Easy No Churn Chocolate Ice Cream

No ice cream machine, no problem. This no churn chocolate ice cream couldn’t be easier to make! Made with just 5 simple ingredients, this easy homemade ice cream comes together in minutes with no kitchen tools required!

Easy No Churn Chocolate Ice Cream

Is there any greater joy than an ice cream cone in the summer time? I think not. And while I love going out to my local ice cream establishment for a scoop of the good stuff, making ice cream at home is super fun and it’s economical. No need to splurge on an overpriced ice cream shoppe scoop when you can make creamy, dreamy no churn chocolate ice cream that tastes just as gourmet, right at home–no ice cream machine required! It’s so easy that it almost feels wrong. Like how can something that took such little effort produce something so delicious!?

I’m talking 10 minutes prep time. Pop it in the freezer overnight–no churning necessary!

How to make homemade chocolate ice cream without an ice cream machine

No ice cream machine–no problem. We got you covered with this low tech no churn chocolate ice cream. No churn ice cream is made by whipping up heavy cream until soft peaks form and then mixing it with sweetened condensed milk. For this no churn chocolate ice cream we added cocoa powder, vanilla extract, a pinch of salt and some espresso powder to give it a deep chocolate flavor! If you have a stand mixer or hand mixer, the whipping cream will come together easier, but you can totally make this by hand with a whisk if you don’t have one on hand!

Ingredients for no churn chocolate ice cream

You’ll only need 5 ingredients. I know, I know, it sounds too good to be true, but it really does mix up into a chocolate ice cream that is just as tasty as any kind you’d buy at the store. One of the best things about homemade ice cream is that you can tweak it to your preferences, so if you want to add any fun stir-ins or different flavor combinations you can adjust accordingly.

Here’s your shopping list for the no churn chocolate ice cream base and then you can go wild from there:

• Heavy Cream: You can use heavy cream or heavy whipping cream to beat up into your soft whipped cream base for your no churn ice cream.
• Sweetened Condensed Milk: This is the key to smooth, silky, perfectly sweet chocolate ice cream. Sweetened condensed milk comes in cans that you can usually find in the baking aisle. It’s shelf stable, so I like to have a can on hand at all times in case of an ice cream emergency hehe.
• Corn Syrup: I like to add a little corn syrup to no churn ice cream because it doesn’t crystalize and makes your ice cream even smooth and more scoopable. If you don’t have it on hand you can omit it, but if you do it will improve the texture!
• Cocoa Powder: Of course chocolate ice cream needs chocolate. That’s where the cocoa powder comes in. We prefer Dutch processed cocoa powder, but any kind works here! Just make sure you’re using a high quality cocoa to ensure the richest chocolate flavor!
• Vanilla Extract: Pure vanilla extract will deepen the flavor of your homemade chocolate ice cream!
• Salt: Salt will offset all that sweetness and really round out the flavor of your decadent chocolate ice cream!

Step by step no churn chocolate ice cream

This no churn chocolate ice cream couldn’t be easier to make! You’ll take those 5 simple ingredients and make them into the tastiest treat to cool down this summer. Making no churn ice cream is incredibly simple, but it always helps to talk things through before you jump in, so we broke it down step by step so you know exactly how to make homemade no churn ice cream!

Step One: Whip the heavy cream with a hand mixer, stand mixer, or by hand until medium soft peaks form.

Step Two: Stir together the sweetened condensed milk, cocoa powder, vanilla extract, salt, and espresso powder if using!

Step Three: Add the chocolate mixture to the whipped cream and fold together.

Step Four: Transfer the ice cream to a loaf pan or container.

Step Five: Cover and freeze until fully set!

AND THAT IS IT. It literally couldn’t be easier to make and hopefully seeing a visual for every step of the way will take out any guess work!

Can you make no churn chocolate ice cream dairy free?

Heck yeah you can! And because this ice cream is no churn (meaning you don’t make a custard and add it to an ice cream. machine), this ice cream can easily be made vegan! Simply swap out the heavy cream for a dairy free heavy whipping cream (most of them are coconut based, but there are a bunch of different brands!) and the sweetened condensed milk for a dairy free sweetened condensed milk and your good to go! Whole foods has an oat milk sweetened condensed milk that is delightful! You can find it in the baking aisle!

How to store no churn chocolate ice cream?

If stored correctly, this no churn ice cream will keep in the freezer for up to 2 moths before it starts to taste freezer burnt. Our ice cream never lasts long so I usually keep it in a loaf pan tightly wrapped in plastic wrap and placed inside a freezer-safe gallon bag, but I also have these amazing freezer ice cream containers that make storing homemade ice cream a breeze!

Happy ice cream making, my friends!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Chill Time: 8 hours
• Cook Time: 0 minutes
• Total Time: 8 hours 15 minutes
• Yield: 16 servings
• Category: dessert
• Method: no bake
• Cuisine: american

Easy No Churn Chocolate Ice Cream

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No ice cream machine, no problem. This no churn chocolate ice cream couldn’t be easier to make! Made with just 5 simple ingredients, this easy homemade ice cream comes together in minutes with no kitchen tools required! 

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Chill Time: 8 hours
• Cook Time: 0 minutes
• Total Time: 8 hours 15 minutes
• Yield: 16 servings
• Category: dessert
• Method: no bake
• Cuisine: american

Units: USM

Ingredients

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

Instructions

1. Line a standard size 1 pound loaf pan with parchment paper. Set aside.
2. In a mixing bowl with a whisk attachment, whip the heavy cream until medium stiff peaks form.
3. In a separate bowl combine the sweetened condensed milk, corn syrup, cocoa powder, vanilla, and salt. Mix until completely combined and no clumps of cocoa powder remain.
4. Pour the sweetened condensed milk mixture into the whipped cream and use a rubber spatula to fold everything together gently. Do not over mix, as this can cause the whipped cream to deflate.
5. Transfer the ice cream to the prepared pan and shape into an even layer.
6. Freeze for at least 8 hours before serving!