Name: No-Churn Chocolate Ice Cream
Prep time: 15 min
Total time: PT-488682H16M29S
Cuisine: American
Ingredients: 14 oz (1 can) sweetened condensed milk; ½ cup (1.5 oz) unsweetened cocoa powder; 2 cups (16 fl oz) heavy whipping cream, very cold

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This rich and ultra-creamy no-churn chocolate ice cream delivers deep cocoa flavor and velvety texture—all without needing an ice cream machine. With just three ingredients and a few minutes of prep, I can whip up a decadent dessert that’s perfect for any occasion.

Why You’ll Love This Recipe

I love how effortless this recipe is. With no cooking, no churning, and no fancy equipment required, I can make a smooth, scoopable chocolate ice cream that rivals the store-bought kind. The condensed milk brings sweetness and richness, while the whipped cream creates an airy texture. It’s also endlessly customizable, making it a favorite go-to recipe in my kitchen.

ingredients

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

14 oz (1 can) sweetened condensed milk
½ cup (1.5 oz) unsweetened cocoa powder
2 cups (16 fl oz) heavy whipping cream, very cold

directions

I start by whisking the sweetened condensed milk and cocoa powder in a large bowl until the mixture is smooth and shiny.
In a separate chilled bowl, I whip the heavy cream until firm peaks form.
Then, I gently fold the chocolate mixture into the whipped cream, being careful not to deflate the fluffiness.
I transfer the finished mixture into an airtight container or a 9 × 5-inch loaf pan, smoothing the top.
I cover it tightly and freeze for at least 4–6 hours until firm.
Before serving, I let it sit at room temperature for a few minutes to soften slightly for perfect scoops.

Servings and timing

Prep Time: 15 minutes
Freeze Time: 4–6 hours
Total Time: 4–6 hours 15 minutes
Yield: 8 servings

Variations

I often mix things up with a few fun add-ins:

Swirl in peanut butter, caramel, or fudge before freezing.
Fold in chocolate chips, cookie crumbs, or crushed nuts for texture.
Add a dash of instant espresso powder for a mocha twist.
Mix in peppermint extract or orange zest for a seasonal spin.

storage/reheating

I store the ice cream in an airtight container in the freezer for up to one month. To prevent ice crystals, I press a piece of plastic wrap directly on the surface before sealing. When I’m ready to serve, I let it sit out for 5–10 minutes for easier scooping and the creamiest texture.

FAQs

What if I don’t have a hand mixer?

I can use a stand mixer if I have one, or even whip the cream by hand using a whisk—it just takes more time and effort.

Can I use sweetened cocoa powder?

I don’t recommend it. Sweetened cocoa may throw off the balance of sweetness in the ice cream. I stick with unsweetened cocoa for best results.

How long will this ice cream last in the freezer?

It stays delicious for up to one month if stored properly in an airtight container with a layer of plastic wrap on the surface.

Can I make this recipe dairy-free?

I haven’t tried it myself, but I could experiment with coconut cream and a dairy-free condensed milk alternative. The texture might change slightly, but it’s worth a try.

Do I need to sift the cocoa powder?

If my cocoa powder is clumpy, I sift it to make sure it mixes smoothly into the condensed milk for a better texture.

Conclusion

This no-churn chocolate ice cream is one of the easiest desserts I’ve ever made—and one of the most satisfying. It’s quick, flexible, and irresistibly creamy. Whether I serve it as-is or add creative mix-ins, it’s always a hit in my freezer.