No Churn Chocolate Ice Cream Recipe

Introduction

This No Churn Chocolate Ice Cream is a simple and delicious treat that requires no ice cream maker. Rich, creamy, and packed with chocolate flavor, it’s perfect for satisfying your sweet tooth with minimal effort.

Ingredients

• 50g (½ cup) Dutch process cocoa powder
• 120g (½ cup) whole milk (see tips for alternatives)
• 1 can (396g) sweetened condensed milk
• 480g (2 cups) heavy whipping cream or heavy cream, cold from the fridge
• ¼ tsp fine sea salt (a pinch if using table salt)
• 2 teaspoons pure vanilla extract

Instructions

1. Step 1: In a small pot, combine the milk and sift the cocoa powder over it. Add the sweetened condensed milk and salt, then cook over low heat, whisking continuously until the mixture is smooth.
2. Step 2: When the mixture starts to steam, remove it from the heat. Strain it through a fine mesh sieve into a bowl and place it in the fridge to chill for 2 hours.
3. Step 3: To chill faster, place the bowl in the freezer for about 20 minutes. Stir the mixture at the 10-minute mark to prevent freezing solid.
4. Step 4: Once the mixture is cool, add the cold heavy cream and vanilla extract.
5. Step 5: Using a hand mixer or stand mixer with a whisk attachment, whip the mixture until medium peaks form and it becomes thick and airy.
6. Step 6: Pour the whipped ice cream base into an airtight container or cover an open container tightly with plastic wrap.
7. Step 7: Freeze for about six hours or until firm. If the ice cream is too hard to scoop, let it sit at room temperature for about 5 minutes before serving.

Tips & Variations

• For a dairy-free version, substitute whole milk with coconut milk and use coconut cream instead of heavy cream.
• Sift the cocoa powder carefully to avoid lumps and ensure a smooth texture.
• Adding a pinch of salt enhances the chocolate flavor perfectly.
• Mix in chocolate chips, nuts, or swirls of caramel before freezing for extra texture and flavor.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks for the best texture and flavor. To serve, remove it from the freezer and let it soften for about 5 minutes at room temperature for easy scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skim or low-fat milk?

Whole milk is recommended for creaminess, but you can use low-fat milk. Keep in mind that the texture may be less rich and creamy.

Do I need an ice cream maker for this recipe?

No, this recipe is designed to be no churn. Whipping the cream and folding it into the chilled chocolate base creates a smooth, creamy texture without an ice cream maker.

No Churn Chocolate Ice Cream Recipe

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★★★★★

4.7 from 112 reviews

This No Churn Chocolate Ice Cream recipe delivers a creamy, rich, and intensely chocolatey treat that requires no ice cream maker. Made with simple ingredients including cocoa powder, condensed milk, and heavy cream, it is whipped to perfection and frozen to create a smooth, scoopable dessert ideal for chocolate lovers.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 20 minutes
• Yield: About 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Base

• 50g or ½ cup Dutch process cocoa powder
• 120g or ½ cup whole milk (alternatives: almond milk, oat milk, or other dairy substitutes)
• 1 can or 396g sweetened condensed milk
• ¼ tsp fine sea salt (or a pinch if using table salt)

Other Ingredients

• 480g or 2 cups heavy whipping cream (cold, straight from the fridge)
• 2 teaspoons pure vanilla extract

Instructions

1. Prepare the chocolate mixture: In a small pot, add the milk and sift the cocoa powder over it. Stir in the sweetened condensed milk and salt, then cook over low heat, whisking continuously until the mixture is smooth.
2. Chill the mixture: When the mixture starts to steam, remove it from the heat. Pour it through a fine mesh sieve into a bowl to remove any lumps. Place the bowl in the refrigerator for 2 hours to chill thoroughly.
3. Optional quick chill: To expedite chilling, place the bowl in the freezer for about 20 minutes, stirring at the 10-minute mark to prevent freezing solid.
4. Add cream and vanilla: Once the mixture is cool, pour in the cold heavy cream and vanilla extract.
5. Whip the ice cream base: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the mixture to medium peaks. The mixture should become thickened and airy.
6. Freeze the ice cream: Pour the whipped mixture into an airtight container or a container covered tightly with plastic wrap. Freeze for about 6 hours or until solid.
7. Serve: If the ice cream is too hard to scoop, let it sit at room temperature for about 5 minutes to soften before serving.

Notes

• Use Dutch process cocoa powder for a smoother, richer chocolate flavor.
• Ensure the heavy cream is cold before whipping for best results.
• If you prefer a dairy-free version, substitute the milk and cream with plant-based alternatives, but results may vary slightly.
• Do not allow the mixture to freeze during chilling; stirring prevents ice crystals and promotes smooth texture.
• Store the ice cream in an airtight container to prevent freezer burn and preserve flavor.

Keywords: No churn ice cream, chocolate ice cream, easy homemade ice cream, no ice cream maker, creamy chocolate dessert