Here is a simple Homemade Chocolate Ice Cream that does not contain eggs. No custard is needed in this recipe. This is known as a Philadelphia style ice cream. It’s so creamy so if you are a chocolate lover like myself, you will love this!
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Ingredients
2 cups heavy cream (I use raw cream)
2 cups whole milk ( I use raw milk)
1 cup coconut sugar
1/2 cup maple syrup
1/4 cup unsweetened cocoa powder
3 oz semi-sweet or bittersweet chocolate, finely chopped
2 tsp pure vanilla extract
Pinch of salt (or 1/8 tsp)
Instructions
Mix the cocoa & sugar
In a medium saucepan, whisk together the heavy cream, sugar, maple syrup, cocoa powder, and salt. Bring to a boil (do not scorch the milk) and allow it to become foamy. Remove from heat.
Melt the chocolate
Stir in the chopped chocolate until completely melted and smooth.
Add milk & vanilla
Slowly whisk in the milk and vanilla to the ice cream mixture until nice and creamy. Place over medium heat, stirring often, until the mixture is warm.
Chill thoroughly
Pour the mixture into a bowl (or container with lid), cover, and chill in the refrigerator until very cold — at least 4 hours or overnight.
Churn
Freeze in your ice cream maker according to the manufacturer’s instructions.
Firm up
Transfer to a lidded container and freeze 2–4 hours for a firmer texture.
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Tips
Philadelphia Style: This style skips the custard base (no eggs), making it quicker and lighter but still creamy.
Cocoa Choice: Dutch-processed cocoa gives a smoother, less acidic flavor, but natural cocoa works too.
Variations: Add chocolate chips, fudge swirls, or nuts during the last 5 minutes of churning for extra texture.
Storage: Store in the freezer for 2 weeks. I like to place plastic wrap on the top of my container. This helps the ice cream from developing ice crystals on the top.
FAQ
- Can I use another sweetener other than coconut sugar? Yes, use anything else with a 1:1 ratio. That just means you can substitute the coconut sugar with the exact same amount as something like stevia or white sugar. I would start out slow and taste the mixture as you stir it all together. You can always add more if you like your ice cream a little sweeter.
- Does this work with other kind of milks? I’ve only tried this with raw milk and cream but I’m sure you could experiment with pasteurized dairy, oat or almond milk.
What is Philadelphia Style Ice Cream?
Philadelphia-style ice cream, also called American-style or New York-style, is a type of ice cream made without eggs. Unlike French-style ice cream, which uses a cooked custard base with egg yolks for a richer, creamier texture, Philadelphia-style relies on a simple mixture of cream, milk, sugar, and flavorings. This makes it quicker to prepare since there’s no need to cook or temper eggs.
Key characteristics:
Ingredients: Typically heavy cream, milk, sugar, and flavorings (e.g., vanilla, chocolate).
Texture: Lighter and slightly less creamy than custard-based ice cream, but still smooth when properly churned.
Preparation: The ingredients are mixed, chilled, and churned in an ice cream maker without cooking.
Flavor: Often has a cleaner, more direct flavor since it lacks the eggy richness of custard bases.
It’s named after Philadelphia, where this style became popular in the 19th century due to its simplicity and the city’s dairy-rich region. It’s ideal for showcasing bold flavors like chocolate, as in your previous request, and is easier for home cooks to make.
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See my full disclosure here.
Serve a scoop of this Chocolate Ice Cream alongside these Fudgy Brownies!
Can This Recipe Be Made with a Custard Base?
Yes, it can. Custard-based ice cream, often called French-style or egg-based ice cream, is made with a cooked custard base that includes egg yolks, giving it a richer, creamier texture and a more complex flavor compared to Philadelphia-style ice cream. Here’s how you do it:
Ingredients: Heavy cream, milk, sugar/maple syrup, egg yolks (typically 4-6 per quart), salt, vanilla extract, unsweetened chocolate powder and chopped chocolate.
Texture: Velvety, dense, and ultra-creamy due to the emulsifying properties of egg yolks, which also help prevent ice crystals.
Preparation:
(Just use the same ingredients in this recipe but add 4-6 egg yolks. )
In a large saucepan, whisk together the milk, cocoa powder and sugar until smooth or the sugar is dissolved. Remove from heat and add the chopped chocolate, stirring until smooth.
Whisk together the eggs in a bowl and slowly add to the milk mixture (above). Cook on medium-low, stirring constantly with a wooden spoon or spatula, until the mixture reaches 160°F. The custard will thicken slightly and coat the back of the spoon (about 8-10 minutes). This will tell that it’s done. Do not let it boil to avoid curdling.
Meanwhile, pour the heavy cream into a bowl putting the sieve on top. Remove the milk/egg mixture from the heat and stir into heavy cream (pour in the sieve and it will drain into the bowl. Taking your spatula and pushing down in the sieve to get all the liquid out. You might see some egg pieces in the sieve and that is what should be happening.
Next, remove the sieve. Add the vanilla extract and salt to the bowl. Lastly, add the maple syrup, stirring until fully incorporated. Stir all that together until combined.
Cool the custard in an ice bath (place the bowl in a larger bowl of ice water) for 10 minutes, stirring occasionally. Cover and refrigerate for at least 4 hours, preferably overnight.
Flavor: Egg yolks add a subtle richness and depth, enhancing flavors like chocolate or vanilla, though it can slightly mute fruit-based flavors.
Why I Use Raw Milk and Cream
1. Enhanced Flavor and Richness:
Raw milk and cream retain their natural enzymes and fat structure, which can contribute to a richer, more complex flavor compared to pasteurized dairy. Many describe raw dairy as having a fresher, creamier taste with subtle grassy or nutty notes, which can elevate the flavor profile of ice cream, especially in recipes featuring delicate flavors like maple and pecans.
In ice cream, the higher fat content of raw cream (often less processed than commercial versions) can result in a smoother, more luxurious texture without the need for stabilizers.
2. Nutrient Retention:
Raw milk and cream contain natural enzymes (like lactase and lipase), vitamins (such as A, D, and B12), and minerals (like calcium and magnesium) that may be diminished during pasteurization or ultra-pasteurization. For example, raw dairy retains more heat-sensitive vitamins, which could add marginal nutritional value to homemade desserts.
Some proponents claim raw dairy is easier to digest for those with mild lactose intolerance due to active lactase enzymes, though scientific evidence on this is mixed and depends on individual tolerance.
3. Culinary Versatility:
The natural fat and protein structure of raw cream can improve the texture of ice cream, creating a creamier consistency without excessive churning. This is particularly beneficial for custard-based recipes like your Butter Maple Pecan Ice Cream, where a velvety texture is key.
Raw milk’s unprocessed nature allows it to integrate well with bold flavors like maple syrup, enhancing the overall taste without competing with additives found in some commercial dairy products.
4. Support for Traditional Methods:
Using raw dairy aligns with artisanal or traditional ice cream-making techniques, appealing to those seeking a farm-to-table experience. It can provide a closer connection to the source of the ingredients, especially if sourced from local, trusted farms.
Raw cream’s natural thickness can reduce the need for additional emulsifiers or thickeners, simplifying the ingredient list for homemade recipes.
Considerations and Cautions
Safety Risks: Raw milk and cream are not pasteurized, meaning they may contain harmful bacteria like Salmonella, E. coli, or Listeria if not handled properly. This is a significant concern for pregnant women, children, the elderly, or those with compromised immune systems. Always source raw dairy from reputable, certified farms with strict hygiene standards.
Legal Restrictions: Raw milk sales are regulated or banned in some regions (e.g., certain U.S. states or countries) due to health concerns. Check local laws before purchasing.
Shelf Life: Raw dairy has a shorter shelf life than pasteurized versions and must be stored carefully (below 40°F/4°C) to maintain freshness, especially for recipes requiring chilling, like ice cream custard.
Recipe Adjustments: If using raw milk and cream in your ice cream recipe, monitor the custard closely during heating. While raw dairy can be heated safely to 160°F for custard without losing its benefits, avoid overheating to preserve flavor. Ensure proper cooling to prevent bacterial growth.
Tools Used in This Recipe
Resources
https://therike.com/blogs/health-beauty-tips-trends-and-wellness-insights/the-truth-about-raw-milk
https://rawmilk.com/the-shame-of-pastuerization
https://www.organicfacts.com/raw-milk.html
https://www.today.com/food/what-s-philadelphia-style-ice-cream-t185094
Easy Homemade Chocolate Ice Cream
Ingredients
Method
- In a medium saucepan, whisk together the heavy cream, sugar, maple syrup, cocoa powder, and salt. Bring to a boil (do not scorch the milk) and allow it to become foamy. Remove from heat.
- Remove from heat and stir in the chopped chocolate until completely melted and smooth.
- Slowly whisk in the milk and vanilla until smooth. Place over medium heat, stirring often, until the mixture is warm.
- Pour the mixture into a bowl (or container with lid), cover, and chill in the refrigerator until very cold — at least 4 hours or overnight.
- Freeze in your ice cream maker according to the manufacturer’s instructions.
- Transfer to a lidded container and freeze 2–4 hours for a firmer texture.
Notes
I hope you and your family enjoy this delicious Easy Homemade Chocolate Ice Cream recipe. It’s the perfect Summer treat or really, anytime of the year. Tag me over on Instagram if you make it. I’d love to see how yours turns out.
Wendy Lea Walker, NTP
Nutritional Therapy Practitioner
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