Why You’ll Love This Recipe

You’ll love No Churn Chocolate Ice Cream because it’s simple, no-fuss, and incredibly satisfying. The base is made with whipped cream and sweetened condensed milk, creating a super creamy texture that melts in your mouth. The addition of cocoa powder and melted chocolate gives it an intense chocolate flavor, making it perfect for chocolate lovers. This recipe requires no special equipment—just a mixer and a freezer. It’s a great make-ahead dessert for hot summer days, parties, or whenever you’re craving a sweet treat!

Ingredients

  • 2 cups heavy cream

  • 1 (14 oz) can sweetened condensed milk

  • 1/2 cup unsweetened cocoa powder

  • 4 oz semi-sweet chocolate, melted

  • 1 teaspoon vanilla extract

  • A pinch of salt (optional, to enhance the chocolate flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Whip the heavy cream: In a large mixing bowl, beat the heavy cream with an electric mixer on medium-high speed until soft peaks form. This will take about 3-4 minutes.

  2. Make the chocolate mixture: In a separate bowl, combine the sweetened condensed milk, cocoa powder, melted semi-sweet chocolate, vanilla extract, and a pinch of salt (if using). Whisk until smooth and well combined.

  3. Fold the mixtures together: Gently fold the whipped cream into the chocolate mixture using a spatula. Be careful not to deflate the whipped cream—fold until just combined and smooth.

  4. Transfer to a loaf pan: Pour the mixture into a loaf pan or any freezer-safe container. Smooth the top with a spatula.

  5. Freeze the ice cream: Cover the container with plastic wrap or a lid and freeze for at least 6 hours, or overnight, until the ice cream is firm and set.

  6. Serve and enjoy: Once frozen, scoop out the ice cream and serve! You can garnish it with chocolate chips, sprinkles, or whipped cream if desired.

Servings and Timing

This recipe makes about 6-8 servings. Preparation time is about 10-15 minutes, with a freezing time of at least 6 hours or overnight. The total time for this recipe is about 6-12 hours, depending on how long you let it freeze.

Variations

  • Add-ins: Stir in chocolate chips, crushed cookies, or swirls of caramel or fudge sauce before freezing for extra texture and flavor.

  • Mint chocolate chip: Add a few drops of mint extract to the mixture, and stir in some chocolate chips for a mint chocolate chip version.

  • Peanut butter swirl: Add 1/2 cup of peanut butter to the chocolate mixture before folding it with the whipped cream for a creamy peanut butter swirl.

  • Coffee chocolate ice cream: Dissolve 1 tablespoon of instant coffee granules into the melted chocolate for a coffee-flavored twist.

  • Nutty chocolate ice cream: Stir in chopped nuts such as almonds, hazelnuts, or pistachios before freezing for added crunch.

Storage/Reheating

Store your No Churn Chocolate Ice Cream in an airtight container in the freezer for up to 1 month. Since it’s made without stabilizers, it’s best to eat it within a few weeks for the best texture. When serving, you may want to let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.

FAQs

1. Can I use milk instead of heavy cream?

Heavy cream is essential for the rich, creamy texture of the ice cream. Using milk will result in a much less creamy consistency. However, if you don’t have heavy cream, you could try substituting with a dairy-free heavy cream alternative.

2. Can I use dark chocolate instead of semi-sweet?

Yes, you can use dark chocolate for a deeper, more intense chocolate flavor. Just be sure to adjust the sweetness level to your taste if using very dark chocolate.

3. Can I use a different flavor of cocoa powder?

You can use different varieties of cocoa powder, such as Dutch-processed cocoa, for a different depth of flavor. Just keep in mind that the flavor might vary slightly.

4. Do I need an ice cream maker to make this?

No, this recipe is specifically designed to be made without an ice cream maker! The whipped cream helps create the smooth, airy texture without the need for churning.

5. Can I make this dairy-free?

Yes, you can make this ice cream dairy-free by using coconut cream or a dairy-free heavy cream alternative in place of the heavy cream and substituting the sweetened condensed milk with a dairy-free version (such as coconut sweetened condensed milk).

6. Can I make this ice cream without chocolate?

Yes, you can make a vanilla version of this no-churn ice cream by omitting the cocoa powder and melted chocolate, and adding a bit of vanilla extract to the base. You can also add other flavorings like fruit puree or caramel.

Conclusion

No Churn Chocolate Ice Cream is a simple and indulgent dessert that’s perfect for any chocolate lover. With its creamy texture, rich chocolate flavor, and easy preparation, this ice cream is a treat that anyone can make at home. Plus, there’s no ice cream machine required—just mix, freeze, and enjoy! Whether you serve it on its own or as part of a sundae, this homemade ice cream is sure to become a favorite in your dessert repertoire

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No Churn Chocolate Ice Cream

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  • Author: Lisa
  • Prep Time: 10-15 minutes
  • Cook Time: 0 minutes
  • Total Time: 6-12 hours (freezing time)
  • Yield: 6-8 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
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Description

No Churn Chocolate Ice Cream is a rich and creamy dessert that requires no ice cream machine. With just a few simple ingredients like heavy cream, sweetened condensed milk, cocoa powder, and melted semi-sweet chocolate, this homemade ice cream is packed with deep chocolate flavor and a smooth, velvety texture. The best part? No churning required—just mix, freeze, and enjoy a decadent frozen treat whenever you like!

Ingredients

  • 2 cups heavy cream
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup unsweetened cocoa powder
  • 4 oz semi-sweet chocolate, melted
  • 1 teaspoon vanilla extract
  • A pinch of salt (optional, to enhance the chocolate flavor)

Instructions

  1. Whip the heavy cream: In a large mixing bowl, beat the heavy cream with an electric mixer on medium-high speed until soft peaks form. This will take about 3-4 minutes.
  2. Make the chocolate mixture: In a separate bowl, combine the sweetened condensed milk, cocoa powder, melted semi-sweet chocolate, vanilla extract, and a pinch of salt (if using). Whisk until smooth and well combined.
  3. Fold the mixtures together: Gently fold the whipped cream into the chocolate mixture using a spatula. Be careful not to deflate the whipped cream—fold until just combined and smooth.
  4. Transfer to a loaf pan: Pour the mixture into a loaf pan or any freezer-safe container. Smooth the top with a spatula.
  5. Freeze the ice cream: Cover the container with plastic wrap or a lid and freeze for at least 6 hours, or overnight, until the ice cream is firm and set.
  6. Serve and enjoy: Once frozen, scoop out the ice cream and serve! You can garnish it with chocolate chips, sprinkles, or whipped cream if desired.

Notes

If you want to make it extra smooth, ensure the chocolate is fully melted and mixed in well.For a fun twist, add mix-ins like chocolate chips, crushed cookies, or caramel swirls before freezing.Let the ice cream sit at room temperature for a few minutes before serving to soften slightly for easier scooping.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 24g
  • Sodium: 70mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 60mg

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