Homemade Dark Chocolate Ice Cream- No Churn

This delicious Dark Chocolate Cream is super easy to make with just a few simple ingredients.

It makes the perfect rich and creamy dessert for a hot summer day, a special occasion, or whenever you’re craving chocolate.

Why we love this recipe

This Ice Cream is an incredibly indulgent homemade treat that has the perfect mix of rich chocolate flavor and creamy texture.

The dark chocolate has a deep, rich taste without being too sweet, and the whipped cream keeps the ice cream light and creamy.

Also, you do not need an ice cream maker because everything comes together in your freezer.

Ingredients

• 8 ounces dark Chocolate: Use a good-quality dark chocolate bar or chocolate chips. Choose a chocolate that you enjoy eating because its flavor will really come through in the finished ice cream.
• 2 cups heavy Cream: Use cold heavy whipping cream with at least 30% fat.
• 14 oz sweetened condensed milk: Adds sweetness and smooth texture.
• 1 1/2 tsp Vanilla Extract: It balances the rich dark chocolate flavor.
• 1/8 tsp salt: Just a pinch brings out the flavor of the chocolate.

Optional Addition

• Chocolate Chips: Add a handful of mini chocolate chips if you want extra chocolate in every bite.
• Chocolate Shavings: You can also add shaved dark chocolate to the mixture or sprinkle some over the top before freezing.

How to make Dark Chocolate No-Churn Ice Cream?

Finely chop 8 ounces (227 g) dark chocolate and place it in a heat-proof bowl. Heat ½ cup (120 ml) of heavy whipping cream in a small saucepan over medium-low heat until it is hot and just beginning to simmer.

Do not boil. Pour the hot cream over the chocolate and let it sit for 2 minutes.

Gently stir the chocolate and cream together until the chocolate is melted and the mixture is smooth.

Whisk in ¼ cup (25 g) unsweetened cocoa powder until there are no lumps. Stir in 1½ teaspoons vanilla extract and ⅛ teaspoon salt. Let the chocolate mixture cool for about 10–15 minutes.

Stir the 14-ounce (396 g) can of sweetened condensed milk into the cooled chocolate mixture until smooth and completely combined.

Pour the remaining 1½ cups (360 ml) cold heavy whipping cream into a large mixing bowl. Using a hand mixer or stand mixer, beat on medium-high speed until stiff peaks form.

Add one-third of the whipped cream to the chocolate mixture and fold it in to lighten the mixture. Add the remaining whipped cream and combine until smooth.

Pour the ice cream mixture into a 9 x 5-inch loaf pan or another freezer-safe container. Smooth the top with a spatula. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or overnight.

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Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve with chocolate shavings, chocolate sauce, or extra chopped dark chocolate if desired.

Recipe FAQs

Can I use milk chocolate instead of dark chocolate?

Yes. You can substitute milk chocolate if you prefer a sweeter and milder chocolate flavor. Keep in mind that the finished ice cream will be sweeter than when made with dark chocolate.

Do I need an ice cream maker?

No! That’s what makes this recipe so easy. This is a no-churn ice cream, so you only need a mixer to whip the cream.

Can I use dark chocolate chips?

Yes. Dark chocolate chips will work well, although a good-quality dark chocolate bar is also a great option. If using a chocolate bar, chop it finely so it melts more easily.

Tips & Troubleshooting

• Use cold heavy cream: Cold cream whips better.
• Don’t overheat the chocolate: If you need to microwave the chocolate mixture, use short intervals and stir between each one.
• Give it enough time to freeze: The ice cream needs several hours to set.

Storing & Freezing

Store in a freezer-safe container and keep it frozen until you’re ready to serve.

You should enjoy your ice cream within 2 weeks.

Let the ice cream sit at room temperature for a few minutes before scooping.

Do not thaw out the entire container for the best texture. Instead, take out the amount you are planning to eat and rest the container back in the freezer.

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