An easy egg-free no-churn chocolate ice cream recipe with no ice cream maker necessary
If you’re using an ice cream maker, freeze the bowl 24 hours in advance.
Add the cocoa powder to a small saucepan with 3 tablespoons of water. Heat over low heat and stir vigorously to dissolve the cocoa powder. Don't allow the mixture to burn. Once the cocoa powder has mostly dissolved, add a small amount (about 1/3 cup) of the heavy cream and stir well to combine. You should now have a thick chocolate syrup and all of the cocoa powder should be well-incorporated and dissolved.
Add the chocolate mixture to a blender along with the remaining ingredients. Blend just until combined on low speed. Avoid over-blending!
If using an ice cream maker, set it up and pour the chocolate mixture into the frozen bowl. Churn until thick! You can eat immediately for a soft serve consistency or transfer to a freezer-safe container and freeze for 2 hours for a traditional ice cream consistency.
If you aren’t using an ice cream maker, transfer the chocolate mixture to a freezer-safe container and freeze 3 to 4 hours or until completely frozen.
Once you’re ready to enjoy the ice cream, simply take it out of the freezer and scoop!