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Caroline

No-Churn Chocolate Ice Cream

Indulge in rich, creamy, homemade chocolate ice cream—no ice cream maker required! This no-churn recipe delivers silky texture, bold chocolate flavor, and just the right sweetness. Perfect for summer days, gatherings, or late-night chocolate cravings.
Print Recipe
Prep Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups heavy whipping cream, chilled
  • 14 oz sweetened condensed milk
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips or chunks (optional)

Equipment

  • mixing bowls
  • electric mixer
  • spatula
  • loaf pan or freezer-safe container
  • sifter

Method
 

  1. In a large bowl, sift cocoa powder. Add sweetened condensed milk, vanilla, and salt. Whisk until smooth.
  2. In another bowl, beat chilled heavy cream on high with an electric mixer until stiff peaks form (about 3–4 minutes).
  3. Gently fold the whipped cream into the chocolate mixture in three additions to keep it airy.
  4. Stir in chocolate chips or chunks if desired.
  5. Pour into a loaf pan or freezer-safe container. Smooth the top, cover tightly, and freeze for at least 6 hours.
  6. Let sit at room temperature for 5 minutes before scooping for the creamiest texture.

Notes

Always use chilled heavy cream for best results. Sift cocoa powder to avoid lumps. Let the ice cream soften for 5 minutes before scooping. Great as a base for ice cream sandwiches or topped with shaved chocolate.