Five ingredients -- that's it, just five simple and basic ingredients to this AMAZING, creamy, no-cook, old-fashioned homemade chocolate ice cream, no eggs! Keep it basic or get creative with your mix-ins, regardless this is an amazing ice cream.
In a large bowl with a hand mixer or whisk, stir together milk, cocoa powder, vanilla extract and sea salt until cocoa powder and sugar are dissolved and combined. About 2 minutes. Pour in heavy cream, whip or whisk well, another 2-3 minutes until thickened and no sugar granules can be seen.
Refrigerate ice cream base for 30 minutes or longer, prior to placing it in the ice cream freezer. By allowing it to hang out in the fridge, it will help it freeze faster, greatly improve the texture AND allows the cocoa powder to get to know the milk and the cream.
Stir it again one last time -- a nice gentle stir to ensure everything is mixed well. Then pour into your ice cream freezer and follow the directions on your ice cream machine. Mine takes about 20 minutes. Add in any desired mix-ins.
Ice cream straight from the machine is a soft serve texture. For firm, scoopable ice cream, pour soft ice cream into a chilled (I put my container in the freezer while the ice cream maker is on) loaf pan or container. Press a piece of wax paper onto the ice cream, then cover and tuck in the back of your freezer. The longer you let it hang out, the harder it will be, a couple of hours will yield firm on the edges, soft in the center. Overnight or longer, firm, scoopable ice cream.
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Notes
Can you use 2%, 1% milk, yes, absolutely, it won't be as creamy, but will still set up!Variations, Substitutions & Mix-In Ideas
Mocha Ice Cream | Add 1 teaspoon Espresso Powder during mixing. Mocha Almond Fudge, add chopped toasted almonds and some swirls of chocolate fudge.
Mint Chocolate Ice Cream | mix in 1 teaspoon pure mint extract and maybe a handful of chopped Andes mints or chocolate chips.
Dark Chocolate Ice Cream | Instead of regular cocoa powder use dark cocoa powder, or try this black cocoa powder for intense cocoa flavor.
Fudge Swirl or Caramel Swirl | During the last few minutes in the machine, pour in about ½ a cup of your favorite fudge, caramel or other topping.
Rocky Road Ice Cream | Add 1 cup mini marshmallows, ½ cup chopped sliced or whole toasted almonds and ½ cup regular or mini chocolate chips
Hand mix in some of the following: Toasted, chopped almonds, marshmallows, crushed Oreos, peanut butter cups (mini or chopped up), toss in some hunks of edible cookie dough, mini or regular chocolate chips, butterscotch chips, or even malted milk powder (my favorite to sprinkle over the top of my ice cream!!!!)
Top Tips
Be sure your freezer container is frozen solid, I usually put mine in the freezer for at least 24 hours before making this easy chocolate ice cream recipe.
When mixing, make sure your cocoa powder and sugar dissolves completely, if not you will have gritty ice cream
To avoid ice crystals from forming on your ice cream, place a piece of wax paper and press it down on the top of the ice cream, then seal well. Airtight containers will be best, but you also do this on store bought ice cream containers as well.