Easy 3-Ingredient Chocolate Ice Cream Recipe
If you’ve ever wanted to make homemade chocolate ice cream without needing an ice cream maker, this recipe is for you! With only three simple ingredients, you can create a rich, creamy, and deeply chocolatey dessert that’s every bit as indulgent as the store-bought kind — but fresher, faster, and much more satisfying.
Why You’ll Love This Recipe
This no-churn chocolate ice cream is all about simplicity. There’s no complicated cooking or churning involved — just a few minutes of whipping, folding, and freezing. The result? A luxuriously smooth and creamy texture with intense chocolate flavor. Perfect for last-minute desserts or when you’re craving something sweet and cold.
Ingredients
- 2 cups heavy whipping cream, cold
- 1 can (14 oz / 400 g) sweetened condensed milk, cold
- ½ cup unsweetened cocoa powder, sifted
Instructions
- Whip the Cream:
Start by pouring the cold heavy whipping cream into a large mixing bowl. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form — about 3 to 5 minutes. The cream should be fluffy and hold its shape. - Incorporate the Cocoa:
Sift the unsweetened cocoa powder into the whipped cream to remove any lumps. Using a spatula, gently fold it into the whipped cream until the cocoa is evenly combined and the mixture has a smooth, uniform chocolate color. Be careful not to deflate the whipped cream — this step keeps your ice cream light and airy. - Add the Condensed Milk:
Pour the cold sweetened condensed milk into the chocolate cream mixture. Fold gently again until everything is fully incorporated. You should have a smooth, glossy, and creamy chocolate base. - Freeze:
Transfer the mixture to a freezer-safe container, smoothing out the top with a spatula. Cover tightly with plastic wrap or a lid to prevent ice crystals from forming. Freeze for at least 4 hours, or overnight, until firm. - Serve and Enjoy:
Once frozen, let the ice cream sit at room temperature for a few minutes before scooping. Serve in bowls, cones, or as a base for sundaes with your favorite toppings.
Tips for Perfect Homemade Ice Cream
- Keep Ingredients Cold:
Cold cream and condensed milk whip up better and create a creamier texture. - Don’t Overmix:
Overmixing can deflate the whipped cream — fold gently for the lightest texture. - Avoid Ice Crystals:
Always cover your container well to keep the ice cream smooth and scoopable.
Optional Add-Ins
You can customize this ice cream easily:
- Chocolate chips for extra texture
- Swirls of fudge or caramel sauce for a richer flavor
- Chopped nuts or crushed cookies for crunch
Storage
Keep your ice cream tightly covered in the freezer for up to 2 weeks. For the best texture, let it soften for 5 minutes at room temperature before serving.