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.
  • Level: Easy
  • Total: 5 hr 10 min (includes freezing time)
  • Active: 10 min
  • Yield: 10 servings (5 cups total)
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Ingredients

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

Directions

Special equipment:
A 9-by-5-by-3-inch metal loaf pan, chilled
  1. 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.
  2. 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.
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