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.
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.
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.
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.
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.
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.
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.
Related recipes you might like:
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No Churn Chocolate Ice Cream
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
- 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
- Beat cold cream until thick but not completely firm. Use an electric mixer or stand mixer with the whisk attachment.
- Sift the cocoa powder into the condensed milk. Mix until thoroughly combined.
- 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.
- Pour into a large metal pan without a removable bottom (8-inch round or square pan or 2 medium loaf pans).
- Freeze for 4-6 hours or until completely firm.
- Scoop it into bowls and serve it plain with your favorite toppings.
- 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.
- Prep Time: 10 minutes
- Freezing time: 4 hours
- Category: Ice Cream
- Method: Mixing + Freezing
Keywords: no churn chocolate ice cream
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