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.

Notes

Use Dutch-processed cocoa for a deeper chocolate flavor.

Let ice cream soften slightly before scooping for best texture.

Store in an airtight container for up to 2 weeks.

Add your favorite mix-ins for customized flavors.

Try variations like Mocha, Rocky Road, or Mint Chocolate.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Churn
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1/8 of recipe)
Calories: 320
Sugar: 25g
Sodium: 60mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg