Total Time: 20 minutes + 7–8 hours freezing
Difficulty: Low
Serves: 4 people
By: Ojonugwa Lawrence
Why You’ll Love It
Some things are just meant to be—peanut butter and jelly, Sundays and naps, and yes, chocolate and ice cream. This rich, creamy chocolate ice cream hits the spot whether you’re cooling off on a summer afternoon or standing at the freezer at midnight with a spoon and zero regrets.
Made with just five simple ingredients, no eggs, and no special equipment, this recipe is beginner-friendly, crowd-pleasing, and emotionally satisfying.
A Sweet Slice of History
Chocolate ice cream dates back to 17th-century Italy, with the first known chocolate sorbetto recipe published by Antonio Latini in 1692. Back then, frozen chocolate was a luxurious treat made from melted or grated chocolate—not the cocoa powder we use today.
It wasn’t until the 1800s that chocolate ice cream became more common in American kitchens, still reserved for the wealthy. Now, thanks to cocoa powder, this once-fancy dessert is more accessible while keeping its bold chocolate taste intact.
Every bite is a taste of history—cold, sweet, and seriously delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cocoa powder | ¼ cup |
| Milk (whole preferred) | 2 cups |
| Sugar | ¾ cup |
| Whipping cream | 1 cup |
| Chocolate shavings | To taste |
How to Make Chocolate Ice Cream
Step 1:
