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Chocolate ice cream

Easy Homemade Chocolate Ice Cream

This no-custard chocolate ice cream is so creamy and delicious. It’s the perfect treat along side a brownie, as a sundae or with your favorite toppings.
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Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 2 cups whole 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 vanilla extract
  • pinch of salt

Method
 

  1. 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. 
  2. Remove from heat and stir in the chopped chocolate until completely melted and smooth.
  3. Slowly whisk in the milk and vanilla until smooth. Place over medium heat, stirring often, until the mixture is warm.
  4. 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.
  5. Freeze in your ice cream maker according to the manufacturer’s instructions.
  6. Transfer to a lidded container and freeze 2–4 hours for a firmer texture.

Notes

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.