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A glass dessert dish filled with scoops of rich chocolate ice cream, topped with delicate chocolate shavings, sits on a tray with spoons.

Chocolate Ice Cream

This chocolate ice cream recipe is rich, creamy, and full of deep chocolate flavor. It’s made with just a handful of ingredients and doesn’t require eggs or custard. Perfect for an easy summer treat or a late-night freezer raid.
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Prep Time: 25 minutes
Freezing time: 4 hours
Total Time: 4 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate ice cream
Servings: 4
Calories: 543kcal

Equipment

Ingredients

US Customary - Metric

Instructions

  • In a medium bowl, whisk together the sifted cocoa powder, sugar, and salt until well combined.
    ¾ cup cocoa powder sifted, ½ cup granulated sugar, Pinch salt
  • Stir in the heavy cream and vanilla extract until the mixture is smooth and fully blended.
    2 cups heavy cream, 2 teaspoons vanilla extract
  • Turn on your ice cream maker. Pour the chocolate mixture into the machine and churn according to the manufacturer's instructions (about 15–20 minutes), until it reaches a soft-serve consistency.
  • Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
  • Scoop and serve with dark chocolate chunks or shavings on top for an extra indulgent treat.
    Dark chocolate

Notes

  • Use good cocoa powder: Dutch-process cocoa powder or unsweetened cocoa powder gives the richest chocolate flavor.
  • Chill the cream: Cold cream helps the mixture churn faster and sets up better in the ice cream maker.
  • Soft-serve option: If you can’t wait, serve it right after churning—it’ll be like a creamy soft-serve.
  • Add-ins: Chocolate chips, chopped chocolate bars, chopped nuts, or even swirls of caramel or fudge sauce mix in well just before the churn is done.
  • No ice cream machine: Pour the mix into a container, freeze, and stir every 30–45 minutes until scoopable. The texture won’t be as creamy but still delicious.

 

Storage Instructions

Once your milk chocolate ice cream is frozen solid, transfer it to an airtight container and keep it in the coldest part of your freezer. It’s best eaten within 1–2 weeks for the creamiest texture, though technically it’ll last longer. If it gets too hard, let it sit at room temperature for a few minutes before scooping—it’ll soften up nicely without melting.

Nutrition

Calories: 543kcal | Carbohydrates: 38g | Protein: 7g | Fat: 45g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 134mg | Sodium: 36mg | Potassium: 362mg | Fiber: 6g | Sugar: 29g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg
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