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Summer is ice cream season and we LOVE making our own ice cream at home! This homemade chocolate ice cream is perfectly creamy and smooth, and oh so chocolatey! It’s made with only 3 ingredients, and there’s no special equipment or ice cream maker required!
I’ve shared so many of my favourite homemade ice cream recipes with you already, like this No Churn Chocolate Peanut Butter Cup Ice Cream, this Best Ever Vanilla Bean Ice Cream, this Easy No Churn Mint Chocolate Chip Ice Cream, this Easy No Churn Oreo Ice Cream and this Easy No Churn Snickers Ice Cream, and they all have the same super easy, no churn method in common – just like this chocolate version!
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You don’t need any special tools or kitchen gadgets for this delicious recipe, except for a stand mixer or basic hand mixer, a good sturdy loaf pan or container for freezing the ice cream, and a good ice cream scoop for serving! I’ve added a list of my favourite kitchen gadgets for this recipe below (Amazon affiliate links):
- MY FAVOURITE ICE CREAM SCOOP (IT ALSO WORKS GREAT FOR PORTIONING CUPCAKE OR MUFFIN BATTER!)
- MY FAVOURITE KITCHENAID STAND MIXER
- MY FAVOURITE HAND MIXER
- MY FAVOURITE LOAF PAN (COMPARABLE)
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite ice cream flavour? I’d love to know!
KITCHEN TOOLS I RECOMMEND:
Looking for more cool treats for summer time? Check out these recipes:
-
Blackberry Mint Frozen Yogurt
-
No Churn Creme Egg Ice Cream
-
Mango Coconut Sorbet
-
Pina Colada Popsicles
-
Strawberry Lemonade Popsicles
-
Easy No Churn Snickers Ice Cream
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RECIPE VIDEO
Watch the video below to see exactly how I make this easy ice cream recipe. You can find more delicious recipe videos on my YouTube channel.
Best Ever No Churn Chocolate Ice Cream
This Easy No Churn Chocolate Ice Cream is the perfect homemade ice cream for chocolate lovers! It's simple to make with only 3 ingredients, including real chocolate!
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Servings: 8 servings
Calories: 329kcal
Equipment
- Hand mixer or stand mixer
- container or loaf pan
Ingredients
- 2 cups cold heavy whipping cream or 500 ml
- 1 14 ounce can sweetened condensed milk
- 6 ounces semi-sweet chocolate melted and cooled
Instructions
- Whip the heavy whipping cream cold from the fridge until soft peaks form and the mixture thickly coats the back of a spoon.
- Turn the mixer on high speed and continue to whip, adding the sweetened condensed milk in a steady stream until it's fully incorporated and the mixture almost reaches the hard-peak stage.
- Continue whipping as you add the melted and cooled chocolate. It's important to be sure the chocolate has cooled, or it will melt the mixture and prevent it from whipping up as fluffy as necessary.
- Be careful NOT to over-whip, as this will cause the fat and the water in the cream to separate. If this happens, the ice cream will NOT freeze properly and won't have the creamy, smooth texture you desire.
- Line a large loaf pan with parchment paper (or use a resealable plastic freezer-safe container, if you prefer) and scrape the cream mixture into the pan or container.
- Cover with plastic wrap (or a lid) and freeze for about 6-8 hours, or until the ice cream has become solid enough to scoop.
- Serve with fruit or chocolate shavings, or however you desire!
Notes
This ice cream keeps for up to 2 weeks in the freezer, although it will get very hard if left in the freezer for multiple days. To make scooping easier if the ice cream is left in the freezer for a long time, simply leave the ice cream at room temperature for 20 or so minutes before scooping, and scoop with a spoon dipped in hot water.
This ice cream freezes best in a normal refrigerator-freezer, and will become too hard if stored in a deep-freeze freezer.
Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 13g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 83mg | Sodium: 25mg | Potassium: 165mg | Fiber: 2g | Sugar: 8g | Vitamin A: 885IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
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Neli Howard says
This Chocolate Ice Cream looks insanely, incredibly good. Sooo yummy! This is perfect for the summer.
The Busy Baker says
Thanks Neli!!🙂
Veena Azmanov says
I must say, this ice-cream absolutely rocks. It’s so rich and creamy. The chocolate can really be tasted and it’s a lot better than the bucket ice-creams available from the stores. Definitely a keeper!
The Busy Baker says
Thank you Veena! We love it too!🙂
Meghan McMorrow says
Oh.. My. Wow! I just used your amazing recipe and it is to die for! I will call it my once a year ice cream, as I don’t think I should eat it more than once a year, but oh, what a way to die! LOL
The Busy Baker says
😄Thank you Meghan!! Glad you like it so much!
Bee says
Oh. My. God! Why do they only have 5 stars available? I would give it, like 20! This was my second attempt at making ice cream, and fear that everything else I make will be downhill from here. Incredible. Yum. I like several scoops of ice cream, but I have finally met my match. This stuff beat me up and knocked me out after one scoop!
The Busy Baker says
Thanks so much Bee!! Really happy to hear you love the recipe!
Julia Mazurchak says
I made this ice cream and we fell in love . It’s so easy to make and delicious too .it is a favorite go to meal. I will definitely be making it my go to recipe for ice cream. 5+ stars.
The Busy Baker says
So glad you enjoyed it Julia!🙂Thanks for the positive feedback!
JIWA says
Thanks so much. This was a great recipe. Only difference was that I used unsweetened chocolate, and then chopped up my semi sweet and swirled it in for chocolate chocolate chip ice cream. I do not like the ice cream to be really sweet and the unsweetened chocolate toned down the sweet of the condensed milk. I also added a spoonful of espresso powder. this came out so creamy and delicious. Thank you. this base recipe can work so many different ways.
The Busy Baker Team says
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!