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Get ready to indulge with this easy no churn chocolate ice cream recipe that’s sure to make your summer a little more sweet. It’s full of chocolate and gooey caramel and only takes 10 minutes to put together without an ice cream machine!
No Churn Chocolate Ice Cream
Before you say ice cream’s too hard to make, in this recipe you only need a bowl, a spoon, a few ingredients (gooey caramel!), and a freezer. You might find that it’s so easy to make that you’ll be tempted to whip up another batch before your container runs out!
That’s what I do with this recipe and my chocolate peanut butter ice cream recipe. Once I see my ice cream container’s low, I quickly get started on another batch to ensure there was more for us tomorrow.
And this chocolate ice cream without a machine takes me only 10 minutes to put all together to then freeze overnight. Homemade ice cream for the win!
Why you’ll love this recipe
Ingredients Needed
- Heavy whipping cream: you can’t skip this ingredient when making no churn ice cream
- Chocolate milk: or chocolate coffee creamer
- Baking chocolate: I’m using semi-sweet baking chocolate to melt
- Sweetened condensed milk: nonfat sweetened condensed milk works just as well
- Chocolate fudge: I’m using my homemade hot fudge recipe
- Caramel ice cream topping: store-bought or my easy homemade caramel recipe
How to make Chocolate Ice Cream
- Place heavy whipping cream and chocolate coffee creamer in a large bowl.
- Beat until whipped cream forms (you can use a hand or a stand mixer).
- Mix in the baking chocolate and sweetened condensed milk until the mixture resembles a thick whipped cream.
- Drizzle some of the fudge and caramel sauces in the bowl and gently fold them into the ice cream base to swirl. Don’t completely mix it.
- Transfer the ice cream mixture to a sealable container or large loaf pan.
- Drizzle more chocolate fudge and caramel on top.
- Cover and freeze for at least 4 hours or until hard.
Expert Tips
- Substitute any flavor coffee creamer or chocolate milk (we love Fairlife chocolate milk) for this recipe
- Swap the caramel sauce for more hot fudge, or omit and add other mix-ins like chopped cookies or candy.
- You can omit both the fudge and caramel for a plain chocolate ice cream.
FAQs
I used International Delight Hershey’s Chocolate Coffee Creamer when I first made this but you can substitute any flavor or chocolate milk.
This ice cream recipe holds up for 1 month in a sealed container.
No Churn Chocolate Ice Cream Recipe
Ingredients
- 1 ¾ cups (414ml) heavy whipping cream
- ½ cup (118ml) chocolate coffee creamer or chocolate milk
- 2 ounces (57g) semi-sweet baking chocolate melted and cooled for 5 minutes
- 1 14 ounce can sweetened condensed milk
- Chocolate fudge ice cream topping
- Caramel ice cream topping
Instructions
- Place heavy whipping cream and coffee creamer in a large bowl. Beat until whipped cream forms (you can use a hand or a stand mixer). Mix in the baking chocolate and sweetened condensed milk until the mixture resembles a thick whipped cream.
- Drizzle some of the fudge and caramel sauces in the bowl and gently fold them into the mixture to swirl. Don’t completely mix it.
- Transfer the ice cream mixture to a sealable container or large loaf pan. Drizzle the top with more chocolate fudge and caramel. Cover and freeze for at least 4 hours or until hard.
Recipe Notes
- I used International Delight Hershey’s Chocolate Coffee Creamer when I first made this but you can substitute any flavor or chocolate milk.
- Swap the caramel sauce for more hot fudge, or omit and add other mix-ins like chopped cookies or candy.
- You can omit both the fudge and caramel for a plain chocolate ice cream.
This ice cream looks amazing! I was really enjoying your Instagram photos from your vacation!. All those yummy foods were making me hungry though. Haha.
109F for days, ugh! And yes SoCal has had SO MUCH May Gray/June Gloom this year, horrible but I guess that’s better than 109!
I don’t usually like chocolate ice cream either, we can be weird together 🙂 but this looks like one I would devour! Amazing to know that beating the creamer with the heavy cream will still work and yield the stiff peaks you need for no-churn!
It’s been so hot here in KS that I could totally go for a big bowl of this ice cream! It doesn’t get better than chocolate and caramel!
Sweet jeebus this looks good!
Welcome back! In the summertime, I want ALL OF THE ICE CREAM. Your chocolate caramel version is no exception, and what a bonus that it’s no-churn!
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