This creamy and velvety smooth homemade chocolate ice cream is made without an ice cream machine, and tastes better than store-bought!
Homemade chocolate ice cream is a delightful treat that can be easily made with just three simple ingredients: sweetened condensed milk, cocoa powder, and heavy cream.
This recipe offers a quick and easy way to satisfy your chocolate cravings without the need for an ice cream maker.
By combining these ingredients and freezing the mixture, you can create a rich and creamy chocolate ice cream that is sure to impress your taste buds.
Customize it with added ingredients like chocolate chips or nuts for an extra layer of texture and taste.
For more ice cream recipes, check out my Nutella ice cream, Oreo cookies and cream ice cream, and chocolate peanut butter ice cream.
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Why this recipe works
- Chocolate flavor- this ice cream is perfect for chocolate lovers and is made with dutch cocoa powder which has a rich chocolate flavor.
- Texture- this ice cream has an insanely creamy texture and tastes better than store bought ice cream! It will melt in your mouth and will make you feel like your in Italy, eating a gelato. So creamy!
- Ease- this ice cream recipe takes 10 minutes to prep (without the freezing time), and can be made by anyone. You simply whip the heavy cream, add the condensed milk, and cocoa powder.
- No churn ice cream recipe- this ice cream recipe is made without an ice cream machine. All you will need to make this recipe is an electric hand mixer, large mixing bowl, and a metal loaf pan.
- 3 ingredients- this entire recipe is made with 3 simple ingredients: cocoa powder, heavy whipping cream, and sweetened condensed milk.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Heavy whipping cream- you will need 2 cups of heavy whipping cream whipped into medium stiff peaks to keep this ice cream stable and fluffy. It is important that you use full fat heavy cream for this.
Sweetened condensed milk– this ingredient is what makes this ice cream creamy and stops it from crystallizing in the freezer. This can not be substituted with sugar or any other ingredient.
Cocoa powder- we like to use Dutch cocoa powder, it gives a richer chocolate taste. Regular cocoa powder will work great as well.
Chocolate chips (optional) – we like to top the chocolate ice cream with chocolate chips for extra chocolate and a fun crunch. This step is completely optional.
Instructions
In a large mixing bowl, add the heavy cream. Whip it with an electric hand mixer for 5-8 minutes or until stiff peaks form.
Add the condensed milk and whip on low speed until well combined.
Sift the cocoa powder into the mixture and lightly fold with a spatula until well combined. Give the mixture a last mix with the hand mixer to break any cocoa powder lumps.
Transfer the ice cream mixture into a freezer-friendly container (we used a metal loaf pan).
Smooth out the top and top with chocolate chips if desired. Cover the container with plastic wrap and place the container in the freezer for at least 4 hours. Once frozen, scoop with an ice cream scooper and serve!
Faq's
When taking the ice cream out of the freezer, it can be too hard to scoop and eat. We suggest taking the container out of the freezer and placing it at room temperature for about 10 minutes. When the ice cream is softened, serve it as you’d like.
The ice cream will last for up to 2 months stored in the freezer in an airtight freezer-friendly container.
No! this recipe doesn’t require an ice cream maker or an ice cream machine! All you will need is a mixing bowl, an electric hand mixer or a stand mixer, and a loaf pan!
This chocolate ice cream is made with super simple ingredients: Dutch cocoa powder, sweetened condensed milk, and heavy cream.
Churn ice cream is made by churning a mixture of cream, sugar, and flavorings in an ice cream maker to incorporate air and create a smooth texture.
On the other hand, no-churn ice cream is made without an ice cream maker and typically involves whipping together condensed milk and whipped cream to achieve a creamy consistency without churning.
Expert tips
- Sift the cocoa powder! Cocoa powder tends to have lumps in it so we always sift the cocoa powder before adding it to the ice cream mixture.
- Don't try to replace one of the ingredients with lower fat ingredients. The heavy cream is very important in this recipe and what makes this recipe foolproof.
- For added texture and flavor, consider mixing in crushed hazelnuts or chocolate chunks before freezing.
- Cover the pan tightly with plastic wrap before placing it in the freezer to prevent crystallization and freezer burn on your ice cream.
- Allow your ice cream to freeze for at least 6 hours or overnight for optimal consistency before serving up this delightful treat!
- Make sure to use a metal loaf pan for freezing as it helps maintain the ideal temperature for setting your ice cream.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easy scooping.
- Make sure your mixing bowl and beaters are cold before whipping the cream to stiff peaks for a light and airy texture.
- Don't try to replace one of the ingredients with lower fat ingredients. The heavy cream is very important in this recipe and is what makes this recipe foolproof.
- Use cold heavy cream. Refrigerate your heavy cream before making this recipe to keep it extra cold. Cold heavy cream whips faster and better.
Storing
Store this ice cream in the freezer for up to 2 months. Make sure that you cover it with plastic wrap tightly so it won't absorb the freezer flavors.
Make it in an ice cream maker
If you want to make this ice cream with a churn base in an ice cream maker, use your favorite churn base, add the same amount of cocoa powder, and make it according to the instructions of the ice cream machine that you are using.
Then, transfer the ice cream mixture into the same metal loaf pan cover it with plastic wrap, and freeze it for at least 6-8 hours.
Variations
Banana-chocolate ice cream- Blend ripe bananas and add it to the mixture to create a rich and creamy frozen dessert with a hint of fruity sweetness.
Serving ideas
Topping- Garnish the ice cream with crushed nuts or chocolate shavings for added crunch and visual appeal.
Sauces- top this ice cream with your favorite sauces like strawberry sauce, hot fudge sauce, chocolate sauce, caramel sauce, etc.
Sundae- Create a delicious sundae by topping scoops of ice cream with whipped cream, chopped nuts, and a drizzle of warm chocolate sauce.
Ice Cream Sandwiches- Sandwich a scoop of chocolate ice cream between two cookies or brownies for a delightful frozen treat.
Milkshake- Blend this ice cream with milk to create a creamy and indulgent milkshake, topped with whipped cream and chocolate shavings.
Affogato- Serve a scoop of this ice cream in a glass and pour hot espresso over it for an elegant and decadent dessert.
Equipment
- Mixing bowl (set of 3)
- Rubber spatula
- Electric hand mixer
- Stand mixer
- A container for the ice cream- a freezer-friendly container. We used a metal loaf pan. You can also use a round cake pan.
More chocolate recipes
Double chocolate banana bread- This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt in your mouth delicious.
Best fudgy brownies- These fudgy brownies are made from scratch brownies are loaded with chocolate chunks, and take under an hour to make. These brownies are fudgy, rich in chocolate flavor, have a crinkly top, and are gooey on the inside.
Chewy double chocolate cookies- These double chocolate cookies are chewy, soft, have slightly soft edges, and are loaded with chocolate flavor and chocolate chips!
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe:
📖 Recipe
Homemade Chocolate Ice Cream (no churn)
Ingredients
- 2 cups Heavy whipping cream
- 400 g Sweetened condensed milk
- ½ cup Dutch cocoa powder
- 3 tablespoon Chocolate chips optional
Instructions
- In a big mixing bowl, add the heavy cream. Whip it with a electric hand mixer for 5-8 minutes or until stiff peaks form.
- Add the condensed milk and whip on low speed until well combined.
- Add the cocoa powder to the mixture and lightly fold with a spatula until well combined.
- Give the mixture a last mix with the hand mixer to break any cocoa powder lumps.
- Transfer the ice cream mixture into a freezer-friendly container (we used a metal loaf pan).
- Smooth out the top and top with chocolate chips. Cover the container with plastic wrap and place the container in the freezer for at least 4 hours.
- Once frozen, scoop with an ice cream scooper and serve!
Notes
- Sift the cocoa powder! Cocoa powder tends to have lumps in it so we always sift the cocoa powder before adding it to the ice cream mixture.
- Keep your bowl, whisks, and your ingredients cold. Cold cream whipped faster and better!
- Don't try to replace one of the ingredients with lower fat ingredients. The heavy cream is very important in this recipe and what makes this recipe foolproof.
- Add some add-ins! Make this ice cream your own and add your favorite flavors and add-ins like salted caramel, brownies pieces, chocolate chunks, nuts, edible cookie dough, M&M's, etc.
Meg says
This has the perfect amount of cocoa in it and tastes like frozen chocolate mousse!
Maggie says
Hi can’t wait to make this, just want to know if I can use a electric mixmaster to beat cream. I don’t have the hand to do it by manual
Ta maggie
RichandDelish says
Yep! Should work just fine.
Beba says
Pls., what is "no churn" (or "no charn"). I can't finde it in a vocabulary?
RichandDelish says
It's ice cream that is made without and ice cream machine.