Name: Old-Fashioned Chocolate Ice Cream
Prep time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup unsweetened cocoa powder; ⅔ cup cane sugar (or granulated sugar); ½ cup light brown sugar; 1 tsp sea salt; 1½ cups whole milk; 3¼ cups heavy cream; 1 tbsp vanilla extract

There’s just something magical about Old-fashioned chocolate ice cream. It instantly brings back memories of warm summer evenings, dripping cones, and childhood excitement as you wait for the churn to finish. This old-fashioned homemade chocolate ice cream, made without eggs, is all about simplicity and indulgence. You don’t need any fancy ingredients or custard-making skills—just a handful of pantry staples, an ice cream maker, and a little patience.

This recipe is perfect for anyone craving a smooth, creamy, and deeply chocolatey dessert that’s not overly sweet. The absence of eggs makes it lighter but still rich enough to satisfy. Plus, the no-cook method means less waiting and more immediate chocolate enjoyment. Whether you’re making this for a casual weeknight treat, a birthday party, or just because you need a little comfort in dessert form, this chocolate ice cream never disappoints.

Personally, this Old-fashioned chocolate ice cream recipe holds a sweet spot in my kitchen. I first made it on a whim during a quiet weekend at home, and the result was so good that it’s now a staple in our freezer all summer long. It’s also a go-to when I want something nostalgic that doesn’t take all day to prepare. With just one churn, you’ll understand why this old-school method still holds up today.

Why You’ll Love This Recipe

There are countless reasons to fall in love with this old-fashioned chocolate ice cream, but here are a few that stand out:

It’s egg-free and no-cook. You don’t have to fuss with tempering eggs or standing over a hot stove. Everything comes together cold, right in a mixing bowl, making it ideal for beginners or quick prep.

Seven ingredients only. That’s right—just seven easy-to-find ingredients. You likely already have most of them in your pantry or fridge.

Full-on chocolate flavor. Thanks to a generous helping of cocoa powder, this ice cream delivers a bold, bittersweet chocolate taste that’s rich but not overwhelming.

Creamy, dreamy texture. The combo of whole milk and heavy cream creates a perfectly luscious mouthfeel. It scoops beautifully and melts like a dream.

Family- and kid-approved. Everyone from toddlers to grandparents will enjoy this treat. It’s classic, reliable, and a guaranteed crowd-pleaser.

Customizable. Use this as a base for mix-ins like chocolate chips, crushed cookies, marshmallows, or even swirls of peanut butter.

From your first taste, you’ll notice how this recipe nails the balance between simplicity and indulgence. It’s comforting, nostalgic, and delightfully easy to whip up.

Health Benefits

While ice cream is more of an indulgence than a health food, making it at home gives you some control over what goes into it. Here’s how this recipe stacks up on the health-conscious side:

No eggs, no worries. Without eggs, there’s no risk of undercooked yolks, and it reduces the cholesterol content a bit.

Less processed. Since you’re not using any stabilizers, preservatives, or artificial flavors, this homemade version is cleaner than many store-bought alternatives.

Adjustable sugar levels. You can fine-tune the sweetness to your liking by slightly reducing the sugar or substituting with a natural sweetener.

Portion control. When you make ice cream at home, it’s easier to serve intentional portions and avoid mindless scooping.

Dairy-rich. Whole milk and cream provide calcium and vitamin D, which are essential for bone health.

That said, this recipe is definitely a treat—something to enjoy in moderation while celebrating moments big or small.

Preparation Time, Servings, and Nutritional Information

Total Time:
Prep: 10 minutes
Churn: 25 minutes
Freeze (optional for firmer texture): 2–3 hours

Servings:
Makes about 1½ quarts (6–8 servings)

Nutritional Information (per serving):
Calories: 320
Protein: 3g
Carbohydrates: 25g
Fat: 24g
Sugar: 22g
Fiber: 2g
Calcium: 100mg

Ingredients List

To make this creamy chocolate ice cream, gather the following ingredients:

1 cup unsweetened cocoa powder – Provides that deep chocolate flavor; you can use Dutch-processed cocoa for a richer color and smoother taste.
⅔ cup cane sugar or granulated sugar – Balances the bitterness of the cocoa and adds sweetness.
½ cup light brown sugar – Adds a hint of molasses flavor and softness to the texture.
1 teaspoon sea salt – Enhances the chocolate and balances the sweetness.
1½ cups whole milk – Helps dissolve the sugars and lighten the mixture slightly.
3¼ cups heavy cream – Creates the rich, silky body of the ice cream.
1 tablespoon vanilla extract – Adds depth and rounds out the chocolate flavor.

Optional add-ins include mini chocolate chips, crushed cookies, or swirls of caramel or nut butter for extra fun.

Step-By-Step Cooking Instructions

Step 1: Mix the dry ingredients.
In a large mixing bowl, whisk together the cocoa powder, granulated sugar, brown sugar, and sea salt. This step ensures that the dry ingredients are evenly combined and smooth before adding any liquids.

Step 2: Add the milk.
Slowly pour in the whole milk while whisking continuously. Whisk for about 1 to 2 minutes, or until the sugars and cocoa powder are completely dissolved. The mixture should be smooth and velvety with no dry bits.

Step 3: Stir in the cream and vanilla.
Next, add the heavy cream and vanilla extract to the bowl. Gently stir or whisk until fully incorporated. Avoid over-whisking as you don’t want to whip the cream—just mix until everything looks uniform.

Step 4: Prepare the ice cream maker.
Make sure your ice cream maker’s canister has been frozen for at least 24 hours beforehand. This is crucial for getting the right texture. Pour the chocolate mixture into the chilled canister, assembling the machine according to the manufacturer’s instructions.

Step 5: Churn the ice cream.
Turn on the ice cream maker and churn for 20 to 25 minutes. You’ll notice the mixture gradually thickening to a soft-serve consistency. If using add-ins, toss them in during the last 5 minutes of churning.

Step 6: Freeze for firmer texture.
Once churned, the ice cream can be eaten right away for a soft-serve feel. For a scoopable, firmer version, transfer it to an airtight container and freeze for 2 to 3 hours.

Step 7: Serve and enjoy.
Scoop into bowls, cones, or whatever your heart desires. Top with your favorite sauces, sprinkles, or fruit.

How to Serve

There are so many fun ways to serve this chocolate ice cream. Here are a few ideas to get your creativity going:

Scoop it into classic waffle cones for an old-school ice cream shop vibe.
Serve it in bowls topped with chocolate sauce, whipped cream, or chopped nuts.
Sandwich it between two cookies for homemade ice cream sandwiches.
Layer it with crushed cookies and pudding in a trifle dish for a chocolate lover’s dream.
Pour it into popsicle molds before freezing to make homemade fudge pops.

Pairing Suggestions

Want to level up your dessert experience? Try these pairing ideas:

Fresh fruit: Strawberries, bananas, or raspberries complement the richness of chocolate.
Dessert sauces: Drizzle with chocolate syrup, caramel, or tahini-honey sauce for a flavor contrast.
Crunchy toppings: Crushed pretzels, roasted almonds, or granola add texture.
Drinks: A glass of iced almond milk, decaf cold brew, or chai tea pairs well with chocolate’s bold flavor.

Storage, Freezing & Reheating Instructions

Storage:
Store the ice cream in an airtight, freezer-safe container for up to 2 weeks. Press a piece of parchment or wax paper directly onto the surface before sealing the lid to help prevent ice crystals.

Freezing:
If making in advance, allow it to freeze for at least 2–3 hours after churning. For best texture, let it sit at room temperature for 5–10 minutes before scooping.

Reheating (softening):
Since you don’t reheat ice cream, the goal here is to soften it gently before serving. Simply transfer the container to the counter and wait a few minutes. Avoid microwaving, as it can melt unevenly.

Common Mistakes to Avoid

Not freezing the canister long enough. Always freeze it for at least 24 hours.
Over-whisking the cream. Stir gently to avoid turning it into whipped cream.
Skipping the chilling time. Even though the mix is cold, allowing time in the freezer gives better texture.
Using low-fat milk. Whole milk and heavy cream are key to achieving a creamy consistency.
Storing without a protective layer. Ice crystals can form if air reaches the surface, so always use parchment or wax paper.

Pro Tips

Chill the mixture before churning for even better results. Let it sit in the fridge for an hour to deepen the flavors.
Double the batch if your machine allows. This ice cream disappears fast!
Use high-quality cocoa powder for the best flavor. Look for one with at least 20% fat content.
Add mix-ins strategically. Always wait until the last 5 minutes of churning to stir in extras.
Try layering. Swirl in peanut butter, caramel, or marshmallow cream for extra flavor pockets.

Frequently Asked Questions (FAQs)

Can I make this ice cream without an ice cream maker?
Yes, but the texture will be different. You can pour the mixture into a freezer-safe dish, stir every 30 minutes for 3–4 hours to break up ice crystals, and then let it firm up.

What type of cocoa powder should I use?
Unsweetened cocoa works great, but Dutch-process cocoa will give a smoother, richer flavor and darker color.

Can I reduce the sugar?
You can slightly reduce it, but keep in mind that sugar affects texture. Too little can make the ice cream icy.

Is this recipe gluten-free?
Yes, as written, it is gluten-free. Just be mindful of any add-ins you use.

How long will the ice cream last in the freezer?
It’s best enjoyed within 2 weeks for optimal flavor and texture.

Can I use dairy-free alternatives?
You can substitute with full-fat coconut milk and a non-dairy cream, though the texture will be slightly different.

Why does my ice cream get too hard?
Homemade ice cream lacks commercial stabilizers, so let it sit at room temp for 10 minutes before serving.

Can I add chocolate chips or nuts?
Absolutely! Fold in your favorite add-ins during the last few minutes of churning.

What if I don’t have brown sugar?
You can use all white sugar, but brown sugar adds a depth of flavor that’s hard to replicate.

How can I make a firmer ice cream faster?
Spread the churned ice cream in a shallow dish for quicker freezing.

Conclusion & Call to Action

There’s nothing quite like a scoop of old-fashioned homemade chocolate ice cream—especially one that comes together so easily, with no eggs, no cooking, and all the nostalgic flavor you crave. This recipe is perfect for beginners and seasoned home cooks alike, and once you try it, you’ll see just how simple and satisfying it is to make your own frozen treat from scratch.

I’d love to hear how your batch turns out! Did you add your own twist or mix-ins? Share your creation and tag me on social media—I’m always excited to see your kitchen adventures. Now, grab that ice cream maker and get ready for some seriously good chocolate indulgence.