No-Churn Chocolate Ice Cream
This no-churn chocolate ice cream is creamy, decadent, and packed with rich cocoa flavor. Made with just a few ingredients, it requires no ice cream maker and is simple enough for beginners.
Ingredients
- 2 cups 480 ml heavy whipping cream, chilled
- 1 can 14 oz / 396 g sweetened condensed milk
- ½ cup 40 g unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 4 oz 113 g semi-sweet or dark chocolate, melted and slightly cooled
Optional Add-ins
- ½ cup chocolate chips or chunks
- ¼ cup crushed cookies Oreos, graham crackers, or biscoff
- ¼ cup chopped nuts almonds, pecans, or walnuts
- Swirl of fudge peanut butter, or caramel sauce
Instructions
- Beat chilled heavy cream 3–5 minutes until stiff peaks form. Don’t overwhip.
- Whisk condensed milk, cocoa, vanilla, and salt until smooth. Stir in melted chocolate.
- Gently fold whipped cream into the chocolate mix in batches until fluffy and streak-free.
- Stir in chips, nuts, or cookies. Swirl in sauces with a knife if desired.
- Pour into a loaf pan, smooth the top, cover, and freeze 6 hours or overnight.
- Let sit 5 minutes at room temp, then scoop into bowls, cones, or parfaits.