This Chocolate Ice Cream is so smooth and creamy; it tastes like gelato! It’s rich and dark yet still sweet…it’s utter perfection! Best part is, it’s gluten free and egg free! It’s a recipe you’ll be making again and again.
I have to be honest here.
As you all can easily see, I am obsessed with chocolate.
However, because I love it so much, I’m super picky about my chocolate ice cream.
I find that most chocolate ice cream from the grocery stores and even ice cream shops tastes very dry and sometimes has a chemical after taste.
There are only a few that I love and most of the ones I love are gelatos.
I can tell you the places where I have had the best chocolate gelato and this recipe… truly is second best!
It is by far better than everything you can buy at a grocery store or even at the ice cream shop.
It’s so easy to whip up, I make it at home once per week because it is a favorite with my kids and even my extended family.
For more chocolatey recipes, try my No Churn Chocolate Cookie Ice Cream, Triple Chocolate Cake and Double Chocolate Banana Bread.
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Substitutions and Variations
How to Make this Vegan
- Use a dairy free heavy whipping cream.
- Only use sweetened condensed coconut milk.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Ice Cream
Here are the step by step instructions to make this ice cream!
Step 1: Whisk the Cocoa Powders and Sugars
In a large bowl, whisk together the sifted cocoa powders, the granulated sugar and the light brown sugar. Whisk to combine.
Step 2: Add Salt
Add in the kosher salt and whisk again to combine.
Step 3: Add Milk
Add in the milk and whisk again to combine until the coca powders and sugars have dissolved.
Step 4: Mix in the Heavy Cream and Vanilla and Freeze
Pour in the heavy cream and vanilla. Whisk again until just combined. Cover the bowl with plastic wrap and refrigerate for at least two hours or overnight.
Step 5: Churn the Ice Cream
After 2 hours, turn the ice cream maker on and follow the manufacturer’s instructions. I use cuisinart. If using cuisinart, pour the liquid ice cream into the frozen freezer bowl and let the machine mix it for 15-20 minutes until the ice cream is thick and creamy. Once it starts pushing out of the top of the machine, if using cuisinart, it’s done.
Step 6: Freeze
Transfer to a freezer safe ice cream container or a 9x5 loaf pan and cover with plastic wrap and then aluminum foil. Freeze for at least 2 hours. You can of course eat it right out of the machine but it will be very very soft.
For me, chocolate is a cure all.
Stressed about work? Chocolate.
Stressed with home life? Chocolate.
It transports me to another place where all I’m thinking about is this smooth and creamy decadence waltzing around on my tongue.
I hope it does the same for you guys! Enjoy!
Expert Baking Tips
- Mix in the Heavy Cream and Vanilla- Using the whisk, mix in these until everything is combined. We aren’t going to make whipping cream like we do for the no churn recipes, we just want everything combined.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. DO NOT use dark alone; it will make your ice cream too chalky dry and bitter.
Recipe FAQs
Not at all.
People ask how I get my chocolate baked goods and ice creams so dark and the secret is in that bit of dark cocoa powder.
I love the taste of the Dark Cocoa powder combined with the Dutch or Natural Unsweetened. It creates a richer color and flavor which I adore.
But keep in mind, cocoa powder is quite dry. And Dark cocoa powder is even drier than Dutch or Natural Unsweetened.
If you used only dark, the ice cream would be way too dry and bitter.
If you don’t have both cocoa powders on hand, just use the Dutch or Natural Unsweetened.
Other Ice Cream Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
Chocolate Ice Cream
Ingredients
- ¾ cup sifted cocoa powder I use ½ Dark and ¼ Natural Unsweetened or Dutch
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- Pinch of kosher salt
- 1 cup whole milk
- 2 cups heavy cream
- ½ teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together the sifted cocoa powders, the granulated sugar and the light brown sugar. Whisk to combine.
- Add in the kosher salt and whisk again to combine.
- Add in the milk and whisk again to combine until the coca powders and sugars have dissolved.
- Pour in the heavy cream and vanilla. Whisk again until just combined. Cover the bowl with plastic wrap and refrigerate for at least two hours or overnight.
- After 2 hours, turn the ice cream maker on and follow the manufacturer’s instructions. I use cuisinart. If using cuisinart, pour the liquid ice cream into the frozen freezer bowl and let the machine mix it for 15-20 minutes until the ice cream is thick and creamy. Once it starts pushing out of the top of the machine, if using cuisinart, it’s done.
- Transfer to a freezer safe ice cream container or a 9x5 loaf pan and cover with plastic wrap and then aluminum foil. Freeze for at least 2 hours. You can of course eat it right out of the machine but it will be very very soft.
Nancy DiPaola
great recipe and i rate it a 5
Lee
SO kind thanks so much!
John
What a delicious and delicious way to make chocolate ice cream!
Lee
Thanks so much!