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Chocolate ice cream in white dessert bowls

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!
Course Dessert
Cuisine American
Keyword no-churn chocolate ice cream
Prep Time 10 minutes
Freeze 4 hours
Total Time 10 minutes
Servings 8 Servings
Calories 281kcal
Author Lalaine


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


  • 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. 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.
  • Transfer mixture into a 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). 
  • Freeze for at least 6 hours or overnight. Serve frozen.


Calories: 281kcal | Carbohydrates: 32.2g | Protein: 6.1g | Fat: 16.5g | Saturated Fat: 10.3g | Cholesterol: 58mg | Sodium: 76mg | Potassium: 329mg | Fiber: 2.7g | Sugar: 27.2g | Vitamin A: 550IU | Vitamin C: 1.7mg | Calcium: 170mg | Iron: 1.3mg