Delicious Chocolate Ice Cream (Gluten-free) | Eggless

There’s never a wrong time to enjoy Chocolate ice cream! No wonder it is the #2 ice cream flavor. This recipe unlocks the secret to making rich, decadently smooth and dense Gluten-free chocolate ice cream, eggless and without condensed milk! The use of less processed cacao powder makes this recipe a healthier choice.

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Does Chocolate Ice cream have eggs?

Most store-bought brands contain eggs. The reason is, eggs serve as great thickening agents and thus reducing the formation of ice crystals. This eggless Chocolate ice cream uses Heavy Whipping Cream and Half and Half that minimizes moisture and gives a rich base to the ice cream. Heavy Whipping Cream contains 36% fat and half and half between 10.5-18%.

How can I get a rich and intense chocolate flavor?

Using high quality cacao powder or cocoa powder is essential for the rich chocolate flavor. This recipe uses cacao powder as it is less processed than cocoa powder. Click here to read more about the difference between cacao powder and cocoa powder.

HOW TO MAKE THE HOMEMADE ICE CREAM SMOOTH AND CREAMY?

The key to smooth and creamy texture is to minimize moisture! Thickening agents like custard powder, xanthan gum, and eggs are some options that can be used based on dietary preferences. My recommendation is to use milk with high fat content or heavy whipping cream.

How can I make Vegan Chocolate ice cream?

This recipe can be made vegan by switching out heavy whipping cream with Coconut cream, a high fat plant based option in a 1:1 ratio. Soy milk, oat, cashew, macadamia nut or almond milk can be used instead of half and half.

How to make Eggless Chocolate Ice Cream

What ingredients do I need to make Eggless Chocolate Ice Cream?

The beauty of this recipe is you just need 4 ingredients to make this delightful ice cream!

Milk: A combination of heavy whipping cream and half and half is used for the perfect ice cream base.
Sugar: I have used granulated white sugar. You can also use a plant based alternatives like monk fruit, stevia.
Cacao: The star ingredient of this recipe! You can also use cocoa powder in the same ratio.
Vanilla: Just a hint of vanilla goes a long way in balancing the flavors, especially with cacao powder. If the cocoa powder you’re using already has vanilla, you can reduce or skip it in the recipe.

Can I make this recipe without an ice cream machine?

Absolutely! The key is to make the ice cream mixture light and airy. The churning motion in an ice cream machine incorporates air into the ice cream mixture. A hand blender can be used to make the mixture airy. The use of the right amount of fat, sugar and chilled ingredients are also important in replicating the store-bought texture of homemade ice cream. Covering the mixture in plastic wrap as it is set to freeze minimizes moisture, thereby keeping the ice cream smooth and creamy longer.

Step by step of making Eggless Chocolate ice cream

Preparation:

Chill the ingredients: Make sure the heavy whipping cream and half and half are chilled. Do not take them out until you’re ready to start.
Prep your ice cream machine: If you’re using an ice cream machine, make sure it is setup in a well-ventilated area. If you’re using an ice cream maker with a freeze bowl, make sure the bowl is completely frozen (at least 10 hours). Keep the ice cream maker accessories, canister, paddle attachment, and lid ready. I’m using the Whynter Compressor based Ice Cream maker, this machine does not require the bowl to be frozen.

Make Chocolate slurry: In a large mixing bowl, add the cacao powder (Pic#1). Now, mix half and half in small batches using a whisk/ spoon until smooth (Pic#2). Keep adding the half and half in small batches and mix until dissolved before adding more. Mix well to get a uniform consistency.

* Sieve the cacao powder in case it has lumps

Freeze an airtight container: Freeze an airtight container that you’ll use to store the ice cream for at least 1-2 hours.

Making the Ice Cream Mixture:

Add heavy whipping cream to the bowl with chocolate slurry (Pic#3, 4).
In case you’re not using an ice cream machine, whisk the heavy whipping cream using a hand blender until peaks are formed. Then, combine with chocolate slurry.
Add sugar to the mixture and mix until well combined (Pic#5). Blend in vanilla extract in the mixture(Pic#6).
You can also blend in chocolate chips or nuts to your liking.

The Final Step:

Place the canister with the paddle attachment (Pic#7), transfer the ice cream mixture into the ice cream machine’s canister/ freeze bowl (Pic#8)(depending on the make).
Turn on the machine, and set a timer for 20 minutes.

*In case you’re not using a machine, transfer the mixture to a pre-frozen air tight container, cover the surface with a plastic wrap and freeze for at least 6 hours.

After about 20 minutes (Pic#9), check the consistency, for a firmer consistency, churn for an additional 5 minutes.
Turn off the machine, take out the canister (Pic#10) and transfer the ice cream to the frozen airtight container (Pic#11) and freeze for at least 4-6 hrs.
Your smooth, creamy and delicious eggless, chocolate ice cream is ready!

Serving Suggestions:

Enjoy your delightful dessert by itself or topped with some shaved chocolate, chocolate chips or nuts. You can also pair this with a slice of warmed up Chocolate coffee cake.

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