Easy No-Churn Chocolate Ice Cream

This easy No-Churn Chocolate Ice Cream is rich, creamy, and deeply chocolatey-all without an ice cream maker. Made with cocoa powder, sweetened condensed milk, and whipped cream, it takes only minutes to mix before freezing.

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The simple chocolate ice cream is delicious on its own, but it is also easy to customize with your favorite additions. For the version pictured here, I folded in pieces of my Fudgy Cakey Family-Size Brownies for an irresistible chocolate brownie variation.

If you love the simplicity of homemade ice cream without special equipment, my Summer Berry No-Churn Ice Cream is another easy seasonal favorite.

Ingredients

Here is what you need to make this easy homemade ice cream. Ingredient measurements are in the recipe card at the bottom of the post.

• Sweetened condensed milk: This creates the sweet, creamy foundation of the ice cream. Be sure to use sweetened condensed milk rather than evaporated milk.
• Unsweetened cocoa powder: Gives the ice cream its rich chocolate flavor. Natural or Dutch-process cocoa powder will work.
• Pure vanilla extract: Enhances the chocolate and gives the ice cream a fuller, more rounded flavor.
• Instant espresso powder: This is optional, but a small amount intensifies the chocolate without making the ice cream taste noticeably like coffee.
• Fine sea salt: A pinch of salt balances the sweetness and brings out the chocolate flavor.
• Heavy whipping cream: Keep the cream very cold so that it whips easily and holds firm peaks.

Optional Chocolate Ice Cream Add-Ins

This chocolate ice cream is wonderful on its own, but you can fold in approximately 1 to 1½ cups of your favorite additions.

The add-in I used in these photos was chilled, crumbled pieces of my Fudgy Cakey Family-Size Brownies. Their rich chocolate flavor and soft, fudgy texture make an especially delicious addition.

Other ideas include:

• Chopped or crumbled brownies
• Crushed chocolate sandwich cookies
• Mini chocolate chips
• Chopped dark or milk chocolate
• Chocolate-covered almonds
• Toasted almonds, walnuts, pecans, or pistachios
• Praline or toffee pieces
• Mini marshmallows

You could also take inspiration from classic ice cream flavors by folding in chopped chocolate and a little peppermint extract for a variation reminiscent of my Homemade Mint Chocolate Chip Ice Cream.

Keep the additions chilled and avoid adding too many so the finished ice cream remains creamy and easy to scoop.

How to Make No-Churn Chocolate Ice Cream

Begin by placing a 9-by-5-inch metal loaf pan in the freezer to chill.

1. Step 1: Make the Chocolate Base.
   Whisk together the sweetened condensed milk, cocoa powder, vanilla extract, instant espresso powder, if using, and salt in a large bowl.
   
   The mixture will become quite thick. Set it aside while you prepare the whipped cream.

2. Step 2: Whip the Cream.
   Using an electric mixer, beat the cold heavy cream on medium-high speed until firm peaks form, about 2 minutes.
   
   The cream should hold its shape when the beaters are lifted, but take care not to overmix it.

3. Step 3: Combine the Mixtures.
   Fold approximately 1 cup of the whipped cream into the chocolate mixture. This lightens the thick condensed milk base and makes it easier to combine with the remaining cream.
   
   Gently fold the lightened chocolate mixture into the remaining whipped cream until evenly blended.

4. Step 4: Freeze the Ice Cream.
   Spoon the chocolate ice cream mixture into the chilled loaf pan and smooth or swirl the top. Cover and freeze until thick and creamy, with a soft-serve consistency, about 2 hours.
   
   If you are adding brownies, cookies, nuts, or another addition, gently fold or swirl them into the partially frozen ice cream with a spoon.
   
   Cover again and continue freezing until firm, about 3 hours more. For the firmest texture, freeze the ice cream overnight.

Tips for Creamy No-Churn Ice Cream

• Begin with cold ingredients. Very cold heavy cream whips more quickly and holds its shape better. Chilling the loaf pan also gives the ice cream a head start in the freezer.
• Whip the cream to firm peaks. The whipped cream provides the air that would ordinarily be incorporated by an ice cream maker. Stop mixing as soon as the cream holds firm peaks.
• Fold the mixtures gently. Stirring vigorously can deflate the whipped cream and create a denser finished ice cream.
• Keep mix-ins cold. Warm brownies or other additions can soften the whipped cream and affect the finished texture. Cool and preferably chill them before adding.
• Add mix-ins after the first freeze. Waiting until the ice cream reaches a soft-serve consistency helps suspend the pieces throughout the mixture rather than allowing them to settle.
• Protect the surface from air. Press a piece of plastic wrap or parchment directly against the surface before covering the pan to help prevent ice crystals from forming.

Keep add-ins chilled, cut them into small bite-size pieces, and limit the total to about 1 to 1½ cups so the finished ice cream remains creamy and easy to scoop.

Easy Chocolate Ice Cream Variations

This simple chocolate base can be adapted with different mix-ins.

• Rocky road: Add mini marshmallows, chopped toasted almonds, and small pieces of chocolate.
• Chocolate almond: Fold in chopped toasted almonds or chocolate-covered almonds.
• Cookies and cream: Fold in roughly crushed chocolate sandwich cookies.
• Chocolate praline: Add chopped pralines or toasted pecans and toffee pieces.
• Triple chocolate: Combine brownie pieces with mini chocolate chips or finely chopped dark chocolate.

Serving No-Churn Chocolate Ice Cream

Because homemade ice cream freezes quite firmly, allow the pan to stand at room temperature for approximately 5 to 10 minutes before scooping.

Serve the ice cream in bowls or cones, or top each serving with additional brownie crumbs, chocolate shavings, toasted nuts, or a drizzle of chocolate sauce.

It is also delicious served alongside a warm brownie or sandwiched between two chocolate cookies.

How to Store Homemade Ice Cream

Cover the loaf pan tightly and store the ice cream in the coldest part of the freezer rather than in the freezer door.

For the creamiest texture and freshest flavor, enjoy it within about 2 weeks. Pressing plastic wrap or parchment directly against the surface will help protect it from freezer air and ice crystals.

No-Churn Chocolate Ice Cream FAQs

More Homemade Ice Cream Recipes

Looking for another frozen treat to make this summer? Try one of these homemade ice cream recipes:

• Summer Berry No-Churn Ice Cream
• No-Churn Peanut Butter Chocolate Ice Cream
• Homemade Mint Chocolate Chip Ice Cream
• Easy Peach Ice Cream
• Honey Lavender Ice Cream (Naturally Sweetened)