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A glass dessert cup filled with two scoops of creamy no churn chocolate ice cream sits on a table, with a metal scooper, cherries, and a white container in the background.

Homemade Chocolate Ice Cream Without Machine

Make rich, creamy chocolate ice cream at home with this easy no-churn recipe. No machine needed—just simple ingredients and a few minutes of prep.

Course desserts
Cuisine American
Keyword Homemade chocolate ice cream without machine, no churn chocolate ice cream
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8
Author Momma Lew

Ingredients

  • 14 oz can sweetened condensed milk

  • ½ cup unsweetened cocoa powder

  • 2 tsp vanilla extract
  • pinch salt

  • 2 cups heavy cream

Instructions

  1. Start by putting a loaf pan in the freezer to give it a chill. 
  2. In a large bowl mix together condensed milk, cocoa powder, vanilla and salt. 
  3. In a stand mixer or another bowl using a hand mixer, whip the heavy cream on medium high until stiff peaks form. 
  4. Combine about a cup of the whipped cream in your cocoa mixture and mix until well combined.
  5. Fold this mixture into the whipped cream mixture until it is all well blended. 
  6. Spoon your no churn chocolate ice cream into your loaf pan and cover with plastic wrap. 
  7. Freeze chocolate ice cream for 4-5 hours. 

Recipe Notes

Homemade ice cream is best enjoyed within 1–2 weeks for the creamiest texture.