Ice cream chocolate

Homemade Ice Cream

Did  you know that the eggless ice creams are also called Philadelphia style ice creams or American style ice creams? Nandini Valsan asked us for an ice cream recipe that was eggless and with a little research we found this method of making ice creams which is gaining popularity now but has actually been around for a long time.

The Philadelphia style method of making ice creams is all about using the freshest, highest quality ingredients and letting the flavors of those ingredients shine through. The ice-cream doesn’t need to be super rich. These ice-creams are lighter, more refreshing and are easier to make at home. This method is great when using fresh fruits or high quality dairy to make ice creams.

Eggless ice-creams means you don’t have to carefully make a custard and can instead start churning your ice-cream ingredients straightaway. To make an intensely flavorful and satisfying homemade ice cream, we’re going to recommend a universal favorite – Chocolate. Try this simple recipe for eggless Chocolate Ice Cream that you can make in your ice cream maker or with a little, old-fashioned hard work.

Homemade Chocolate Ice Cream

1/4 cup Cocoa Powder
2 1/2 cups Cream
3/4 cup Sugar
Pinch of Salt
225-250 grams good quality, Dark or Bittersweet Chocolate, finely chopped
1 cup Whole Milk
1 tsp Vanilla (You could use bean, paste or even extract but please don’t use Vanilla Essence)


Place the cream, cocoa, sugar, and salt in a bowl and whisk together till you get a smooth mixture. Heat this over a medium to low heat until it starts to simmer. Add the chopped chocolate to the mixture and let it melt slowly as you keep whisking. Remove from heat and whisk the milk into the chocolate mixture.

Cover the chocolate mixture for at least 3 hours to chill and thicken the mixture. You can now add this mixture to your ice cream machine and follow its instructions to make yourself this delicious ice cream.

If you don’t have an ice cream machine, cover and place the mixture in the freezer but check on it every 30-45 minutes and stir it up vigorously. This is to break up any ice crystals that may have formed so that your ice cream is as smooth as possible. You could use a whisk or even a hand-held blender for this. Keep checking and stirring till the ice cream is frozen. This will take about 2-3 hours.

Note: You could add a tsp of Orange Zest for flavor or a tsp of a liquor you like, for example, Baileys, Gran Marnier or even a little rum or whiskey. Strain out the orange zest if using.

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