Made without eggs, this cool chocolate ice cream is still so rich and creamy.
Summer hit us hard! We went straight to often showers, salads for breakfast, lunch and dinner, tomatoes, cheese, watermelon, plenty of lemonade and a lot of … yes, you guessed it, ice cream! But not the store bought kind! I vowed to myself to make my own ice cream this year. And I took the first step one week ago by buying a proper ice cream machine. Needless to say that my son was the happiest little man in the world! His long waited ice cream machine to make his favorite summer dessert – chocolate ice cream! Now that’s a great way to start the summer! Happy, joyful, ice cream full! 
This eggless chocolate ice cream has surprised me. I’ve never liked chocolate ice cream. I would eat chocolate as it is or in cakes or cupcakes or other desserts, but never ice cream. And yet, I found myself scooping out one more serving of this particular one. I didn’t have high hopes from a recipe that has 3 main ingredients and no eggs, but I was wrong as the ice cream proved to be soft, without any ice crystals, incredibly creamy and with a balanced chocolate taste. So the recipe passed the test from this super picky ice cream girl!
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Eggless Chocolate Ice Cream
- Total Time: 4 hours 20 minutes
- Yield: 4 servings 1x
Description
This eggless chocolate ice cream is rich and creamy, with a balanced chocolate flavor and no ice crystals, making it a delightful summer dessert.
Ingredients
- 300 ml sweetened condensed milk
- 150 ml heavy cream (A)
- 200 g dark chocolate (50-60%)
- 200 ml heavy cream (B)
- 10 ml dark rum
Instructions
- In a saucepan, combine 300 ml of sweetened condensed milk with 150 ml of heavy cream (A). Heat the mixture over medium heat until it is hot but not boiling.
- Remove the saucepan from the heat and pour the hot mixture over 200 g of chopped dark chocolate in a bowl. Let it sit for a minute to melt the chocolate.
- Stir the mixture until the chocolate is completely melted and the mixture is smooth and glossy.
- Add 10 ml of dark rum to the chocolate mixture and stir to combine.
- In a separate bowl, whip 200 ml of heavy cream (B) until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture until fully combined.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 3-4 hours or until firm.
Notes
You can easily customize the recipe by adding extras like caramelized bananas, walnuts, peanuts, chocolate drops, or berries. Serve it with your favorite sauce, such as chocolate or caramel. Ensure the chocolate mixture is fully chilled before churning to achieve the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 60
- Fat: 25
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 70
Frequently Asked Questions
What type of chocolate should I use for the best flavor?
Use high-quality cocoa powder or dark chocolate for a rich and balanced chocolate taste in your eggless chocolate ice cream.
How can I ensure my ice cream doesn’t have ice crystals?
To avoid ice crystals, make sure to churn the mixture in your ice cream machine until it’s thick and creamy, and freeze it promptly after churning.
Can I substitute any ingredients if I don’t have them on hand?
You can use a non-dairy milk alternative if you need a dairy-free option, but make sure it has a creamy texture for the best results.
