Name: 3-Ingredient Chocolate Ice Cream (No Machine Needed)
Prep time: 15 min
Cook time: PT-488369H19M2S
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 cups heavy whipping cream; 1 can (14 oz) sweetened condensed milk; 1/2 cup unsweetened cocoa powder

Jump to Recipe·Leave a Review

This 3-Ingredient Chocolate Ice Cream is my go-to when I want a sweet, creamy treat without hauling out an ice cream maker. With just heavy cream, sweetened condensed milk, and cocoa powder, I can whip up a batch of homemade chocolate ice cream that’s rich, smooth, and ridiculously easy to make. It’s a perfect recipe for summer days, late-night cravings, or impressing guests with minimal effort.

Why You’ll Love This Recipe

This no-churn ice cream recipe is one of the easiest and most rewarding desserts I make. Here’s why I keep it bookmarked:

No ice cream maker required
Only three ingredients I usually have on hand
Incredibly rich and creamy texture
Just minutes to prep—then the freezer does the rest
Fun to customize with mix-ins or toppings

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

heavy whipping cream
sweetened condensed milk
unsweetened cocoa powder

Directions

Whip the Cream:
I pour the heavy cream into a large mixing bowl and beat it with a hand mixer until stiff peaks form. This step builds the fluffy texture that makes the ice cream creamy.
Make the Chocolate Base:
In a separate bowl, I mix the sweetened condensed milk with cocoa powder until smooth and chocolatey. I usually add the cocoa gradually to avoid clouds of cocoa powder dust.
Fold It All Together:
I gently fold the chocolate mixture into the whipped cream using a spatula. I’m careful not to stir too vigorously—folding keeps the air in the cream and gives the ice cream its light, smooth texture.
Freeze:
I pour the mixture into a freezer-safe container. I press plastic wrap directly onto the surface of the ice cream, then seal it with a lid (or just use the plastic wrap if that’s all I have). I freeze it for 4 to 6 hours or overnight.
Serve and Enjoy:
When I’m ready to serve, I let it sit at room temperature for about 10 minutes so it’s easier to scoop. I run my scoop under hot water for clean, easy servings.

Servings and timing

Yield: Makes about 1 quart (32 oz)
Prep Time: 15 minutes
Freeze Time: 4 to 6 hours (or overnight)
Total Time: About 6 hours 15 minutes

Variations

Chocolate Chip: I fold in mini chocolate chips or chunks before freezing.
Nutty Crunch: Chopped almonds, pecans, or hazelnuts add a nice texture.
Mint Chocolate: I add ½ teaspoon peppermint extract for a minty twist.
Mocha Swirl: A teaspoon of instant coffee adds a café-inspired depth.
Peanut Butter Ripple: Swirl in a few spoonfuls of peanut butter for extra indulgence.

Storage/Reheating

Storage:
I keep the ice cream in a tightly sealed container in the freezer for up to 2 weeks. Pressing plastic wrap directly onto the surface helps prevent ice crystals.

Serving Tip:
If it’s too firm, I let it sit at room temperature for 10–15 minutes before scooping. Dipping the ice cream scoop in hot water also helps.

FAQs

Can I use a different type of milk?

Sweetened condensed milk is essential here—it adds both sweetness and texture. Evaporated milk or regular milk won’t work in the same way.

How do I avoid ice crystals?

I make sure the whipped cream is fully whipped and the mixture is folded well. Pressing plastic wrap directly on the ice cream before freezing also helps.

What kind of cocoa powder should I use?

I use unsweetened cocoa powder for rich flavor. Dutch-processed or natural both work—it’s up to my taste preference.

Can I make this with chocolate syrup?

I don’t recommend it. Chocolate syrup thins the mixture and affects freezing. Cocoa powder keeps the mixture thick and creamy.

Is this recipe customizable?

Absolutely. I often add extracts, mix-ins, or swirl in sauces before freezing to create new flavors.

Conclusion

This 3-Ingredient Chocolate Ice Cream is proof that you don’t need fancy tools or a long ingredient list to enjoy something decadent and homemade. I love how quick it is to throw together, and it always satisfies my chocolate cravings. Whether I’m serving it at a party or sneaking a scoop late at night, this recipe never lets me down.