No-Churn Chocolate Ice Cream

Chocolate Ice Cream

June 7: National Chocolate Ice Cream Day

Earlier this spring, we took a road trip to Brenham, Texas (about an hour-and-a-half’s drive northwest from where we currently live), with our Hawaii ex-patriate friends Pat and Phyllis S. from San Antonio. We wanted to see blue bonnets and the Blue Bell Creameries. We did see a few of the wildflower fields but, unfortunately, the ice cream factory tour was cancelled due to listeria. News crews were in front of the creamery ready to report about the recalls. 

Lately we have been experimenting with making ice cream at home. At least we know what ingredients are going into our recipe—no listeria hysteria! We do not have an ice cream maker and do not want to buy one. But the no-churn method of making ice cream seems to work just fine!

For a no-churn chocolate ice cream, we tried mixing cocoa powder and melted chocolate in the basic recipe. The colors varied from pale cocoa to muddy brown, depending on what was added. The tastes ranged from milk chocolate to intensely dark. The textures went from icy-chunky to smooth and creamy. All versions were delicious!

As the hot summer season approaches, stay cool and safe from listeria by trying a homemade no-churn chocolate ice cream recipe for National Chocolate Ice Cream Day.


(Adapted from


  • 1 pint heavy whipping cream, whipped
  • 1 can (14 ounces) sweetened condensed milk
  • 3-4 tablespoons cocoa powder OR 3-4 ounces melted semi-sweet/bittersweet/unsweetened chocolate (we used Baker’s brand)
  • pinch of salt (optional)
  • 1 teaspoon vanilla extract OR ½ tablespoon of crème de cacao liqueur (optional)
  • chocolate syrup to drizzle on top (optional)


Whip the whipping cream until stiff peaks form. Set aside. In a large bowl, combine the condensed milk with the cocoa powder OR melted chocolate. Stir well. Add a pinch of salt (optional). Mix in the vanilla extract or liqueur (optional).

Chocolate Ice Cream

Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Place in a loaf pan. Cover with plastic wrap and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Drizzle with chocolate syrup (optional).

Chocolate Ice Cream


  • If using melted chocolate, let cool slighty before mixing with the condensed milk and whipped cream.
  • National Ice Cream Day is also celebrated on the third Sunday of July.
  • Search our blog for other no-churn ice cream and chocolate recipes.