Homemade Chocolate Ice Cream

Chocolate ice cream being put into an ice cream cone using a bright pink spatula.

If you have a frozen block to make ice cream, this homemade chocolate ice cream is a great option for a cold treat in the outdoors. Rich, creamy, and smooth, you’ll have a ton of fun making your own ice cream instead of using store-bought. The ice cream base uses simple ingredients you probably already have on hand, and no need to worry about using raw eggs.

The chocolate mixture is made over heat first, then chilled before turning into ice cream. This can be done at home prior to heading outdoors or can be made on-site. Just make sure you have the means to chill the ice cream base before adding it to the ice cream freezing block.

The ice cream can be served in any way you desire. Using an ice cream cone is a great option to eat outdoors being a hand food with no serving dishes. Bring along your favorite toppings, like sprinkles, whipped cream, or preserved cherries to add on top.

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A jar of liquid chocolate ice cream base is being poured onto the ice cream block with a light blue rim.
Slowly pour a serving size onto the ice cream freezing block. The liquid should already be chilled, it won’t work having come straight off the heat.
A white hand holding an ice cream cone filled with chocolate ice cream.
Using an ice cream cone is a great dish-free way to eat ice cream in the outdoors.
A jar on a picnic table filled with the chocolate ice cream base mixture in it.
If chilled the chocolate ice cream mixture can be stored for up to 2 days until needed.
Chocolate ice cream being moved around with a spatula on a stainless ice cream freezing block with a light blue rim.
Use a scrapper to keep the ice cream moving on the ice cream block until fully set.
Chocolate ice cream being put into an ice cream cone using a bright pink spatula.
The ice cream can be served as desired from serving in ice cream cones to topping pies.

Homemade Chocolate Ice Cream Recipe

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Chocolate ice cream being put into an ice cream cone using a bright pink spatula.
If you have a frozen block to make ice cream this Homemade Chocolate Ice Cream is a great option for a cold treat in the outdoors.
Preparation 10 minutes
Cook 30 minutes
Ready in 40 minutes
Servings 7 Servings
CourseDessert
InfluenceGlobal
DifficultyBeginner
MethodNo Cook

Ingredients

  • 3/4 cup sugar
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 2 cups full fat milk
  • 1 cup heavy whipping cream
  • 1 tablespoon vanilla extract

Equipment

  • pot
  • ice cream freezing block

Directions

  • In a medium pot, add the sugar, cocoa, and salt.
  • Turn on low heat. Gradually whisk in the milk while slowly heating and continue whisking until it comes to a boil.
  • Drop back to a simmer while continuing to whisk, then add the cream and vanilla extract. When combined remove from the heat and chill.
    Tip: If not using the mixture immediately the mixture can be stored in an enclosed container and chilled for up to 2 days.
  • To make the ice cream pour a serving size onto the freezing block. Keep the liquid moving until it is frozen and an ice cream consistency. Serve immediately.

Nutritional Information

Sodium: 128mgCalcium: 109mgVitamin C: 1mgVitamin A: 613IUSugar: 25gFiber: 2gPotassium: 214mgCholesterol: 54mgCalories: 262kcalMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 10gFat: 16gProtein: 4gCarbohydrates: 30gIron: 1mg

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About Ash Hodgson

When it comes to outdoor cooking Ash is a high-energy cook with a great attitude. Looking for tasty yet simple recipes has created an appealing recipe collection for the outdoors.

Learn more about Ash Hodgson
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