Use simple, real food ingredients to make the richest, creamiest homemade chocolate ice cream!
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Sweet summer, and one of the oldest recipes on the blog!
It’s no secret…we just love our summer beach days on Lake Michigan around here! One of the first summer recipes I ever blogged was this chocolate ice cream! We make it every summer, and since it needed a Google/SEO refresh, I refreshed the photos this weekend too!
The simplest of ingredients
When I started this blog over a decade ago, my girls were itty-bitty. I was really focused on developing their taste palates for whole foods and simple ingredients. I also wanted them to enjoy some of life’s simplest pleasures, like a summer ice cream cone! Turns out, ice cream doesn’t actually have to have a mile-long list of ingredients, and it can still taste so decadent and delicious!
A decade-long recipe with one option addition!
The only change I’ve made to this recipe in over a decade is adding another option for naturally sweetening the ice cream. I used honey or maple syrup most of the time back then. I still love this method of naturally sweetening, but dates have since become more readily available and affordable at places like Costco and online. Anytime I can add more fiber and minerals by fruit sweetening, I’m all over that! It doesn’t change the taste at all!
The {simple!} ingredient list!
- Cream or milk alternative: Use what your household can have – they both work!
- Cocoa powder: Unsweetened is best so that you can control the sweetness to your kiddo’s taste!
- Sweetener: If you prefer to naturally sweeten, raw honey, maple syrup, dates, or coconut sugar make great options. Regular cane sugar will work too!
- Vanilla and almond extracts: These two flavors combined make for such a flavorful chocolate ice cream without using chemical flavorings like store-bought!
- Sea salt: The ultimate chocolate flavor enhancer, don’t forget the sea salt when making any chocolate dessert!
- Optional peanut butter or tapioca starch: Completely optional, but it does help the ice cream be easier to scoop. Store-bought ice creams add other emulsifiers and additives to accomplish this, but these simple, real food ingredients do the trick great!
What kind of milk should I use?
Raw cream or raw whole milk is a great choice for ice cream! If you do not have access to this, use the highest-quality organic cream or whole milk you can. If you are dairy-free, we find coconut milk churns the best ice cream. Another alternative that makes a great, creamy ice cream is macadamia nut milk.
The Method :: Blending the Chocolate Ice Cream Mixture
Pour all of the ingredients into the blender and buzz away! It’s that easy!
The Method :: Churning the Chocolate Ice Cream
Once your ice cream mixture is blended, pour it in your ice cream machine to churn. Ice cream makers can vary from brand to brand, so follow the instructions on churning time according to your ice cream machine instructions.
Tell me about that ice cream maker!
I have had my ice cream churner for over a decade, and it still operates like new! It is a “middle of the road” option in terms of price point and is such a great investment if you plan to make real-food ice cream for your family. Store-bought quality ice cream is expensive! And, ice cream flavor ideas are endless! It makes a great summer project for the kids to research and create their own ice cream ideas!
Storing your chocolate ice cream
Store your ice cream in any freezer-safe container. When I first started making ice cream, I used empty coconut oil jugs to store ice cream! I have since gotten these awesome ice cream containers that I have had for over 5 years, and love them! (Of course, I used my old loaf pan method for pretty photos 😉 )
Homemade Chocolate Ice Cream
Ingredients
- 3 cups whole cream or milk alternative like coconut milk
- 3/4 cup cocoa powder
- 30 Noor Dates pitted. See notes for alternatives
- 1/2 tsp sea salt
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 2-3 tbsp tapioca starch or peanut butter. This is optional and helps the ice cream stay more scoopable.
Instructions
- Blend the ingredients in a high-speed blender until smooth. I use the ice cream setting on my Blendtec. If you do not have a high speed blender, a regular blender should work, but you may have to blend longer to really incorporate the dates. Or, you could use the other sweetening options like coconut sugar or honey.
- Pour the ice cream mixture into your ice cream maker, and process the ice cream according to your manufacturer's instructions. My ice cream maker churns for 30 minutes.
- Scoop your churned ice cream into a freezer safe container, and transfer to the freezer to freeze for 4 hours. If you prefer the "soft serve" texture of the ice cream straight out of the ice cream maker, go for it!
Notes
- If you want a “salted chocolate” taste, add another 1/4 tsp of sea salt.
- Store your ice cream in any freezer-safe container. When I first started making ice cream, I used empty coconut oil jugs to store ice cream! I have since gotten these awesome ice cream containers that I have had for over 5 years, and love them!
- I have had my ice cream churner for over a decade, and it still operates like new! It is a “middle of the road” option in terms of price point and is such a great investment if you plan to make real-food ice cream for your family. Store-bought quality ice cream is expensive!
- Raw cream or raw whole milk is a great choice for ice cream! If you do not have access to this, use the highest-quality organic cream or whole milk you can.
- If you are dairy-free, we find these full-fat coconut milk cans to churn the best ice cream. Another alternative that makes a great, creamy ice cream is macadamia nut milk.
- If you do not have access to dates for sweetening, raw honey, maple syrup, coconut sugar, or organic cane sugar can be used. Use about 1/4-1/3 cup to your taste.
- I have had my Blendtec blender for over a decade, and it still works like new! High-speed blenders are a worthwhile investment for a real food kitchen! I use it all the time for blender batters for muffins and pancakes, blended veggie soups, and smoothies, too.
Thank you so much. Looks delicious!
Delicious ice cream! I love coming to your blog for treat ideas that use real food! Tastes WAY better than store-bought ice cream. We’re a fan! I didn’t use the vodka, but I substituted 1 Tbsp peanut butter instead (from a different ice cream recipe of yours), and it works great! The texture turns out fabulous.
So glad you enjoyed it Kim! Yes, that is a great swap too!