Creamy Chocolate Ice Cream: No Churn, 3 ingredients

by Diane

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Love chocolate ice cream? Ditch the ice cream maker and be ready to have your mind blown on this easy chocolate ice cream recipe. No Churn Easy Chocolate Ice Cream Recipe in a bowl

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 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 a link of more of our popular ice cream recipes here.

Enjoy!

How to Make Ice Cream Awesome Tools:

Although for this recipe you don’t need an ice cream churner, most recipes will need one. Here’s a few of our favorites + 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

Freezing Time: 4

Total Time: 4 15

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

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posted in: Chocolate, Desserts, Ice Cream | Popsicles, Kids Menu, Side Dishes 47 comments

4.78 from 9 votes (7 ratings without comment)

47 Comments on “Creamy Chocolate Ice Cream: No Churn, 3 ingredients”

donna — July 26, 2015 @ 7:48 pm Reply

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!
Maggiewho — July 24, 2015 @ 12:33 pm Reply

Ps…
I am SUPER EXCITED.
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.
Maggiewho — July 24, 2015 @ 12:09 pm Reply

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 Reply
  
  Thanks for the helpful comment! It will be tremendously useful to others who have mixer issues.
Sarah — July 24, 2015 @ 10:08 am Reply

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 Reply
  
  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.
Jan Scott — July 23, 2015 @ 2:01 pm Reply

Could you use caramel or butterscotch syrup instead of the chocolate?
- Best Recipe Box — July 23, 2015 @ 10:40 pm Reply
  
  Hi Jan,
  Those would both work great.
maryanne — July 23, 2015 @ 4:44 am Reply

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 Reply
  
  Hi Maryanne,
  Other syrups would work great. We love a caramel version we’ve done.
Heather — July 22, 2015 @ 11:07 am Reply

Can you use other syrups for other flavors?
- Best Recipe Box — July 23, 2015 @ 10:42 pm Reply
  
  Hi Heather,
  Other syrups will work great to change up the flavor.
Doris — July 22, 2015 @ 7:42 am Reply

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
Christine — July 21, 2015 @ 10:05 am Reply

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 Reply
  
  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.
Anna Malott — July 21, 2015 @ 9:14 am Reply

Could I flavor the mix with same amount of fruit jam?
- Best Recipe Box — July 23, 2015 @ 10:45 pm Reply
  
  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.
Therese — July 20, 2015 @ 5:20 pm Reply

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!
Brian — July 20, 2015 @ 7:55 am Reply

Could you add alcohol to this?
- Best Recipe Box — July 23, 2015 @ 10:47 pm Reply
  
  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.
Melinda — July 19, 2015 @ 6:12 am Reply

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 Reply
  
  ^^^^^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!!
  Thanx!!
Lois — July 19, 2015 @ 5:17 am Reply

I bet you could put them in paper cups, add a Popsicle stick, and peel off the cup when frozen! Yumm
Joyce — July 19, 2015 @ 5:05 am Reply

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 Reply
  
  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.
- CookieZeal — September 25, 2019 @ 5:18 pm Reply
  
  I use 2-3 tbsp Cocoa powder to get a deeper chocolate flavor. 🙂
Katy — July 15, 2015 @ 12:01 pm Reply

Hi! I wondered if you could put this in popsicle molds and have “fudgesicles” ?
- Best Recipe Box — July 18, 2015 @ 8:29 pm Reply
  
  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 🙂

Creamy Chocolate Ice Cream: No Churn, 3 ingredients

Easy Chocolate Ice Cream recipe

Video: No Churn Chocolate Ice Cream Recipe: