Easy Chocolate Ice Cream Recipe – No-Churn & Condensed Milk

Last Updated on 3 months by Neha Deshmukh

Easy Chocolate Ice Cream Recipe – No-Churn & Condensed Milk

Okay, let’s be real. Who doesn’t love a good scoop (or three!) of chocolate ice cream? I remember making this for the first time during a particularly hot summer, and it was an instant hit with the whole family. The best part? It’s unbelievably easy – no ice cream maker needed! This no-churn chocolate ice cream recipe uses just a handful of ingredients and comes together in minutes. Get ready for the creamiest, most decadent homemade ice cream you’ve ever tasted.

Why You’ll Love This Recipe

This recipe is a total game-changer for a few reasons. First, it’s no-churn, meaning you don’t need any fancy equipment. Just a pan, a whisk, and a mixer (though I’ll share a tip if you don’t have one!). Second, it uses sweetened condensed milk, which makes the texture incredibly smooth and creamy. And finally, it’s just…delicious. Rich, chocolatey, and perfect for any occasion. Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of this dreamy chocolate ice cream:

• 3 tablespoons milk (about 45ml)
• 3 tablespoons cocoa powder (about 20g)
• ½ cup sweetened condensed milk (about 120g)
• ½ cup brown sugar (about 100g)
• 2 cups cream (30% to 50% fat) (about 480ml)
• ½ cup chocolate chips (about 85g)
• 1 tablespoon chocolate chips (for garnish) (about 15g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe!

• Cream: This is key. You really want to use cream with a fat content between 30% and 50%. The higher the fat content, the creamier your ice cream will be. Don’t skimp here!
• Cocoa Powder: I prefer using Dutch-processed cocoa powder for a richer, smoother chocolate flavor. But natural cocoa powder will work too – it’ll just have a slightly more acidic taste.
• Chocolate Chips: Use good quality chocolate chips! They really shine through in the final product. I love using dark chocolate chips for a more intense flavor, but milk chocolate works beautifully too.
• Condensed Milk: Make sure you’re using sweetened condensed milk, not evaporated milk. They are very different!

Step-By-Step Instructions

Alright, let’s get to the fun part! Here’s how to make this easy chocolate ice cream:

1. Heat the milk in a pan over medium heat until it’s warm – you don’t want it to boil! Remove from the heat and whisk in the cocoa powder until everything is smooth and there are no lumps.
2. Add the sweetened condensed milk and brown sugar to the cocoa mixture. Give it a good mix. If the sugar isn’t dissolving easily, gently reheat the mixture for a minute or two, then let it cool completely.
3. Now, for the whipped cream! In a large bowl, whip the chilled cream with an electric mixer until stiff peaks form. This usually takes about 8-10 minutes. Don’t rush this step – it’s what gives the ice cream its light and airy texture.
4. Gently fold the cooled chocolate mixture into the whipped cream using a spatula. Be careful not to overmix, or you’ll lose all that lovely volume.
5. Add ½ cup of chocolate chips and fold them in gently, distributing them evenly throughout the mixture.
6. Transfer the mixture to an airtight container. Sprinkle the remaining chocolate chips on top for a pretty garnish.
7. Freeze for 8-9 hours, or preferably overnight, until the ice cream is firm. Before scooping, let it sit at room temperature for about 5 minutes to soften slightly.

Expert Tips

Here are a few little tricks I’ve learned over the years:

• Chill Everything: Make sure your cream is well-chilled before whipping. It will whip up much faster and hold its shape better.
• Gentle Folding: Seriously, be gentle when folding the chocolate mixture into the whipped cream. You want to keep as much air in the mixture as possible.
• Patience is Key: Don’t try to rush the freezing process. The longer it freezes, the firmer and creamier the ice cream will be.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the cream for chilled full-fat coconut cream (the thick part from a refrigerated can) and use vegan chocolate chips. It’s surprisingly delicious!
• Dark Chocolate Variation: Use dark cocoa powder and dark chocolate chips for a more intense chocolate experience. My friend, Priya, swears by this one!
• Sugar-Free Option: Use a sugar-free sweetened condensed milk alternative and a sugar substitute like erythritol in place of the brown sugar.
• Spice Level – Cinnamon/Chili Infusion: Add a pinch of cinnamon or a tiny dash of chili powder to the cocoa mixture for a warm, subtle spice. My grandmother used to add a hint of cardamom – it was divine!

Serving Suggestions

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

• Serve it in a waffle cone for a classic treat.
• Top it with hot fudge sauce, sprinkles, and whipped cream.
• Pair it with warm brownies or cookies.
• Or, simply enjoy it straight from the container (no judgement here!).

Storage Instructions

Store the ice cream in an airtight container in the freezer for up to 2 weeks. After that, it might start to develop ice crystals.

FAQs

Let’s answer some common questions:

• How can I prevent ice crystals from forming? Make sure your container is airtight and avoid letting the ice cream thaw and refreeze.
• Can I use a different type of milk? While you can experiment, whole milk works best for flavor and texture. Lower-fat milk might result in a less creamy ice cream.
• What if I don’t have an electric mixer? You can whip the cream by hand, but it will take a lot of effort! Be prepared for a good arm workout.
• Can I add other flavors like vanilla or mint? Absolutely! Add a teaspoon of vanilla extract or a few drops of peppermint extract to the chocolate mixture.
• How long will this ice cream keep in the freezer? Properly stored, it will stay good for up to 2 weeks, but the texture is best within the first week.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!