No-Churn Chocolate Ice Cream

This rich chocolate ice cream takes just minutes to whip up and is ready in just three hours — without requiring an ice cream maker.

No-Churn Chocolate Ice Cream

Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Shell Royster

Active Time:
10 mins
Total Time:
3 hrs 15 mins
10 servings

You’ll love how just a few ingredients and less than 10 minutes of work can yield a rich, creamy delicious ice cream. This is a great dessert to make for a get-together if you don’t have a lot of time and don’t have an ice cream maker. This no-churn ice cream is super chocolatey, with a light texture similar to chocolate mousse. The chopped chocolate mixed throughout the ice cream adds even more flavor and a crunchy texture. 

With so few ingredients, it’s important to source the highest quality cocoa powder and chocolate for this recipe. Make sure to keep the heavy whipping cream in the refrigerator until you are ready to whip it; it will whip up better and hold its emulsification better when cold. Be gentle when folding the whipped cream into the condensed milk mixture; starting with a third of the whipping cream helps lighten the ice cream base, so it stays light and airy when you fold in the remaining whipped cream. Freeze this ice cream for at least three hours; it’s texture is best after at least 12 hours.


  • 1 (14-ounce) can sweetened condensed milk

  •  1/2 cup (about 1 5/8 ounces) unsweetened cocoa powder

  • 1 teaspoon vanilla extract

  • Pinch of table salt

  • 2 cups heavy whipping cream, chilled

  • 6 ounces semisweet chocolate baking bars (such as Guittard), chopped


  1. Whisk together condensed milk, cocoa powder, vanilla, and salt in a large bowl until smooth, about 30 seconds. Beat cream with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, about 2 minutes.

  2. Gently fold in one-third of whipped cream into condensed milk mixture. Working in batches, fold remaining whipped cream into condensed milk mixture until no streaks remain, being careful not to deflate cream. Fold in chopped chocolate until evenly distributed. Transfer mixture to a 9- x 5-inch loaf pan, and cover loosely with plastic wrap. Place in the freezer, and freeze until firm, at least 3 hours or up to 12 hours. Remove from freezer 5 minutes before serving. Store ice cream in an airtight container in freezer for up to 1 month.

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