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No-Churn Chocolate Ice Cream

This no-churn chocolate ice cream is easy to make and so incredibly smooth and creamy. If you don’t have an ice cream maker, this is the perfect alternative for homemade ice cream.

No-Churn Chocolate Ice Cream from What The Fork Food Blog from What The Fork Food Blog

 

I love ice cream. Adam loves ice cream. And so do my kids. Parents of the year over here have two kids who have had ice cream before they were one. And yes Mackenzie is 5 months old. But she was born to love ice cream. She stuck her little hand in a cup of ice cream we got at the UCONN Dairy Bar and got it into her mouth faster then we knew what was happening. Sneaky/smart little baby… And we can blame Kelsey’s Grandpa for her first ice cream adventure. People love to feed kids ice cream. You can judge if you want but that’s life.

Ice cream. Pretty much everyone loves it. And the people who say they don’t like it? They’re closet ice cream lovers. So moral of the story is this: don’t trust someone who says they don’t like ice cream. There’s a good chance they’re lying. And to be clear, there is a difference between not liking ice cream and can’t have ice cream.

This no-churn ice cream is not what you’re thinking. There are NO frozen bananas involved. I repeat, NO frozen bananas. I’ve tried that frozen banana “ice cream” and while it’s good, it’s not ice cream. A frozen banana is a frozen banana and a frozen banana tastes like a frozen banana. I even added some cocoa powder and peanut butter, and guess what? It tasted like chocolate, peanut butter and banana. It doesn’t just magically freeze, get pulsed and taste like a pint of Ben and Jerrys. Sorry.

Although this no-churn ice cream is still not a traditional ice cream, it’s better than banana. It’s basically frozen chocolate whipped cream sweetened from the sweetened condensed milk. And you can’t go wrong with that.

No-Churn Chocolate Ice Cream from What The Fork Food Blog

I adapted my recipe from Comfort of Cooking and couldn’t be happier with the result. There are also some great suggestions for additional flavors (like strawberry cheesecake and bourbon salted caramel) so it’s worth the time to check it out!  Another flavor to try is Gluten Free Cookie Dough Brownie Ice Cream by Flippin’ Delicious.  It’s another variant of no-churn ice cream that you’ll also love!

I’ve been wanting to make homemade ice cream all summer but the lack of ice cream maker has put a damper on that. I’ve heard of this method before but I’ve never tried it. I’ll admit I was a little skeptical after trying the frozen banana “ice cream”. At least this has cream as the base! I was wicked happy with the no-churn result so until I get an ice cream maker, this will be my go-to method. I can’t wait to experiment with different flavors!

So the pictures might not do the no-churn ice cream justice. It’s so delicious and freezes to hard ice cream consistency. It’s creamy, chocolatey, smooth and the perfect summer treat. Ice cream is hard to photograph. It’s even harder when you’re outside in 90 degree heat. You live and learn, right? I guess what I’m saying is that this ice cream is awesome. That is all.

Enjoy!

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No-Churn Chocolate Ice Cream

No-Churn Chocolate Ice Cream

Yield: serves 6
Prep Time: 10 minutes
Additional Time: 10 hours
Total Time: 10 hours 10 minutes

This no-churn chocolate ice cream is easy to make and so incredibly smooth and creamy. If you don’t have an ice cream maker, this is the perfect alternative for homemade ice cream.

Ingredients

  • 1 pint (2 C) heavy whipping cream
  • 1 Tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 14 oz. can sweetened condensed milk
  • 1/2 C unsweetened cocoa powder

Instructions

  1. Combine cocoa powder and sweetened condensed milk in a large bowl.
  2. In a seperate bowl, whip the vanilla, powdered sugar and heavy cream until it forms stiff peaks.
  3. Slowly fold the whipped cream into the chocolate mixture until completely combined. Be sure to fold the whipped cream in gently so it doesn't deflate.
  4. Pour into a 2-quart container and freeze at least 10 hours before serving.

Notes

The original recipe suggested freezing at least 6 hours before serving. In order to get the best 'hard ice cream' consistency, freeze at least 10-12 hours.

 

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Laurine

Tuesday 13th of April 2021

Love What The Fork! Such great recipes for a newbie to the gluten free world.

Helen

Monday 15th of September 2014

I can so relate with this...I have a similar love affair with ice cream :D And in fact, I am more like a psycho lover. No matter what the season might be, I just enjoy being a crazy ice cream lover. Thanks for sharing this wonderful recipe, this is more than awesome for me and I am sure everybody around must be enjoying it. More power to you Sharon :)

Sharon

Monday 15th of September 2014

Ice cream is totally a year-round food!

Stephanie

Wednesday 13th of August 2014

This looks so good!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

Sharon

Wednesday 13th of August 2014

Thanks Stephanie!

Misty Nicole Overstreet-Roberts (The Lady Prefers To Save)

Sunday 10th of August 2014

What a great tip! Hello, my name is Misty, from The LadyPrefers2Save at http://theladypreferstosave.com, and I'm one of the new co-hosts for the Merry Monday Linky Party! Thanks for linking up at the Merry Monday's Linky Party this week. Have an awesome week!

KC the Kitchen Chopper

Monday 4th of August 2014

OMG, love your "Frozen Banana" explanation. I've never tried the banana thing for just the reason you stated. I could never believe it really tasted like "real" ice cream. Emperors new clothes I'm thinking. Thanks for sharing your recipe at #theWeekendsocial and providing giggles at the same time. Hope to see you again Thursday 9:00 PM EST. Pinned! theKitchenChopper.com

Sharon

Monday 4th of August 2014

Haha, thank you!

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