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Equipment

• Mixing bowl
• Medium saucepan
• Whisk
• Wooden spoon
• Fine-mesh strainer
• Ice cream maker
• Plastic wrap
• Freezer-safe container

INGREDIENTS

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 ounces semisweet chocolate, finely chopped

INSTRUCTIONS

Step 1: Prepare the Base Combine the heavy cream, whole milk, sugar, and cocoa powder in a medium saucepan. Whisk the mixture over medium heat until it begins to steam, but do not let it boil. Step 2: Temper the Eggs In a separate bowl, whisk the egg yolks until they’re smooth. Gradually add a ladleful of the hot cream mixture to the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the tempered egg yolk mixture into the saucepan with the remaining cream. Step 3: Cook the Custard Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until it thickens enough to cover the reverse of the spoon. This should take about 8–10 minutes. The custard should reach a temperature of 170-175 °F(77-80 °C). Step 4: Add Chocolate and Flavorings Remove the saucepan from the heat. Add the finely chopped semisweet chocolate and stir until it is completely melted and the mixture is smooth. Churn in the vanilla extract and salt. Step 5: Strain and Chill Pour the custard through a fine-mesh strainer into a clean bowl to remove any lumps or bits of cooked egg. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until fully chilled, at least 4 hours or overnight. Step 6: Churn the Ice Cream Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20–25 minutes. Step 7: Freeze the Ice Cream Transfer the churned ice cream to a freezer-safe container. Transfer the churned ice cream to a freezer-safe vessel. Cover and freeze for at least 2 hours or until establishment. Step 8: Serve Scoop the ice cream into bowls or cones and enjoy your homemade decadent chocolate ice cream!

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How to make chocolate ice cream

Tips for Homemade Chocolate Ice Cream Recipe Without Eggs

Ingredients:

• 2 cups (480 ml) heavy cream (chilled)
• 1 cup (240 ml) sweetened condensed milk (chilled)
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 cup (90 g) chocolate chips or chunks (optional, for extra texture)

Craving a rich, creamy chocolate ice cream but need to skip the eggs? This eggless chocolate ice cream recipe is perfect for you! Start by combining 2 cups of heavy cream and 1 cup of whole milk in a saucepan. Add 1 cup of granulated sugar, 1/2 cup of high-quality cocoa powder, and a pinch of salt. Heat the mixture over medium heat, stirring constantly, until the sugar and cocoa powder dissolve completely, and the mixture is smooth. Remove from heat and add 1 teaspoon of vanilla extract and 1/2 cup of finely chopped dark chocolate. Stir until the chocolate melts and blends into the mixture.

Allow the mixture to cool to room temperature, then refrigerate it for at least 2 hours or until it’s thoroughly chilled. Churn the chilled admixture in your ice cream maker according to the manufacturer’s instructions. For an extra touch of decadence, fold in chocolate chips or chunks before freezing the ice cream in an airtight container for a few hours to firm up.

 The result is a luscious, velvety chocolate ice cream that’s so delicious, you won’t miss the eggs at all! Enjoy your homemade treat as is or topped with your favorite sauces and nuts for an indulgent dessert experience.