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.
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 no-churn chocolate ice cream fulfills both requirements, without an ice cream maker.
No-Churn Chocolate Ice Cream Recipe
This recipe makes 1-1/2 quarts of chocolate ice cream.
You can use natural unsweetened cocoa powder or Dutch-processed cocoa powder in this no-churn chocolate ice cream, but I highly recommend using Dutch-processed. It has a darker chocolate flavor that works really well in ice cream. I usually order mine online, but you can also buy it at the grocery store. Look for Hershey’s Special Dark.
What You Do:
In a large bowl, mix together the sweetened condensed milk, cocoa powder and vanilla extract. This will result in a thick mixture with the consistency of brownie batter.
Whip the cream, with a mixer or by hand, until stiff peaks form. This should take about 3 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.
Gently fold your whipped cream into the chocolate mixture.
If you’d like to add candy, mini chocolate chips, nuts, marshmallows or another mix-in, do it now.
Then, transfer your finished chocolate ice cream base to a freezer-safe container. A loaf pan, brownie pan or pie pan is the perfect size. Cover the container with a piece of foil, plastic lid or a lid, and freeze for a minimum of 6 hours.
If your no-churn chocolate ice cream is too hard to scoop when you first take it out of the freezer, just let it soften on the counter for 10-15 minutes.
This makes a very rich chocolate ice cream, so you won’t need much to satisfy your sweet tooth.
Toppings to Add to Your No-Churn Chocolate Ice Cream
- Butterscotch Shell Topping
- Chocolate Shell Topping
- Peanut Butter Shell Topping
- Chocolate Syrup
- Dulce de Leche
- Microwave Butterscotch Sauce
- Homemade Maraschino Cherries
- 1 (14-oz.) can sweetened condensed milk (How to make your own)
- 1/2 cup unsweetened cocoa powder (natural or Dutch-processed)
- 1 teaspoon vanilla extract
- 2 cups heavy whipping heavy cream
In a large bowl, mix together the sweetened condensed milk, cocoa powder and vanilla, until a thick, brownie-like batter forms. Set aside.
Whip the heavy cream with a mixer, or by hand, until stiff peaks form (about 3 minutes, if you’re using a mixer).
Fold the whipped cream into the chocolate mixture. Stir in any mix-ins you’d like (candy, nuts, marshmallows, etc.)
Transfer the finished chocolate ice cream base to a freezer-safe container; cover; and freeze for at least 6 hours.
If you chocolate ice cream is too hard to scoop, when you take it out, just give it 10-15 minutes to soften.
Whipping the cream by hand? Place the bowl and whisk in the freezer for 15 minutes, before you start, and it’ll whip much faster.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Freeze
- Cuisine: American
Keywords: no-churn chocolate ice cream recipe, chocolate ice cream recipe without ice cream maker