Name: Chocolate Ice Cream
Prep time: 15 min
Ingredients: 4 tsp corn starch; 1 1/4 cups whole milk (split); 1 1/4 cups heavy cream; 3/4 cup plus 1 tbsp sugar; 1/4 tsp salt; 2 tbsp corn syrup; 12 oz evaporated milk; 1/4 cup cocoa powder; 1 tsp espresso powder (optional, but encouraged)

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Super chocolatey, the creamiest texture, and wonderfully rich, this homemade chocolate ice cream recipe is the perfect treat. Even better, it doesn't have eggs so you don't have to worry about your kids sticking their fingers in before it's done 🙂

About

My husband Chris is a piiiiiicky dessert-eater. Chocolate chip cookies, chocolate cake with white icing, and vanilla (or mint chocolate chip) ice cream. So when I made this chocolate ice cream and he asked for me to make it again, I knew I had a winner on my hands.

This ice cream is sooooo good. It has a bit of corn syrup and just the right amount of milk-fat, which ensures it doesn't have an icy feel to it (so be sure to use the whole milk & heavy cream just as directed!). It's really smooth because of the corn starch, and has the perfect amount of chocolate-y taste from the cocoa.

Ingredients

Sugar: The amount of sugar in relation to the rest of the ingredients is what primarily determines how firm or soft the ice cream is. I found the ratio in this ice cream to be optimal, but feel free to experiment if you want it harder or softer out of the freezer!

Corn Starch: The corn starch is what gives this ice cream it's signature creaminess without needing any eggs! Be sure to not skip the step of mixing the corn starch with just a little bit of milk before including it in the rest of the mixture; this will help to ensure that the corn starch doesn't clump and you get a smooth, velvety ice cream! However, if you do get clumps, just strain them out in a fine mesh strainer.

Corn Syrup: Corn syrup is used to give the ice cream it's nice texture. It does some chemistry magic to make sure the ice cream doesn't turn, well, icy! However, if you don't have this on hand or want to omit it, the ice cream should still be really tasty, you may just notice it's a tad icier than it would be with the corn syrup.

Cocoa Powder: I went back and forth on whether to use actual chocolate in this recipe and not just cocoa powder, but, y'all, when I tasted this, that was all I needed to know that I didn't need regular chocolate. Trust me- it is so good.

Notes

Storage: Store in the freezer for up to 2 weeks.

Makes: This makes about 6 medium-sized bowls of ice cream, so be sure to double it if you need or want more than that!

Pairs with:

Salted Caramel Drizzle

Other recipes you'll love:

Vanilla Bean Ice Cream

Chocolate Ice Cream

5 from 2 votes

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Prep Time 15 mins

Course Dessert

Servings medium bowls

Ingredients

4 teaspoon corn starch
1 ¼ cups whole milk split
1 ¼ cups heavy cream
¾ cup plus 1 tablespoon sugar
¼ teaspoon salt
2 tablespoon corn syrup
12 oz evaporated milk
¼ cup cocoa powder
1 teaspoon espresso powder optional, but encouraged

Instructions

In a small bowl, combine corn starch with ¼ cup of the whole milk.
Combine the corn starch mixture, the rest of the whole milk, heavy cream, sugar, corn syrup, and salt in a medium saucepan. Heat on medium, stirring occasionally, until slightly thickened, enough to coat the back of a spoon.
In a separate bowl, combine evaporated milk, cocoa powder, and espresso powder and stir until fully combined (there will likely still be lumps of cocoa powder).
Pour both mixtures through a strainer together into a large bowl and stir until combined. Chill in your refrigerator for at least 2 hours, but preferably overnight.
Put mixture into your ice cream maker and follow the instructions that came with the machine.
Serve as soft-serve or store in an airtight, freezer-safe container for up to 2 weeks. If the ice cream is too hard to serve right from the freezer, allow to sit for 10-20 minutes before scooping.