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No-Churn Chocolate Ice Cream

This decadent, creamy, rich, and satisfying Chocolate Ice Cream is made without any fancy tools or equipment! Six easy ingredients and you are in chilled chocolate heaven!
Prep Time10 mins
Freezing Time5 hrs
Total Time5 hrs 10 mins
Course: Dessert
Keyword: No-Churn Chocolate Ice Cream
Servings: 10
Calories: 424kcal
Author: Amanda Rettke--iambaker.net


  • 2 cups (476 g) heavy whipping cream
  • ¾ cup (136.5 g) semi-sweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • cup (39 g) Dutch-processed cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt


  • Place a 9x5-inch loaf pan in the freezer to chill.
  • To the bowl of a stand mixer, add the heavy cream. Start mixing at the lowest speed. Then, gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
  • The cream will thicken and start to peak. Mix on high speed until the cream is thick and stiff. This happens quickly, so watch it closely! Set it aside.
  • In a medium, microwave-safe bowl, melt the chocolate chips in 30-second increments, stirring in between until creamy. Add sweetened condensed milk, cocoa powder, vanilla, salt, and 1 cup of whipped cream.
  • Gently fold the sweetened condensed milk mixture back into the mixing bowl with the rest of the whipped cream.
  • Pour the mixture into the chilled pan and freeze for at least 5 hours, or until fully set up, before serving.


Calories: 424kcal