This No-Churn Chocolate Ice Cream is easy, chocolate-y, scoopable, and doesn't require an ice cream churn! (makes 1 loaf pan)

Estimated reading time: 4 minutes

No-Churn Chocolate Ice Cream

Hi Everyone!

I am all about the easy recipes that give you satisfying results and this No-Churn Chocolate Ice Cream is one of them!

There are only 3 required ingredients to make this No-Churn Chocolate Ice Cream!

I recommend giving the ice cream a few minutes to warm up before scooping when it's ready.

It can be customized by adding candy, fruit before freezing or toppings for serving when it's ready.

This is a perfect recipe for a supervised kids activity and they will be blown away that they made their OWN ice cream!

Ingredients

• 1 pint (2 cups) heavy whipping cream - I prefer and recommend organic
• 1 (14 ounce) can sweetened condensed milk
• ⅛ teaspoon cream of tartar, optional
• ½ cup unsweetened cocoa powder, use the best quality you can find

Kitchen Tools

• 1 pint (2 cups) heavy whipping cream, I prefer and recommend organic
• 1 (14-ounce) can of sweetened condensed milk
• 2 teaspoons vanilla extract, use the best quality you can find
• ⅛ teaspoon cream of tartar, optional
• 1-2 packets Starbucks Via Italian Roast  (I use 2 packets) or 3.3-6.6 grams instant coffee

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What’s your favorite ice cream?

Please let me know in the comments below!

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No-Churn Chocolate Ice Cream

Yield: 1 loaf pan

Prep Time: 15 minutes

Cook Time: 1 minute

Total Time: 16 minutes

This No-Churn Chocolate Ice Cream is easy, chocolate-y, scoopable, and doesn’t require an ice cream churn! (makes 1 loaf pan)

Print

Ingredients

• 1 pint (2 cups) whipping cream, I prefer and recommend organic
• 1 14 ounce can sweetened condensed milk
• ⅛ teaspoon cream of tartar, optional
• ½ cup unsweetened cocoa powder, I recommend finding the best quality possible

Instructions

1. For best results, chill a medium-large metal (not required but preferred) mixing bowl in the freezer for 5-10 minutes before starting the recipe.
2. Whip heavy whipping cream until it has bubbles, then add cream of tartar (optional) and the ½ cup unsweetened cocoa powder; continue whipping to stiff peaks.
3. Using a baking spatula, gently fold the sweetened condensed milk into the whipped cream until combined and there are no streaks and the color is uniform. Please note: Do not over mix or the mixture will deflate.
4. Cover with a layer of plastic wrap and then aluminum foil (to prevent frost from accumulating). Freeze for at least 6 hours and preferably overnight.
5. When it's ready, serve with your favorite toppings and enjoy!

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  Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece
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  USA Pan Bakeware Aluminized Steel Loaf Pan 1140LF 8.5 x 4.5 x 3 Inch, Small, Silver
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  If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2)
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  Spring Chef Ice Cream Scoop with Comfortable Handle, Black
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  India Tree Nature's Colors Carnival Sprinkles, 6 Ounce

Nutrition Information:

Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 584Total Fat: 37gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 120mgSodium: 135mgCarbohydrates: 55gFiber: 1gSugar: 51gProtein: 11g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Life’s Little Sweets is a seasonal cooking and local food blog featuring farm-to-table recipes, CSA inspiration, and creative ways to enjoy what’s fresh and in season.

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