No-Churn Chocolate Ice Cream

No-Churn Chocolate Ice Cream

By Erin Huffstetler | 07/21/2020 | No Comments

This post may contain affiliate links. View our disclosure.

Skip to Recipe Card | Print Recipe Card

This no-churn chocolate ice cream requires no eggs, no cooking and no ice cream maker. But the best part: it tastes just like chocolate mousse.

How to Make Chocolate Ice Cream Without an Ice Cream Maker

While an ice cream maker is nice to have, it’s far from essential. To make homemade ice cream, you really just need two things: a way to freeze your ice cream and a way to whip air into your ice cream base, so it won’t freeze into a solid, unscoopable mass. This recipe fulfills both requirements, without an ice cream maker, or any other fancy equipment.

No-Churn Chocolate Ice Cream Recipe

This recipe makes 1-1/2 quarts of chocolate ice cream.

Ingredients:

  • 1 (14-oz.) can sweetened condensed milk (How to make your own)
  • 2 cups cold heavy cream
  • 1/2 cup unsweetened cocoa powder (natural or Dutch-processed)
  • 1 teaspoon vanilla extract

What You Do:

Combine Sweetened Condensed Milk, Cocoa Powder and Vanilla Extract

Mix the sweetened condensed milk, cocoa powder and vanilla extract together in a large bowl. This will result in a thick mixture the consistency of brownie batter.

Whip the Cream

Whip the cream, in a mixer or by hand, until stiff peaks form. This should take about three minutes, if you’re using an electric mixer.

If you’re whipping your cream by hand, it helps to start with a cold bowl and whisk. Just stick them in the freezer for about 15 minutes.

Fold the Whipped Cream Into the Chocolate Mixture

Gently fold your whipped cream into the chocolate mixture.

If you’d like to add candy, chocolate chips, nuts, marshmallows or another mix-in, do it now.

Transfer Chocolate Ice Cream Base to a Freezer Safe Container

Then, transfer your finished chocolate ice cream base to a freezer-safe container. A loaf pan, brownie pan or pie plate is the perfect size. Cover the container with a piece of foil, or a lid, and freeze for a minimum of six hours.

If the ice cream is too hard to scoop when you first take it out of the freezer, just let it soften on the counter for about five minutes.

This makes a very rich chocolate ice cream, so you won’t need much to satisfy your sweet tooth.

Microwave Butterscotch Sauce

Homemade Ice Cream Topping Recipes

Butterscotch Shell Topping
Chocolate Shell Topping
Peanut Butter Shell Topping
Chocolate Syrup
Dulce de Leche
Microwave Butterscotch Sauce

Print
No-Churn Chocolate Ice Cream

No-Churn Chocolate Ice Cream

No ice cream maker? Make this no-churn chocolate ice cream recipe your go to.


  • Author: Erin Huffstetler, MyFrugalHome.com
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1-1/2 quarts 1x
  • Category: Desserts
  • Method: Freeze
  • Cuisine: American

Ingredients:

  • 1 (14-oz.) can sweetened condensed milk (How to make your own)
  • 2 cups cold heavy cream
  • 1/2 cup unsweetened cocoa powder (natural or Dutch-processed)
  • 1 teaspoon vanilla extract

Instructions:

Mix sweetened condensed milk, cocoa powder and Dutch-processed cocoa together, until a thick brownie-like batter forms.

Whip the heavy cream in a mixer, or by hand, until stiff peaks form (about three minutes in a mixer).

Fold the whipped cream into the chocolate mixture. Stir in any mix-ins you’d like (candy, nuts, marshmallows, etc.)

Transfer chocolate ice cream base to a freezer-safe container; cover; and freeze for at least six hours.

If it’s too hard to scoop, when you take it out, just give it five minutes to soften.

Notes

If you’re whipping the cream by hand, place the bowl and whisk in the freezer for 15 minutes, before you start.

Sign up for my newsletter
FILED UNDER:
print this page

Leave a Reply

Your email address will not be published. Required fields are marked *