No-Churn Chocolate Ice Cream

10 Servings
Prep Time 10 minutes
Cook Time 0 minutes
Freeze 4 hours
Total Time 4 hours 10 minutes

No-Churn Chocolate Ice Cream is creamy, rich perfection. It’s the easiest homemade ice cream ever made with heavy cream, condensed milk, vanilla, and cocoa.

Easy Chocolate Ice Cream is the perfect Dessert Recipe to keep you cool throughout the summer. It turns out just as delicious as our Classic Vanilla Ice Cream Recipe, however, this no-churn version doesn’t even need an ice cream maker to make it.

No-Churn Chocolate Ice Cream two scoops on waffle cone


Although classic ice cream recipes are great, you can make your favorite ice cream without all the steps and fancy equipment. This recipe doesn’t need an ice cream machine or any special ingredients. It comes together easily and turns out perfect every time!

This creamy ice cream recipe is so easy to make with just 4 ingredients. The prep time only takes about 10 minutes to combine the cream and chocolate mixture into the ice cream custard. Then all you have to do is wait a few hours for the no-churn ice cream to set in the freezer. The hardest part of the whole process is having patience for it to freeze before digging in.

It’s a great recipe to let kids help make because the instructions are easy to follow. Younger kids will especially love seeing how the recipe freezes into delicious chocolate ice cream. It’s a fun family activity for everyone to enjoy!


One of the best things about simple ice cream flavors like chocolate or vanilla is that you can add as many fun toppings to the traditional ice cream as you want. Some classic toppings to try on are Whipped Cream, Hot Fudge Sauce, berries, peanut butter, Strawberry Topping, or Caramel Sauce. You can also try out more fun, decorative toppings like sprinkles, oreo crumbs, gummy bears, and other candies.

If you’re serving homemade ice cream for a party or get-together, try putting out a lot of different toppings for guests to choose from. Then everyone can make their own bowl of ice cream exactly how they want. It’s like having an ice cream shop in your own home!



  • Whipped cream: To start off pour the heavy whipping cream into your stand mixer. Whip on medium-high speed until stiff peaks form. This should take between 2-3 minutes. Leave the whipped cream while you get started on the rest of the recipe.
  • Ice cream mixture: Add the sweetened condensed milk, natural cocoa powder, and vanilla extract to a large mixing bowl. Use a rubber spatula to mix the ingredients together until smooth. Add half of the whipping cream from earlier to the bowl, and fold it in gently. Don’t stir too hard or the whipped cream will become less fluffy. Once the cream is mixed in, fold in the remaining whipped cream. You don’t want to add all the whipped cream at once or it will be too hard to fold it into the other ingredients.
  • Freeze: Find a freezer-safe container with a cover that’s large enough to hold the ice cream mixture. Pour the chocolate ice cream into the container, cover, and store it in the freezer. Let the No-Churn Chocolate Ice Cream set for at least 4 hours before you take it from the freezer to serve.

No-Churn Chocolate Ice Cream ingredients in glass bowl


  • Double Chocolate Ice Cream: For extra chocolatey ingredients in the recipe mix in chocolate chunks or chocolate chips. You can use semisweet chocolate, dark chocolate, or milk chocolate depending on your taste.
  • Fruit: There are lots of ice cream flavors you can experiment with using the same ice cream base. Try mixing in fruits that go well with chocolate like strawberry, raspberry, or cherry. If you use strawberries, slice them into bite-sized pieces, and if your using cherries make sure to use pitted ones.
  • Mint Chocolate: For some refreshing mint flavor add 2 teaspoons of pure mint extract to the mixture at the same time you add the vanilla.
  • Peanut Butter: Peanut butter and chocolate are a classic pairing, and it’s easy to incorporate it into this recipe. You can add peanut butter as a topping to the ice cream once it’s made, or swirl some peanut butter into the custard before you freeze it. You could also mix in peanut butter candies like Mini Reese’s Cups or Reese’s Pieces.



  • Serve: Make sure to give the ice cream recipe at least 4 hours to set in the freezer before you serve it. If the ice cream has gotten too hard, you can let it thaw for a few minutes before scooping it up into bowls.
  • Store: When you aren’t serving the Chocolate Ice Cream, you should keep it in a covered container in the freezer. It will stay good in the freezer for 2-3 weeks.

No-Churn Chocolate Ice Cream in paper containers

Pin this recipe now to remember it later

Pin Recipe

No-Churn Chocolate Ice Cream

No-Churn Chocolate Ice Cream is creamy, rich perfection. It's the easiest homemade ice cream ever made with heavy cream, condensed milk, vanilla, and cocoa.
Yield 10 Servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 2 cups heavy cream
  • 14 ounces sweetened condensed milk
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon vanilla extract


  • To your stand mixer add the heavy cream and whip to stiff peaks, 2-3 minutes.
  • In a large bowl stir together condensed milk, cocoa powder, and vanilla with a spatula.
  • Add in half the whipped cream and fold together gently until well mixed.
  • Add in the rest of the whipped cream and fold together gently.
  • Pour into a covered container and freeze for 4 hours before serving.


Calories: 299kcal | Carbohydrates: 24g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 69mg | Potassium: 208mg | Fiber: 1g | Sugar: 22g | Vitamin A: 806IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 1mg

Creamy Chocolate Ice Cream collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I am interested in making this recipe because my favorite flavor is chocolate, but the consensus in my house is vanilla. Would just omitting the cocoa do the trick or would there be other steps?