Name: Dark Chocolate Ice Cream
Prep time: 15 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 can (14 oz) sweetened condensed milk; ⅓ cup dark chocolate cocoa powder; ½ cup dark chocolate chips; 1 cup heavy cream or heavy whipping cream; 2 cups whole milk; 1 tablespoon vanilla extract; Dash of salt

There’s just something irresistible about a scoop of rich, creamy dark chocolate ice cream. Especially when it’s homemade, packed with bold chocolate flavor, and made with minimal ingredients—no eggs, no cooking, and no fuss. If you’ve ever craved a smooth, velvety ice cream that rivals your favorite ice cream shop, but didn’t want to deal with tempering eggs or heating up the kitchen, this recipe is exactly what you need.

This no-cook, no-egg dark chocolate ice cream is inspired by that iconic Chocolate Fudge flavor from Baskin-Robbins, but dare I say—it might just be even better. We’re using two types of chocolate to deliver a deep, complex flavor: dark chocolate cocoa powder and dark chocolate chips. The result? A luxurious, silky texture and an intense chocolatey taste that melts on your tongue in the most satisfying way.

What I really love about this recipe is how easy it is to whip up. You don’t need any fancy skills, and there’s no custard base to manage. Everything comes together in one pot and goes straight into the ice cream maker. Plus, since it’s egg-free, there’s no need to worry about curdling or overcooking. It’s perfect for beginners and seasoned home cooks alike.

We first made this during a heatwave, when the last thing I wanted was to turn on the stove. It instantly became a family favorite. Now, it’s a go-to dessert in our household—whether we’re hosting friends, winding down on a Friday night, or just in need of a sweet, chocolatey escape.

Why You’ll Love This Recipe

This homemade dark chocolate ice cream is an absolute game changer, and there are so many reasons why it’ll win you over.

Easy to Make
With no eggs and no cooking required, this recipe comes together in minutes. You just warm the base slightly to melt the chocolate chips, mix everything together, and let the ice cream maker work its magic.

Incredibly Creamy
Thanks to the sweetened condensed milk and heavy cream, this ice cream has a rich, smooth texture that scoops beautifully. It stays soft and scoopable, especially if you give it a few minutes at room temperature before serving.

Deep Chocolate Flavor
Using both dark chocolate cocoa powder and melted dark chocolate chips gives this ice cream layers of flavor. It’s rich, slightly bitter, and perfectly sweet—all at once.

Family-Friendly
Kids love the creamy texture, and grown-ups appreciate the sophisticated depth of flavor. It’s the kind of dessert that pleases everyone at the table.

Customizable
Once you’ve nailed the base, feel free to add your own twist—think mini chocolate chips, a ripple of caramel, crushed nuts, or even swirls of peanut butter.

Whether you’re new to homemade ice cream or a seasoned pro, this recipe is sure to impress. It’s simple, indulgent, and absolutely worth a spot in your dessert rotation.

Health Benefits

Even though ice cream is generally a treat, this homemade version offers a few advantages over store-bought options.

No Preservatives or Artificial Additives
When you make ice cream at home, you know exactly what’s going into it. There are no unnecessary preservatives, artificial flavors, or stabilizers—just pure, delicious ingredients.

Portion Control
Homemade ice cream allows you to serve exactly the amount you want, helping you manage your dessert intake. You can also make smaller batches if you prefer.

Quality Ingredients
Using high-quality cocoa powder and dark chocolate chips gives this recipe more antioxidants than typical milk chocolate. Dark chocolate is known to be rich in flavonoids, which may help improve heart health and reduce inflammation.

Lower in Cholesterol
Since there are no egg yolks in this recipe, it’s naturally lower in cholesterol than traditional custard-based ice creams.

Of course, it’s still a dessert, but when enjoyed in moderation, this ice cream can be a more wholesome way to indulge your sweet tooth.

Preparation Time, Servings, and Nutritional Information

Total Time:
15 minutes prep + 20-25 minutes churning + 4 hours freezing (optional, for firmer texture)

Servings:
Makes about 6 servings (½ cup each)

Nutritional Information (per serving):
Calories: 310
Protein: 5g
Carbohydrates: 28g
Fat: 20g
Sugar: 22g

Ingredients List

Here’s everything you’ll need for this dreamy chocolate dessert:

1 can (14 oz) sweetened condensed milk – This adds richness and sweetness without needing extra sugar.
⅓ cup dark chocolate cocoa powder – Choose a high-quality, unsweetened cocoa powder for bold flavor.
½ cup dark chocolate chips – Melting these into the base deepens the chocolate intensity.
1 cup heavy cream or heavy whipping cream – Essential for that creamy, luscious texture.
2 cups whole milk – Adds volume and helps balance the richness.
1 tablespoon vanilla extract – Enhances the chocolate and adds depth.
Dash of salt – Just a pinch helps balance sweetness and enhances overall flavor.

Step-By-Step Cooking Instructions

Follow these simple steps, and you’ll have the perfect scoopable dark chocolate ice cream ready in no time.

Melt the chocolate base
In a large saucepan or mixing bowl (if using a microwave), combine the sweetened condensed milk, dark chocolate cocoa powder, and dark chocolate chips. Warm over low heat, stirring frequently, just until the chocolate chips are completely melted and the mixture is smooth. Avoid boiling—it should just be warm enough to melt the chocolate.
Add the remaining ingredients
Remove the mixture from heat and stir in the heavy cream, whole milk, vanilla extract, and a dash of salt. Whisk until everything is well combined and smooth.
Chill the base (optional)
If your ice cream maker recommends a chilled base, let the mixture cool in the fridge for 1-2 hours. This helps it churn faster and creamier.
Churn the ice cream
Set up your ice cream maker according to the manufacturer’s instructions. Pour in the chocolate mixture and churn for 20 to 25 minutes, or until it reaches a thick, soft-serve consistency.
Freeze for a firmer texture
For soft-serve style, you can serve immediately. If you prefer a firmer texture, transfer the ice cream to a freezer-safe container, press a piece of parchment paper on top to prevent ice crystals, and freeze for at least 4 hours or overnight.
Serve and enjoy
Before serving, let the ice cream sit at room temperature for 5–10 minutes for easier scooping. Then, dig in and enjoy every creamy, chocolatey bite.

How to Serve

This dark chocolate ice cream is so good on its own, but here are some delicious ways to dress it up:

Scoop it into a waffle cone or sugar cone for a nostalgic treat.
Top with shaved dark chocolate, crushed nuts, or mini chocolate chips for extra crunch.
Drizzle with chocolate syrup, caramel sauce, or halva spread for a Middle Eastern twist.
Serve with fresh raspberries or strawberries for a fruity balance to the richness.
Add a dollop of whipped cream and a cherry on top for that classic sundae vibe.

Pairing Suggestions

To round out your dessert or impress your guests, consider these pairings:

With Desserts: Serve alongside a slice of warm chocolate cake or brownies.
With Beverages: A hot cup of coffee or cold brew complements the intense chocolate flavor.
For Kids: Serve with chocolate chip cookies or soft baked wafers for a fun, dunkable combo.
Light Option: Pair with a fresh fruit salad for contrast and balance.

Storage, Freezing & Reheating Instructions

Storage
Store the ice cream in an airtight, freezer-safe container. Press plastic wrap or parchment directly against the surface before sealing the lid to prevent ice crystals.

Freezing
Freeze the churned ice cream for up to 2 weeks for optimal flavor and texture. It’s safe beyond that, but texture may suffer slightly over time.

Reheating (Softening)
To soften the ice cream for scooping, let it sit on the counter for 5–10 minutes. Avoid microwaving, as it can melt unevenly and create icy spots when refrozen.

Common Mistakes to Avoid

Skipping the chocolate chip melt step
If you don’t fully melt the chocolate chips into the mixture, the texture won’t be smooth and the flavor won’t be as rich.

Over-churning the ice cream
Once it reaches soft-serve consistency, stop churning. Over-churning can lead to a grainy texture.

Not freezing long enough
If you want a firmer scoop, be sure to freeze for at least 4 hours. It needs time to set fully.

Using low-fat dairy
This recipe relies on full-fat cream and whole milk for creaminess. Skim or low-fat milk will lead to icy results.

Skipping the salt
A pinch of salt might seem minor, but it plays a big role in balancing sweetness and boosting chocolate flavor.

Pro Tips

Use high-quality cocoa powder and chocolate chips for the richest flavor.
Chill your ice cream base before churning if your machine struggles with warm mixtures.
Add mix-ins like chocolate chips, brownie bits, or chopped nuts during the last few minutes of churning.
Store in a shallow container for faster freezing and easier scooping.
Use a loaf pan lined with parchment paper if you don’t have a designated ice cream container—it works great and looks rustic!

Frequently Asked Questions (FAQs)

Can I make this recipe without an ice cream maker?
Yes. Pour the mixture into a shallow pan, freeze for about an hour, stir vigorously, and repeat every 30–60 minutes for about 4 hours. It won’t be as smooth, but still tasty.

Is this recipe halal?
Absolutely. All ingredients used are halal-friendly—no alcohol, pork, or gelatin involved.

Can I use milk chocolate chips instead of dark?
You can, but the flavor will be sweeter and less intense. Stick with dark chocolate for that rich, deep taste.

Is sweetened condensed milk the same as evaporated milk?
No. Sweetened condensed milk is thicker and sweetened, while evaporated milk is unsweetened and more watery.

Can I make this dairy-free?
You can try using coconut milk and a dairy-free sweetened condensed milk, though texture and flavor may vary slightly.

How long does homemade ice cream last?
For best texture and taste, eat it within 2 weeks. After that, ice crystals may begin to form.

What cocoa powder is best?
Use Dutch-processed or high-quality unsweetened dark cocoa powder for best results.

Can I add flavor extracts?
Absolutely. Try a drop of almond extract, mint, or orange for a fun twist.

Can I double the recipe?
Yes, if your ice cream maker can handle the volume. Otherwise, churn in batches.

Do I need to sift the cocoa powder?
Not necessarily, but it helps prevent lumps if your cocoa is clumpy.

Conclusion & Call to Action

If you’re craving a rich, creamy dessert with bold chocolate flavor and zero hassle, this homemade dark chocolate ice cream is the recipe for you. It’s fast, foolproof, and way better than anything you’ll find in a store. Plus, with no eggs and no cooking required, it’s perfect for those hot summer days when you just want something sweet and refreshing.

I’d love to hear how your batch turns out. Did you add any fun mix-ins? Serve it at a party? Let me know in the comments or tag me on social media with your ice cream photos. Your kitchen might just become everyone’s favorite ice cream stop!