This No-Churn Chocolate Ice Cream is intensely chocolatey and incredibly easy to make. A blend of melted bittersweet chocolate, Dutch-process cocoa and dark cocoa powder is mixed with sweetened condensed milk, vanilla and a pinch of salt, then folded into freshly whipped heavy cream. Once frozen, scoop and serve with your favorite toppings. Yields approximately 10 half-cup servings.
I love no-churn ice cream!
No-churn ice cream changed the way I make frozen desserts. It skips eggs, tempering and an ice cream maker, yet delivers a rich, creamy texture and deep chocolate flavor with minimal hands-on work. Most of the effort is simply preparing the base and allowing it to freeze.
Chocolate is one of my top choices for ice cream. It’s straightforward, intensely satisfying and a great base for add-ins — try toasted nuts, mini chocolate chips, marshmallows or sprinkles. A scoop in a waffle cone or bowl is perfect for a simple treat.
I’m not the best at perfectly round scoops, but the flavor more than makes up for it.
To Make This No-Churn Chocolate Ice Cream You Will Need:
- bittersweet chocolate (bar) – use bar chocolate and chop it for melting rather than using chips
- sweetened condensed milk – adds sweetness and body
- unsweetened Dutch-process cocoa – dissolves smoothly and reduces bitterness
- unsweetened dark cocoa powder – for deep chocolate color and flavor (Hershey’s Special Dark or Guittard Cocoa Rouge are good examples)
- fine salt – balances and enhances the chocolate
- pure vanilla extract – adds warmth and complexity
- heavy whipping cream – whipped to provide volume and creaminess
Chill Your Bowl
Place a large mixing bowl in the freezer for about 30 minutes while you prepare the chocolate base. A chilled bowl helps the cream whip faster and hold its structure better.
Make the Ice Cream
1. Place 4 ounces chopped bittersweet chocolate in a heat-safe glass mixing bowl that will sit on top of a saucepan (double-boiler method). Fill the saucepan with about an inch of water and bring to a low simmer. Set the bowl on the pan so the water does not touch the bottom of the bowl. Stir the chocolate until it is fully melted, then remove the bowl from the heat and set it on a trivet. Be careful of steam.
2. Add one 14-ounce can of sweetened condensed milk to the melted chocolate. Stir until smooth.
3. Stir in 3 tablespoons unsweetened Dutch-process cocoa, 3 tablespoons unsweetened dark cocoa, 1/4 teaspoon fine salt and 1 teaspoon vanilla extract. Mix thoroughly until the cocoa powders are fully incorporated and the mixture is smooth. Set the chocolate mixture aside to cool slightly.
What is Dutch-Process Cocoa?
Dutch-process cocoa has been treated with an alkalizing agent to neutralize acidity. This produces a smoother, less bitter cocoa powder and deepens the color.
4. Take the chilled mixing bowl from the freezer and pour in 2 cups heavy whipping cream. Using a hand mixer with the whisk attachment, beat the cream on medium speed until it thickens, then increase speed and whip until stiff peaks form.
5. Gently fold the whipped cream into the chocolate-condensed milk mixture using a large spatula. Make large, sweeping motions to preserve volume and avoid deflating the whipped cream. Continue folding until the mixture is uniform and no streaks remain — patience is key.
6. Transfer the ice cream base to a freezer-safe container and spread it evenly. Cover with a lid or foil and freeze for at least 8 hours or overnight until firm.
Serve
Remove the ice cream from the freezer 20 to 30 minutes before serving to soften slightly for easier scooping. Running your ice cream scoop under hot water before scooping helps produce clean scoops. Top with toasted almonds, mini chocolate chips, marshmallows, sprinkles or any favorite garnish.
No-Churn Chocolate Ice Cream — Recipe Details
Yield: 10 servings (about 1/2 cup each)
Prep Time: 25 minutes
Freeze Time: 8 hours (or overnight)
Total Time: ~8 hours 25 minutes
Ingredients
- 4 ounces bittersweet chocolate, chopped
- 14 ounces sweetened condensed milk (one can)
- 3 tablespoons unsweetened Dutch-process cocoa
- 3 tablespoons unsweetened dark cocoa (e.g., Special Dark or Cocoa Rouge)
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
Equipment
- Large mixing bowl (chilled)
- Heat-safe glass bowl for melting chocolate
- Small saucepan for a double boiler
- Hand mixer with whisk attachment
- Large spatula
- Freezer-safe container with lid
Instructions
- Chill a large mixing bowl in the freezer for about 30 minutes.
- Melt the chopped chocolate in a heat-safe bowl set over a simmering pan of water. Stir until smooth, then remove from heat.
- Whisk in sweetened condensed milk, both cocoa powders, salt and vanilla until fully incorporated. Let cool slightly.
- Pour the heavy cream into the chilled bowl and whip with a hand mixer to stiff peaks.
- Fold the whipped cream into the chocolate mixture gently until no streaks remain.
- Transfer to a freezer-safe container, cover, and freeze for at least 8 hours or overnight.
- When serving, let sit 20–30 minutes at room temperature for easier scooping. Warm your scoop under hot water for clean portions.
Notes
Nutrition disclaimer: Nutritional information is provided as a general guideline and not medical or professional advice.
Storage: Keep covered in the freezer for up to 2–3 weeks for best texture. If you prefer mix-ins (nuts, chips, marshmallows), fold them in just before transferring the base to the freezer so they stay distributed.
Nutrition (per 1/2-cup serving)
- Calories: 363 kcal
- Carbohydrates: 31 g
- Protein: 6 g
- Fat: 25 g (Saturated fat: 16 g)
- Sodium: 123 mg
- Sugar: 27 g
Enjoy! If you make this No-Churn Chocolate Ice Cream, please share a photo on your social channels — it’s always fun to see how people serve it.
Author: Laurie McNamara
Course: Desserts & Sweet Treats
Cuisine: American