No-Churn Chocolate Ice Cream

🍫 Homemade Chocolate Ice Cream

Ice cream is one of those desserts that can seem intimidating to make at home–and truthfully, traditional homemade ice cream does have a few steps that might deter folks. (Which is not to say you shouldn’t give it a try! This epic German Chocolate Brownie Ice Cream lives in my dreams on a nightly basis…)

But fortunately, there’s a solution for those times you want instant(ish) gratification, without the hassle of cooking custard or freezing an ice cream maker bowl 24 hours in advance. No-churn ice cream to the rescue!

This “shortcut” no-churn style of ice cream relies on whipped cream and sweetened condensed milk to mimic the texture and flavor of traditional ice cream. It’s faster, easier, and a great way to start your homemade ice cream journey.

I’ve shared a number of my favorite no-churn ice creams already, but this chocolate version just might be my favorite yet. It’s rich and creamy, with a deep chocolate flavor that comes from high-quality cocoa powder. I also love it as a base for so many other fun ice cream recipes, so don’t miss the Variations section below for some customization ideas!

🧾 What You’ll Need

Ingredients

You just need three super simple ingredients to put together this no-churn chocolate ice cream! You can find full ingredient amounts in the recipe card below. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Sweetened condensed milk: This key ingredient ensures that your ice cream doesn’t freeze too hard and is a perfect scoopable consistency. Make sure you use sweetened condensed milk, NOT evaporated milk. The cans look similar and they’re usually in the same section at the grocery store, but they are not the same thing.
• Cocoa powder: For the best results, use high-quality unsweetened cocoa powder since it’s responsible for all of the chocolate flavor. Cheap cocoa powders can be nearly flavorless, or worse, impart a bitter, dusty, or stale flavor. My personal favorite is Cacao Barry Extra Brute – it hits that sweet spot between super high quality and reasonable affordability since it’s sold in bulk. Other good choices are Valrhona, Guittard, and Ghirardelli.
• Heavy whipping cream: I recommend using heavy cream or manufacturing cream over whipping cream, when possible. Heavy cream and manufacturing cream have the most fat, which produces a better flavor and texture. For best results, make sure the cream is very cold before whipping it.

Equipment

Since this ice cream is a no-churn recipe, you really don’t need much in terms of equipment! If you make ice cream regularly, you’ll find these bonus tools useful: (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Ice cream scoop: An ice cream scoop makes it super easy to get those perfectly rounded scoops for serving.
• Ice cream storage container: I like to use an ice cream storage container to store the ice cream. It’s nice and airtight so you don’t end up with freezer burned ice cream! If you don’t have an ice cream storage container you can use a 9×5″ loaf pan covered tightly with plastic wrap to store your ice cream.

📸Photo Tutorial: How to Make Easy Chocolate Ice Cream

This homemade ice cream with condensed milk takes a super quick 15 minutes to prep. Full instructions are included in the recipe card above.

1. Mix milk and cocoa powder: Combine the condensed milk and cocoa powder in a bowl. Whisk together until the cocoa is dissolved and the mixture looks dark and shiny.
2. Whip cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form.
3. Fold in coca mixture: Add the cocoa mixture to the whipped cream, then gently fold it together.

4. Freeze: Transfer the mixture to an ice cream storage container or 9×5 inch loaf pan. Cover tightly, then place in the freezer for 4-6 hours.
5. Dig in!

💭 Variations

I love to keep it simple with plain chocolate ice cream, but there are also plenty of mix-ins you can add to make different kinds! Here are a few ideas:

• Rocky Road: mini marshmallows and chopped nuts.
• S’mores: mini marshmallows and graham cracker pieces.
• Almond Joy: coconut extract, sweetened shredded coconut, and chopped toasted almonds.
• Other Mix-Ins: cookie pieces, M&Ms, chopped nuts, dried fruit, mini chocolate chips, chopped Andes mints, crushed peppermint pieces, you name it!

💡Tips and FAQs for Success

• Chill the bowl and whisk. Chilling both before beating the cream will make the process faster and make the ice cream more stable.
• Whip to firm peaks: When making whipped cream, it goes through several stages of development called peaks. As the cream incorporates air and thickens, you are looking for a stage called firm peaks. You can identify this stage by how the cream reacts when you lift the whisk out of the mixing bowl. If you pull the whisk out and the cream flops over and does not hold a pointy shape, it’s at the soft peak stage and needs to be whipped longer. Test the cream again by pulling up the whisk. You’ll know it’s at the firm peak stage when the cream points upward with little to no flopping and retains its shape.
• Use a high quality cocoa powder. This is a MUST! All of the chocolate flavor comes from the cocoa, so using a pale, flavorless powder will result in a pretty disappointing ice cream. My favorite is Cacao Barry. It’s fairly affordable and has fabulous flavor.
• Check the milk. Make sure the canned milk you’re using is sweetened condensed milk; NOT evaporated milk. They look pretty similar but will not yield the same result.
• Fold gently. If you mix the whipped cream and cocoa mixture too much, you’ll beat all the air out of the cream, which is key for a light and fluffy texture.
• Freeze for at least 4-6 hours. The longer the better! Keep in mind that all freezers are different, so double check that it’s completely firm to the touch before serving.