Best No Churn Chocolate Ice Cream
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his creamy No Churn Chocolate Ice Cream is the best and easiest chocolate ice cream recipe ever! Seriously, it’s right up there with chocolate heaven because it’s double chocolate amazing for our Chocoholics!
More Ice Cream? Check out this No Churn Vanilla Bean Ice Cream, Easiest No Churn Strawberry Ice Cream, 50 Cool Ice Cream Desserts For Summer and 12 No Churn Ice Cream Recipes!
No Ice Cream Maker Needed
It’s so hard to resist the decadent, intense chocolate flavor, or the creamy texture of this chocolate ice cream using sweetened condensed milk, chocolate and whipped cream. Thankfully, it’s super easy to whip up in 10 minutes, and all you have to do is freeze it for an hour or 2, before it’s time to indulge!
This chocolate ice cream is made with 5 simple ingredients, including easy steps to make it and it requires no ice cream maker
To make this no-churn ice cream, you simply fold whipped cream into a chocolate condensed milk mixture, then spread the mixture in a loaf pan
Using No-Churn Ice Cream In Other Desserts
Use this ice cream for ice cream sandwiches with your favorite cookies like these Perfect Chocolate Chip Cookies, Ultimate Chocolate Cookies or in these Peanut Butter Cookie Ice Cream Sandwiches!
You can also use it in a baked Alaska, place it on top of this S’mores Cookie Cake or as an ice cream replacement, like you would use in this easy Cookie Dough Ice Cream Pie!
Ingredients You Need
- semi-sweet chocolate
, chopped
- sweetened condensed milk
- unsweetened cocoa powder
or dark unsweetened cocoa powder
(or a combo of the 2)
- chocolate extract
or vanilla extract
- salt
- heavy whipping cream
How to Make the Best No Churn Chocolate Ice Cream
- Melt chopped semi-sweet chocolate in microwave, microwaving and stirring in 30 second increments until melted and smooth.
- Combine the melted chocolate, condensed milk, cocoa powder, chocolate or vanilla extract, and salt in a medium bowl, whisking until smooth.
- Using a mixer, whip the cream until it holds stiff peaks.
- Fold the chocolate mixture into the whipped cream, then transfer the mixture to a freezer-safe container. Freeze for up to 1 to 2 hours until frozen.
How to Make Low-Fat No Churn Chocolate Ice Cream
To make this Low-Fat No Churn Chocolate Ice Cream, use fat-free sweetened condensed milk
The ice cream will have a creamier texture, but it still tastes amazing!
Mix Ins
- Add up to 2 cups of any mix ins to the ice cream to amp up flavor combos!
- If you want to add in mix ins, add them in after you’ve mixed up the ice cream for the last step. Fold in chocolate, caramel or marshmallow swirls, m&m’s, mini chocolate chips, chopped candies, sprinkles
and whatever sounds good really!
- Make sure larger ingredients like nuts, cookies, jumbo marshmallows
, chocolate chunks, brownies, Reese cups
, ect., will become rock hard when frozen, so it helps if they’re chopped up first.
Serving Ice Cream
- To serve, allow the ice cream to sit for a few minutes at room temperature, so it softens and makes it easier to scoop.
- Wet an ice cream scoop with warm water and scoop into dishes, cones, or right from the loaf pan!
- This style of ice cream will melt a little quicker than usual custard based ice creams, so it’s like a soft serve style!
Freezing Homemade Ice Cream
Keep the container tightly sealed to avoid freezer burn and this homemade no-churn ice cream will last for up to 1-2 months in the freezer.
This chocolate ice cream for an easy summer sweet treat for any occasion! Birthdays, holidays and more, ice cream is always welcome! Make some today, it’s 90 degrees here and we’re calling for ice cream for sure!
More Ice Cream Ideas!
- Fresh Fruit Ice Cream
- Cinnamon Cheesecake Ice Cream
- No-Churn Strawberry Shortcake Ice Cream
- Chocolate Rolo S’mores Ice Cream
Best No Churn Chocolate Ice Cream
Ingredients
- 4 ounces semi-sweet chocolate chopped
- 14 ounces sweetened condensed milk
- ¼ cup + 2 tablespoons unsweetened cocoa powder or dark unsweetened cocoa powder or a combo of the 2
- 1 teaspoon chocolate extract or vanilla extract
- ¼ teaspoon salt
- 2 cups heavy whipping cream
Instructions
- Melt chopped semi-sweet chocolate in microwave, microwaving and stirring in 30 second increments until melted and smooth.
- Combine the melted chocolate, condensed milk, cocoa powder, chocolate or vanilla extract, and salt in a medium bowl, whisking until smooth.
- Using a mixer, whip the cream until it holds stiff peaks.
- Fold the chocolate mixture into the whipped cream, then transfer the mixture to a freezer-safe container. Freeze for up to 1 to 2 hours until frozen.
Notes
and instead of using heavy whipping cream, use 2 (8-ounce) containers of low-fat or thawed fat-free Cool Whip. The ice cream will have a little different texture, will be a little creamier, but it still tastes amazing!
