This No-Churn Chocolate Ice Cream is rich, creamy, and unbelievably easy to make at home.

No ice cream maker required—just a few ingredients and a mixer.

It’s a chocolate lover’s dream come true!

Why You’ll Love This No-Churn Chocolate Ice Cream

Super Creamy Texture: Like premium chocolate ice cream

No Machine Needed: No-churn means no fuss

Bold Chocolate Flavor: Thanks to cocoa powder and chocolate chips

Quick Prep: Ready for the freezer in 10 minutes

Great for Customization: Add nuts, swirls, or toppings

What You’ll Need (Ingredient Highlights)

Heavy Whipping Cream: Whipped to create light, airy texture

Sweetened Condensed Milk: Sweetens and smooths the base

Unsweetened Cocoa Powder: For a deep chocolate flavor

Chocolate Chips or Chunks: Optional, for added texture

Vanilla Extract: Enhances richness

Salt: A pinch brings out all the flavors

Pro Tips Before You Start

Use Cold Cream: Whips faster and holds volume

Sift Cocoa Powder: Prevents lumps

Fold Gently: Don’t deflate the whipped cream

Freeze Overnight: For best scoopable texture

Taste Before Freezing: Adjust cocoa or salt if needed

How to Make No-Churn Chocolate Ice Cream

Step 1: Whip the Cream

In a large mixing bowl, beat cold heavy whipping cream until stiff peaks form. Set aside.

Step 2: Mix the Chocolate Base

In another bowl, whisk together the sweetened condensed milk, sifted cocoa powder, vanilla extract, and a pinch of salt until smooth and combined.

Step 3: Combine and Fold

Gently fold the chocolate mixture into the whipped cream until no streaks remain.

Be careful not to overmix.

Step 4: Add Chocolate Chips

If using, fold in chocolate chips or chunks for texture.

Step 5: Freeze

Transfer to a loaf pan or freezer-safe container.

Cover and freeze for at least 6 hours or overnight until firm.

What to Serve It With

Chocolate syrup or hot fudge

Fresh strawberries or raspberries

Crushed cookies or brownie chunks

Whipped cream and sprinkles

Waffle cones or bowls

Variations / Substitutions

Mocha Version: Add 1 tsp instant espresso powder

Mint Chocolate: Add peppermint extract and green food coloring

Peanut Butter Swirl: Drop spoonfuls before freezing and swirl

Dairy-Free: Use coconut cream and dairy-free condensed milk

Dark Chocolate Boost: Melt and fold in dark chocolate ganache

Storage & Leftovers

Freezer: Store in airtight container up to 2 weeks

Texture Tip: Cover with plastic wrap directly on the surface to avoid ice crystals

Soften Before Serving: Let sit 5–10 mins before scooping

FAQs

Can I use milk instead of cream?
No, it won’t whip properly or give the same creamy result.

Is it very sweet?
It’s well balanced, but you can reduce sweetened condensed milk slightly if preferred.

Can I add nuts or caramel?
Absolutely! Swirl or fold in your favorite mix-ins before freezing.

Can I use Dutch-process cocoa?
Yes—Dutch cocoa gives a smoother, richer taste.

Can I make this with an ice cream machine anyway?
You could, but it’s formulated to be no-churn—it’s already silky smooth!

Final Thoughts

No-Churn Chocolate Ice Cream is the easiest way to satisfy a chocolate craving without needing special equipment.

It’s indulgent, smooth, and endlessly adaptable with your favorite add-ins.

Once you try it, you’ll want to keep a batch ready in the freezer all summer long.