No-Churn Chocolate Ice Cream Recipe

This Chocolate Ice Cream Recipe 🍦 is the perfect summer treat. I love a good ice cream cone. There is nothing more nostalgic, comforting, and refreshing on a hot summer day. This recipe is so chocolatey and the best part is that you don’t need an ice cream maker. This recipe is no-churn!

❤️ Why You’ll Love This Chocolate Ice Cream Recipe

• No-Churn: This recipe is so easy-to-make and it’s no-churn. Mix up the ingredients and just freeze it
• Chocolatey: Loaded with chocolate, this ice cream is so rich and delicious
• Kid-Friendly: Is there a kid on this planet that doesn’t like chocolate ice cream? Omit the espresso powder if you don’t want your kids bouncing off the walls

🍲 Ingredients

🍫 Chocolate – This Chocolate Ice Cream Recipe gets the chocolatey flavor from two sources – Greek Ion Chocolate and Cocoa Powder. These two sources allow the ice cream to be loaded with chocolate.

🥛 Condensed Milk – Condensed milk is what gives ice cream that perfect creaminess that we all know and love. It helps boost the non-fat solids in the ice cream which helps prevent the risk of having ice crystals in your ice cream. It’ll make your ice cream super smooth and buttery. Yum!

☕ Espresso Powder – This just gives an extra flavor and depth to the Chocolate Ice Cream, however, you can totally skip this ingredient, especially if you’re worried about the kiddies digging into this. You could also use decaf espresso powder instead.

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👩‍🍳 How to Make This Chocolate Ice Cream Recipe

1. Line a loaf pan with parchment paper.
2. In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks. Set aside.
3. Melt the chocolate on the stove top on low or in the microwave stirring in between until melted. In a medium bowl mix together the melted chocolate, sweetened condensed milk, cocoa powder, espresso powder, vanilla extract and salt until combined. Fold in 1 cup of the whipped cream and gently stir to combine.
4. Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together. Be careful not to overmix.
5. Pour half of the mixture into the prepared loaf pan, drizzle with 1 tbsp olive oil and use a toothpick to gently swirl it into the mixture. Pour in the remaining ice cream mixture and top with 1 tbsp olive oil and again use a toothpick to swirl it into the mixture.
6. Cover tightly with plastic wrap and freez for at least 8 hours or overnight before serving topped with chocolate shavings, a pinch of salt and drizzle of olive oil.

🗒 Variations

The best part about ice cream is how many different ways you can enjoy it and all the different flavors you can incorporate into it. Here are some ideas to make this recipe your own:

• Try our No Churn Vanilla Ice Cream with Pink Salt + Olive Oil if you’re more a vanilla person
• Add fruit to your Chocolate Ice Cream such as dark cherries or raspberries
• Add in nuts for an extra crunch – chopped pecans, walnuts, or almonds are all tasty
• Serve this Chocolate Ice Cream as an ice cream sundae, in a milkshake, or however you wish

🗒 Substitutions

• If you don’t have Greek Ion chocolate use another milk chocolate bar (chopped up) or milk chocolate chips

🗒 Best served with

• Easy Fresh Fruit Salad
• Snickerdoodle Cookies
• White Christmas Vanilla Cake
• Easy Chocolate Olive Oil Cake

👝 How to Store Leftovers

Store leftovers in the freezer. This ice cream will last for about 2 weeks in a sealed container.

🤔 Common Questions

No-Churn Chocolate Ice Cream Recipe 🍦

5 from 3 votes

This delicious no-churn Chocolate Ice Cream Recipe is the perfect recipe for those hot summer days. The best part is, you don't need an ice cream maker to mix this one up.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Freezing Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Dessert

Cuisine Greek-Inspired

Servings 6 -8

Calories 407 kcal

Ingredients

  

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• 2 cups heavy whipping cream
• 3/4 cup chopped Greek Ion chocolate (or milk chocolate chips)
• 14 oz sweetened condensed milk (about 1 3/4 cups)
• 1/3 cup cocoa powder
• 3/4 tsp espresso powder
• 1 1/2 tsp vanilla extract or vanilla bean paste
• 1/4 tsp salt
• 2 tbsp olive oil, divided
• Garnish with salt, chocolate shavings, more olive oil

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Instructions

 

• Line a loaf pan with parchment paper.
• In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks. Set aside.
• Melt the chocolate on the stove top on low or in the microwave stirring in between until melted. In a medium bowl mix together the melted chocolate, sweetened condensed milk, cocoa powder, espresso powder, vanilla extract and salt until combined. Fold in 1 cup of the whipped cream and gently stir to combine.
• Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together. Be careful not to overmix.
• Pour half of the mixture into the prepared loaf pan, drizzle with 1 tbsp olive oil and use a toothpick to gently swirl it into the mixture. Pour in the remaining ice cream mixture and top with 1 tbsp olive oil and again use a toothpick to swirl it into the mixture.
• Cover tightly with plastic wrap and freez for at least 8 hours or overnight before serving topped with chocolate shavings, a pinch of salt and drizzle of olive oil.

Video

Notes

• If you don’t have Greek Ion chocolate use another milk chocolate bar (chopped up) or milk chocolate chips.
• If you love this ice cream, try our No Churn Vanilla Ice Cream with Pink Salt + Olive Oil

Nutrition

Calories: 407kcal | Carbohydrates: 44g | Protein: 6.9g | Fat: 25.1g | Saturated Fat: 14.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.6g | Trans Fat: 0.4g | Cholesterol: 50.8mg | Sodium: 144.5mg | Fiber: 2.6g | Sugar: 40.5g

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