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.
Easy ice cream to make on repeat
If you're a fan of this vintage vanilla ice cream and haven't tried this chocolate version yet, you're in for a treat.
It's just as simple as the original one, and requires just 4 simple ingredients and no special equipment, making it incredibly easy to prepare. No need to make an egg-based custard or have an ice cream maker.
It's exceptionally smooth and creamy, thanks to the condensed milk. You have to taste it to understand. The hardest part is waiting for it to firm up enough to be scooped and eaten!
Intense chocolate flavor from cocoa powder. I wouldn't settle for less, as you well know.
What other iterations are already posted, you might wonder? Well, there's cookies and cream ice cream that never, ever lets you down, and this lemon ice cream that's my favorite at the moment.
Testing Notes
Sweetened condensed milk: depending on the country, you might find sweetened and unsweetened (known as evaporated milk in other parts). Make sure it has sugar.
Flavorings: besides a bit of vanilla, you can add a teaspoon of coffee powder or coffee extract and ½ a teaspoon of almond extract. They pair very well with chocolate.
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 assume 4-6 hours for it to be ready to eat. I make it the day before and forget about it.
If you want to store it for a longer period, use an freezer-safe airtight container (they're usually not as rigid) or cover the one you froze the ice cream in with a double layer of plastic wrap going both ways.
I don't recommend using low-fat or non-dairy alternatives instead of condensed milk because the texture and flavor will vary.
Ingredients
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.
- 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. 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 or black cocoa powder).
Mix-ins
- 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 chips or white chips can also be used; they'll add sweetness. Chocolate chunks also work.
- Marshmallows: for a festive day. Mini marshmallows work best; if you only have large ones, cut them into bite-sized pieces.
- 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 this 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.
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Easy Chocolate Ice Cream (no-churn)
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.
Roo says
I'm going to try this recipe alongside your macaroon recipe 🙂
How would you get the ice cream out of a metal pan without scratching it? I really hate plastic but it seems a better choice since I don't know of any silicone ice cream spoons/scoops...
Paula Montenegro says
Hi Roo, it usually softens enough so you don’t have to scratch much. But yes, plastic is better.
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.