3-Ingredient Chocolate Ice Cream (No-Machine)

5 from 3 votes

This 3-ingredient chocolate ice cream is rich, creamy, and easy to make—no ice cream maker needed! A perfect homemade frozen treat.

Prep Time10

Total Time10

Course: Dessert

Cuisine: World

Keyword: ice cream

Servings: yields

Calories: 249kcal

Place cold heavy cream in a large bowl, using a hand mixer, whip to stiff peaks.
Add cocoa powder, sweetened condensed milk and beat on low speed until incorporated.
Transfer into a container/dish, freeze for least 6 hours. *read recipe notes.

Cocoa Powder Type – For best results, use unsweetened cocoa powder. You can use either natural cocoa powder for a lighter chocolate flavor or Dutch-processed cocoa powder for a deeper, richer taste. Both work well, but Dutch-processed will give a smoother, slightly less acidic flavor.
Whipping the Cream – Make sure your heavy cream is very cold before whipping to achieve the best texture. If the cream isn’t whipped properly to stiff peaks, the ice cream may turn out too soft or icy.
Mixing Tip – When adding the sweetened condensed milk and cocoa powder, mix on low speed to prevent deflating the whipped cream. Overmixing can lead to a denser, less airy ice cream.
Storage & Freezing – Store the ice cream in an airtight container to prevent ice crystals from forming. The ice cream can be sotred for up to 2–3 months.For the best texture, let the ice cream sit at room temperature for 5-10 minutes before scooping.
Customization – Feel free to add mix-ins like mini chocolate chips, crushed cookies, nuts, or a swirl of peanut butter for extra texture and flavor.
Watch the Video! – For a better understanding of the recipe and step-by-step visuals, I highly recommend watching the video tutorial included in the post.
Check the FAQs – If you have any questions about substitutions, texture, or troubleshooting, be sure to read the FAQs located below the recipe card for additional tips and insights.