No Churn Chocolate Ice Cream

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 6

Total Time: 6 5

Servings: servings

Calories: 389cal

Author: Ashley Fehr

No-churn chocolate ice cream is the perfect dessert for chocolate lovers in the summer! Using simple ingredients, you can whip it together in 5 minutes, then freeze it overnight. It is truly ice cream perfection!

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US Customary - Metric

Ingredients

2 cups heavy whipping cream
300 ml can sweetened condensed milk (14 oz)
¼ cup chocolate fudge sauce
2 tablespoons cocoa powder
1 tablespoon vanilla
1 pinch salt optional

Instructions

In a large mixing bowl, beat cream with an electric hand mixer on medium speed until stiff peaks form.
Add sweetened condensed milk, chocolate sauce, cocoa powder, vanilla, and salt (if using).
Beat on low speed just until combined (or use a spatula to fold it in).
Spread into a loaf pan or 2-quart baking dish and freeze until firm.
Allow sitting at room temperature for 15-20 minutes before serving for the best texture.

Video

Notes

Ingredients and Substitutions:

Cream: there is no substitute for heavy whipping cream in this recipe. Other creams won't incorporate as much air and will be heavy and icy.
Sweetened condensed milk: I have not tested this recipe with any other sweeteners. It's important to note that the sugar prevents the ice cream from freezing too firmly, so if you reduce the sweetness or use a different kind you may find your ice cream very hard and icy.
Chocolate sauce: I like to use a rich, thick, dark chocolate sauce that isn't too sweet but has lots of chocolate flavor.
Vanilla: is a must for vanilla ice cream but you can swap with any extract you like.
Salt: again, a little salt helps to cut through the sweetness. You can omit if you prefer.

Storage

Store this easy chocolate ice cream in a freezer-safe, airtight container for up to 2 months.

Nutrition