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Easy No Churn Chocolate Ice Cream Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 8 hours 15 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Easy No Churn Chocolate Ice Cream is a rich and creamy homemade treat that requires no special equipment like ice cream makers. Combining whipped heavy cream with sweetened condensed milk, cocoa powder, and vanilla, this recipe delivers smooth and deeply chocolatey ice cream with minimal effort. Perfect for chocolate lovers seeking a simple, quick, and delicious dessert to enjoy anytime.

Ingredients

Ice Cream Base

  • 2 cups heavy whipping cream
  • 14 ounce can sweetened condensed milk
  • 2 tablespoons light corn syrup
  • 2/3 cup cocoa powder (preferably Dutch-processed)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Instructions

  1. Prepare the Pan: Line a standard 1-pound loaf pan with parchment paper to prevent sticking and make it easier to remove the ice cream once frozen.
  2. Whip the Cream: Using a mixer with a whisk attachment, whip the heavy cream until medium stiff peaks form. This creates the light and airy texture needed for the no-churn ice cream.
  3. Mix the Chocolate Base: In a separate bowl, combine sweetened condensed milk, light corn syrup, cocoa powder, vanilla extract, and sea salt. Stir well until smooth and no clumps of cocoa powder remain.
  4. Fold Mixtures: Gently fold the chocolate mixture into the whipped cream using a rubber spatula. Be careful not to over mix to maintain the whipped cream’s airy structure.
  5. Transfer and Shape: Pour the combined mixture into the lined loaf pan and spread it evenly to form a smooth layer.
  6. Freeze: Cover and place the pan in the freezer for at least 8 hours, or until fully frozen and firm.
  7. Serve: Remove from the freezer, let sit for a few minutes to soften slightly, then scoop and enjoy your creamy, no-churn chocolate ice cream.

Notes

  • Use Dutch-processed cocoa powder for a richer and smoother chocolate flavor.
  • Do not over fold the whipped cream mixture to keep the ice cream light and creamy.
  • For best texture, make sure the ice cream mixture is spread evenly in the pan.
  • Let the ice cream sit a few minutes after removing from the freezer before scooping to soften slightly.
  • This recipe is easily doubled or halved depending on your needs.
  • Store leftovers in an airtight container in the freezer for up to 2 weeks.

Find it online: https://evelynscooking.com/easy-no-churn-chocolate-ice-cream-recipe/