Chocolate ice cream recipe | homemade chocolate ice cream | choco ice cream

This is a simple and delicious eggless chocolate ice cream recipe made primarily with milk, biscuits, and cream. Traditionally, chocolate ice cream is prepared using eggs, cream, and cocoa powder, but this version is egg-free and does not require condensed milk, milk powder, artificial colors, or essence. Instead, the ice cream base is made using biscuits, cocoa powder, and chocolate compound. Once the base is ready, cream is added to create a soft, creamy, and market-style ice cream—all without compromising on taste! This cost-effective recipe delivers a perfect market-style texture and flavor. Give it a try!

• Ice Cream Base with Milk & Biscuits: The base is prepared by grinding biscuits into a fine powder and mixing it with milk. This thickens and enhances the creaminess and flavor of the ice cream, eliminating the need for cornflour, milk powder, or condensed milk. Cocoa powder and chocolate compound are added for a rich, chocolaty taste.
• Use Heavy Cream for Extra Creaminess: To achieve a smooth and creamy texture, use heavy cream. For an even silkier consistency, grind the semi-frozen ice cream base with cream. Freeze the base for 3–4 hours, beat it with cream, and freeze again for a richer, smoother result.
• Storage: Homemade chocolate ice cream stays fresh and flavorful for up to one month when stored in an airtight container in the freezer.

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Recipe Video

Chocolate ice cream recipe | homemade chocolate ice cream | choco ice cream

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Freezing time 7 hours hrs

Total Time 7 hours hrs 35 minutes mins

Course Dessert

Cuisine Indian

Servings 1 Kg

Ingredients

 

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• ▢ ½ litre or 500 ml milk
• ▢ 12 parle-G biscuit
• ▢ ¼ cup sugar
• ▢ 2 tbsp coco powder
• ▢ ¼ cup chocolate compound
• ▢ 1 cup or 200 grm milk
• ▢ Garnish with choco chips

Instructions

• In a mixer jar, add 1 small packet or 12 Parle-G biscuits and grind them into a fine powder.
• Now, in a pan, add 500 ml (or ½ liter) of milk. Take out ½ cup of milk and keep it aside.
• Add ¼ cup of sugar to the milk and boil it for 5 minutes on medium flame.
• Then, in ½ cup of cold milk, add the biscuit powder and mix well.
• After 5 minutes of boiling, add the biscuit and milk mixture to the pan and mix well.
• Stir continuously until the mixture becomes thick. It takes only 3-4 minutes.
• Turn off the gas, let the mixture cool down, and transfer it to a bowl.
• Freeze the ice cream base for 30 minutes in the freezer.
• Now, add the semi-solid ice cream base to the mixer, along with 2 tbsp of cocoa powder and ¼ cup of dark chocolate, and grind it.
• Then, add 1 cup of cream and grind it again.
• Now, the soft and fluffy ice cream mixture is ready. Transfer it to a plastic container and freeze it for 6-7 hours.
• The homemade ice cream is set properly. Serve and sprinkle some choco chips on it. enjoy!

Notes

• Grind the biscuits into a fine powder. Due to the biscuits, the ice cream becomes creamy and tasty without using condensed milk or milk powder.
• Add the biscuit powder to cold milk to prevent lumps from forming.
• After adding the biscuit-milk mixture, stir the milk continuously until it becomes thick.
• Freeze the ice cream base for 30 minutes so it reaches a semi-solid form.
• The addition of cocoa powder and chocolate compound enhances the taste of the ice cream.
• Cream adds creaminess to the ice cream. The cream should be chilled and thick.

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