No-Churn Chocolate Ice Cream Recipe

No-Churn Chocolate Ice Cream Recipe


  • 2 cups heavy whipping cream
    • Use full-fat heavy cream for the best results. Low-fat dairy cannot be used as it will turn icy and hard.
  • 300 ml can sweetened condensed milk (14 oz)
    • This helps to sweeten the ice cream and maintain a creamy texture.
  • ¼ cup chocolate fudge sauce
    • Choose a rich, thick, dark chocolate sauce. One that isn’t too sweet but has a lot of chocolate flavor is great.
  • 2 tablespoons cocoa powder
  • 1 tablespoon vanilla extract
    • Adds sweetness and a subtle warm flavor. You can experiment with different flavors if you want.
  • 1 pinch salt (optional)
    • A little salt helps to cut through the sweetness. You can omit it if you prefer.


  1. Beat the Cream:
    • In a large mixing bowl, beat the heavy cream with an electric mixer on medium speed until stiff peaks form.
  2. Add Other Ingredients:
    • Add the sweetened condensed milk, chocolate fudge sauce, cocoa powder, vanilla extract, and salt (if using) to the whipped cream.
  3. Combine:
    • Beat on low speed just until combined, or use a spatula to fold the ingredients together.
  4. Freeze:
    • Spread the chocolate mixture into a loaf pan or 2-quart baking dish and freeze until firm (about 6 hours or overnight).
  5. Serve:
    • Allow the ice cream to sit at room temperature for 15-20 minutes before serving for the best texture.


  • Airtight Container: Store homemade chocolate ice cream in an airtight container that’s freezer-safe for up to 2 months.
  • Loaf Pan: If using a loaf pan, cover tightly with plastic wrap. Allow it to sit at room temperature for about 10 minutes before serving.

Tips and Notes

  • Stand Mixer: You can use a stand mixer with a whisk attachment if you prefer.
  • Heavy Cream: There is no substitute for heavy whipping cream in this recipe. Other creams won’t incorporate as much air and will result in heavy and icy ice cream.
  • Sweetened Condensed Milk: The sugar prevents the ice cream from freezing too firmly. Do not reduce the sweetness or use different sweeteners as it may result in hard and icy ice cream.
  • Flavor Variations: Vanilla extract is essential for vanilla ice cream, but you can substitute with other flavor extracts such as peppermint or almond extract.


  • Mint Chocolate Ice Cream: Use 2 teaspoons of mint extract.
  • Chocolate Oreo: Add 1 cup of crushed Oreos to the ice cream base.
  • Chocolate Peanut Butter: Stir in a couple of tablespoons of peanut butter when beating the cream.

Serving Suggestions

  • Serve with fresh fruit, strawberry sauce, ice cream syrup, and candy toppings.
  • Pair with chocolate desserts like hot fudge sundae cake or German chocolate cake.
  • For kids’ parties, serve with various toppings in small bowls for a DIY ice cream bar.

Nutrition Information (per serving)

  • Calories: 389
  • Carbohydrates: 36g
  • Protein: 6g
  • Fat: 24g
  • Saturated Fat: 15g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 6g
  • Cholesterol: 73mg
  • Sodium: 103mg
  • Potassium: 105mg
  • Fiber: 1g
  • Sugar: 33g
  • Vitamin A: 996IU
  • Vitamin C: 0.4mg
  • Calcium: 167mg
  • Iron: 0.4mg

Weight Watchers Points

  • Weight Watchers Points: To calculate the specific points for Weight Watchers, you will need to input the nutritional information into the Weight Watchers calculator as their system can vary based on different plans and updates.

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