Go Back
homemade chocolate ice cream without a machine

Homemade Chocolate Ice Cream Without Machine

This no-churn chocolate ice cream is smooth, creamy, and intensely chocolaty. Made with whipped cream and sweetened condensed milk, it mimics the texture of traditional churned ice cream without requiring a machine. With just a few ingredients and a freezer, you can make a decadent frozen dessert at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 6 hours
Servings: 8 scoops
Course: Dessert
Cuisine: American
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups heavy cream (cold) Whipped to soft peaks for light, airy texture
  • 1 can (14 oz / 400 g) sweetened condensed milk Provides sweetness and creamy consistency
  • 0.5 cup unsweetened cocoa powder For rich chocolate flavor; bloom for better taste
  • 1 teaspoon vanilla extract Enhances chocolate flavor depth
  • 1 pinch salt Balances sweetness and enhances overall taste
Optional Add-ins
  • 0.5 cup mini chocolate chips or chopped dark chocolate Adds texture and extra chocolate richness
  • crushed nuts, nut butter swirl, or sea salt Optional mix-ins for added flavor and crunch

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Loaf pan or airtight container
  • Plastic wrap

Method
 

  1. Step 1: Chill a mixing bowl and whisk attachments in the freezer for 10–15 minutes to help the cream whip faster and stay airy.
  2. Step 2: Bloom the cocoa powder by mixing it with 2–3 tablespoons of warm water or a bit of warm cream until smooth and dark. This enhances the chocolate flavor.
  3. Step 3: In a medium bowl, combine the sweetened condensed milk, bloomed cocoa, vanilla extract, and salt. Stir until completely smooth.
  4. Step 4: In the chilled bowl, whip the cold heavy cream using a hand mixer or stand mixer until soft to medium peaks form. Do not over-whip.
  5. Step 5: Gently fold the chocolate mixture into the whipped cream in 2–3 batches using a spatula. Work slowly to maintain the airiness of the cream.
  6. Step 6: Fold in any optional add-ins like chocolate chips or nuts for extra texture.
  7. Step 7: Transfer the mixture to a metal loaf pan or airtight container. Smooth the top, press plastic wrap directly on the surface, and seal tightly.
  8. Step 8: Freeze for at least 6 hours or overnight until solid. For smoother texture, gently stir after 2 hours before continuing to freeze.
  9. Step 9: Before serving, let the ice cream sit at room temperature for 5–10 minutes for easier scooping. Use a warm spoon for best results.

Notes

To prevent ice crystals, always press plastic wrap directly against the ice cream surface before freezing. For a less sweet version, use dark cocoa or bittersweet chocolate. Best enjoyed within 2 weeks. Let soften slightly before serving for a creamy texture.