How to Make Chocolate Ice Cream (Philadelphia-Style)

This Philly-style ice cream may be lighter than its French cousin, but it's just as creamy and delicious.

Philadelphia-Style Chocolate Ice Cream

Popular in the City of Brotherly Love, this egg-less ice cream is a bit lighter than ones made with a traditional French custard base, but just as dellightful and packed with cocoa flavor.


Follow this step-by-step guide to make the frozen dessert. For the ingredients list, go to the Philadelphia-Style Chocolate Ice Cream recipe.

In a non-reactive saucepot, 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 zest, if using, 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.


Scoop into cones or turn into an over-the-top sundae with your favorite add-ins and sauces.

Get the Recipe: Philadelphia-Style Chocolate Ice Cream

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