No-Churn Chocolate Ice Cream

No-churn Chocolate Ice cream made with only 3 ingredients and no ice cream maker needed. Creamy and with the most intense chocolate flavor, it’s a must for summer!

Last year, I spent the whole summer making batch after batch of no-churn ice creams. I am sure my waist hated me for it but it sure was fun coming up with different ice cream combinations.

I was so obsessed with making my own ice cream at home, my freezer was stacked high with all sorts of flavors all summer long. Here a few of these no-churn frozen treats I made last year you might want to try:

No-churn Cookies and Cream
Two Ingredient Dulce de Leche Ice Cream
NO-churn Coffee Brickle Ice Cream
Strawberry Swirl Cheesecake Ice Cream

The whole process is so easy, there’s no churning required and no ice cream maker needed. Just beat the whipped cream and sweetened condensed milk to stiff peaks, fold in your favorite add-ins, and freeze the mixture for a few hours until firm.

Here are tips and tricks on how to make the silkiest, creamiest no-churn ice cream at home:

• Make sure to sift the cocoa powder to rid of clumps and stir with the condensed milk before adding the heavy cream to evenly distribute.
• Use a heavy cream with at least 30% milkfat content for sturdy foam and better peaks.
• To whip up to maximum volume, the heavy cream and condensed milk need to very cold. It will also help to chill the bowl and the beaters in the freezer for about 20 to 30 minutes.
• Start beating the cream at low speed to build smaller bubbles for a stable foam. When the mixture begins to thicken, increase the speed to medium and continue to beat until stiff peaks is reached.
• Do not overbeat the whipped cream or the fat in the mixture will separate from the liquid and will turn into, well, butter. You know you’ve reached stiff peaks when the cream is thick and heavy and clings to the beaters. To check, turn the whisk up. The peaks should hold up proudly and should point straight up without collapsing.
• The lighter and airy the whipped cream, the silkier the ice cream. Add your favorite add-ins in thirds and fold in gently with a flexible spatula to prevent the whipped cream from deflating.
• Press down plastic wrap firmly against the entire surface of the ice cream to prevent ice crystals from forming. Store the ice cream container at the back part of the freezer where the temperature is at its coldest and most consistent as fluctuations in temperature can result in a grainy texture.

Now that the weather is beginning to warm up, I am excited to get back on my summer addiction and add this no-churn chocolate ice cream to our growing list.

Rich, creamy and with the most intense chocolate flavor, this homemade chocolate ice cream is a whole lot better and cheaper than store-bought. You get a delicious treat everyone will love with only three ingredients and no churning or ice cream maker needed!

This no-churn chocolate ice cream is amazing as is but you can easily amp it up with different flavorings and mix-ins:

• After whipping the heavy cream and condensed milk to stiff peaks, gently fold in toasted almonds and mini marshmallows for your very own homemade Rocky Road.
• Swirl in fudge or caramel sauce for beautiful ribbons of flavor.
• Toss in brownie chunks or semi-sweet chocolate chips for extra indulgence.
• Add  1/2 teaspoon ground cinnamon and a few pinches of mild chili powder along with the cocoa powder to the heavy cream  for a Mexican twist!

5 from 1 vote

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No-Churn Chocolate Ice Cream

Prep Time

10 mins

Total Time

10 mins

 

No-churn Chocolate Ice cream made with only 3 ingredients and no ice cream maker needed. Creamy and with the most intense chocolate flavor, it's a must for summer!

Course: Dessert

Cuisine: American

Servings: 8 Servings

Calories: 281 kcal

Author: Lalaine

Ingredients

• 3/4 cup quality cocoa powder
• 1 can (14 ounces) sweetened condensed milk, very cold
• 2 cups heavy cream, very cold

Instructions

1. In a large bowl, combine condensed milk and sifted cocoa powder. Stir together until cocoa powder is well dispersed and there are no lumps. Add heavy cream.

2. Using a hand mixer at low speed, beat the mixture for about 1 to 2 minutes or until mixture begins to thicken. Increase speed to medium and continue to beat for about 3 to 5 minutes or until stiff peaks form.
   

3. Transfer mixture into a metal 9 x 5 loaf pan. Cover with plastic film, lightly pressing film on the surface of cream mixture (this is to prevent ice crystals from forming). Refrigerate for at least 6 hours or overnight. Serve frozen.