Love chocolate ice cream? You don’t need an ice cream maker to enjoy this rich and creamy treat. This easy chocolate ice cream recipe takes just three ingredients and a little patience while it chills in the freezer.
Easy Chocolate Ice Cream recipe
This no-churn chocolate ice cream requires only three simple ingredients and about 4–5 hours to set. It’s a quick, straightforward recipe that yields a creamy dessert with bold chocolate flavor. Compared with many three-ingredient versions online, this one is intentionally less sweet while still satisfying chocolate cravings.
Video: No Churn Chocolate Ice Cream Recipe:
How to Make No Churn Chocolate Ice Cream
The method is simple: combine all ingredients in a large bowl, then whip with a stand mixer or electric hand mixer until the mixture holds stiff peaks. This takes less than 10 minutes of active time. Transfer the whipped mixture to a freezer-safe container, cover, and freeze until firm or scoopable.
The three core ingredients are cold heavy whipping cream, sweetened condensed milk, and chocolate syrup. A small pinch of sea salt is optional but highly recommended—salt brightens and balances the chocolate for a deeper flavor.
Less Sweet Ice Cream
This version intentionally uses less sweetened condensed milk than many other recipes, so the ice cream is milder in sweetness but still richly flavored from the chocolate syrup. If you prefer a sweeter ice cream, increase the amount of sweetened condensed milk to taste. Many find this balance more satisfying because it allows the chocolate to shine without being cloying.
For an extra touch, drizzle additional chocolate syrup over each serving before enjoying. The texture is best after 4–5 hours in the freezer when it remains slightly soft; freeze longer for a firmer scoop. If the ice cream becomes very firm after extended freezing, let it sit at room temperature a few minutes to soften before scooping.
Enjoy!
Helpful Tools (Optional)
You don’t need an ice cream machine for this recipe, but some cooks like to have equipment on hand for other recipes. Popular helpful items include a stand mixer with a chilled bowl, an electric ice cream maker, or a waffle cone maker for serving. These are optional and can make other frozen desserts easier to prepare and serve.
Recipe originally published in 2015; updated with new photos, video, and formatting in 2018.
Creamy 3-Ingredient, No Churn Chocolate Ice Cream Recipe
We recommend enjoying the ice cream after about 4–5 hours for a soft, scoopable texture. Freeze longer for a firmer result. If it becomes very firm after extended storage, let it sit at room temperature briefly to soften before scooping.
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Ingredients
- 2 cups (480 ml) cold heavy whipping cream
- 1/4 cup (60 ml) sweetened condensed milk (not evaporated milk)
- 3/4 cup (180 ml) chocolate syrup
- (optional) pinch of sea salt
Instructions
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In a large mixing bowl or in the bowl of a stand mixer, combine the cold heavy whipping cream, sweetened condensed milk, chocolate syrup, and the optional pinch of sea salt.
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Whip the mixture on high speed until stiff peaks form. To minimize splatter, begin at a lower speed and increase it as the cream thickens. Take care not to overmix, which can cause the whipped cream to break.
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Pour the whipped mixture into a freezer-safe container (a bread pan works well). Cover and freeze for about 4–5 hours. After 3–4 hours it will be similar to soft serve; for firmer texture freeze 5–6 hours or overnight.
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Scoop and serve. Add extra chocolate syrup or toppings if desired, then enjoy this creamy, luscious dessert.
Video
Nutrition Information per Serving
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