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No ice cream maker? Don't panic, you can still make delicious, tasty chocolate ice cream. Simple ingredients (just 5 and no eggs), a few minutes preparation time and a freezer are all you need.
For hot summer days or refreshing, gourmet snacks, my raspberry tiramisu or strawberry sorbet (without an ice cream maker) would be perfect.
💙 Why you'll love it
- No ice cream maker - this ice cream is made the old-fashioned way, so you'll need very little basic equipment.
- Only 5 ingredients - you'll need just a handful of ingredients, all very simple to find and use.
- One of the best-loved flavors - chocolate ice cream is one of the best-loved flavors, so you'll be sure to please if you make it for your family or friends.
- Refreshing - it's perfect for summer and its hot sunny days, thanks to its freshness.
❄️Other no bake desserts
No bake raspberry pie
Oreo Cheesecake
Blueberry lavender ice cream
Raspberry Charlotte cake
Mango nice cream
🍫 Ingredients
You'll need the following ingredients to make this delicious chocolate ice cream. You can find the quantities in the recipe card below.
- Vanilla extract, to lightly flavor your ice cream.
- Sweetened condensed milk - be careful not to use unsweetened milk, as it the only ingredient that what will sweeten the ice cream.
- Unsweetened cocoa powder - I really recommend Dutch-processed, which is what I use!
- Dark chocolat - go for dark chocolate for pastries, and make sure it has a minimum chocolate concentration of 62%. And if it's fair trade, even better.
- Heavy whipping cream
🍴Utensils
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Buy Now → As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
And if you're not sure which utensils or robots to buy for cooking, check out my guide to kitchen tools and utensils.
✨ How to make this no churn chocolate ice cream ?
Recipe details and quantities are in the recipe card below.
- Place the heavy whipping cream in a refrigerated bowl and whip until stiff with an electric mixer.
- In a bowl, whisk together the vanilla extract, sweetened condensed milk and cocoa powder.
- Optional : crush the dark chocolate and add it.
- Carefully add half the whipped cream to the chocolate bowl and mix very gently with a spatula, so as not to break the whipped cream.
- Repeat the process with the other half of the whipped cream.
- Spoon the mixture into a rectangular loaf pan.
- Cover and freeze for 3 to 5 hours (depending on the texture you like).
🥰 Chef's Tips
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Choose your ingredients carefully - there are so few that I advise you to choose them carefully and use the ones I give you (especially the cocoa powder). These are the ones you'll use to make the best chocolate ice cream!
- If you want to add other ingredients (caramel, dried fruit, M&M's, Oreo, Spéculoos, Marshamallow, nuts, etc.), crush them well before adding them, and don't add too much so as not to alter the texture of the ice cream.
- Freezing time - this depends on the texture you want to achieve. For a slightly melting texture, 3 hours will be enough. For a true ice cream texture, I recommend at least 5 hours.
- To serve - if your ice cream is too hard, boil some water and dip your ice cream scoop in it - it'll help a lot!
💡Frequently Asked Questions
Of course, you can add whatever you like: caramel, dried fruit, M&Ms, Oreos, Speculoos, Marshamallow, nuts, etc… Be careful to crush what you add, and not to add too much to alter the texture of the ice cream.
Of course, since it can be kept for a month in the freezer in an airtight Tupperware-style container.
❄️ Storage
Store your chocolate ice cream in an airtight container in the freezer. You'll be able to keep it for up to 1 month.
If you're having trouble scooping and serving, boil some water and dip your ice cream scoop in it, it'll be much easier.
📖 Recette
Easy no-churn chocolate ice cream
Ingredients
- 1 teaspoon vanilla extract
- 1 ⅔ cups sweetened condensed milk (400ml)
- 1 cup unsweetened cocoa powder Dutch-processed (90g)
- ¼ cups dark chocolate optional (50g)
- 1 ¾ cups heavy whipping cream (420g)
Instructions
- Place the heavy whipping cream in a refrigerated bowl and whip until stiff with an electric mixer. It may take 2 to 3 minutes at high speed.
- In a bowl, whisk together the vanilla extract, sweetened condensed milk and cocoa powder. Optional : crush the dark chocolate and add it.
- Carefully add half the whipped cream to the chocolate bowl and mix very gently with a spatula, so as not to break the whipped cream. Repeat the process with the other half of the whipped cream.
- Spoon the mixture into a rectangular loaf pan. Cover and freeze for 3 to 5 hours (depending on the texture you like).
Notes
- My best tip - as European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Storage - store your chocolate ice cream in an airtight container in the freezer. You'll be able to keep it for up to 1 month.
- If you're having trouble scooping and serving, boil some water and dip your ice cream scoop in it, it'll be much easier.
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