This 4-Ingredient No-Churn Chocolate Ice Cream recipe is a quick and easy way to enjoy a rich and creamy homemade treat. In just a few hours, you’ll have a delicious, smooth chocolate ice cream perfect for satisfying any sweet tooth.

Why you’ll love this recipe

• No Churn Needed – No ice cream maker required; just whip, mix, and freeze.
• Rich Flavor – Deep, satisfying chocolate taste from cocoa powder and melted chocolate.
• Quick Prep-  Minimal active preparation time before freezing.
• Customizable – Easily add mix-ins like nuts, chocolate chips, or caramel swirls.

Folding Technique to make Chocolate Ice Cream with no mixer

When folding the chocolate mixture into the whipped cream, use gentle, sweeping motions to maintain the airiness of the whipped cream, which ensures a light and creamy ice cream.

Storage for Easy No-Churn Chocolate Ice Cream

Store the ice cream in an airtight container to prevent ice crystals from forming. Press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the container to further prevent freezer burn.

4-Ingredient No-Churn Chocolate Ice Cream

Valerie Lee

This 4-Ingredient No Churn Chocolate Ice Cream recipe is a quick and easy way to enjoy a rich and creamy homemade treat. In just a few hours, you’ll have a delicious, smooth chocolate ice cream perfect for satisfying any sweet tooth.

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 6 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 10 scoops

Calories 199 kcal

Equipment

• freezer

Ingredients

  

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• 2 cups cold heavy whipping cream 480 ml
• 1 can sweetened condensed milk 14 oz
• 1/2 cup unsweetened cocoa powder 50 g
• 1/2 cup melted dark chocolate 100 g

Toppings

• chocolate chip cookies (optional)

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Instructions

 

• Whip cold heavy cream in a large mixing bowl using an electric mixer until stiff peaks form.
• In a separate bowl, mix sweetened condensed milk with cocoa powder until smooth and fully combined.
• Melt the chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring in between until fully melted and smooth. Allow it to cool slightly.
• Stir the melted chocolate into the condensed milk and cocoa mixture until well incorporated.
• Gently fold the chocolate-condensed milk mixture into the whipped cream using a spatula, ensuring everything is evenly combined while being careful not to deflate the whipped cream.
• Transfer the mixture into an airtight container, smoothing the top with the spatula and cover the container and freeze for at least 4-6 hours, or until the ice cream is firm.
• Once frozen, scoop the chocolate ice cream into bowls or cones and enjoy your homemade treat!

Notes

Storage: Store the ice cream in an airtight container to prevent ice crystals from forming. Press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the container to further prevent freezer burn.

Nutrition

Serving: 2scoopsCalories: 199kcalCarbohydrates: 30gProtein: 5gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gCholesterol: 13mgSodium: 52mgPotassium: 212mgFiber: 3gSugar: 26gVitamin A: 106IUVitamin C: 1mgCalcium: 118mgIron: 1mg

Keywords chocolate, chocolate ice cream recipe, homemade desserts, no churn ice cream

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