This is the easiest chocolate ice cream recipe you will ever make! You will only need 5 ingredients, and no need for an ice cream maker with this no churn recipe. This ice cream is also eggless, which means no cooking and tempering eggs!
Why this recipe works
We love making ice cream, but are often asked “what if I don’t have an ice cream maker?” That’s where a simple, no-churn homemade chocolate ice cream comes in. All you need are 5 common ingredients and a container that can go in the freezer.
Sure you could buy ice cream at the store, but making this rich and creamy treat at home is fun and satisfying. There’s no eggs, so no need for cooking, just mix and freeze. The hardest part is waiting for it to harden!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
COCOA – Depending on your tastes, you can use regular unsweetened cocoa or dark chocolate cocoa. Dutch process is also an option, we just use regular baking cocoa.
SWEETENED CONDENSED MILK – Some ice cream recipes use milk, cream, and sugar. We’ve cut down the ingredient list by using sweetened condensed milk instead. Do NOT use evaporated milk, it is not the same thing.
HEAVY CREAM – You have a little wiggle room here. Heavy cream does have a higher fat content than half and half or milk. You can cut the fat down by using half and half in equal parts.
How to Make Chocolate Ice Cream
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Start by putting a loaf pan or ice cream storage container in the freezer to get it as cold as possible.
- In a large bowl mix together the condensed milk, cocoa powder, vanilla and a pinch of salt.
EXPERT TIP: Adding a teaspoon of instant espresso powder to the unsweetened cocoa will produce an even richer chocolate flavor.
- In another bowl mix the heavy cream with a hand mixer, until stiff but soft peaks form.
- Slowly incorporate all the ingredients by folding one mixture into the other.
- Spoon your no churn chocolate ice cream into your loaf pan and cover with plastic wrap.
- Freeze chocolate ice cream for at least 5 hours before serving with your favorite ice cream scoop.
Frequently Asked Questions & Expert Tips
The extra cocoa solids in chocolate ice cream can make it freeze harder than other flavor. A quick zap in the microwave for 15 or 20 seconds can soften it up, or you can place it on the counter for 20 minutes before serving. Another option is to add a tablespoon of clear vodka to the ice cream mixture before freezing. Because vodka does not freeze, it can help keep the ice cream from getting so hard.
Ice cream gets its creamy texture from its fat content. Therefore, if you substitute milk for the heavy cream, the texture of the finished ice cream will be less smooth and rich.
If you have an ice cream maker and would like to use it, you can follow the steps up to folding the mixture together. Then pour that into your ice cream maker and churn as directed by your model’s instructions.
Serving Suggestions
I don’t know about you, but I love a bowl of ice cream all by itself. However, there are lots of fun ideas for using your homemade chocolate ice cream too! Making an ice cream cake or ice cream sandwiches come to mind, but ice cream makes a great topping for all sorts of cobblers and crisps as well.
Making floats and shakes are a fun treat in the summer, but the grown ups will love making dessert cocktails like our Frozen Mudslide. Chocolate ice cream goes great with alcohols such as Bailey’s Irish Cream, whipped cream vodka, Amaretto, and creme de menthe.
ADD-INS – You can customize this chocolate ice cream with fun, tasty add-ins like nuts, dried fruit, marshmallows, melted chocolate, caramel, or pretzels. Add in your favorites after ice cream has been in the freezer for an hour or so. It needs to firm up a bit before mixing them in. If the mixture is still too liquidy, your mix-ins will all sink to the bottom.
Whether you add a scoop to a cone, cup, or bowl, homemade no-churn eggless chocolate ice cream is easy to make and oh so delicious!
More Ice Cream Recipes
- Homemade Mint Chocolate Chip Ice Cream
- Rolled Ice Cream
- Vanilla Blackberry Jam Ice Cream
- Mocha Chocolate Chip Ice Cream
- Black Cow Ice Cream
- Nutella Swirl Cheesecake Ice Cream
- Root Beer Ice Cream
- Peanut Butter Chocolate Chip Ice Cream
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Chocolate Ice Cream
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 14 oz sweetened condensed milk
- ½ cup unsweetened cocoa powder not packed, scoop and sweep to measure
- 2 teaspoons vanilla extract
- pinch of salt
- 2 cups heavy cream
Things You’ll Need
Before You Begin
- If you have an ice cream maker and would like to use it, you can follow the steps up to folding the mixture together. Then pour that into your ice cream maker and churn as directed by your model’s instructions.
- The extra cocoa solids in chocolate ice cream can make it freeze harder than other flavor. A quick zap in the microwave for 15 or 20 seconds can soften it up, or you can place it on the counter for 20 minutes before serving.
- Ice cream gets its creamy texture from its fat content. Therefore, if you substitute milk for the heavy cream, the texture of the finished ice cream will be less smooth and rich.
Instructions
- Start by putting a loaf pan in the freezer to get it as cold as possible.
- In a large bowl mix together the condensed milk, cocoa powder, vanilla and a pinch of salt.EXPERT TIP: Adding a teaspoon of instant espresso powder to the unsweetened cocoa will produce an even richer chocolate flavor.
- In another bowl mix the heavy cream with a hand mixer, until stiff but soft peaks form.
- Slowly incorporate all the ingredients by folding one mixture into the other.
- Spoon your no churn chocolate ice cream into your loaf pan and cover with plastic wrap.
- Freeze chocolate ice cream for at least 5 hours before serving.
Nutrition
This post originally appeared on this blog on December 15, 2008 and has seen been updated with new photos and expert tips.
Amanda Davis
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