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by Diane
Buy our air fryer e-cookbooks today Love chocolate ice cream? Ditch the ice cream maker and be ready to have your mind blown on this easy chocolate ice cream recipe.
Easy Chocolate Ice Cream recipe
All you need are3 ingredients and some patience because it does take about 4-5 hours to chill the ice cream. But hey, it’s an super quick and easy recipe for chocolate ice cream that everyone will enjoy. There’s lots of easy 3-ingredient ice cream recipes out there on the internet, but our version is less sweet but still loaded with flavor.
Video: No ChurnChocolate Ice Cream Recipe:
How to Make No Churn Chocolate Ice Cream
The technique is simple: add all the ingredients into a large bowl and using a stand mixer or electric hand mixer on high power, you’ll be able to whip up the ice cream in less than 10 minutes. Then, of course, it takes some chill time and what you have is a creamy, rich and delicious treat. What are the 3 ingredients for this recipe? Heavy whipping cream, some sweetened condensed milk and chocolate syrup. As an option, add a pinch of sea salt if you like! The sea salt adds a nice contrast to the sweet chocolate flavor of the ice cream.
Less Sweet Ice Cream
This recipe is made to be a little less sweet than most out there, as it only uses 1/4 the amount of sweetened condensed milk. You’ll get plenty of sugar-rush from the chocolate syrup, but if you’ve got a sweet tooth, then add a little more sweetened condensed milk if you like. Everyone who has tasted this version of our easy chocolate ice cream realize that it’s so good without all the sugar from the sweetened condensed milk.
If you want to make it over-the-top good, add a drizzle of chocolate syrup. We did in the video! Enjoy. Craving more chocolate recipes? Here’s one of the best chocolate cake to die for and alink of more of our popularice cream recipes here.
Enjoy!
How to Make Ice Cream Awesome Tools:
Although for this recipe you don’t need an ice cream churner, mostrecipes will need one. Here’s a fewof ourfavorites + an awesome waffle cone maker:
KitchenAid Stand Mixer Ice Cream Bowl– Freeze the bowl and churn away with your KA stand mixer (not included). Don’t have a KA stand mixer, no problem. Use this Cuisinart Ice Cream Maker instead.
Old Fashioned Ice Cream Maker– Some like it old school. If you do, you’ll love this ice cream maker. Add ice and salt, then churn to summer time perfection.
Waffle Cone Maker– What’s better than homemade ice cream? Homemade ice cream on homemade waffle cones. Summer will never be the same!
Recipe originally published in 2015. It was updated with new photos, video, and recipe format in 2018.
Creamy 3-Ingredient, No Churn Chocolate Ice Cream Recipe
Yield: 8 servings
Prep Time: 15 minutes mins
Freezing Time: 4 hours hrs
Total Time: 4 hours hrs 15 minutes mins
This recipe is made to be a little less sweet than most traditional recipes, as it only uses about 1/4 the amount of sweetened condensed milk when compares to most recipes out there. You'll get plenty of sugar-rush from the chocolate syrup, but if you've got a sweet tooth, then add a little more sweetened condensed milk if you like.
We enjoy eating the ice cream about 4-5 hours after it's frozen because it's still slightly soft. Next day is great too. But the longer you freeze it, the more firm and icy it can become. So if it's been freezing for a few days, allow it to soften a bit at room temperature so it becomes easier to scoop.
4.78 from 9 votes
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Ingredients
- 2 cups (480 ml) cold heavy whipping cream (cold)
- 1/4 cup (60 ml) sweetened condensed milk (not to be confused with evaporated milk)
- 3/4 cup (180 ml) chocolate syrup
- (optional) pinch of sea salt
Instructions
In large mixing bowl of stand-mixer or in a large bowl and using an electric hand mixer, add all the ingredients: heavy whipping cream, sweetened condensed milk, chocolate syrup and/or sea salt (optional).
Whip the chocolate heavy cream mixture on high speed until stiff peaks form (to prevent massive splattering, start out at a slower speed and as the cream thickens, increase the speed). Be careful not to over mix or "break" the whip cream mixture.
Pour the whipped mixture into a freezer safe container. We like to use a bread pan. Cover and freeze for about 4-5 hours. In about 3-4 hours you can have a "soft serve" type ice cream. If you prefer a more firm texture, freeze for at least 5-6 hours or overnight.
Now eat and enjoy this creamy, luscious, delicious dessert! And add extra chocolate syrup on top if you like!
Video
Nutrition Information per Serving
Calories: 314kcal, Carbohydrates: 25g, Protein: 2g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 84mg, Sodium: 55mg, Potassium: 143mg, Sugar: 19g, Vitamin A: 900IU, Vitamin C: 0.6mg, Calcium: 70mg, Iron: 0.6mg
Course: Dessert, Ice Cream & Popsicles
Cuisine: American, Dessert
Calories: 314
Other Great Dessert Recipes
- Easy Fresh Strawberry Ice Cream: No Churn, 3 Ingredients
- Best Summer Dessert: Grilled Peaches with Ice Cream
- Vietnamese Iced Coffee
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posted in: Chocolate, Desserts, Ice Cream | Popsicles, Kids Menu, Side Dishes 47 comments
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Thelma — Reply
You say 314 kcal but I did jot see the size of serving. I could at it all I need one setting, so delicious, but something tells me it might be haif-cup servings. Right?-
Best Recipe Box — Reply
Correct. The serving size is about 1/2 cup. Glad you loved it!
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Mike McVeigh — Reply
First time trying this. Added in one-half to three quarters cup MELTED peanut butter after whipping and swirled into mix. In freezer now. Can’t wait to taste it tonight!!!
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K — Reply
I’ve made this no-churn chocolate ice cream and it’s very good. I have also made it and added 8oz of cream cheese to make it even creamier along with mini- chocolate chips and mini marshmallows. Yum!
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Sue — Reply
can you use peaches and how would you do plain vanilla?
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Kimberly — Reply
Make sure that your peaches are fresh, not canned. Also, make sure to dry them completely before folding into your ice cream mixture. Any additional liquid will cause your ice cream mixture not to set completely, causing soupy ice cream.
As for vanilla flavored icecream, use 2 tsp. of vanilla flavoring instead of the chocolate syrup
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Marige — Reply
Come on, people, you’re not even trying!
First, background. The “secret” is in the heavy whipping cream. While once working in a 5-star restaurant, I learned to make fresh whipped cream (because that’s what we served with our cappuccinos). Fresh whipped cream is really easy to make and about 100x better than any store brand. And it’s simple: just take 1 pint of heavy whipping cream, 1 tsp of vanilla and 1/4-1/2 cup of confectioner’s sugar. Beat on high speed for 3-5 minutes and — yum! Where are the strawberries?!
But… just off the top of my head here are some great combos and ideas for this recipe:
1. Choco-Chip Mint Ice Cream Pie
Crush either plain or mint-flavored Oreo cookies in a food processor then using either fingers or cup line a 9″ pie shell. Bake 10 minutes in 350 degree oven. You don’t need to add butter because of the filling inside the cookies. Cool completely. Next, make ice cream (above) but hold chocolate syrup and add a 1/2 to 1 tsp of mint extract, plus 5-15 (depending on preference) green food color and blend with 2 C. heavy whipping cream and 1/4 C. of Sweetened Condensed Milk. Fold into cooled pie shell, then drizzle with chocolate syrup and cut gently with a knife. Freeze.2. Ice Cream Cake (any flavor)
Prepare ice cream and place 1/2 of ice cream in 9″ spring-form pan. Add crushed Oreos, a thin layer of chocolate syrup, and add remaining ice cream. Freeze hard. Use whipped cream frosting (2 C heaving whippinng cream, 1 C conf. sugar, 1 tsp vanilla, combined) and freeze again. Voila!Other containers:
— Any plastic container (ironically enough, an old Cool Whip container works)
— Desert Cups (for a special occasion)Other Flavors:
Pina-Colada — 1/4 pineapple juice and 1 tsp. Coconut extract flavoring
Apple Crisp — add apple pie filling, 1 tsp cinnamon
Cherry Cobbler — cherry pie filling, 1 tsp Almond Extract
Lemon Pie (does not have to be a pie, but it can be), 1/4 C. ReaLemon flavoring, yellow food coloringI could go on and on. Peach, orange (using preserves) for flavoring; strawberry or blueberry by adding fresh or frozen berries. Be sure to strain the frozen, as no more than 1/4 cup of liquid should be added.
Have a dream ice cream? Now’s your chance to make it. Go wild.
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Dale Wight — Reply
Trader Joe’s brand of chocolate syrup is old school, without high-fructose corn syrup. It has that real flavor from my childhood.
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Sarah — Reply
I’ve made ice cream and other yummy desserts using coconut oil, coconut milk, Agave, etc. We’re vegan and need non dairy recipes….your recipe is EASY to incorporate into our vegan lives. Thank you so much for your recipes!
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Mrs. Hamby — Reply
I think that you could go dairy free by using coconut cream and homemade sweetened condensed coconut milk.
the coconut cream has fat content like the heavy cream and I know for a fact that it will whip up and sweetened condensed milk is made by boiling it down with some sugar so boiling coconut milk down with Agave (or honey or even white sugar) should give you sweetened condensed coconut milk. I am 99.9% sure this would work! -
Barbara James — Reply
Thanks, I’m going to try these
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Levina Serrano — Reply
The chocolate ice cream was delicious. Now, I want to make vanilla ice cream but am not sure of how much vanilla to use or if I should change any other ingredient measurements needed.
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Levina Serrano — Reply
I want to make just vanilla ice crean as the chocolate was delicious. However, I am not sure how much vanilla to use to when to add. Should I adjust any of the other two ingrediance? Thanks for any help
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Susan Fulton — Reply
2 teaspoons usually works fine
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Yolie — Reply
I have used fat free condensed milk, lite half and half and vanilla and sea salt. You just need to beat a little longer. I was thinking that nutella, fruits, nuts coconut, mini marshmallows, whatever could be added.
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Jaime — Reply
If the Popsicle mold works, you could add that hardening chocolate she’ll for a Klondike type bar on a stick! Mmm
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Lacey — Reply
Could you lighten it up by using other ingredients? Light Cream? Something other than Sweetened Condensed milk?
Any suggestions.
Thanks Lacey-
Best Recipe Box — Reply
Hi Lacey- we’ve not tried it with light cream because we’re not sure how it would whip to stiff peaks. But if you or any reader has tried it, please let know the results! And if anyone has tried it without the sweetened condensed milk, we’ve love to know how that turned out. Thank you.
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