Natural Chocolate Ice Cream

chocolate ice creamHomemade Natural Chocolate Ice Cream in an Ice-Cream Machine

This is my favorite time of the year to make ice-cream.  Why? Because I happen to have fresh raw milk to make it. And when I don’t have fresh Raw Whole Milk, I use Organic Whole Milk and Organic Cream. This recipe can be used with Raw or store bought milk. By using organic milk and ingredients you don’t need to worry about pesticides, GMOs or additives in your homemade ice-cream.

When using an Ice-Cream machine make sure you know how much it can handle. My machine – which I will have a link to at the bottom of the recipe – makes 2 quarts of dessert. Adjust your ingredients to fit your machine.

You can also adjust the amount of each ingredient and make ice-cream without a machine.  Click here on how to make individual ice cream treats without an ice cream machine machine

You can substitute any of the milk or cream for more milk or cream or lower fat milk. The less cream you use the less creamy your ice cream will be.

Material needed:

Measuring cups
Measuring spoons
Either a blender or bowl and spoon to mix the mixture
Ice-cream Machine or canning jars if you’re doing a non-ice cream machine method.

Natural Chocolate Ice Cream:

3  cups organic cream
1 cups organic whole milk
1 to 1 1/2 cups of natural organic sugar (Taste are all ingredients are mixed together to decide if you need more sugar or cocoa)
3/4 to 1 cup of unsweetened organic cocoa or bakers powder*
1 tablespoon organic pure vanilla extract.

*alkaline or Dutch chocolate is a different color and has a milder taste than non-alkaline or natural chocolate. Either may be used.

Place all ingredients in the blender or mix well in a bowl.

If your processing in an ice cream machine make sure you follow the directions for your machine.

This recipe makes about 2 quarts. If you have a smaller or larger machine adjust ingredients to fit your machine.

Once ice-cream is processed scoop and eat. Any leftover ice cream can be stored in an airtight container in the freezer. I like to pour the ice cream into small canning jars or jar container 3/4ths of the way full. This allows the ice cream to expand a little bit more in the jar as it completely freezes in your freezer, without breaking the jar. Plus everyone has their own little dish of ice cream.

I limit the use of plastic whenever I can. If you want to use a plastic container beware – they tend to break with the freezing and then spoons hitting the sides when eating the ice – cream.

Happy eating!

Below are links to products I use for making this recipe. If you choose to buy something through these links – THANK YOU. The small fees we get from Amazon for ordering through our links help pay for the site.

I love my ice cream machine!

You may also want to try out getting your organic food shipped to you from Thrive Market Place. You get a discount on your first 3 orders.


Thrive Market sells your favorite organic and non-gmo brands for up to 50% off retail.

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