By Catherine 🐧
No-Churn Chocolate Ice Cream
5 steps
Prep:15min
An easy no-churn chocolate ice cream made by whisking cocoa with milk, then beating with cream, condensed milk and vanilla. Freeze until firm for a rich, scoopable dessert.
Updated at: Wed, 29 Jul 2026 11:08:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
6
Low
Nutrition per serving
Calories293.8 kcal (15%)
Total Fat24.9 g (36%)
Carbs12.3 g (5%)
Sugars11.3 g (13%)
Protein1.9 g (4%)
Sodium42.5 mg (2%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Add 4 tbsp cocoa powder to a bowl, then whisk in 100 ml milk with a fork until fully combined and smooth.
Step 2
Pour in 600 ml double cream, 1/2 x 397 g tin condensed milk and 2 tsp vanilla extract.
Step 3
Beat with an electric whisk until stiff peaks form.
Step 4
Transfer to a 2 ltr freezerproof container, cover and freeze until firm.
Step 5
Remove from the freezer 10 mins before serving.
