Dark Chocolate Ice Cream Without Eggs: Creamy, Easy, and Perfect for Summer:
A homemade cold treat to enjoy with company.
Today, let’s make dark chocolate ice cream without eggs, creamy and full of flavor, perfect for cooling down hot days.
It’s a recipe designed for the whole family, ideal also for those who prefer to avoid eggs but still crave a delicious treat!
One of the recipes I often make since I discovered Lorenzo loves dark chocolate. A simple and genuine ice cream with ingredients we often have at home, to serve on special occasions.
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- Difficulty: Easy
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 285.91 (Kcal)
- Carbohydrates 19.61 (g) of which sugars 14.41 (g)
- Proteins 3.67 (g)
- Fat 21.79 (g) of which saturated 6.24 (g)of which unsaturated 3.41 (g)
- Fibers 3.06 (g)
- Sodium 4.55 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Few ingredients, easy to find, for a surprisingly good and natural result.
- 1/2 cup sugar (I recommend fine sugar)
- 5.3 oz dark chocolate (in pieces)
- 1 cup heavy cream (not whipped)
- 1/2 cup milk
Tools
Everything you need to achieve a perfect result even without an ice cream maker!
- 1 non-stick saucepan
- 1 hand whisk
- 1 loaf pan
- 1 immersion blender
- 1 ice cream cups
- 1 ice cream cones
Steps
Clever recipe without an ice cream maker with few ingredients.
1. In a saucepan, put together the broken dark chocolate, sugar, milk, and cream.
2. Place on low heat and stir until the chocolate is completely melted and the mixture is smooth.
3. Pour the prepared mixture into a loaf pan (which I find perfect for freezing evenly). If you don’t have a loaf pan, a container with a tight-fitting lid will also work.
4. Place it all in the freezer for at least 6 hours, stirring every 30-60 minutes. We can use a fork, a whisk, or, for a creamier result, an immersion blender.
Once the right consistency is reached, serve in cups or with waffles.
5. If you have the Bimby, you can cut it into pieces, put it in the jug and blend first for 10 seconds at speed 9, then 20 seconds at speed 4.
Imagine the happy expression of those tasting it: closed eyes, a smile, and a ‘Mmm!’ that says it all.
Prepare this chocolate ice cream without eggs: simple, delicious, and ready with just a few steps. Save it for the next cool and chocolaty occasion!
Storage: in the freezer for up to 1 month, well covered with plastic wrap or a lid.
Notes: you can use milk or white chocolate, but dark chocolate gives the best creaminess without eggs.
For a vegan version: use plant-based milk and cream, and dairy-free dark chocolate.
Serving: serve it in single-serving cups with a sprinkle of cocoa, chocolate flakes, or hazelnut grains (if not allergic). Perfect also between two cookies like mini ice cream sandwiches.
Dark Chocolate Ice Cream Without Eggs: Creamy, Easy, and Perfect for Summer
FAQ (Frequently Asked Questions)
Discover the questions and answers to prepare this recipe in the best way.
Can I use an ice cream maker?
Of course! Just pour the cooled mixture into the ice cream maker and follow your model’s instructions.
Can I replace dark chocolate with milk chocolate?
Yes, but the result will be sweeter and less intense. I recommend reducing the sugar a bit.
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