Rich Chocolate Ice Cream for Machine (Regular or Dairy Free)

This chocolate ice cream recipe is just to die for! I double the recipe and make it in my 2 qt. Cuisinart Ice Cream Machine. It is the richest ice cream I have ever tasted! The original recipe I tried earlier had less non-fat milk and more half and half. That was way too rich! Check out my version and it is still super rich and triple chocolate though I have lessened that, as well.

Rich Chocolate Ice Cream for Machine

Yield: Makes 3 cups to 1 quart.

Rich Chocolate Ice Cream for Machine

A rich, creamy, chocolate ice cream made regular or dairy-free.


  • 7/8 cup granulated sugar
  • 3/4 cup pure cocoa powder
  • 1/2 teaspoon xanthan gum or guar gum (optional)
  • 3 large eggs
  • 17/8 cups non-fat milk (or Almond milk)
  • 1/2 cup half & half, heavy whipping cream (or for dairy free, 1/2 cup full-fat coconut milk or 1/4 cup egg yolks)
  • 1 teaspoon pure vanilla extract


  1. In a food processor mix sugar, cocoa, and if using, xanthan gum.
  2. Add eggs (and egg yolks, if using) and blend until creamy and sugar is dissolved.
  3. Bring milk almost to a boil in heavy 2 qt. saucepan.
  4. While the food processor is running, slowly add half of the heated milk to the chocolate mixture and blend well. Add in cream and blend more.
  5. Add the above mixture back to the rest of the milk mixture left in the pan.
  6. Cook over medium heat, stirring continuously with a wooden spoon or whisk, until mixture coats the back of spoon or the sides of the pan. (Do not not allow to boil).
  7. Remove from heat and stir in vanilla.
  8. Allow to cool in refrigerator until at least room temperature, but cold is preferred.
  9. Add cold mixture to ice cream machine according to directions provided by manufacturer. I run mine for about 20-25 minutes in a Cuisinart 2-quart ice cream machine.
  10. Freeze leftovers in air tight container for about 2 hours for firm ice cream; less for softer.Thaw for about 15 minutes before serving or take your chances in the microwave for a few seconds at a time, testing for the desired softness. I place a double batch of this recipe, after it has been frozen for about a day, in the microwave for about 60 seconds or more. Therefore, one quart should be soft enough after 30 seconds on high.
  11. Top with your favorite topping. My husband likes chocolate morsels and I love walnuts. We both enjoy this ice cream with a gluten-free brownie, as well.



You can add chocolate nibs, mini chocolate chips or chopped walnuts or pecans towards the end of the mixing cycle, depending upon the manufacturer's instructions.

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