No Churn Chocolate Ice Cream Recipe
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This rich and creamy No-Churn Chocolate Ice Cream recipe makes such a delicious ice cream with only three ingredients and no ice cream maker! Enjoy easy chocolate ice cream anytime!
I love everything about ice cream! And while I enjoy using my ice cream maker, there is something I love so much about making no-churn ice cream! It’s simple to make, so I can whip up a favorite ice cream flavor anytime! And this no-churn chocolate ice cream is one I certainly make often – and think you’ll enjoy it too!
For this creamy, delicious chocolate ice cream, I tested and experimented until I got it just right. It has the perfect amount of chocolate and is so good! And my son says it tastes so much like a certain fast-food restaurant’s creamy chocolate ice cream/milkshake. I wasn’t trying for that taste, but it surely does remind me of it now that he mentioned it! Chocolate lovers always enjoy it, and I get requests for it often. It’s the perfect partner to my simple yet scrumptious no-churn vanilla ice cream recipe too!
This chocolate ice cream recipe really has everything going for it! See why I love this recipe so much?
Table of Contents
How to Make No-Churn Chocolate Ice Cream
Here’s what you’ll need to make this ice cream:
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- heavy whipping cream – Make certain to get this and not a light version or half-and-half. You need the milk fat content in this cream for it to whip properly for the best ice cream results.
- sweetened condensed milk – I like to make my own and keep it in the fridge when I know I’ll be using it for recipes. If you choose to buy it in-store, make sure you get the correct item. It is not the same as evaporated milk or other canned milk and can’t be skipped or substituted.
- chocolate syrup
Recipe Tips
- Chill the mixing bowl and beaters in the refrigerator for 20-30 minutes or longer, and make sure heavy whipping cream is well chilled too. It will help the cream to whip up easier. It will actually help to chill the other two ingredients as well!
- Be gentle when mixing the other ingredients into the whipped cream. You do not want to deflate the whipped texture of the cream.
- Use full-fat products for creamy ice cream! Using low-fat dairy products may make the ice cream seem hard and “icy” instead of creamy. To make your ice cream creamy, the fat is needed.
Step-by-Step Instructions
It only takes about five minutes to whip up this ice cream recipe before placing it in the freezer.
Whip the cream. Place heavy cream in a large bowl (preferably a chilled bowl) and whip with an electric mixer or a stand mixer until stiff peaks form (about 3 minutes).
Fold in other ingredients. Add the sweetened condensed milk and chocolate syrup to the whipped cream by gently folding it into it until it’s well combined. Be gentle to preserve the whipped cream.
Freeze. Place the mixture in a freezer-safe container, like a freezer-safe ice cream container, with a lid or cover well with wrap and freeze until the ice cream mixture is firm (around 6 hours to overnight). It will last in an airtight container in the freezer for up to 2 months.
Optional Ice Cream Toppings and Mix-Ins
If you love to personalize your ice cream, here are some delicious options. Again, carefully combine any mix-ins so you don’t deflate the whipped cream. Here are some ideas:
Caramel Sauce – Make sure it has cooled to room temperature so it won’t completely melt your ice cream when you spoon a drizzle of it on top!
Fudge Ganache – Another tasty topping you’ll want to let cool before adding a swirl to your ice cream serving.
Espresso – Give your chocolate ice cream an enhanced bit of a mocha/coffee flavor with a tablespoon of espresso powder mixed in.
Crushed cookies – crumble some cookies for a tasty topping or mix-in.
Nuts – peanuts, roasted pecans, and slivered almonds can be folded into the ice cream before freezing or added on top when serving
Whipped Cream – Right before you get ready to serve, make some more whipped cream for an ice cream parlor-style topping.
Frequently Asked Questions
No-churn ice cream does not require an ice cream maker. And it generally uses sweetened condensed milk instead of sugar. No-churn ice cream doesn’t usually contain eggs whereas churned ice cream may.
Whipping air into the heavy whipping cream increases the volume, and it becomes lighter. This is basically the same principle as how churning in the ice cream maker adds air and volume.
Here’s my No Churn Chocolate Ice Cream recipe. You are going to love it!
No Churn Chocolate Ice Cream Recipe
Ingredients
- 2 cups (16-ounces) (476 g) heavy whipping cream
- 1 (14-ounce) can (380 g) sweetened condensed milk
- 1 cup (300 g) chocolate syrup
Instructions
- Whip whipping cream until stiff peaks form, about three minutes. Pour in condensed milk and chocolate syrup and gently fold into whipped cream until well combined. Pour into a freezer safe container and store in the freezer until the chocolate ice cream firms.
Notes
Recipe Tips
- Chill the mixing bowl and beaters in the refrigerator for 20-30 minutes or longer, and make sure heavy whipping cream is well chilled too. It will help the cream to whip up easier. It will actually help to chill the other two ingredients as well!
- Be gentle when mixing the other ingredients into the whipped cream. You do not want to deflate the whipped texture of the cream.
- Use full-fat products for creamy ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I have just made the No Chocolate Ice Cream. Oh my, it was so easy to make and tasted so good. I have it freezing now.
The vanilla will be next for me to try. Can you put chopped fruit (peaches, banana and strawberry) in it.?
I am enjoying your recipes so much. I have tried a bunch of them and have a lot more printed out to try.
Thank you for sharing.
Betty, I’m thrilled that you love this chocolate ice cream and many of my other recipes. I have not tried adding fruit to this recipe but maybe others on here have and can tell you how much they added and how it turned out. Someone said she added sugary sliced fresh strawberries. Hope this helps
Out of curiosity, Is it possible to use the same ingredients but churn it?
Jessica, I would add a little whole milk or half and half if using it to churn the ice cream. If only using heavy cream, you have to be careful and not churn too much or it could have buttery taste and texture.
I just made this and it’s sitting in the freezer waiting to do it’s delicious thing. Even without being frozen it’s amazing! Thanks so much for the recipe.
Thanks, Wai! I know you are going to love this!
Hi Robyn,
This sounds so great but I really can’t get the condensed milk measurement. Can u pls state it clearly again here in the comment section?Cheers
The recipe uses one 14 ounce can of sweetened condensed milk Enjoy! Thanks!
Add 1/2 t. of Mexican Vanilla… OMGOODNESS
Will this keep in the freezer for awhile, or is this something that should be eaten in one sitting? Looks delicious!
How do you know when the heavy whipping cream is ready? I kinda just whipped till the cinsistency of coolwhip? Then i folded in the vanilla. Put it in freezer but unsure if i whipped it enough. I didnt want butter
Well I failed miserably. My heavy whipping cream would not form stiff peaks and the next thing you know I had butter. What did I do wrong? Can I just use Cool Whip?
As the weather is warm, it helps to have really cold whipping cream, beater, and the bowl. You can put your mixing bowl and beater in the freezer until right before you are ready to whip and that should help.
Susan, I always wonder that too when I whip the cream…I have to stop when it has soft peaks or else I end up with butter! Just stop when it starts to peak, even if it doesn’t seem stiff yet.
Thanks so much, Amy! xo
make sure your bowl & beaters are cold, i put mine in the freezer the night before!
also make sure your whipping cream is COLD- right out of the fridge or 15mins in freezer
Thanks for the tips, Jennifer.
I’d love to have an ice cream maker, but they’re so expensive. I love ice cream I can make without a machine. This one sounds great.
After trying and loving the vanilla, I decided to try the chocolate. I substituted one can (yes, I double) of the condensed milk with one can of fat-free condensed milk. It changed the texture a little, more like mousse’, and took longer to freeze. But once you get it totally frozen it seemed to work well. I don’t know if because I used store brand chocolate syrup rather than Hershey’s, it just didn’t get as dark and chocolaty as yours looks. It kind of had a coffee flavor, which is fine with me! Next I think I’ll try it with two cans of fat-free condensed milk and see what happens. A girl’s gotta watch her calories dontcha know!