Name: No-Churn Chocolate Ice Cream
Prep time: 10 min
Total time: 6 h 10 min
Cuisine: American
Ingredients: 1 can (14 oz) sweetened condensed milk; 2 cups heavy whipping cream (cold); ½ cup unsweetened cocoa powder (Dutch-processed or regular); 1 tsp vanilla extract; Optional mix-ins: chocolate chips, chopped nuts, fudge swirls, crushed Oreos, marshmallows, etc.

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This No-Churn Chocolate Ice Cream is rich, creamy, and packed with deep chocolate flavor—all without the need for an ice cream maker. I love how quick it is to put together, and the result is every bit as satisfying as churned ice cream. With just a few ingredients and a freezer-safe container, I get a dreamy dessert that’s perfect for summer or any time I need a chocolate fix.

No-Churn Chocolate Ice Cream

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 can (14 oz) sweetened condensed milk

2 cups heavy whipping cream (cold)

½ cup unsweetened cocoa powder (Dutch-processed or regular)

1 teaspoon vanilla extract

Optional Mix-ins: chocolate chips, chopped nuts, fudge swirls, crushed Oreos, marshmallows, etc.

Directions

Make the chocolate base:
In a large bowl, I whisk together the sweetened condensed milk, cocoa powder, and vanilla extract until everything is smooth and fully blended. I set it aside while I prep the cream.

Whip the cream:
In a separate bowl, I use a hand mixer to whip the cold heavy cream until stiff peaks form. This takes about 3–4 minutes.

Combine:
I gently fold the whipped cream into the chocolate mixture in batches. I take my time and use a spatula to keep it light and airy.

Add extras (optional):
If I’m adding mix-ins like chocolate chips or cookie bits, I fold them in now.

Freeze:
I pour the finished mixture into a loaf pan or freezer-safe container, smooth out the top, and cover it tightly. Then I freeze it for at least 6 hours or overnight.

Serve:
Before scooping, I let it sit at room temperature for 5–10 minutes so it softens just a bit.

Servings and timing

Prep time: 10 minutes

Freeze time: 6 hours or overnight

Yields: About 1.5 quarts (6–8 servings)

Variations

Mocha: I stir in 1 teaspoon of instant espresso powder with the cocoa for a rich coffee-chocolate flavor.

Rocky Road: I mix in mini marshmallows, almonds, and chocolate chunks for a fun texture and classic twist.

Mint Chocolate: I swap the vanilla for ½ teaspoon peppermint extract and fold in chocolate chips. It tastes just like mint chip!

Storage/Reheating

I keep the ice cream in an airtight, freezer-safe container. It stays fresh for up to 2 weeks, although it rarely lasts that long in my house. I always let it sit at room temp for a few minutes before scooping so it softens slightly and becomes easier to serve. There's no need to reheat—just thaw slightly and enjoy.

FAQs

What kind of cocoa powder works best?

I can use either Dutch-processed or regular unsweetened cocoa powder. Dutch-processed gives a richer, deeper chocolate flavor, which I personally prefer.

Can I use whipping cream instead of heavy whipping cream?

Heavy whipping cream is ideal because it holds its structure better when whipped. I’ve used regular whipping cream in a pinch, but the texture turns out a bit softer.

How long does no-churn ice cream last in the freezer?

It’s best within the first 2 weeks. After that, it can start to get icy, especially if I don’t store it in a well-sealed container.

Can I make this dairy-free?

I haven’t tested a fully dairy-free version, but I could try using coconut cream and a dairy-free condensed milk substitute. The texture might vary, but it’s worth experimenting.

Why is my ice cream too hard to scoop?

It’s normal for no-churn ice cream to be firm straight from the freezer. I just let it sit out for 5–10 minutes before scooping—it softens beautifully.

Conclusion

This No-Churn Chocolate Ice Cream is one of my go-to desserts for good reason: it’s easy, endlessly customizable, and absolutely delicious. I love that I can make it with pantry staples and get professional-level results with zero fuss. Whether I stick to the classic chocolate version or toss in fun mix-ins, it’s always a hit.

📖 Recipe:

No-Churn Chocolate Ice Cream

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Author: Cheryl
Total Time: 6 hours 10 minutes
Yield: About 1.5 quarts (6–8 servings)
Diet: Vegetarian

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Description

This No-Churn Chocolate Ice Cream is a rich, creamy dessert packed with deep chocolate flavor, made easily without an ice cream maker. Quick to prepare and endlessly customizable with mix-ins, it’s a perfect freezer-ready treat.

Ingredients

1 can (14 oz) sweetened condensed milk

2 cups heavy whipping cream (cold)

½ cup unsweetened cocoa powder (Dutch-processed or regular)

1 tsp vanilla extract

Optional mix-ins: chocolate chips, chopped nuts, fudge swirls, crushed Oreos, marshmallows, etc.

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Instructions

In a large bowl, whisk together the sweetened condensed milk, cocoa powder, and vanilla extract until smooth and fully blended. Set aside.
In a separate bowl, whip the cold heavy cream with a hand mixer until stiff peaks form (about 3–4 minutes).
Gently fold the whipped cream into the chocolate mixture in batches using a spatula to keep the texture light and airy.
If using, fold in optional mix-ins like chocolate chips or crushed cookies.
Pour the mixture into a loaf pan or freezer-safe container, smooth the top, and cover tightly.
Freeze for at least 6 hours or overnight.
Let sit at room temperature for 5–10 minutes before scooping and serving.