89% would make this again

Chocolate Ice Cream Recipe

Name: Chocolate Ice Cream Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 8 h 25 min
Yield: 10
Cuisine: American
Ingredients: 500 ml (2 cups) cold double cream or heavy whipping cream; 200 g (7 oz) sweetened condensed milk; 40 g (3 tbsp) caster sugar or superfine sugar; 35 g (⅓ cup) Dutch process cocoa powder; 100 g (3½ oz) good quality 70% dark chocolate, finely chopped; 120 ml (½ cup) whole milk; 1 tsp vanilla extract; ¼ tsp fine sea salt; ¼ tsp espresso powder (optional for a deeper chocolate flavour)

Vish G

August 6, 2026

Searching for a chocolate ice cream recipe that actually tastes delicious and homemade without using a ton of ingredients? Then your family and kids will love this simple frozen dessert that tastes creamy and full of chocolatey flavour. This is a easy no churn version that doesn’t need a special ice cream machine to make it. We perfected this sweet treat after many batches of trial and error and discovered one secret ingredient that makes this dessert super yummy.

Pairing Suggestions

Chicken Melt Sandwich

Iced Caramel Latte

PREP TIME

20 MIN

COOK TIME

5 MIN

SERVINGS

Ingredients

500 ml (2 cups) cold double cream or heavy whipping cream
200 g (7 oz) sweetened condensed milk
40 g (3 tbsp) caster sugar or superfine sugar
35 g (⅓ cup) Dutch process cocoa powder
100 g (3½ oz) good quality 70% dark chocolate, finely chopped
120 ml (½ cup) whole milk
1 tsp vanilla extract
¼ tsp fine sea salt
¼ tsp espresso powder (optional for a deeper chocolate flavour)

Instructions

Place the chopped dark chocolate into a heatproof bowl.
Add the milk, caster sugar, cocoa powder, salt and optional espresso powder to a small saucepan. Whisk until smooth then place over a medium low heat. Stir gently until the mixture is steaming and the sugar has dissolved. Do not let it boil.
Pour the hot chocolate mixture over the chopped dark chocolate. Leave it undisturbed for 2 minutes, then stir until completely smooth and glossy. Stir in the vanilla extract and leave the mixture to cool to room temperature. It should no longer feel warm before moving on.
Pour the cold double cream into a large mixing bowl. Whisk until it reaches soft peaks. The cream should hold its shape but the tip should gently fold over when you lift the whisk. Avoid whisking until stiff.
In a separate bowl, stir the condensed milk into the cooled chocolate mixture until fully combined and smooth.
Add about one quarter of the whipped cream to the chocolate mixture and gently fold it in until smooth. This lightens the mixture and makes it easier to combine.
Add the remaining whipped cream in two batches. Using a spatula gently fold the mixture by sweeping down through the middle, across the bottom of the bowl and back up the side while slowly turning the bowl. Continue only until no white streaks of cream remain. The mixture should still look light and airy. Avoid stirring or beating.
Spoon the mixture into a freezer safe loaf tin or container and smooth the top.
Press a sheet of baking paper or cling film directly onto the surface to help prevent ice crystals, then cover with a lid or foil.
Freeze for at least 8 hours or overnight until firm.
Let the ice cream stand at room temperature for 5 to 10 minutes before scooping for the creamiest texture.
Store in the freezer for up to 2 weeks.