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No-Churn Chocolate Ice Cream

Courtesy Jesse Szewczyk
Cook Time:
10 mins
Prep Time:
5 mins


  • 2 cups heavy cream
  • 1/3 cup unsweetened natural cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 (14-ounce) can sweetened condensed milk
Fulfilled by

Chef notes

This no-churn chocolate ice cream has a decadent, creamy texture and rich chocolatey flavor that rivals even the best store-bought pints — all without having to use an ice cream maker. It all starts by whipping heavy cream in a stand mixer (or hand mixer, if that’s what you have) with cocoa powder, a touch of salt, and vanilla extract until it’s light and fluffy. This step mimics the churning process of traditional ice cream, allowing you to recreate that beloved airy-yet-rich texture of high-quality ice cream without having to use any special equipment.

You’ll then gently fold sweetened condensed milk into the lightened cream mixture. This ingredient does double duty, providing a much-needed sweetness to balance out the bitter bite of the cocoa powder while also preventing the ice cream from becoming icy. The sugar in the sweetened condensed milk prevents ice crystals from forming while its natural low-moisture content prevents the ice cream from becoming too watery and thus turning to ice. Transfer the  mixture into a freezer-safe loaf pan, spread it into an even layer, and pop it in the freezer until firm. 

After about eight hours (or even better, overnight) the ice cream will be ready to serve with hot fudge, whipped cream, sprinkles or whatever other toppings your heart desires. It’s cold, creamy and just as good as any version made in an ice cream maker. Just note that no-churn ice cream is a bit firmer than typical ice cream, so make sure to let it soften at room temperature for about five minutes before attempting to scoop it.

Technique Tip: When folding the sweetened condensed milk into the whipped cream mixture, try your best to be as gentle as possible to prevent deflating.

Special Equipment Needed: 9-by-5-inch or 8½-by-4½-inch standard loaf pan and a stand mixer or electric hand mixer.



In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, cocoa powder, vanilla extract and salt. Gradually increase the mixer speed from low to high and whip until stiff peaks form, 2 to 3 minutes. (Alternatively, you can use a large mixing bowl and electric hand mixer to whip the cream.)


Pour the sweetened condensed milk into a large mixing bowl and add half of the whipped cream mixture. Gently mix the sweetened condensed milk into the whipped cream until fully combined. Add the remaining whipped cream and gently fold everything together until the mixture is an even brown color with no streaks of unincorporated sweetened condensed milk.


Transfer the mixture into a 9-by-5-inch or 8½-by-4½-inch standard loaf pan and spread into an even layer. Freeze for 8 eight hours until the ice cream is firm. When ready to serve, let sit at room temperature for 5 minutes before scooping.