No Churn Chocolate Ice Cream Recipe

Name: No Churn Chocolate Ice Cream Recipe
Prep time: 10 min
Total time: 4 h 10 min
Yield: 8 servings
Ingredients: 3 Tbsp unsweetened cocoa powder; 2 cups 1 pint Heavy Whipping Cream; 1 (14-oz) can sweetened condensed milk; 2 tsp pure vanilla extract; 1/4 tsp sea salt

User Reviews

4.5

138 reviews

Excellent

Prep Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 10 mins
Servings
8 servings
Calories
366 kcal
Course
Dessert
Cuisine
American

No Churn Chocolate Ice Cream Recipe

Tyler Espinosa

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An easy egg-free no-churn chocolate ice cream recipe with no ice cream maker necessary! This simple 4-ingredient recipe disappears in a split second - it's so rich and creamy!

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Ingredients

Servings

3 Tbsp unsweetened cocoa powder
2 cups 1 pint Heavy Whipping Cream
1 (14-oz) can sweetened condensed milk
2 tsp pure vanilla extract
1/4 tsp sea salt to taste

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Instructions

If you’re using an ice cream maker, freeze the bowl 24 hours in advance.
Add the cocoa powder to a small saucepan with 3 tablespoons of water. Heat over low heat and stir vigorously to dissolve the cocoa powder. Don't allow the mixture to burn. Once the cocoa powder has mostly dissolved, add a small amount (about 1/3 cup) of the heavy cream and stir well to combine. You should now have a thick chocolate syrup and all of the cocoa powder should be well-incorporated and dissolved.
Add the chocolate mixture to a blender along with the remaining ingredients. Blend just until combined on low speed. Avoid over-blending!
If using an ice cream maker, set it up and pour the chocolate mixture into the frozen bowl. Churn until thick! You can eat immediately for a soft serve consistency or transfer to a freezer-safe container and freeze for 2 hours for a traditional ice cream consistency.
If you aren’t using an ice cream maker, transfer the chocolate mixture to a freezer-safe container and freeze 3 to 4 hours or until completely frozen.
Once you’re ready to enjoy the ice cream, simply take it out of the freezer and scoop!