Easy Chocolate Ice Cream Recipe – Homemade & No-Churn

Last Updated on 4 months by Neha Deshmukh

Easy Chocolate Ice Cream Recipe – Homemade & No-Churn

Hey everyone! If you’re anything like me, a hot day just begs for a scoop (or three!) of creamy, dreamy ice cream. But honestly, sometimes the thought of running to the store feels like a marathon. That’s where this easy chocolate ice cream recipe comes in. It’s homemade, unbelievably delicious, and – the best part – requires absolutely no ice cream maker! Seriously, no churning needed. Let’s get scooping!

Why You’ll Love This Recipe

This recipe is a total game-changer. It’s quick to whip up (under 30 minutes of actual work!), uses ingredients you probably already have in your pantry, and delivers that rich, chocolatey goodness we all crave. I first made this when my niece was visiting, and she declared it the best ice cream ever. High praise, right? Plus, it’s a fantastic way to get the kids involved in the kitchen – who doesn’t love mixing and tasting?

Ingredients

Here’s what you’ll need to make this magic happen:

• 2-2.25 cups (480-540ml) whipping cream (30% to 50% fat)
• ¼ cup (60ml) whole milk
• ½ cup (45g) cocoa powder
• ½ cup (approx. 170g) sweetened condensed milk
• ½ cup (approx. 110g) brown sugar (tightly packed)
• 1 teaspoon vanilla extract

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Whipping Cream Fat Content

Using whipping cream with a higher fat content (30-50%) is key for a super creamy texture. Lower fat creams won’t whip up as nicely.

Cocoa Powder Type

I prefer using unsweetened cocoa powder for a richer, less sweet chocolate flavor. Dutch-processed cocoa powder will give you a darker, smoother result, but natural cocoa powder works beautifully too!

Condensed Milk Sweetness

Sweetened condensed milk is already, well, sweet! So, you don’t need to add extra sugar. Make sure it’s sweetened condensed milk, not evaporated milk.

Brown Sugar Variations

I love the molasses-y depth brown sugar adds, but you can use granulated sugar in a pinch. The flavor won’t be quite the same, but it’ll still be delicious. Dark brown sugar will give you an even more intense flavor.

Vanilla Extract Quality

A good quality vanilla extract really elevates the flavor. If you have vanilla bean paste, even better! A little goes a long way.

Step-By-Step Instructions

Alright, let’s make some ice cream!

1. First, grab a pan and combine the milk and brown sugar. Heat it up on low, stirring constantly until the sugar is completely dissolved. We don’t want it to boil, just gently warm.
2. Take the pan off the heat. Now, add the cocoa powder, sweetened condensed milk, and vanilla extract. Give it a good mix until everything is smooth and combined. Let this chocolatey mixture cool down completely.
3. While that’s cooling, get your whipping cream nice and chilled. Then, in a mixer, whip it until stiff peaks form. This means when you lift the beaters, the cream holds its shape!
4. This is the fun part! Gently fold the cooled chocolate mixture into the whipped cream using a spatula. Be gentle – we want to keep all that lovely air in the cream. Don’t overmix!
5. Pour the mixture into an airtight container. I like to use a loaf pan or a freezer-safe container.
6. Now for the hardest part: patience! Freeze for 8-9 hours, or even better, overnight, until it’s completely set.
7. Before serving, let it sit at room temperature for 5-6 minutes to soften slightly. This makes it easier to scoop. Garnish with chocolate sauce, sprinkles, or whatever your heart desires!

Expert Tips

• Chill everything! Chilled cream whips up faster and better.
• Don’t overmix. Overmixing will deflate the cream and result in a denser ice cream.
• Patience is key. Resist the urge to check on it every hour! It needs a good long freeze to set properly.

Variations

Want to get creative? Here are a few ideas:

Vegan Chocolate Ice Cream

Substitute the whipping cream with full-fat coconut cream (refrigerated overnight and only use the thick part) and use a plant-based condensed milk.

Gluten-Free Chocolate Ice Cream

This recipe is naturally gluten-free! Just double-check your cocoa powder to ensure it’s processed in a gluten-free facility if you have sensitivities.

Spice Level Adaptations (e.g., Chili Chocolate)

My friend Priya loves adding a pinch of chili powder to the chocolate mixture for a spicy kick! It’s surprisingly delicious.

Festival Adaptations (e.g., Holi-themed with rose flavor)

During Holi, I sometimes add a tablespoon of rose water to the mixture for a fragrant, festive twist.

Serving Suggestions

This ice cream is amazing on its own, but it’s even better with…

• Warm chocolate brownies
• Fresh berries
• A sprinkle of chopped nuts
• A drizzle of caramel sauce

Storage Instructions

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. It might get a little icy after that, but it will still be tasty!

FAQs

How do I prevent ice crystals from forming in my homemade ice cream?
Using high-fat cream and ensuring the mixture is thoroughly chilled before freezing helps minimize ice crystal formation.

Can I use a different type of milk in this recipe?
While whole milk works best, you can experiment with other types of milk, but it might affect the creaminess.

What if I don’t have brown sugar? Can I substitute it?
Yes, granulated sugar will work, but the flavor won’t be as rich.

How long does homemade ice cream last in the freezer?
Up to 2 weeks for the best quality.

Can I add mix-ins like chocolate chips or nuts?
Absolutely! Gently fold in your favorite mix-ins during the last step, before freezing.