No Churn Chocolate Ice Cream
No churn chocolate ice cream uses only 5 ingredients! This homemade ice cream is creamy, rich and the perfect dessert for a hot summer day.
Do you know how easy it is to make homemade ice cream? You only need a few basic ingredients and a freezer. A generous scoop of cocoa powder adds a bittersweet chocolate flavor to this no churn chocolate ice cream.
Why this recipe works: This ice cream uses sweetened condensed milk, which not only makes a super rich and smooth ice cream, but also adds sweetness. The use of fresh whipped cream means that there is no churning required! It also makes a light and creamy texture.
How to make no churn chocolate ice cream
- Whisk together the sweetened condensed milk, half and half and vanilla. Whisk in the cocoa powder until no clumps remain. Set aside.
- Whisk the heavy cream until stiff peaks form. Fold the whipped cream into the cocoa milk mixture.
- Transfer the mixture to a 9×5 loaf pan and freeze for 3 to 5 hours. Scoop and serve.
Topping ideas: If you have extra heavy cream, you can make homemade whipped cream and add it as a topping! I also love Oreo cookies crumbles. Other popular ice cream toppings include hot fudge sauce, chopped nuts, sprinkles and m&m candies.
Use full-fat ingredients (trust me). The fat affects the texture of the ice cream so using low-fat or nonfat cream will simply result in an ice cream that is icy and dull. Go for the good ingredients. After all, ice cream is a treat! Double check your cocoa powder. You want unsweetened cocoa powder that is ideally Dutch-processed for the best flavor.
When making the whipped cream, I find it helpful to use a metal bowl that has been chilled. It gets the whipped cream into a uniform stiffness. Avoid over whipping the cream and be gentle when folding it into the cocoa milk mixture. Once any clumps are gone, stop folding and transfer the mixture to the freezer. After the initial freeze, it really important to keep the ice cream covered so no ice crystals form.
Frequently Asked Questions
Yes, but the texture will be slightly less creamy. Use full fat ingredients for the best flavor and texture.
Yes, as long as it is unsweetened. Dutch processed cocoa powder has the best flavor in my opinion.
No churn homemade ice cream will last 2 weeks in the freezer when covered. After 2 weeks, the texture will get icy and crystals will form.
Yes! Chopped nuts, candy bits or mini chocolate chips would work well.
This happens if the ice cream was exposed to air for too long. For instance, the ice cream was stored uncovered in the freezer after the initial freeze. Air will cause moisture to evaporate leaving ice crystals. This also happens if frozen ice cream melts and then is refrozen.
Hot summer months call for ice cream. Another super easy recipe is this peanut butter banana ice cream (also known as “nice cream”). There is not added sugar and it tastes delicious! If you have an ice cream maker, I suggest trying my homemade strawberry ice cream with fresh strawberries while they are in season. The flavor is out of this world!
Another popular summer dessert is for homemade chipwiches. You can sandwich this no churn chocolate ice cream in between two chocolate chip cookies!
When that ice cream craving hits, you will be happy to have made this no churn chocolate ice cream recipe on hand. There is no churning necessary and the ice cream is just as creamy and flavorful. Just be sure to allow enough time for the ice cream to freeze!
I love the idea of adding this no churn chocolate ice cream to a sundae bar. Get out all the toppings and have an ice cream party! If you do this, definitely tag @ifyougiveablondeakitchen on social media so I can see. If you enjoyed the recipe, remember to tap the stars to leave a review!
No Churn Chocolate Ice Cream
- One can (14 oz) sweetened condensed milk
- 1 Tablespoon pure vanilla extract
- ½ cup (120 ml) half-and-half
- ½ cup (50 g) Dutch processed unsweetened cocoa powder
- 1 ½ cups (360 ml) heavy cream
- In a medium bowl, whisk together the sweetened condensed milk, vanilla and half-and-half until smooth. Stir in cocoa powder until no clumps remain. Set aside.
- In a separate bowl and using a hand mixer, mix heavy cream until stiff peaks form, about 1 to 2 minutes.
- Fold the whipped cream into the bowl of mixed ingredients. Gently stir until no lumps remain and the mixture is smooth.
- Transfer mixture to a 9-inch by 5-inch loaf pan and spread evenly. Freeze uncovered for 3 to 5 hours or overnight. Scoop and serve with chocolate sauce, whipped cream or any other ice cream toppings you enjoy! Cover any leftovers with a layer of plastic wrap or aluminum foil.