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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!
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!
Here’s my No Churn Chocolate Ice Cream recipe. You are going to love it!
No Churn Chocolate Ice Cream Recipe
- 2 cups (16-ounces) heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 1 cup Hershey’s chocolate syrup
- 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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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!
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.
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.
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
Will this keep in the freezer for awhile, or is this something that should be eaten in one sitting? Looks delicious!
Add 1/2 t. of Mexican Vanilla… OMGOODNESS
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!
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!
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.