Chocolate ice cream recipe with step by step photos. Sharing with you all the best ever egg less chocolate ice cream recipe today.

This is seriously good and creamy chocolate ice cream that you will ever make at home. This chocolate ice cream recipe is based on eggless custard and has absolutely no ice crystals. I have made this chocolate ice cream without an ice cream maker. if you have one do use it.

What I like the most about this chocolate ice cream recipe it has very few simple and basic ingredients and the flavor and taste of chocolate is felt through thoroughly. You do not need sweetened condensed milk or milk powder to make this ice cream. Ice creams with milk powder and condensed milk and milk powder taste great but those are a far cry from this super cream chocolate ice cream recipe I am sharing today. It is so soft and creamy and just melts in mouth. It melts way quicker than store bought ones as we are not using any stabilizer here.

To make chocolate ice cream recipe we need milk, corn flour, cream and sugar. That’s it. I have used a dash of instant coffee to deepen the chocolate flavor and some vanilla for overall flavor but those both are optional. To get a nice dark colored chocolate ice cream use dark cocoa powder. Good quality cocoa powder for good ice cream. Here I have used low fat fresh cream and it works absolutely well in ice cream recipes.

Serve chocolate ice cream as dessert with fresh strawberries or cherries

Here is how to make chocolate ice cream recipe with step by step photos. Also check mango ice cream, strawberry ice cream, paan ice cream recipes

step by step chocolate ice cream recipe

1.Bring milk to a boil and let it cool down to room temperature. Now take 1/4 cup of milk and dissolve 2 teaspoons corn flour to it. Mix well without any lumps.

2. Add 1/2 cup sugar to the remaining milk and start heating it. Heat on medium flame for 3-4 minutes. Add the corn flour slurry and mix very well. Keep cooking in low flame.

3. Add cocoa powder and instant coffee powder. Mix well and cook till the custard turns thick. Let cool to room temperature. Chill the custard for 1 hour.

4. Whip the fresh cream along with icing sugar and vanilla until soft peaks are formed.

5. Fold the prepared custard into the whipped cream very gently. Do not let the volume of the cream reduce.

6. Pour the ice cream mixture into a freeze safe container and freeze for 3 hours. Beat the mixture very well to break the ice crystals if any. Freeze for 8-12 hours. Scoop and serve chocolate ice cream as required.

Chocolate ice cream recipe card below: