No-Churn Chocolate Ice Cream

This no-churn chocolate ice cream combines sweetened condensed milk, dark chocolate, and heavy cream for a smooth frozen dessert. It uses only three ingredients and requires no ice cream maker.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 5

Total Time 2 15

Ingredients

▢ 397 g sweetened condensed milk 1 can
▢ 280 g dark chocolate finely chopped
▢ 600 ml cold heavy cream

Instructions

Pour 1 can 397 g sweetened condensed milk into a saucepan. Warm over low-medium heat for about 5 minutes, stirring occasionally, until hot but not boiling.
Place 280 g dark chocolate, chopped, in a heatproof bowl. Pour the hot condensed milk over it and leave undisturbed for 4 minutes. Stir until completely melted and smooth.
Pour 600 ml cold heavy cream into a large bowl. Beat with an electric mixer for about 3 minutes, stopping when the cream forms soft peaks.
Gently fold the chocolate mixture into the whipped cream until evenly combined. Transfer the no-churn chocolate ice cream mixture to a freezer-safe container, smooth the top, and freeze for at least 2 hours, until firm and scoopable.

Notes

Chop the chocolate finely: Small, even pieces melt more completely during the four-minute rest.

Heat the milk gently: Keeping the condensed milk below a boil helps it remain smooth and easy to combine.

Stop at soft peaks: Overwhipped cream is harder to fold evenly into the chocolate base.

Soften before scooping: After a longer freeze, leave the ice cream at room temperature for about 5 minutes before serving.

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