Short description
This no-churn chocolate ice cream is a simple and indulgent treat. With just five ingredients, it’s rich, creamy, and perfect for any time you’re craving chocolate ice cream without the hassle of an ice cream maker.

No Churn Chocolate Ice Cream

Why You’ll Love This Recipe

I love this recipe because it’s so easy to make and doesn’t require any special equipment. The combination of sweetened condensed milk and heavy cream creates a smooth, creamy base that is perfectly complemented by the deep flavor of Dutch-processed cocoa. The best part? It requires no ice cream maker, making it accessible for anyone, whether you’re a beginner or a seasoned home cook. It’s a great way to satisfy a chocolate craving in no time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can (14 oz) sweetened condensed milk
1 tbsp pure vanilla extract
½ cup half-and-half
½ cup Dutch-processed unsweetened cocoa powder
1 ½ cups heavy cream

directions

In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, and half-and-half until smooth.
Add the cocoa powder and whisk until completely dissolved and there are no clumps.
In another chilled bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the chocolate mixture, making sure everything is well combined.
Pour the mixture into a loaf pan and smooth the top.
Freeze for 3 to 5 hours or overnight for the best texture.

Servings and timing

Yield: About 12–14 scoops
Prep time: 5 minutes
Freezing time: 3–5 hours (or overnight for best texture)

storage/reheating

Store the ice cream in the freezer in an airtight container for up to 2 weeks.
If it becomes too hard, let it sit at room temperature for 5 to 10 minutes before scooping.

Variations

For added texture and flavor, fold in your favorite mix-ins like chocolate chips, crushed Oreos, or chopped nuts before freezing.
Top with hot fudge, sprinkles, or whipped cream to make it even more decadent.
If you prefer a lighter version, you can substitute milk for the half-and-half, though the texture may be slightly less creamy.

FAQs

1. Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can, but Dutch-processed cocoa powder has a smoother flavor and gives the ice cream a richer taste.

2. Why does the ice cream turn out grainy?

If the ice cream becomes grainy, it may be due to ice crystals. Be sure to cover it tightly in the freezer to prevent air from getting in.

3. How can I prevent the ice cream from becoming too icy?

To keep the ice cream from developing ice crystals, press plastic wrap directly onto the surface of the ice cream before covering the container and freezing it.

4. Can I mix in other ingredients like candy or fruit?

Absolutely! Adding mix-ins like candy, chopped nuts, or fruit can elevate the flavor and texture of your ice cream. Just fold them in gently before freezing.

5. How long does this ice cream last in the freezer?

This no-churn chocolate ice cream will last up to 2 weeks in the freezer, though it’s best enjoyed sooner for the freshest texture.

Conclusion

This no-churn chocolate ice cream is a quick, delicious, and satisfying treat. The rich chocolate flavor combined with the creamy texture is irresistible. I love how simple it is to make, and with endless possibilities for variations and mix-ins, it’s a dessert everyone will enjoy. Whether you’re in the mood for a classic chocolate treat or want to get creative with toppings, this recipe is a perfect go-to.