Homemade Chocolate Ice Cream without an Ice Cream Maker is the best thing here. It’s creamy, decadent, and refreshing, perfect for chilling in this heat.
Summers have come and are already gone here in Pune. Check out more delicious ice cream here, like basil ice cream, strawberry kulfi, or malai kulfi.
Who says? I say. As a mother who has been tending to sick kids for the last week with sore throat, fever, and cold, wrapping them in blankets, sweaters, and jackets as they shiver in the cold, I can say that summers are gone, and so are the days of eating scoops of ice cream.
But not before I made this last batch of Chocolate Ice Cream. Regular readers would know that I have hardly 2-3 recipes of ice cream on LiG, the primary reason being that it is so difficult to get a no-crystal consistency.
But lately, I have discovered the joy of making ice cream without ice crystals, and made Banana Ice Cream too, a while ago.
The verdict – V said this is, if not better than, at par with the store-bought ice cream. I am happy being at par. :)
Why You’ll Love This Homemade Chocolate Ice Cream
I’ll never forget the afternoon when my sweet tooth hit hard—everyone was lounging around, the AC humming, and the fridge inviting like a siren. Instead of rushing to the store, I decided to whip up a batch of this homemade chocolate ice cream. All I had to do was gather a few simple ingredients, whisk for a moment, and let the freezer do the magic. The first spoonful? Pure bliss—rich chocolate, velvety texture, and little bursts of choco chips that made each bite a surprise. And the best part? No weird preservatives, no mystery ingredients—just honest, creamy goodness from my kitchen to yours.
What Makes This Chocolate Ice Cream Special?
Store-bought can’t hold a candle to this. Here’s why: first, the flavor—real melted dark chocolate makes for a deep, luxurious taste you’ll savor, not just sugar-coating your taste buds. Then there’s the texture—smooth, dense, yet scoopable, with no grainy feel. The choco chips? They give every bite that fun little pop of chocolate surprise. And finally, there’s peace of mind: homemade means you choose the quality of your dairy, the cocoa, and even how sweet it gets.
Ingredients You’ll Need for Choco Chip Ice Cream
Whenever someone tells me making ice cream at home is hard, I smile and hand them this ingredient list. It’s so simple, you probably already have most of these things in your kitchen. Just a few pantry staples and you’re good to go. Honestly, this recipe is proof that you don’t need fancy ingredients or an ice cream machine to make something incredibly indulgent and satisfying. Let’s check your pantry—this is what you’ll need:
- 1 cup full‑fat heavy cream – for that beautifully creamy mouthfeel
- 1 cup whole milk – balances richness, keeps it scoopable
- ¾ cup sugar – adjust up or down depending on your sweet tooth
- ½ cup unsweetened cocoa powder – for depth and color
- 100 g dark or semi-sweet chocolate, melted (optional but worth it!)
- 1 tsp vanilla extract – brings out the flavors
- Pinch of salt – cuts sweetness, enhances chocolate
- ½ cup choco chips – the stars of every scoop
Want need to get Nutty? Add chopped nuts or swirl in fudge sauce. Feeling bold? Try a dash of chili or a sprinkle of cinnamon for something unexpectedly delicious.
Tips for Making the Creamiest Chocolate Ice Cream
Making ice cream can be super forgiving, but a few tips here and there have saved me from freezer disasters. I’ve learned through trial and (some very icy) error that little tricks like chilling everything ahead of time and adding chips at the right moment make all the difference. If this is your first go at homemade ice cream, don’t worry—I’ve got your back.
- Keep everything cold: Chill bowls and containers ahead of time.
- Break ice crystals: Whisking during freezing prevents hardness.
- Add chips late: This keeps them chewy, not icy.
- Use quality chocolate: 60–70% cocoa unsweetened or semisweet chocolate brings rich flavor.
- Vanilla helps: Just a teaspoon can elevate the flavor palette.
Variations of Chocolate Ice Cream That You Can Try
I love how versatile this recipe is. I’ve played around with flavors when I felt experimental or wanted to impress guests with something new. Think of this as your chocolate ice cream base—but let your creativity run wild. Whether you want something fruity, nutty, or spiced, a few tweaks can make this recipe feel brand-new every time. Don’t stop at basic—let your creativity sparkle:
- Peanut Butter Swirl: Add lines of melted peanut butter just before final freezing for a nutty twist.
- Banana Bonus: Add half a cup mashed banana for natural sweetness.
- Vegan Version: Use coconut milk/cream, sugar, cocoa, and melted dark chocolate.
- Spiced Version: Mix in ¼ tsp cinnamon and a tiny pinch of chili powder for a Mexican vibe.
Storage Tips: Keep It Creamy & Scoopable
Let’s be real—homemade ice cream doesn’t have preservatives, and that’s both a blessing and a bit of a challenge. But with a few simple tricks, your frozen masterpiece can stay scoopable and dreamy for days. I’ve learned these the hard way (after one rock-hard batch!), so trust me—these tips are lifesavers.
- Best eaten within one month—freshness matters!
- Use air-tight containers—freezer burn is the enemy.
- Swipe a layer of parchment on top to avoid an icy crust.
- Let it sit at room temperature for 5–10 minutes before scooping.
Serving Suggestions for Chocolate Ice Cream
I’ve served this at birthdays, casual dinners, and even midnight snack attacks—and every time, I find a new way to dress it up. Sometimes it’s a drizzle of chocolate syrup, sometimes a few toasted nuts, and sometimes just a cone and quiet moment. This section is for all those fun, delicious little ideas to turn your scoop into an experience. Dress it up! Try these ideas:
- In cones with chopped almonds
- Sandwiched between warm chocolate chip cookies
- Drizzled with hot fudge and whipped cream
- Garnished with sliced bananas or berries for freshness
Every serving is a little celebration.
A Little Story Behind This Recipe
Once, my kids were in perfect meltdown mode—too hot for clothes, too hot for tantrums, and desperate for something sweet. I scanned the kitchen, grabbed common staples, and whipped up this no-churn chocolate ice cream. Within the hour, their faces—sticky, chocolatey—were lighting up like early evening stars. Laughter, mess, happy chaos… that batch turned into pure, sweet memory. So this recipe is more than dessert—it’s a story.
Step-by-Step: How to Make Chocolate Ice Cream at Home
Chocolate Ice Cream
Ingredients
- ½ cup cocoa powder unsweetened
- ½ cup sugar granulated
- ¼ cup brown sugar firmly packed
- ¾ cup full cream milk
- 1½ cup amul cream
- 1½ tsp vanilla extract
- a pinch salt
- 2 tbsp choco chips optional
Instructions
- Whisk together cocoa powder and both sugars till combined well.
- Add milk to the cocoa mixture, and again mix well for about 2-3 minutes by hand or 30 secs by hand-held mixer.
- Add in cream, vanilla extract and salt. Mix till combined.
- Pour this mixture into your mixer jar and churn it for 10-15 minutes. The resulting mixture should resemble like a soft serve ice-cream.
- Transfer the mixture into a ice-cream container, or a pyrex dish with a lid or any air-tight container suitable for freezing.
- After 3-4 hours, remove from freezer and thaw for about a minute or two and then again churn the ice-cream. Pour it back into the container and freeze again. Repeat this after another 3-4 hours. Pour the mixture into the container and mix-in choco chips. Allow it to set finally overnight.
- Serve chilled.
Notes
- Use cream with at least 35% fat content. In India, only Amul cream of 28% fat content is easily available, so that is used but if you have access to higher fat content cream, please use that.
- Using higher fat content cream will give firmer and richer ice-cream.
- Add choco-chips in the end when you have finished repeated churnings and are ready to allow it to set for final time.
- Repeated churning allows to remove any ice-crystals, leaving a smooth and perfect ice-cream
- If you have an ice-cream maker, please move the mixture (step 4) into the ice-cream maker and churn for 20 minutes. And just set it one time in a pyrex dish. No need for repeated churning.
Frequently Asked Questions (FAQs)
Absolutely yes! One of the best things about this homemade chocolate ice cream recipe is that it’s a no-churn chocolate ice cream recipe. That means no fancy gadgets are needed. Just a hand whisk or electric beater, a mixing bowl, and some freezer time. The key to creamy texture lies in whipping the cream properly and folding gently.
To make choco chip chocolate ice cream at home, you’ll need just a few basics: heavy cream, condensed milk, cocoa powder, vanilla extract, and lots of choco chips. You can also add melted chocolate or a dash of instant coffee for that intense mocha flavor. The full list is in the recipe section above.
This is such a common issue, especially in no-churn ice creams. The trick is to make sure the mixture is whipped well and folded gently. Also, cover the container tightly before freezing, and place a piece of cling wrap directly on top of the ice cream to minimize ice crystals. You can even use airtight, insulated ice cream tubs.
Yes, you can! To make a vegan homemade chocolate ice cream, simply replace the heavy cream with full-fat coconut cream and the condensed milk with a dairy-free alternative like oat milk condensed milk or cashew cream. Use dairy-free choco chips and enjoy a 100% plant-based dessert.
Homemade chocolate ice cream usually stays good for about 2 to 3 weeks in the freezer, especially if stored properly. Keep it in an airtight container and always seal it well. Unlike store-bought ice cream, this version has no preservatives, so consume it while it’s fresh and creamy.
Chocolate ice cream is generally lighter, creamier, and more airy, while chocolate truffle ice cream (like in chocolate truffle cake) is richer, denser, and more indulgent, often using ganache or melted chocolate. This recipe lands somewhere in between—smooth, creamy, and full of intense chocolate flavor.
Use full-fat cream, whip it until soft peaks, and don’t skip folding in the sweetened condensed milk gently. These steps are essential for achieving that creamy, scoopable texture. You can also add a tablespoon of corn syrup or honey to prevent crystallization and improve mouthfeel.
Oh absolutely! This choco chip ice cream recipe is super versatile. Feel free to add chopped roasted almonds, walnuts, caramel swirls, brownie bits, or even peanut butter chips. Just fold them in along with the choco chips right before freezing.
100%! It’s homemade, has no preservatives, and you get to control the sugar levels. If you’re serving it to toddlers, skip the coffee or use unsweetened cocoa powder for a mild version. It’s a fun recipe to even make with kids—my little one loves sprinkling the choco chips in!
Great question! Once you pop the mixture into the freezer, give it at least 6 to 8 hours to fully set, preferably overnight. I know it’s hard to wait, but the texture is worth it. For best results, freeze it in a shallow, wide container to help it firm up faster.
Final Thoughts: One Scoop at a Time
Food has this beautiful way of creating memories, and this chocolate ice cream is definitely one of those “bookmark” moments in my life. Whether you’re making it for yourself, your family, or a special occasion, I hope it brings as much joy to you as it has to me. So scoop it up, enjoy the sweetness, and maybe—just maybe—share a little.
Looks so yummy! And you made it sound so simple :D
Thanks Richa, it is simple. :)