Love chocolate ice cream? Ditch the ice cream maker and get ready to be delighted by this easy chocolate ice cream recipe made with just three simple ingredients.
Easy Chocolate Ice Cream recipe
This no-churn chocolate ice cream requires only three ingredients and a little patience while it chills in the freezer. The active prep is quick—about 10–15 minutes—and then the mixture needs roughly 4–5 hours to set. This version is intentionally a bit less sweet than many three-ingredient ice creams, so the chocolate flavor shines without being overly sugary.
Video: No Churn Chocolate Ice Cream Recipe:
Watch the recipe video for a step-by-step guide (video removed from this page to keep content self-contained).
How to Make No Churn Chocolate Ice Cream
The method is straightforward: combine the ingredients in a bowl and whip until the cream forms stiff peaks. A stand mixer or an electric hand mixer works best, though a vigorous whisk will do in a pinch. After whipping, transfer the mixture to a freezer-safe container, cover, and freeze until firm or until it reaches your preferred texture.
The three essential ingredients are:
- Cold heavy whipping cream
- Sweetened condensed milk
- Chocolate syrup
Optionally, add a pinch of sea salt to balance and enhance the chocolate flavor. A small amount of salt lifts the taste and gives the ice cream a more complex profile.
Less Sweet Ice Cream
This recipe uses a reduced amount of sweetened condensed milk compared to many other no-churn recipes, which keeps the sweetness in check while still delivering creamy texture and rich chocolate taste from the syrup. If you prefer a sweeter result, increase the condensed milk a bit to suit your palate. Most tasters appreciate the lower-sugar balance because the chocolate syrup provides plenty of sweetness without overpowering the flavor.
If you’d like to serve the ice cream extra indulgent, drizzle more chocolate syrup on top before serving or add a sprinkle of flaky sea salt to enhance the chocolate notes.
Enjoy!
Helpful Tools (Optional)
You don’t need an ice cream machine for this recipe, but the right equipment can make prep quicker and cleanup easier. Useful items include a large mixing bowl, a stand mixer or hand mixer for whipping, and a freezer-safe container (a loaf pan or an airtight container works well).
Recipe originally published in 2015 and updated with new photos and format in 2018.
Creamy 3-Ingredient No-Churn Chocolate Ice Cream
Yield: 8 servings
Prep Time: 15 mins
Freezing Time: 4 hrs
Total Time: 4 hrs 15 mins
Summary
This recipe produces a creamy, lightly sweet chocolate ice cream using cold heavy cream, sweetened condensed milk, and chocolate syrup. It’s ideal for when you want homemade ice cream without an ice cream maker. For a softer, almost soft-serve texture, enjoy after 3–4 hours; for a firmer scoop, freeze longer or overnight.
Ingredients
- 2 cups (480 ml) cold heavy whipping cream
- 1/4 cup (60 ml) sweetened condensed milk (not evaporated milk)
- 3/4 cup (180 ml) chocolate syrup
- (optional) pinch of sea salt
Instructions
- In a large mixing bowl (or the bowl of a stand mixer), combine the cold heavy whipping cream, sweetened condensed milk, chocolate syrup, and a pinch of sea salt if using.
- Using a stand mixer or hand mixer, whip the mixture on medium-high speed until stiff peaks form. To avoid splattering, begin at a lower speed and increase as the mixture thickens. Stop as soon as stiff peaks form—do not overmix, or the cream can break.
- Pour the whipped mixture into a freezer-safe container (a loaf pan works well), smooth the top, and cover with a lid or plastic wrap.
- Freeze for about 4–5 hours. At 3–4 hours the texture will be soft-serve; for a firmer texture, freeze at least 5–6 hours or overnight. If frozen very long, allow to sit at room temperature a few minutes before scooping for easier serving.
- Scoop and serve. Add extra chocolate syrup or a sprinkle of sea salt on top if desired.
Nutrition Information (per serving)
Calories: 314 kcal; Carbohydrates: 25 g; Protein: 2 g; Fat: 23 g; Saturated Fat: 14 g; Sugar: 19 g. (Nutrition values are approximate.)
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