Smooth and rich, this no churn chocolate ice cream is my go-to when I want something indulgent without the fuss of an ice cream machine. With deep cocoa flavor from blooming Dutch-process cocoa powder, it’s creamy, satisfying, and made with just a handful of simple ingredients.
Why You’ll Love This Recipe
I love this recipe because it delivers that classic, luxurious chocolate ice cream texture without any complicated equipment. Blooming the cocoa in milk first ensures the chocolate flavor is bold and the texture smooth—no powdery mouthfeel here. I can whip it up in minutes, let the freezer do the work, and still get a dessert that feels gourmet. Plus, the ingredient list is short, making it a perfect last-minute treat idea.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Dutch-process cocoa powder (or black cocoa if I want something darker)
- Whole milk (or a dairy-free option I like)
- Sweetened condensed milk
- Heavy cream or heavy whipping cream
Directions
- I start by blooming the cocoa powder: whisking it into hot milk until it becomes a smooth, rich paste. This step deepens the chocolate flavor.
- I let the cocoa-milk mixture chill completely in the fridge.
- In a separate bowl, I whip the heavy cream to medium-stiff peaks.
- I stir the sweetened condensed milk into the cooled cocoa mixture.
- I gently fold the whipped cream into the chocolate base until fully combined.
- I transfer the mixture to a loaf pan or freezer-safe container, smoothing the top.
- I cover and freeze for at least 6 hours, or until firm enough to scoop.
Servings and timing
This recipe makes about 1 quart of ice cream, serving roughly 8 scoops. It takes about 15 minutes of active prep time and 6 hours of freezing before it’s ready to eat.
Variations
- For a mocha twist, I add 1 tablespoon of instant espresso powder to the cocoa when blooming.
- For extra texture, I fold in chocolate chips, crushed cookies, or chopped nuts before freezing.
- I sometimes swirl in peanut butter, caramel, or fudge sauce for a more decadent treat.
- A dash of cinnamon or chili powder gives it a spicy kick.
- For a lighter sweetness, I reduce the sweetened condensed milk slightly and add a splash of vanilla extract.
storage/reheating
I store the ice cream in an airtight container in the freezer for up to 2 weeks. If it’s too firm straight from the freezer, I let it sit at room temperature for 5–10 minutes before scooping. Since it’s ice cream, there’s no reheating—just soften and serve.
FAQs
How does blooming cocoa improve the flavor?
Blooming dissolves the cocoa more completely and releases deeper, richer flavors, making the ice cream taste more chocolatey.
Can I use natural cocoa powder instead?
I can, but I find the flavor much lighter and less intense compared to Dutch-process cocoa.
What if I don’t have whole milk?
I use any milk I have on hand, but whole milk or a creamy dairy-free option works best for richness.
Can I make this dairy-free?
Yes, I use coconut cream in place of heavy cream and a coconut-based sweetened condensed milk for a dairy-free version.
How long will it last in the freezer?
It keeps well for about 2 weeks before the texture starts to become a little icy.
PrintNo Churn Chocolate Ice Cream
This No Churn Chocolate Ice Cream is a rich and creamy frozen dessert bursting with deep cocoa flavor, thanks to blooming Dutch-process cocoa powder. Made with just four simple ingredients and no ice cream maker, it’s an indulgent treat for chocolate lovers who want an easy, fuss-free recipe.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 1 quart (about 8 scoops)
- Category: Dessert
- Method: No churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ½ cup Dutch-process cocoa powder (or black cocoa for deeper color)
- ½ cup whole milk (or creamy dairy-free alternative)
- 14 oz sweetened condensed milk
- 2 cups heavy cream or heavy whipping cream
Instructions
- Heat the milk until hot but not boiling. Whisk in cocoa powder until smooth and paste-like to bloom the cocoa.
- Chill the cocoa-milk mixture in the refrigerator until completely cold.
- In a large mixing bowl, whip the heavy cream to medium-stiff peaks.
- Stir sweetened condensed milk into the cooled cocoa mixture.
- Gently fold whipped cream into the chocolate base until fully combined.
- Pour into a loaf pan or freezer-safe container, smooth the top, and cover.
- Freeze for at least 6 hours or until firm enough to scoop.
Notes
- For a mocha twist, add 1 tbsp instant espresso powder when blooming cocoa.
- Fold in chocolate chips, crushed cookies, or nuts before freezing for extra texture.
- Swirl in caramel, peanut butter, or fudge for extra indulgence.
- For dairy-free, substitute coconut cream and coconut-based condensed milk.
Nutrition
- Serving Size: 1 scoop (about 1/8 quart)
- Calories: 280
- Sugar: 23g
- Sodium: 65mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Conclusion
I love how this no churn chocolate ice cream gives me maximum flavor with minimal effort. By blooming the cocoa, I get a deep, rich chocolate taste, and the no churn method means I can make it anytime without special equipment. It’s the perfect dessert for chocolate lovers who want something homemade and truly satisfying.
