This rich and creamy no-churn chocolate ice-cream is easy to make at home, no ice cream maker needed! The perfect no-bake summer dessert for chocolate lovers.
No-Churn Chocolate Ice-Cream
You can’t enjoy summer without indulging in a scoop of ice cream Right? This rich, creamy no-churn chocolate ice cream is the ultimate treat for these hot days! Packed with gooey caramel and plenty of chocolate chunks, this easy homemade dessert is a chocolate lover’s dream. The best part? You don’t even need an ice cream maker!
This no-bake summer dessert is perfect for hot days, garden parties, BBQs, or when your sweet tooth demands something cold and chocolatey. Whether you’re new to making ice cream or just want a fuss-free recipe, this one’s a must-try!
Love Ice-cream? Be sure to check out my other ice-cream flavours!
Ingredients
- Double cream (heavy cream)– You want to use double cream for this recipe, avoid using single cream!
- Sweetened condensed milk– Adds sweetness and helps create that creamy base. I either use carnations or aldis (supermarket) own, both work very well!
- Cocoa Powder- The key ingredient to making a delicious chocolate ice-cream! This is the cocoa powder I used for this recipe!
- Chocolate Spread- I like to add a spread into my ice-creams as I find they set better but you can just use cocoa powder if you’d like!
- Decoration- Caramel (I use shop brought caramel but feel free to make your own!). I also topped my ice-cream with chocolate chunks and loads of chocolate curls!
Why You’ll Love This Recipe
- No ice cream maker required– This recipe is so easy to make as it is a no-churn recipe and you don’t need a ice-cream maker!
- Chocolate- One word and one word only. CHOCOLATE.
- Swirls of caramel and packed with loads of chocolate.
- Perfect for summer parties, birthdays or a yummy chocolate dessert.
- Customisable– Easy to Customise with nuts, chocolate sauce or even more caramel.
Tips & Tricks
- Make sure your double cream is cold before whipping for the best texture.
- Don’t over-mix the base as it will curdle so keep an eye on it!
- For extra indulgence, swirl in some Nutella or more caramel sauce before freezing.
- Allow to sit at room temp for 5–10 minutes before scooping for easier serving.
- Freeze overnight for best scoopability.
- Don’t over-swirl the caramel or it will disappear into the mix. Less is more!
Variations
- Nutella Swirl: Replace caramel with Nutella for a chocolate-hazelnut twist.
- Mocha Ice Cream: Add 1 tsp espresso powder to the cocoa for a coffee hit.
- Rocky Road: Fold in mini marshmallows, nuts, and crushed biscuits.
- Mint Chocolate: Add peppermint extract and swap in mint chocolate chunks.
Recommended Equipment
- Ice-cream scoop
- 2.5Lb Loaf tin
- Condensed milk
- Stand mixer
- Electric hand whisk
- Cocoa Powder
- Vanilla Extract
- Scales
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Frequently Asked Questions
Storage and freezing?
Store in an airtight container in the freezer for up to 3 months. For easy scooping, let it sit at room temperature for 5–10 minutes before serving.
How Long will this ice-cream last?
This will last in the freezer for up to 3 months. It never lasts that long in my house, usually within the week it has gone!
Do I need an electric mixer for this recipe?
I do recommend using an electric mixer for this recipe. an electric stand mixer or hand mixer will do the job! you could try doing it by hand but it might take a very very long time!
What cream should I use?
The best kind of cream to use for this recipe is double cream, do not use single cream!
Can I use Evaporated milk for this Chocolate ice-cream?
No! you need to use condensed milk for this recipe. the ice-cream won’t thicken and set Otherwise!
Craving More No Bake Recipes For Summer?
- Raspberry Ripple Rocky Road
- Lemon Cheesecake Ice Cream
- Triple Biscoff Millionaire Bars
- Cherry Bakewell Rocky Road
- Lemon Meringue Rocky Road
Pin this recipe for later & don’t forget to tag me on Instagram @Biteofthebakes if you try it!
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Recommended
No Churn Chocolate Ice-cream
Ingredients
- 600ml Double Cream
- 397g Condensed Milk
- 200g Milk Chocolate Spread
- 50g Cocoa Powder (Sieved to remove any lumps).
- 1 tsp Vanilla
- 100g Caramel (Optional).
- 100-150g Chocolate Decorations (I used chopped chocolate and chocolate curls).
Instructions
- In a large bowl, whip the double cream, condensed milk, and milk chocolate spread and whisk until a thick mousse-like texture is formed and it holds itself. This can take up to 3 minutes on a medium speed (in a stand mixer). Keep an eye on it as you don't want to over mix it as it will curdle.
- Pour your ice cream mixture into a loaf tin or freezer-safe container.
- Swirl through some caramel and sprinkle the top with chocolate chunks and chocolate curls.
- Freeze for at least 6 hours or overnight. Scoop and serve when ready, enjoy!