Go Back

3-Ingredient No-Churn Chocolate Ice Cream

This easy no-churn chocolate ice cream is made with just three ingredients, delivering a rich and creamy dessert without any fuss or machine.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 2 cups cold heavy whipping cream Whipped into stiff peaks for creamy texture.
  • 1 can (14 oz) sweetened condensed milk Acts as both sugar and thickener.
  • ½ cup unsweetened cocoa powder Use Dutch-processed for best flavor.
Optional Add-Ins & Flavor Twists
  • 1 cup chocolate chunks or mini chips For added chocolatey bites.
  • 1 cup peanut butter or chocolate sauce Good for swirls.
  • ¼ teaspoon espresso powder Enhances chocolate flavor.
  • 1 pinch sea salt or cinnamon For depth of flavor.
  • 1 cup crushed cookies or brownie bits To add fun textures.

Method
 

Preparation
  1. Start by whipping the cold heavy cream in a large mixing bowl until stiff peaks form.
  2. In a separate bowl, combine the sweetened condensed milk and unsweetened cocoa powder. Mix until smooth.
  3. Gently fold the chocolate mixture into the whipped cream until no streaks remain.
  4. If using mix-ins, add them now before freezing the mixture.
  5. Transfer the mixture into a loaf pan or airtight container. Press plastic wrap onto the surface to prevent ice crystals.
  6. Freeze for at least 4-6 hours, or overnight for a firmer texture.
Serving
  1. Let the ice cream sit at room temperature for about 10 minutes before scooping.
  2. Serve in bowls, cones, on brownies, or simply enjoy straight from the container.

Notes

Store in an airtight container for best results. Keep plastic wrap pressed against the surface to avoid ice crystals. Best enjoyed within 10-14 days.