No Churn Chocolate Ice Cream

Why You’ll Love This Recipe

This no churn chocolate ice cream delivers all the creamy texture and bold flavor of traditional ice cream, without the need for churning or specialized equipment. It comes together in minutes and freezes beautifully. Whether you’re serving it plain or jazzing it up with your favorite mix-ins, this recipe is a chocolate lover’s dream.

Ingredients

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

• Heavy cream (cold)
• Sweetened condensed milk
• Unsweetened cocoa powder
• Semi-sweet or dark chocolate (melted and cooled)
• Vanilla extract
• Salt
• Optional mix-ins: chocolate chips, cookie chunks, nuts, or swirls of fudge

Directions

1. In a large mixing bowl, whisk together the sweetened condensed milk, cocoa powder, vanilla extract, melted chocolate, and a pinch of salt until smooth and fully combined.
2. In a separate bowl, whip the cold heavy cream with a hand mixer or stand mixer until stiff peaks form.
3. Gently fold the whipped cream into the chocolate mixture in batches, being careful not to deflate the cream.
4. Once fully incorporated, pour the mixture into a loaf pan or freezer-safe container.
5. If using mix-ins, gently swirl them in at this stage.
6. Smooth the top, cover with plastic wrap or a lid, and freeze for at least 6 hours or overnight until firm.
7. Scoop and serve straight from the freezer.

Servings and timing

This recipe yields about 6–8 servings.
Prep time: 15 minutes
Freeze time: 6 hours or overnight
Total time: 6 hours 15 minutes

Variations

• Mocha Chocolate: Add a teaspoon of instant coffee granules to the cocoa mixture for a mocha flavor.
• Mint Chocolate Chip: Add peppermint extract and mini chocolate chips.
• Peanut Butter Swirl: Swirl in melted peanut butter before freezing.
• Cookies and Cream: Fold in crushed chocolate sandwich cookies.
• Dark Chocolate Sea Salt: Use dark chocolate and sprinkle flaked sea salt on top before freezing.

Storage/Reheating

Store the chocolate ice cream in a tightly sealed freezer-safe container for up to 2 weeks. For best texture, let it sit at room temperature for 5–10 minutes before scooping. This recipe does not require reheating.

FAQs

Can I use milk instead of heavy cream?

No, heavy cream is essential for creating the rich, creamy texture without churning.

How long does it take to freeze?

It typically takes at least 6 hours to fully freeze, though overnight is best for firm scooping.

Can I use Dutch-process cocoa powder?

Yes, it provides a deeper chocolate flavor and works great in this recipe.

Is it overly sweet?

The balance between the bittersweet chocolate and sweetened condensed milk creates a rich, well-rounded sweetness.

Can I use chocolate chips instead of melting chocolate?

You can melt chocolate chips if that’s what you have on hand, but a high-quality chocolate bar offers a smoother finish.

What container should I use?

A metal loaf pan works well, but any freezer-safe container with a lid will do.

Do I need to stir it while it freezes?

No, there’s no stirring required—just mix, freeze, and enjoy.

Can I add alcohol for a softer texture?

Yes, a tablespoon of vodka or coffee liqueur can help keep the texture scoopable.

How do I prevent ice crystals from forming?

Make sure to cover the ice cream tightly with plastic wrap or a lid to reduce air exposure.

Can I double the recipe?

Yes, just ensure you have a large enough container and ample freezer space.

Conclusion

No Churn Chocolate Ice Cream is the ultimate homemade dessert for chocolate fans and anyone who wants an easy, foolproof way to make ice cream without a machine. With its velvety texture and rich flavor, it’s a go-to recipe you’ll return to all year round.

No Churn Chocolate Ice Cream

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No Churn Chocolate Ice Cream is a rich, creamy, and indulgent frozen treat made with simple ingredients—no ice cream maker needed. Packed with deep chocolate flavor, it’s easy to make and perfect for satisfying any chocolate craving.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 15 minutes
• Yield: 6–8 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups cold heavy cream
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup unsweetened cocoa powder
• 4 oz semi-sweet or dark chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Optional: 1/2 cup chocolate chips, crushed cookies, chopped nuts, or fudge swirl

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Instructions

1. In a large mixing bowl, whisk together sweetened condensed milk, cocoa powder, melted chocolate, vanilla extract, and salt until smooth and well combined.
2. In a separate bowl, whip the cold heavy cream with a hand or stand mixer until stiff peaks form.
3. Gently fold the whipped cream into the chocolate mixture in batches, being careful not to deflate the whipped cream.
4. Once fully incorporated, pour the mixture into a loaf pan or freezer-safe container.
5. If using mix-ins, gently swirl them in now.
6. Smooth the top, cover tightly with plastic wrap or a lid, and freeze for at least 6 hours or overnight until firm.
7. Let sit at room temperature for 5–10 minutes before scooping and serving.

Notes

• Use high-quality chocolate for the best flavor and texture.
• Fold the whipped cream gently to maintain the light, airy structure.
• Add 1 tablespoon of alcohol (like vodka or coffee liqueur) to improve scoopability.
• For deeper flavor, use Dutch-process cocoa powder.
• Store tightly covered to prevent ice crystal formation.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 360
• Sugar: 28g
• Sodium: 90mg
• Fat: 24g
• Saturated Fat: 15g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 75mg