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chocolate ice cream

Philadelphia-Style Chocolate Ice Cream (no-eggs)


  • 2 1/2 cups heavy cream
  • 1/4 cup cocoa powder (Dutch-process or Natural)
  • 3/4 cup sugar
  • Pinch salt
  • 1 tsp orange zest optional
  • 8 oz bittersweet chocolate finely chopped
  • 1 cup whole milk
  • 1 tsp pure vanilla


  • In a non-reactive sauce pot, whisk together the cream, cocoa, sugar, and salt. Mix until smooth and heat over medium heat until just simmering.
  • Add the chopped chocolate and whisk gently until completely smooth. Remove from heat. Add the milk and whisk to combine.
  • Pour the chocolate mixture into a bowl (strain if you added the zest), cover with plastic and refrigerate until completely chilled, about 3 hours or overnight. When the mixture is chilled it will be much thicker.
  • Freeze according to your Ice Cream Maker's instructions.