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“description”:”A rich and creamy eggless chocolate ice cream made with simple pantry ingredients, no refined sugar, and no eggs, perfect for a guilt-free homemade frozen dessert.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-10″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”No Bake”,”keywords”:”chocolate ice cream, eggless ice cream, homemade chocolate ice cream, no egg ice cream, gluten free ice cream”}
The Best Chocolate Ice Cream
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
Creamy, dreamy, and completely homemade, this eggless chocolate ice cream is the only recipe you will ever need.
Why You’ll Love This Recipe
If you have been searching for a rich, creamy, and indulgent chocolate ice cream that you can feel good about, Neetu Sirigiri from Bake With Neetu has you covered with this show-stopping no-bake recipe. Made without eggs and completely gluten-free, this homemade chocolate ice cream is proof that you do not need a fancy ice cream machine or artificial ingredients to create something truly spectacular.
This recipe skips refined sugar and relies on real, wholesome ingredients to deliver a dessert that is as nourishing as it is delicious. The combination of full fat milk, milk powder, and cocoa powder provides a natural boost of calcium and antioxidants, making every scoop a little more guilt-free.
- ✅ It is completely eggless and gluten-free, making it a safe and satisfying treat for those with dietary restrictions or allergies.
- ✅ There is no refined sugar in this recipe, so you can enjoy a bowlful of chocolatey goodness without the usual sugar spike.
- ✅ Made with real food ingredients like full fat milk, cream, and cocoa powder, this ice cream delivers genuine nutrition alongside incredible flavour.
- ✅ You do not need an ice cream machine or any special equipment, making this an easy and accessible recipe for every home cook.
Ingredients You’ll Need
(Full measurements in the recipe card below)
Base
- • 2 cups full fat milk — creamy rich base
- • 3 tbsp cream — adds richness
- • 2 tbsp milk powder — boosts body
- • 3/4 cup granulated sugar — sweetens and softens
Thickeners and Flavour
- • 2 tbsp corn flour — thickens base
- • 1.5 tbsp GMS — emulsifies for creaminess
- • 1/8 tsp CMC — prevents ice crystals
- • 1/3 cup cocoa powder — deep chocolate flavour
- • chocolate essence — intensifies flavour
Substitutions
| Ingredient | Swap |
|---|---|
| full fat milk | oat milk for dairy free |
| cream | coconut cream works well |
| granulated sugar | coconut sugar for less refined |
How to Make It — Step by Step
Mix Dry Ingredients
Whisk corn flour, cocoa powder, milk powder, GMS, and CMC together in a bowl until combined.
Make the Base
Add sugar and cream to the milk in a saucepan. Whisk in the dry mixture over low heat until smooth and lump free.
Cook Until Thick
Stir constantly over medium heat until the mixture thickens to a custard consistency. Remove from heat and add chocolate essence.
Cool Completely
Pour into a container and let it cool to room temperature, then refrigerate for at least 2 hours until fully chilled.
Freeze and Churn
Transfer to a freezer safe container. Every 30 minutes for 3 hours, take it out and whisk vigorously to break ice crystals, then freeze overnight.
Tips for the Best Result
Whisk the cocoa powder into a small amount of warm milk first before adding it to the main mixture to prevent lumps and bring out a deeper, richer chocolate flavour.
Combine the CMC and GMS with the sugar before adding to milk so they disperse evenly and do their job of creating a smooth, creamy, scoop-friendly texture.
Pour the mixture into your freezer container when it is completely cool to room temperature, then freeze for 1 to 2 hours, blend or churn it once, and freeze again for the creamiest result.
How to Store
Frequently Asked Questions
CMC (Carboxymethyl Cellulose) is a food-grade stabiliser that prevents ice crystals from forming, giving the ice cream a smooth and creamy texture without eggs.
These stabilisers are key to a creamy, scoopable result without eggs. Skipping them may result in an icy, hard texture.
Yes, all the ingredients in this recipe are naturally gluten-free, making it a great treat for those avoiding gluten.
Full fat milk is recommended for the creamiest texture. Low-fat milk will result in an icier, less rich ice cream.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 2 cups of full fat milk
- → 3/4 cups of granilgran sugar
- → 2 tbsp of milk powder
- → 3 tbsp of cream
- → Chocolate essence
- → 1+1/2 tbsp of Gms
- → 2 tbsp corn flour
- → 1/8 tsp of CMC
- → 1/3 cup of cocoa powder
Instructions
- 1. Whisk corn flour, cocoa powder, milk powder, GMS, and CMC together in a bowl until combined.
- 2. Add sugar and cream to the milk in a saucepan. Whisk in the dry mixture over low heat until smooth and lump free.
- 3. Stir constantly over medium heat until the mixture thickens to a custard consistency. Remove from heat and add chocolate essence.
- 4. Pour into a container and let it cool to room temperature, then refrigerate for at least 2 hours until fully chilled.
- 5. Transfer to a freezer safe container. Every 30 minutes for 3 hours, take it out and whisk vigorously to break ice crystals, then freeze overnight.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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