No-egg Chocolate Ice-cream

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Total Time
10 mins
5 mins

Love ice-cream but am a bit wary about eating raw eggs. Found this in a food magazine years ago. Have made it many times. Hope you enjoy it as much as I do. Another positive point is that no ice-cream machine is needed.

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  1. Line a plastic form (yielding about 5 cups) with clingfilm.
  2. Mix water, sugar, cocoa and chocolate in a pan.
  3. While stirring, bring to a soft boil.
  4. Continue stirring until all ingredients are mixed and solved.
  5. Let cool.
  6. Whip the cream until stiff peaks form.
  7. Mix with the cooled chocolate sauce.
  8. Pour the mixture in the form.
  9. Cover with cling film.
  10. Let it freeze for at least 4 hours.
  11. This ice-cream can be kept for months and can be served right from the freezer (does not need to stand and soften).