No-Churn Chocolate Ice Cream

This super creamy chocolate ice cream doesn't require any special equipment and can be customized by stirring in some of your favorite chocolate[ ice-cream-friendly ingredients, like chocolate-covered almonds and marshmallows for a Rocky Road version.]

Total Time:
5 hr 10 min
10 min
5 hr

10 servings (5 cups total)

  • Ice Cream:
  • One 14-ounce can sweetened condensed milk
  • 1/2 cup unsweetened natural cocoa powder
  • 1 teaspoon pure vanilla extract
  • Pinch fine salt
  • 2 cups heavy cream, cold
  • Mix-in options:
  • Rocky Road: 1/2 cup chocolate-covered almonds, crushed, and 2/3 cup mini marshmallows
  • Malted: two 5-ounce boxes chocolate malted milk balls, halved or coarsely chopped
  • Smoky and Spicy: 1 tablespoon chipotle chiles in adobo sauce, chopped
  • Special equipment: a 9-by-5-by-3-inch metal loaf pan, chilled

  • For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.

  • Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    Frozen Treats