If you’ve ever craved a velvety, homemade chocolate ice cream but didn’t want the fuss of an ice cream machine, this No Churn Chocolate Ice Cream is the answer. With only a handful of ingredients and no fancy equipment, you can whip up a frozen treat that’s every bit as indulgent as the store-bought kind. Imagine silky scoops of chocolatey goodness, studded with rich cocoa flavor and melt-in-your-mouth creaminess—it’s the ultimate comfort food dessert. Whether you’re hosting a summer barbecue, looking for easy dessert ideas for kids, or simply craving late-night chocolate indulgence, this recipe delivers big flavor with minimal effort. Plus, it’s a budget-friendly treat you can customize with add-ins like chocolate chips, cookies, or caramel swirls.
Why You’ll Love This Recipe
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No ice cream maker required – Perfect for beginners and busy home cooks.
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Only 6 ingredients – Pantry staples you probably already have.
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Ultra-creamy texture – Whipped cream folded into chocolate gives it a luxurious, airy feel.
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Kid-friendly – A fun recipe for little helpers to make with you.
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Customizable – Add nuts, cookies, or even a swirl of peanut butter.
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Perfect for parties – Scoop into cones, bowls, or even serve between cookies as ice cream sandwiches.
Ingredient Breakdown
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Heavy whipping cream: The backbone of no churn ice cream. Whipping it to stiff peaks traps air, giving the dessert its creamy, scoopable texture.
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Sweetened condensed milk: Adds sweetness and keeps the ice cream soft and scoopable straight from the freezer.
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Unsweetened cocoa powder: Provides deep chocolate flavor without making the ice cream overly sweet.
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Vanilla extract: Enhances and rounds out the chocolate flavor, making it taste more complex.
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Salt: Just a pinch balances the sweetness and boosts the cocoa’s richness.
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Mini chocolate chips or chunks (optional): Add texture and a delightful crunch with every bite.
Pro Tips
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Chill your bowl and whisk: For even better whipped cream, place your mixing bowl and beaters in the fridge for 15 minutes before whipping.
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Fold gently: Over-mixing can deflate the whipped cream and make the ice cream dense. Use a spatula and slow movements.
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Use Dutch-processed cocoa: For a deeper, more intense chocolate flavor, go for Dutch-process cocoa powder.
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Add mix-ins last: Fold in cookies, nuts, or sauces gently at the end to maintain a smooth texture.
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Serve in warmed scoops: Run your ice cream scoop under hot water for picture-perfect scoops.
Ingredient Swaps or Variations
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Chocolate peanut butter swirl: Drizzle peanut butter into the mixture before freezing.
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Cookies and cream: Fold in crushed Oreos for a nostalgic twist.
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Mocha ice cream: Add 1 teaspoon of instant espresso powder to the cocoa base.
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Sugar-free option: Use sugar-free condensed milk and a low-carb sweetener.
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Nut lovers’ version: Mix in toasted almonds, walnuts, or pecans.
Serving Suggestions
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Scoop into waffle cones for a classic summer treat.
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Serve in bowls topped with hot fudge, caramel, or whipped cream.
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Sandwich scoops between chocolate chip cookies for homemade ice cream sandwiches.
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Pair with brownies or chocolate cake for the ultimate dessert combo.
Make Ahead + Storage Tips
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Make ahead: This recipe is freezer-friendly and can be prepared days in advance. Just keep it covered tightly to avoid freezer burn.
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Storage: Store in an airtight container in the freezer for up to 2 weeks.
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Reheating tip: If the ice cream is too firm, let it rest at room temperature for 5–10 minutes before scooping.
Cultural or Historical Notes
No churn ice cream recipes gained popularity as an easy alternative to traditional churned ice cream, which requires specialized machines. With the rise of home cooking blogs, this method has become a household staple, offering rich and creamy results without the technical challenges.
Frequently Asked Questions
1. Can I make this without sweetened condensed milk?
Not exactly—condensed milk is what gives no churn ice cream its soft, scoopable texture. Without it, the ice cream would freeze too hard.
2. Can I use half-and-half instead of heavy cream?
No, heavy cream is essential for whipping. Half-and-half won’t whip into stiff peaks and the ice cream will be icy.
3. How long does no churn chocolate ice cream last?
It’s best enjoyed within 2 weeks, but it can last up to a month if properly stored. The texture may firm up slightly after the second week.
4. Can I make it vegan?
Yes! Use coconut cream instead of heavy cream and a dairy-free condensed milk substitute. The flavor will have a slight coconut note.
5. Why does my ice cream taste icy instead of creamy?
Over-mixing or not folding the whipped cream gently can cause ice crystals. Be careful with your folding technique for smooth results.
No Churn Chocolate Ice Cream
Ingredients
Equipment
Method
- In a large mixing bowl, sift cocoa powder to remove lumps. Add sweetened condensed milk, vanilla, and salt. Whisk until smooth.
- In another bowl, whip chilled heavy cream with an electric mixer on high until stiff peaks form (3–4 minutes).
- Fold whipped cream into the chocolate mixture in three additions, keeping it light and airy.
- Stir in chocolate chips or chunks, if using.
- Transfer mixture into a loaf pan or freezer-safe container. Smooth top, cover tightly, and freeze at least 6 hours.
- Let sit at room temperature 5 minutes before scooping for best texture.