Homemade Chocolate Ice Cream

Homemade Chocolate Ice Cream

9 Reviews
From: EatingWell Magazine, July/August 2008

Here's a simple recipe for low-fat chocolate ice cream. Our version has all the richness you'll need but about 90 fewer calories than store-bought premium ice cream and a whopping 15 grams less total fat and 10 grams less saturated fat per serving.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ teaspoons unflavored gelatin
  • 1 tablespoon water
  • 3 cups low-fat milk, divided
  • 3 large egg yolks
  • 1 14-ounce can nonfat sweetened condensed milk
  • ¼ cup unsweetened cocoa powder
  • 2 ounces chopped unsweetened chocolate


  • Active

  • Ready In

  1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
  2. Pour 1½ cups milk into a large saucepan. Add cocoa and chocolate to the milk.
  3. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
  4. Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1½ cups milk. Cover and refrigerate until chilled, at least 2 hours.
  5. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. If necessary, place the ice cream in the freezer to firm up before serving.
  • Tip: Jazz up homemade ice cream with stir-ins, like crumbled cookies, toasted nuts or chopped fruit. Here are few tips to get you started: • Stir-ins should be small, about the size of a pea. • Cool toasted ingredients completely before adding them to the ice cream maker. • Check your ice cream maker's instructions when it comes to judging the volume of your stir-ins. In general, we recommend 1 cup of stir-ins per quart of ice cream. • Add stir-ins to the ice cream maker during the last 5 minutes of freezing.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 252 calories; 7 g fat(4 g sat); 2 g fiber; 39 g carbohydrates; 10 g protein; 17 mcg folate; 80 mg cholesterol; 35 g sugars; 28 g added sugars; 398 IU vitamin A; 0 mg vitamin C; 261 mg calcium; 2 mg iron; 97 mg sodium; 714 mg potassium
  • Nutrition Bonus: Calcium (26% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 low-fat milk, 1½ other carbohydrate, 1 fat

Reviews 9

September 11, 2013
profile image
By: EatingWell User
Delicious I made this and everyone loves it, including those with no health issues. I did use Lindt 90% cacao chocolate instead of unsweetened. It is very creamy and delicious. It is also very filling. 1/2 cup of this has me full for hours. And even my teenage son could not eat it in large amounts, though he loved it. He swallows ice cream from the store. Cons: none
August 20, 2012
profile image
By: EatingWell User
The Best We have Made I did not have unsweetened chocolate, so I used bittersweet. Did not make it too sweet, in fact it was the best we have made. I do let mine sit overnite in the frig. So many recipes are way too rich. This is perfect. Thanks for this wonderful recipe. Pros: Smooth, easy to prepare. Perfect. Cons: None
July 17, 2012
profile image
By: EatingWell User
tastes like a fudgsicle I used 2% milk and the full fat canned milk, because that is what I had. I only made one small addition to the recipe. Before chilling I added 2 TBS of Bailey's for flavoring, and because I've read alcohol helps prevent ice crystals. Everyone who tried it could not beleive this had no type of cream in it! I will be making this again real soon. Pros: smooth and creamy without using cream, Cons: I would chill overnight before processing
July 26, 2010
profile image
By: EatingWell User
Can this be made with two tin cans instead of with an ice cream maker?
July 04, 2010
profile image
By: EatingWell User
I made this ice cream without the gelatin but with one extra egg yolk like a prior commenter suggested and it's really fabulous. I also skipped the straining step. I was skeptical that the only sugar in the recipe came from the sweetened condensed milk but this is plenty sweet. To me, it tastes better than the chocolate frozen yogurt I buy at my local ice cream parlor. From now on, this will be my go-to recipe for chocolate ice cream. I also plan to try all the other flavors, too.
June 07, 2010
profile image
By: EatingWell User
This is better than any plain chocolate icecream from the grocery store!! I can't wait to make a batch with mix-ins.
May 17, 2010
profile image
By: EatingWell User
is this really healthy???
May 16, 2010
profile image
By: EatingWell User
Geliatin is not required. Just use an extra egg yolk instead. Egg yolks are very healthy. They may not be low in fat but they are full of iron and vitamins.
March 25, 2010
profile image
By: EatingWell User
hi. if i not use the gealtin in this recipe i not find gealtin so plz reply me thank you
More Reviews