Calling all chocolate lovers! This no-churn chocolate ice cream is super creamy, really easy to make, and loaded with deep chocolate flavor. No fancy equipment, no cooking, and no eggs, just a few simple ingredients and your freezer.
If you love chocolate, you've got to try my chocolate icebox cake too!
My family goes absolutely crazy for this no churn ice cream! It’s one of those desserts that feels like a total treat but is secretly the easiest thing to make! The kids love choosing their favorite add-ins, sometimes it's crushed cookies (like in my Oreo ice cream), sometimes it's swirls of peanut butter, and I love that it doesn’t involve dragging out the ice cream maker (because let’s be real, I never want to find the parts or clean it). It’s become a summer staple in our freezer!
This recipe is our go-to for birthday parties, BBQs, or just a random Tuesday when we’re all craving something cold and sweet. It’s simple, fun, and always disappears way too fast! We love making a no churn peach ice cream and vanilla ice cream too!
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What is No Churn Ice Cream?
No churn ice cream simply means you don’t need an ice cream maker to make this chocolate ice cream. Traditional ice cream recipes usually involve churning a custard base in a machine to incorporate air and create a smooth texture. No churn recipes skip all of that! Plus you usually have to cook the eggs and milk together, but you know I don't want any cooking or baking involved in my recipes!
Instead, sweetened condensed milk adds creaminess and sweetness, and homemade whipped cream brings in the air that churned ice cream would usually get from a machine. All that together makes a smooth, scoopable, delicious homemade chocolate ice cream without all the hassle.
Ingredients to Make Chocolate Ice Cream (No Churn)
You’ll need just 4 simple ingredients to make this homemade chocolate ice cream!
- 2 cups heavy whipping cream. Just make sure it’s cold so it whips up nicely.
- 1 (14 oz) can sweetened condensed milk. You can find this in the baking section of your local grocery store. Grab another can or two and make my no bake key lime pie recipe!
- ½ cup unsweetened cocoa powder – use a good quality cocoa for the best flavor. I like Ghirardelli or Hershey's cocoa powder.
- 1 teaspoon vanilla extract. This is to enhance the cocoa flavor in the chocolate ice cream.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make No-Churn Chocolate Ice Cream
Step 1
In a large mixing bowl, whip the cold heavy cream until stiff peaks form. A hand mixer or stand mixer works great here.
Step 2
In a separate bowl, whisk together the sweetened condensed milk, cocoa powder, and vanilla extract until smooth and well combined.
Step 3
Gently fold the whipped cream into the chocolate mixture in batches, being careful not to deflate the whipped cream.
Step 4
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover, and freeze for at least 6 hours or overnight.
Tips and Tricks
Want to switch things up? Here are some delicious ideas to customize your no churn chocolate ice cream recipe:
- Make a homemade chocolate peanut butter ice cream by swirling in melted peanut butter right before freezing the ice cream.
- Add a few drops of peppermint extract and mini chocolate chips to make a double chocolate mint chocolate chip ice cream. If you don't like peppermint, simple make a double chocolate chip no churn ice cream by leaving the peppermint out.
- To make an easy mocha ice cream stir in 1 tablespoon of instant coffee or espresso powder
- Add in some cookies like in my Oreo milkshake! Fold in crushed Oreos or chocolate sandwich cookies
- Just like my cherry chocolate milkshake, add chopped maraschino cherries and dark chocolate chunks
Storage Instructions
Store your chocolate ice cream in an airtight container in the freezer. It will keep for up to 2 weeks, though it's usually long gone before then!
Press a piece of parchment or plastic wrap directly on the surface of the ice cream before sealing to help prevent ice crystals.
Frequently Asked Questions
Not for this recipe. You need the fat from the heavy cream to get that creamy texture. Milk or half-and-half won’t whip properly.
It needs at least 6 hours, but I recommend freezing it overnight for the best texture.
Absolutely! Just use a larger container and make sure everything is whipped and folded properly.
More Delicious Recipes
No-Churn Chocolate Ice Cream Recipe
Equipment
- Stand Mixer or hand mixer
- Mixing Bowls
- Loaf pan
Ingredients
- 2 cups Heavy whipping cream
- 1 can Sweetened condensed milk 14 oz
- ½ cup Cocoa Powder Unsweetened
- 1 teaspoon Vanilla Extract
Instructions
- In a large mixing bowl, whip the heavy cream with a hand mixer (or stand mixer) on medium-high speed until stiff peaks form, about 3–4 minutes.
- In a separate bowl, whisk together the sweetened condensed milk, cocoa powder, vanilla extract, and salt until smooth.
- Gently fold the whipped cream into the chocolate mixture, a little at a time, until fully combined and smooth.
- Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap or a lid. Freeze for at least 4–6 hours or until firm.
Notes
- Top your homemade chocolate ice cream with homemade whipped cream for a delicious ice cream sundae!
- You can easily double or triple this recipe. Just make sure you have a big enough container and give it enough time to freeze thoroughly.
- Feel free to add some mix ins to the ice cream. I love adding chocolate chips, sprinkles, a swirl of peanut butter, crushed Oreos, or your favorite crushed up candy bars.
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