Egg-free Chocolate Ice Cream

Name: Egg-free Chocolate Ice Cream
Prep time: 5 min
Total time: 3 h
Yield: 6
Cuisine: French
Ingredients: 250 g of milk; 250 g of heavy cream (30% fat); 150 g of chocolate; 30 g of sugar; 25 g of glucose syrup

It’s the height of summer, your blog is called Casserole&Chocolat(e), and you don’t have a chocolate ice cream recipe?!

No, no, no — that’s not okay!!

Let’s fix that mistake and serve up a delicious egg-free chocolate ice cream!

But how is that even possible??

Unbelievable, this oversight!! And on top of that, the recipe is ridiculously easy — it takes just 5 minutes to prepare, and the result is amazing!!

I took the opportunity to test the Empreinte 68 couverture chocolate (meaning 68% cocoa) that the company Cémoi (met at the Salon de la Pâtisserie in Paris) kindly sent me.

Quality and speed

Being a true foodie, I first sampled the chocolate pistoles by crunching one or two (or three!!). Just to be sure I was putting a quality product in my ice cream!! You can never be too careful!! 😉 And I’m sure you wouldn’t expect anything less from me… Already, just like that, I loved it… I can’t wait to taste this egg-free chocolate ice cream!

So this ice cream… As I said, prep won’t take more than 5 minutes. Then you’ll just need to chill it in the fridge before churning it (with an ice cream maker). It’s super simple!!

The origin of chocolate ice cream

Yep, it’s such a common treat that we forget it has a history…

Chocolate ice cream is now a must-have for summer and a staple in ice cream shops around the world. We enjoy it in cones, cups, or fancy desserts, and its intense flavor is loved by kids and adults alike. But behind this frosty delight lies a long and fascinating story.

The origin of chocolate ice cream dates back several centuries. While the earliest forms of flavored shaved ice are often credited to the Chinese or Persians, it was in Renaissance Italy that ice cream as we know it began to take shape. Chocolate, on the other hand, arrived in Europe in the 16th century after being discovered in Central America, where pre-Columbian civilizations consumed it as a bitter, spicy drink.

So it was in Europe—especially Italy and France—that cocoa met frozen treats. By the 17th century, European aristocrats were already fans of chocolate sorbets, which were seen at the time as refined and luxurious delicacies. The first written mention of chocolate ice cream appeared in 1692 in an Italian publication, confirming its rising popularity.

Over the centuries, freezing techniques evolved, as did the texture and richness of ice creams. Chocolate, initially consumed as a beverage, gradually began to be used in paste or powder form in frozen bases. With the advent of modern refrigeration in the 19th century, chocolate ice cream became more accessible and cemented its place as a classic flavor, right alongside vanilla and strawberry.

My tips to nail your egg-free chocolate ice cream every time

If you don’t have an ice cream maker but do have a Thermomix, freeze the mixture in ice cube trays and blend just before serving.

I added glucose syrup, just like in the melon sorbet recipe, to ensure a creamy texture and smooth mouthfeel.

To intensify the chocolate flavor, you can use 130 g of chocolate and 20 g of cocoa powder.

You can imagine that if this recipe is live, it means it was approved by my panel of experts (my kids — just as picky as Mom when it comes to chocolate): Sooooo good!!!!

Lots more recipes

Since this article was first written in 2019 (already!), I’ve added tons of ice cream and sorbet recipes to the blog. So here’s a little update:

(July 2025 update)

(This shape was made using a piping bag and an 8-point star tip).

The essential tools:

My Affinity saucepan from De Buyer (for a thicker base),

A good whisk

And an ice cream maker.

There you go!! We’re all set!

The recipe, Chef!

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