)

Nutrition Facts
Chocolate Ice Cream Recipe
Amount Per Serving
Calories 150 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 39mg13%
Sodium 25mg1%
Potassium 100mg3%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 417IU8%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 53mg5%
Vitamin B9 (Folate) 3µg1%
Iron 1mg6%
Magnesium 17mg4%
Phosphorus 58mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Chocolate Ice Cream recipe from the archives first published in November 2016 has been republished and updated on April 2023.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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59 Comments

  1. Hii.. writing from Nigeria.Any alternative for condensed milk. Couldn’t find it here.4 stars

    1. you can use liquid evaporated milk. make sure its sweetened or else you will have to add sugar.

  2. 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 good5 stars

    1. 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.

  3. Hi dassana …..I tried ….but after whipping my amul cream turned into liquid ….what to do…..can u help me with this….please????4 stars

    1. 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.

  4. 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 recipie5 stars

    1. 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.

  5. Hi Dassana

    I have baking chocolate blocks. Can I use it for this recipe?if yes how should I add. Thanks a tonne
    Regards
    Ruby4 stars

    1. 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.