Chocolate Ice Cream Recipe

4.87 from 36 votes

This is an easy recipe for a creamy, smooth homemade Chocolate Ice Cream. The recipe does not need any ice cream maker.

Prep Time8 mins

Cook Time2 mins

Total Time10 mins

Course: Desserts

Cuisine: World

Diet: Gluten Free, Vegetarian

Difficulty Level: Easy

Servings: scoops

Calories: 150kcal

2 to 2.25 cup cream - 25% to 50% fat cream
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

First, prep all the ingredients and set them aside - cream (25% to 50% fat), milk, cocoa powder, condensed milk and 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 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. Do not boil the milk or heat it too much. Just lightly warm it or heat lightly to help the sugar dissolve.
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.

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

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.

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).
Skip vanilla extract if you do not have it.
To make the recipe, you can easily use light cream with 25% to 30% milk fat or heavy or whipping cream with 35% 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.