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.
An easy ice cream to make on repeat
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.
- 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.
It's a luscious frozen dessert, unbelievably creamy and has an intense chocolate flavor from cocoa powder. The hardest part is waiting for it to firm up enough to be scooped and eaten!
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.
Ingredient list
- Sweetened condensed milk: it's a must ingredient and can't be substituted. Use the regular type, not unsweetened or evaporated milk.
- Cream: heavy cream, whipping, and heavy whipping cream work well.
- Cocoa powder: always use unsweetened.
- Vanilla extract.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Milk: to make the ice cream base lighter, substitute 1 cup of cream for the same amount of whole milk.
- 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 sauce or dulce de leche for an extra gooey dessert.
How to make homemade chocolate ice cream
To make this ice cream, you need only a large bowl, an electric mixer, a spatula, and a metal container.
Whipped 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.
Chocolate
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.
Freeze
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
Ingredients
- 2 cups cold cream, heavy, whipping, or heavy whipping
- 1 can sweetened condensed milk, 14oz or 397g
- ½ cup unsweetened cocoa powder
- ½ teaspoon vanilla extract
Instructions
- Beat 2 cups cold cream until thick but not completely firm. Use an electric mixer or stand mixer with the whisk attachment.
- Sift ½ cup unsweetened cocoa powder into 1 can sweetened condensed milk. Add ½ teaspoon vanilla extract and 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.
Lynne says
My family loves this ice cream! I have served it several times and eveyone loves the creaminess. Thank you
Paula Montenegro says
So happy to know it worked so well for you Lynne! It's also one of my favorites as it's always a hit.