No Churn Chocolate Ice Cream Recipe & Video

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The first No Churn Ice Cream I made was vanilla flavored. I liked it so much that I went on to make a strawberry flavored version which was delicious. Of course, a chocolate version had to be next on my list. No Churn Ice Creams are made with heavy whipping cream and sweetened condensed milk. For a No Churn Chocolate Ice Cream both unsweetened cocoa powder and melted semi sweet (or bittersweet) chocolate are added to this base. The result is an ice cream with a deliciously rich chocolate flavor and a wonderfully smooth and creamy texture. I think it tastes like a frozen chocolate mousse.

The beauty of No Churn Ice Cream is how delicious it tastes for so little work. What I especially like is that you don't need an ice cream machine. It starts by whipping heavy cream until soft peaks and then you add a can of sweetened condensed milk that has been mixed with melted semi sweet (or bittersweet) chocolate along with unsweetened cocoa powder and vanilla extract. This recipe works because the sweetened condensed milk, which is made from whole milk and sugar that are heated until most of the water has evaporated, replaces the custard base. And the light and airy whipped cream replaces the need for churning the base in an ice cream machine. Once made, all you need to do it freeze the mixture until firm and it's ready to enjoy.

A few notes on ingredients. For the chocolate, you can use either semi sweet or bittersweet chocolate. And the unsweetened cocoa powder can be either regular unsweetened or Dutch processed. Also, I like to use a metal loaf pan for freezing the ice cream, but you can use any type of covered container. And I like to freeze the ice cream at least overnight, as I find it improves both the texture and flavor of the ice cream.


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No Churn Chocolate Ice Cream: You will need a metal loaf pan lined with plastic wrap. Place in the freezer until cold (this will take at least one hour).

In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and set aside to cool.

Once tepid, whisk in the sweetened condensed milk, unsweetened cocoa powder, vanilla, and salt.

Next, place the cold heavy whipping cream in the bowl of an electric stand mixer, fitted with the whisk attachment (can also use a hand mixer or mix by hand with a wire whisk). Beat until soft peaks form. Then add the sweetened condensed milk mixture and, with the mixer speed on medium high, beat until thick and creamy with stiff peaks.

Transfer the mixture to the chilled loaf pan, smoothing the top with the back of a spoon or offset spatula. Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze until cold and firm (this will take at least 8 hours, but preferably overnight so the flavors have time to meld). Can be stored in the freezer for two to three weeks.

Makes about 5 - 6 cups (1.2 - 1.4 liters). Preparation time 30 minutes.

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No Churn Chocolate Ice Cream Recipe:

2 ounces (56 grams) semisweet or bittersweet chocolate, chopped

1 - 14 ounce (396 grams) can sweetened condensed milk (280 ml)

1/4 cup (25 grams) unsweetened cocoa powder (regular or Dutch-processed), sifted

1 1/2 teaspoons (6 grams) pure vanilla extract

1/8 teaspoon salt

2 cups (480 ml/grams) cold heavy whipping cream (cream with a 35-40% butterfat content)