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    Home » Recipes » Chocolate Recipes

    Published: Jul 4, 2023 by Paula Montenegro · Income from ads and affiliates

    Homemade Chocolate Ice Cream (easy no-churn recipe)

    Jump to Recipe
    Brown text overlay on waffle cone with two scoops of chocolate ice cream. Light grey background.

    This homemade chocolate ice cream recipe is very easy to make and has a deep chocolate taste. With just 4 ingredients, it's a no-churn recipe with a smooth, velvety texture and irresistible flavor. Enjoyed plain or with a topping, it's a guaranteed crowd-pleasing frozen dessert.

    Table of Contents Open
    Why make homemade ice cream
    Ingredient list
    Variations & substitutions
    How to make chocolate ice cream
    Kitchen notes
    Related recipes you might like:
    No Churn Chocolate Ice Cream
    Waffle cone with two scoops of chocolate ice cream. Light grey and light blue background.


    If you're a fan of homemade ice cream and haven't tried this chocolate recipe with condensed milk yet, you're in for a treat.

    Following the success of other no churn ice cream recipes in our archives (cookies and cream ice cream and lemon ice cream), we bring this version for chocolate lovers.

    This luscious frozen dessert is a unique twist on the classic favorite. It's unbelievably creamy with an intense chocolate flavor from cocoa powder.

    The hardest part is waiting for it to firm up enough to be scooped and eaten!

    Why make homemade ice cream

    • Simplicity: this ice cream requires just 4 simple ingredients and no special equipment, making it incredibly easy to prepare. No need to make a custard or have an ice cream maker.
    • Creaminess: using condensed milk results in an exceptionally smooth and creamy texture. You have to taste it to understand.
    • Intense chocolate flavor.
    Square metal pan with chocolate ice cream and scooping spoon, white surface, light blue cloth.

    Ingredient list

    • Sweetened condensed milk: it's a must ingredient and can't be substituted. Use the regular type, such as Carnation condensed milk or Eagle Brand sweetened condensed milk, not unsweetened or evaporated milk.
    • Cream: heavy cream, whipping, and heavy whipping cream work well.
    • Cocoa powder: always use unsweetened.
      I like Valrhona cocoa powder, Ghirardelli Premium baking cocoa or Callebaut pure cocoa (for a Belgian chocolate ice cream). Other popular brands include Hershey's unsweetened cocoa powder and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 

    See the recipe card towards the end of this post for quantities.

    Variations & substitutions

    • Milk: substitute 1 cup of cream for the same amount of whole milk for a lighter ice cream base.
    • Cookies: chopped chocolate cookies, graham crackers, vanilla wafers or any other type you like with chocolate. Fold them into the ice cream before freezing.
    • Nuts: fold in chopped pistachios, pecans, walnuts, or almonds; all pair well with chocolate.
    • Chocolate chips: add regular or mini semisweet chocolate chips for a bolder flavor. Milk chocolate chip or white chips can also be used; they'll add sweetness. Chocolate chunks also work.
    • Salt: salted chocolate ice cream is a wonderful variation. I like using kosher salt or fine sea salt. Add a drizzle of caramel or dulce de leche for an even better dessert.

    How to make chocolate ice cream

    A large bowl, an electric mixer, a spatula, and a metal container are all you need to make this ice cream.

    Cream mixture in a glass bowl on a pink napkin. White marble surface.

    The cream needs to be whipped to medium-firm, not stiff peaks. When the rest of the ingredients are added, it will be mixed further. We don't want it to curdle.

    Glass bowl with melted chocolate and cream mixture on a pink napkin. White marble surface.

    Add the cocoa powder and vanilla to the sweetened condensed milk, then add the chocolate mixture to the cream, not the other way around. It will be easier to fold.

    Chocolate ice cream in a square metal pan on a white marble surface.

    Pour the creamy ice cream into the prepared square or large loaf pan. Metal containers are great for this type of ice cream. Even out the mixture with a spatula before freezing.

    Adding second chocolate ice cream scoop to a waffle cone. Light grey background.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Sweetened condensed milk: depending on the country, you might find sweetened and unsweetened (or evaporated milk). Make sure it has sugar.
    • Flavorings: besides a little vanilla, you can add a teaspoon of coffee powder or coffee extract and ½ a teaspoon of almond extract.
    • Container: any metal pan (round, loaf, square) is excellent for storing no-churn ice cream in the freezer. Cover them with plastic wrap.
    • How long does it take for condensed milk chocolate ice cream to freeze? It depends on the amount of ice cream and the size and shape of the container, but it usually takes 4-6 hours to be ready to eat. I make it the day before and forget about it.
    • How to store it for a more extended period: use an airtight container or cover the one you froze in with a double layer of plastic wrap.
    • Using low-fat or non-dairy alternatives instead of condensed milk: I don't recommend it because the texture and flavor will vary.
    Spooning chocolate ice cream with sprinkles in a waffle cone. Light grey background.

    Related recipes you might like:

    • Metal loaf pan with Oreo ice cream and a silver ice cream scoop.
      Oreo Ice Cream (no-churn recipe)
    • Scooping vanilla ice in a beige bowl. Pink and light blue background.
      Condensed Milk Ice Cream
    • Scoops of strawberry ice cream in white bowl, more strawberries around, white surface, grey background.
      No Churn Strawberry Ice Cream (best recipe)
    • Cherry chocolate ice cream in glass stem wide cups on a white cloth.
      Chocolate Ice Cream with Cherries

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
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    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

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    Two scoops of chocolate ice cream on a waffle cone with a light grey background.

    No Churn Chocolate Ice Cream

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    This homemade chocolate ice cream recipe is very easy to make with a deep chocolate flavor. With just 4 ingredients and no added sugar, it's a no-churn recipe (no need for an ice cream machine) with a smooth, velvety texture and irresistible taste. Enjoyed as is or with a topping, this frozen dessert is a guaranteed crowd-pleaser.

    • Total Time: 4 hours 10 minutes
    • Yield: 8 servings

    Ingredients

    Units
    • 2 cups cold cream (heavy, whipping, or heavy whipping)
    • 1 can (14oz or 397g) sweetened condensed milk
    • ½ cup unsweetened cocoa powder
    • ½ teaspoon vanilla extract

    Instructions

    1. Beat cold cream until thick but not completely firm. Use an electric mixer or stand mixer with the whisk attachment. 
    2. Sift the cocoa powder into the condensed milk. Mix until thoroughly combined.
    3. Add the whipped cream in two parts into the chocolate condensed milk mixture and fold it in with a spatula or whisk. Integrate thoroughly. Use a spatula to scrape the bottom of the mixing bowl and make sure no white streaks remain. 
    4. Pour into a large metal pan without a removable bottom (8-inch round or square pan or 2 medium loaf pans).
    5. Freeze for 4-6 hours or until completely firm.
    6. Scoop it into bowls and serve it plain with your favorite toppings.
    7. Cover tightly with plastic wrap for longer storage, or use a freezer-safe container to avoid freezer burn.  

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Sweetened condensed milk: depending on the country, you might find sweetened and unsweetened (or evaporated milk). Make sure it has sugar. 
    • Flavorings: besides a little vanilla, you can add a teaspoon of coffee powder or coffee extract and ½ a teaspoon of almond extract. 
    • Container: any metal pan (round, loaf, square) is excellent for storing no-churn ice cream in the freezer. Cover them with plastic wrap. 
    • How long does it take for condensed milk chocolate ice cream to freeze? It depends on the amount of ice cream and the size and shape of the container, but it usually takes 4-6 hours to be ready to eat. I make it the day before and forget about it. 
    • How to store it for a more extended period: use an airtight container or cover the one you froze in with a double layer of plastic wrap. 
    • Using low-fat or non-dairy alternatives instead of condensed milk: I don't recommend it because the texture and flavor will vary. 
    • Author: Paula Montenegro
    • Prep Time: 10 minutes
    • Freezing time: 4 hours
    • Category: Ice Cream
    • Method: Mixing + Freezing

    Keywords: no churn chocolate ice cream

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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