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I love this chocolate ice cream recipe! This homemade version has eggs but no cooking any custards! The kitchen aid does the churning and the results are divine!

A good vanilla ice cream or cookies and cream recipe is a must, but chocolate ice cream makes it into the family of classic ice cream flavors too! Cocoa powder gives plenty of chocolate flavor so no melting any chocolate bars or cooking any egg custards! This egg technique is awesome and I still enjoy it even when I skip the eggs. This recipe is my go-to for a flavor packed classic chocolate ice cream recipe!

Can I make Chocolate ice cream without an ice cream maker?

Nothing like churned  homemade ice cream! Taking shortcuts won’t give you that authentic taste so please invest in an ice cream maker and churn your cream! I love my Kitchen-aid ice cream attachment and love that I saved my counter top by a tad bit of space by purchasing an attachment (that’s supposed to be kept in the freezer anyways) than purchasing a new plug in unit.

Is it safe to eat raw eggs in ice cream?

I haven’t had any salmonella issues with my ice cream batches. The eggs in the ice cream go through freezing point anyway, so it shouldn’t be a big problem unless you have encountered problems with raw egg consummation. However, if this seems to be an issue just pasteurize and cool your eggs before proceeding with the recipe.

How long should I churn ice cream for in my ice cream maker?

If your ice cream equipment and batter is properly prepared, no longer than a 30 minute mark is recommended. After 30 minutes your batter can start melting and your ice cream maker can lose it’s cold state.

How do I make my ice cream less or more creamier?

The formula is simple. Ice cream consists of cream and milk. More cream = more creamy consistency. Less cream = less creamy and more light tasting.

Handy Ice cream equipment:

Chocolate Ice Cream Recipe

Cook Time: 30 minutes
chilling time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 2 quarts
I love this chocolate ice cream recipe! This homemade version has eggs but no cooking any custards! The kitchen aid does the churning and the results are divine!


  • Kitchen aid ice cream attachment


Chocolate ice cream batter


How to make Chocolate Ice cream

  • Beat eggs and sugar for 5 minutes, until thick and pale. Mix in the cocoa powder and beat until creamy. Add the cream, milk and vanilla until blended. Place batter into the fridge and chill at least 4 hours.
  • Pour batter into your ice cream maker and churn for 30 minutes. Ice cream will look gritty at this stage.
  • Transfer ice cream into a container and freeze until firm or enjoy as a soft serve ice cream.


If using the kitchen aid ice cream maker be sure to freeze your bowl for at least 24 hours before proceeding with the recipe.

Nutrition per serving

Serving: 2quartsCalories: 1378kcalCarbohydrates: 106gProtein: 22gFat: 103gSaturated Fat: 62gCholesterol: 514mgSodium: 263mgPotassium: 889mgFiber: 7gSugar: 88gVitamin A: 4131IUVitamin C: 1mgCalcium: 483mgIron: 4mg

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    • Syl

    My husband’s favorite. So simple yet delicious. I’ve made this multiple times. Best homemade ice cream per grandkids.

    • Mary

    I want to make this recipe, but I’m not sure about the raw eggs in the batter. No cooking?

      • Alyona Demyanchuk

      Hi Mary, most eggs from the grocery store undergo a pasteurized process, and then the ice cream goes through freezing point. We’ve never had issues with this recipe.

    • Jennifer

    I only put my batter in the fridge one time and then I tried it immediately into the Ice cream maker. It turned out just as good without the chill time. I love this recipe! Thank you!

      • Alyona Demyanchuk

      Thanks for the feedback, Jennifer! I’ve had an instance where I didn’t chill the batter long enough and it didn’t seem to churn properly. I’m glad it worked out for you without the chilling time!

    • Brandon

    Do you have to refrigerate the batter?

      • Alyona Demyanchuk

      Yes, it may not churn properly.

    • Brandi

    I made the chocolate recipe and when I mixed with my kitchen aid, it didn’t start to harden at all and remained really really soft.
    When I made ice cream previously, the ice slowly hardened in the mixing bowl while mixing.

      • Alyona Demyanchuk

      I’m thinking either the ice cream bowl or the batter wasn’t cold enough. It’s key to have both very cold. I know my Kitchen Aid attachment bowl is frozen well after 24 hours in the freezer before using because I’ve had it working quicker than that thinking the bowl was cold enough to the touch, but it didn’t churn on me. The matter of the fact was I churned ice cream earlier in the day using the bowl, popped it back into the freezer to churn another batch later that day to realize it needed more time to completely freeze the insulated part of the bowl.

    • Melissa Touray

    This is BY FAR the best, yummiest, creamiest ice cream I’ve ever eaten. SO easy to make too! Would give 💯 ⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐

      • Alyona Demyanchuk

      So happy to hear that, Melissa!

    • Pepper

    Looks delish! Do you think it would be okay to leave the batter in the fridge overnight?

      • Alyona Demyanchuk

      Sure can! That’s actually even better if you can do that.

    • Amanda Boehmer

    Why do you use only 2 cups of heavy cream in this and 2 cups of whole milk, versus your cookies and cream you do 3 cups of heavy cream and 1 cup of whole milk?

      • Alyona Demyanchuk

      Hi Amanda, I like my vanilla ice cream creamier than my chocolate ice cream since the cocoa is already richer. The more cream you add the creamier and richer it could be.

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