Chocolate ice cream is one of those classic favorite ice cream flavors. This no churn ice cream recipe gives you that rich, chocolate ice cream flavor without an ice cream maker!

No Churn Chocolate Ice Cream Recipe from

I’m still on the kick of making no churn ice cream at my house. It’s just too easy not to be really. I experimented adding chocolate to my basic vanilla no churn ice cream recipe and finally have the proportions exactly where we love them. And you know what? There’s this fast food restaurant that is sorta famous for their chocolate ice cream/ milkshake kind of treat that these taste just like. Seriously. We had to go by there and get one after we made this just to be certain and dog gone it, it does!

This chocolate ice cream recipe really has everything going for it in book, too.

  • it doesn’t use an ice cream maker
  • it tastes like that really famous ice creamy-y drink that we love
  • it only uses three ingredients – YES! Three!
  • it couldn’t be easier to make if I tried

See why I love this recipe so much? Also, if you’d like, you can always add other mix-ins to this basic ice cream. Cookies, candies, almonds, swirls of fudge, you name it. I’ll be sure to share some of our favorite combinations throughout the summer!

No Churn Chocolate Ice Cream Recipe from

Here’s my No Churn Chocolate Ice Cream recipe. You are going to love it!

No Churn Chocolate Ice Cream Recipe

Chocolate ice cream is one of those classic favorite ice cream flavors. This no churn chocolate ice cream recipe makes a perfect ice cream without a maker!
4.8 from 5 votes

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Prep Time5 mins
Total Time5 mins
Servings: 1 1/2 pints
Author: Robyn Stone | Add a Pinch



  • 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.
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Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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23 Comments Leave a comment or review

  1. Dude! You are going to kill me with these!! No ice cream maker has saved me from myself for years…now this! They (vanilla and chocolate) look wonderful and the weird mix ins are all floating around in my head and pantry (and secret stash). Thanks for sharing tho’!

  2. I am a “dyed in the wool” cooked custard kinda girl…but I’m going to step out of my old school shoes and try this recipe cause it really looks good! Most of all I can trust you and your recipes not to disappoint!!

  3. I’ve been wanting to make homemade ice cream for some time, but I don’t own an ice cream maker yet. Now I have no excuse! Your recipe looks fabulous. Definitely trying it.

  4. I love ice-cream but don’t have an ice-cream maker, which has been a sour part of my life for a while–until I saw this recipe and those pictures! I think I speak for all of us without ice-cream makers when I say, thank you! I can’t wait to try it!

  5. 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!

  6. 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?

    1. 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.

    2. 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.

  7. 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

  8. Will this keep in the freezer for awhile, or is this something that should be eaten in one sitting? Looks delicious!

  9. 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

  10. 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.

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