Creamy Chocolate Ice Cream: No Churn, 3 ingredients

No Churn Easy Chocolate Ice Cream Recipe with just 3 Ingredients | @bestrecipebox

Love chocolate ice cream? Ditch the ice cream maker and be ready to have your mind blown on this easy chocolate ice cream recipe. All you need are 3 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 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 chocolate ice cream. What are the 3 ingredients for this chocolate ice cream? 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.

No Churn Easy Chocolate Ice Cream Recipe with just 3 Ingredients | @bestrecipebox

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.

Here’s a link of more of our popular ice cream recipes here.


No Churn Easy Chocolate Ice Cream Recipe with just 3 Ingredients | @bestrecipebox

Creamy 3-ingredient, No Churn Chocolate Ice Cream Recipe

Yield: 1.5 quarts

Total Time: 5 hours

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. Adapted from Nestle Creamy Vanilla Ice Cream.


  • 2 cups (475ml) cold heavy whipping cream (cold)
  • 1/4 cup (60ml)  sweetened condensed milk (not to be confused with evaporated milk)
  • 3/4 cup (180ml) chocolate syrup
  • (optional) pinch of sea salt


  1. 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).
  2. 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.
  3. 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.
  4. Now eat and enjoy this creamy, luscious, delicious dessert! And add extra chocolate syrup on top if you like!
Recipe Source:

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No Churn Easy Chocolate Ice Cream Recipe with just 3 Ingredients | @bestrecipebox

41 comments… add one

  • Katy July 15, 2015, 12:01 pm

    Hi! I wondered if you could put this in popsicle molds and have “fudgesicles” ?

    • Best Recipe Box July 18, 2015, 8:29 pm

      Katy- Not sure how they would release from the molds, but it’s a great idea. If you try it, please let us know how it turns out!

      • Rebecca Hursh August 2, 2015, 3:17 pm

        You can line the mold with wax paper – when you take the frozen ice cream from the mold you just have to remove the wax paper :)

  • Joyce July 19, 2015, 5:05 am

    Can you use a dark chocolate substitute for chocolate syrup? What would you use to create a dark chocolate version?

    • Best Recipe Box July 19, 2015, 8:19 pm

      Hi Joyce,
      There are dark chocolate syrups which would work great. We’ve seen and used Hersey’s dark chocolate syrup and are sure there are several other brands that would be just as good, if not better.

  • Lois July 19, 2015, 5:17 am

    I bet you could put them in paper cups, add a Popsicle stick, and peel off the cup when frozen! Yumm

  • Melinda July 19, 2015, 6:12 am

    I wonder if you could use this recipe for the ice cream maker to speed up the process? I have an amazing vanilla ice cream recipe and have been searching for a good chocolate one…

    • Mandy July 29, 2015, 5:14 pm

      ^^^^^Willing to share the vanilla one?? i have 2 kids who only like chocolate ice cream and 2 that only like vanilla but they all want to make their own! I would sure appreciate it!!

  • Brian July 20, 2015, 7:55 am

    Could you add alcohol to this?

    • Best Recipe Box July 23, 2015, 10:47 pm

      Hi Brian,
      We haven’t tried yet, but that sounds awesome. I probably wouldn’t add too much or else it might effect the freezing. Maybe an 1/8th of a cup to start.

  • Therese July 20, 2015, 5:20 pm

    I’m going to make this using strawberry syrup instead of chocolate. I’m also going to add hazelnut flavoring to the chocolate syrup & have a Nutella type ice cream!

  • Anna Malott July 21, 2015, 9:14 am

    Could I flavor the mix with same amount of fruit jam?

    • Best Recipe Box July 23, 2015, 10:45 pm

      Hi Anna,
      We haven’t tried it with jam yet, but it should work perfect. We’ve done similar versions with fresh berries that worked great.

  • Christine July 21, 2015, 10:05 am

    Can you tell me approximately how long you allow to whip in a KitchenAid stand mixer?

    • Best Recipe Box July 23, 2015, 10:43 pm

      Hi Christine,
      It just depends on what speed you use and on your cream (how cold and what the fat content is), but it usually is about 3 minutes on medium speed.

  • Doris July 22, 2015, 7:42 am

    I know this is got to be easy, because I have been making homemade Ice cream for 50 yrs. sugar,milk,vannala flavoring; put in Ice trays and freeze

  • Heather July 22, 2015, 11:07 am

    Can you use other syrups for other flavors?

    • Best Recipe Box July 23, 2015, 10:42 pm

      Hi Heather,
      Other syrups will work great to change up the flavor.

  • maryanne July 23, 2015, 4:44 am

    Awesome! I think I’ll try this this weekend…one question however….could you use OTHER flavored syrups for different options? say a Caramel or Butterscotch? Thank You.

    • Best Recipe Box July 23, 2015, 10:41 pm

      Hi Maryanne,
      Other syrups would work great. We love a caramel version we’ve done.

  • Jan Scott July 23, 2015, 2:01 pm

    Could you use caramel or butterscotch syrup instead of the chocolate?

    • Best Recipe Box July 23, 2015, 10:40 pm

      Hi Jan,
      Those would both work great.

  • Sarah July 24, 2015, 10:08 am

    Hello, I tried this and peaks never formed. Advice? I used a kitchen aid stand mixer with whip attachment.

    • Best Recipe Box July 28, 2015, 3:58 pm

      There are only a couple rare possibilities we can think of. It possibly wasn’t heavy cream, but was half and half. Everything was warm or room temperature. Cream whips up much better when it is cold. And maybe if the bowl wasn’t dry.
      Maybe someone else might chime in with their advice too. Hope that helps.

  • Maggiewho July 24, 2015, 12:09 pm

    I just did my 2nd batch. I could not figure out how #1 did fluff up but after looking at different recipes and trying different methods I figured out my counter top Sunbeam mixer did not go faster enough even on high so my old electric mixer whipped it out thank goodness. #1 did turn out in general and tasted yummy but not as fluffy and only filled up container half way. #2 we substituted 2 teaspoons of vanilla for Chocolate syrup and a half of cup of chocolate chips and smashed Reece cups. This recipe seems to be very versatile. I did freeze my bowl and pre- whipped the whipping creamy on high then added the 2nd mixture. THANKS SO MUCH FOR INTRODUCING ME To THIS RECIPE! I like being able to pronounce all the ingredients my kids eat in a dessert. Chocolate peanut-butter planned for our 3rd batch. mmm mmm mmm

    • Best Recipe Box July 28, 2015, 10:38 pm

      Thanks for the helpful comment! It will be tremendously useful to others who have mixer issues.

  • Maggiewho July 24, 2015, 12:33 pm

    I at first put this in my loaf pan then had a ding ding go off.
    I still have my 1980’s Tupperware lunch box/ homemade icecream holder in bright yellow. Had it in brown at one time to. I will be keeping the look out for another one of these at 2nd hand shops for sure.

  • donna July 26, 2015, 7:48 pm

    Mm Yumm, Everyone makes it sound so good. And all those folks who tell of their ways too give us a choice every other word to make up our own great kinds. I think I could do this, and it would not be too hard to do. Thanks a lot. Good share!

  • Lacey July 27, 2015, 10:44 pm

    Could you lighten it up by using other ingredients? Light Cream? Something other than Sweetened Condensed milk?

    Any suggestions.
    Thanks Lacey

    • Best Recipe Box July 28, 2015, 10:36 pm

      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.

  • Jaime July 28, 2015, 12:08 am

    If the Popsicle mold works, you could add that hardening chocolate she’ll for a Klondike type bar on a stick! Mmm

  • Yolie July 28, 2015, 7:39 pm

    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.

  • Levina Serrano August 9, 2015, 5:55 pm

    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

  • Levina Serrano August 9, 2015, 9:56 pm

    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.

  • Barbara James August 10, 2015, 4:43 am

    Thanks, I’m going to try these

  • Mrs. Hamby August 11, 2015, 8:38 am

    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!

  • Sarah August 15, 2015, 5:02 pm

    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!

  • Dale Wight August 19, 2015, 1:04 pm

    Trader Joe’s brand of chocolate syrup is old school, without high-fructose corn syrup. It has that real flavor from my childhood.

  • Marige September 9, 2015, 9:55 am

    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 coloring

    I 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.

  • Sue June 14, 2016, 8:18 am

    can you use peaches and how would you do plain vanilla?

  • K July 23, 2016, 7:50 pm

    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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