Eggless Chocolate Ice Cream
Rich, deeply chocolatey, and impossibly creamy — this is the kind of homemade ice cream that makes you wonder why you ever bought the store-bought stuff. The base gets its intense flavor from a double hit of bittersweet chocolate and unsweetened cocoa powder, so every scoop tastes like serious, grown-up chocolate. A tablespoon of light corn syrup is the quiet hero here, keeping the texture scoopable and smooth rather than icy after freezing. No eggs means no tempering, no scrambled custard disasters, and no fussing over a thermometer — just a straightforward stovetop process that comes together in minutes before the ice cream maker does the heavy lifting. The whole milk and heavy cream give it that lush, dense body you want without any of the complexity that a traditional custard base demands. It makes six generous servings, so it's perfect for a dinner party or just a week of well-deserved late-night scoops straight from the freezer.
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Learn more →Ingredients
6 servings
- 2 oz bittersweet chocolate (60–70% cacao), finely chopped
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ¼ tsp fine salt
- 1 cup whole milk
- 2 cups heavy cream
- 1 tsp pure vanilla extract
- 1 tbsp light corn syrup
Instructions
- 1
Place the chopped chocolate in a large bowl and set a fine-mesh strainer over it. Set aside.
- 2
Whisk together the cocoa powder, sugar, and salt in a medium saucepan. Gradually whisk in the milk until smooth, then add the heavy cream and corn syrup. Heat over medium heat, whisking occasionally, until the mixture is steaming and the sugar is fully dissolved, about 5–7 minutes — do not let it boil.
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