There’s something truly magical about making ice cream at home, especially when the weather is scorching and all you crave is something cold, chocolatey, and indulgent. If you’ve ever felt deterred by the thought of needing an ice cream machine, we have great news -- you don’t really need one. Because this summer chocolate ice cream recipe requires no churning, and is ridiculously easy, creamy, and endlessly customizable. Whether you’re a diehard chocolate lover or just want to try a fun kitchen project that cools you down, this recipe is sure to become your go to. The secret to a no machine ice cream is a base made from whipped cream and sweetened condensed milk. It mimics the airy, luscious texture of traditional churned ice cream without the hassle. Add rich cocoa, melted chocolate, and your favorite mix ins, and you’re well on your way to a summer dessert that delivers both ease and decadence.
Ingredients:
- 2 cups heavy cream (chilled)
- 1 can (400g) sweetened condensed milk
- ½ cup unsweetened cocoa powder
- 100 g dark or semi-sweet chocolate (melted and cooled)
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional add-ins:
- Chocolate chips or chunks
- Crushed cookies (Oreos, chocolate biscuits)
- Roasted nuts (hazelnuts, almonds, pecans)
- Swirls of peanut butter or caramel
- Mini marshmallows
Method:
- Start by whipping the chilled heavy cream in a large bowl. Use a handheld mixer or a stand mixer and beat until soft peaks form. You don’t want it to be too stiff, but just enough to hold shape while still being creamy and smooth.
- In a separate bowl, whisk together the sweetened condensed milk, cocoa powder, vanilla extract, and a pinch of salt until smooth and glossy. The cocoa adds deep chocolate flavor, while the condensed milk keeps the ice cream creamy and sweet.
- Melt the chocolate gently over a double boiler or in the microwave in 20 second bursts. Let it cool slightly. If you use it hot, it will deflate the whipped cream. Then, stir it into the cocoa and condensed milk mixture until fully combined. This melted chocolate gives the ice cream its signature fudgy richness.
- Now, gently fold the whipped cream into the chocolate mixture using a spatula. Be slow and deliberate since overmixing will knock out the air and make the texture dense. You’re aiming for a light, airy mixture with no visible streaks.
- This is where you can have fun. Stir in a handful of chocolate chips, chunks of brownie, toasted nuts, or anything else you love in your ice cream. Keep the mix-ins chunky enough to create texture and excitement in every bite.
- Here are some flavor variations you can try:
- Add 1 tablespoon of instant coffee or espresso powder to the cocoa and condensed milk mix. Swirl in ribbons of fudge sauce for a cafe style dessert.
- Add a pinch of cayenne pepper or chili powder for a Mexican hot chocolate twist. It pairs beautifully with dark chocolate and adds a surprise kick.
- Fold in chopped mint chocolate or add a few drops of peppermint extract. The cool, refreshing flavor makes it ideal for the hottest days.
- Layer in mini marshmallows, crushed graham crackers, and chocolate chunks. Freeze and top with extra toasted marshmallows before serving.
- Now pour the mixture into a freezer safe container like a metal loaf pan, old ice cream tub, or glass dishes. Smooth the top with a spatula, press a piece of parchment paper or cling film directly onto the surface to prevent ice crystals, and freeze for at least 6 hours or overnight for best results.
- Here’s how you can serve the ice cream:
- Cones: Scoop into sugar or waffle cones for that nostalgic feel.
- Ice cream sandwiches: Scoop between two chocolate cookies or brownies for a decadent handheld dessert.
- With fresh fruit: Top with strawberries, cherries, or sliced bananas for a slightly healthier take.
- Ice cream float: Drop scoops into a glass of cold soda for a fizzy retro treat.
Tips:
- Use full fat cream since low fat alternatives won’t whip properly and will affect the final texture.
- Chill your mixing bowl. Especially in the summer, a cold bowl helps the cream whip faster and more efficiently.
- Don’t skimp on the rest time because a full 8 hours in the freezer gives you that perfect scoopable consistency.
- Run a warm spoon or ice cream scoop under hot water before scooping to glide easily through the dense ice cream.