Homemade Dark Chocolate Ice Cream (No Churn)

You are not going to believe this homemade ice cream! It's irresistibly creamy, with deep rich dark chocolate flavor, is super easy to make, and totally drool-worthy. I'm such an ice cream lover, no matter what the season or flavor, but this Death by Chocolate Ice Cream just blows me away!

There is nothing that beats the taste of homemade ice cream or the ease of no-churn recipes. Recipes like No-Churn Coffee Ice Cream and White Chocolate Godiva Ice Cream are always on hand in my freezer.

This no-churn chocolate ice cream recipe is no exception. It has just 5 basic ingredients, contains no eggs, needs no cooking (except for melting chocolate in the microwave), and definitely needs no ice cream maker. See what I mean? It's so easy that anyone can make it!

Ingredients for Death by Chocolate Ice Cream

Sweetened Condensed Milk - is the main sweetener, no added sugar is needed. It also serves as a thickener and minimizes the formation of ice crystals. This helps create that awesome creamy texture that is so loved by ice cream lovers.

Unsweetened Dark Cocoa Powder - adds the flavor. Using dark chocolate makes the flavor even richer. It is the most important ingredient for the overall flavor so using a quality cocoa powder is a must. I like to use Hershey's Special Dark Chocolate Cocoa Powder.

Dark Chocolate Chips - adds that double chocolaty flavor to this ice cream, making it richer and more profoundly chocolaty.

Vanilla Extract - enhances and adds a depth of flavor to the final product.

Heavy Whipping Cream - gives no-churn ice cream its creamy texture by whipping air into the cream. This is the same process that churning does in an ice cream maker.

Tip: I used all dark chocolate ingredients for this no-churn ice cream recipe. However, you can easily substitute regular cocoa and semi-sweet chocolate for a less intense chocolatey taste that might be more to a child's liking.

Favorite Ice Cream Add-ins

You're probably asking yourself if it is worth the time to make your own. The answer is a resounding yes! Nothing is easier or more delicious than making homemade no-churn ice cream and throwing in your favorite add-ins.

Add-ins can be added as the final step before freezing. The whipped cream makes this mixture thick enough that the add-ins will be distributed evenly and not all fall to the bottom.

• Rocky Road - add mini marshmallows and nuts
• Triple chocolate (adult version) - add 3 tablespoons creme de cocoa
• Mint Chocolate Chip - add 2 teaspoons mint extract along with vanilla extract
• Cookies N' Cream - chop Oreos and add to the mix
• Fudge, Caramel or Peanut Butter Swirl - add ½ cup hot fudge sauce, caramel sauce or melted peanut butter to the top of the mixture once it has been poured into the loaf pan. Swirl with a knife.
• Mocha Chip - add 1 tablespoon of espresso powder into cocoa powder then proceed with recipe.
• Fruit - fold in cherries, raspberries or chopped strawberries
• Mexican Hot Chocolate - stir 1 tablespoon cinnamon and an optional pinch of cayenne into cocoa powder.

How to Make Chocolate Ice Cream

1. Gather ingredients for dark chocolate ice cream and optional add-ins like chocolate chips. Place loaf pan in freezer, to help prevent ice crystals from forming on outer edges of ice cream as it freezes.
2. In a large bowl, combine sweetened condensed milk, cocoa powder, vanilla extract and salt.
3. Melt chocolate chips in microwave in 30-second increments, stirring in-between.
4. Pour warm chocolate into condensed milk-cocoa mixture and stir. Set aside.

5. Pour cold heavy whipping cream into large bowl.
6. Whip until stiff peaks form. If using a stand-mixer like KitchenAid, whip on setting 6 (medium-high). This will create the most air in the mixture for a creamier result.
7. Fold 1 cup into chocolate mixture.
8. Keep folding until mixed in.
9. Add remaining whipped cream.
10. Fold gently until completely incorporated.

11. Fold in any add-ins such as chocolate chips, marshmallows, nuts or fruit.
12. Pour into cold loaf pan.
13. Smooth top. If adding hot fudge, melted peanut butter or caramel sauce, do so at this time. Pour on top then swirl in with knife. As an alternative, you can pour half of the ice cream mixture into loaf pan, add half of add-in, then pour remaining ice cream mixture on top and finish with remaining add-in. Swirl with knife.
14. Freeze. Four hours later, I know it's hard to wait that long, you'll have a smooth, rich ice cream to dig into.

If you're a chocolate lover like me, you'll love this easy, totally decadent, homemade chocolate ice cream. It's the perfect summer dessert, although I have to admit, I could eat it year-round.

Serve it over blondies, between cookies, top an ice cream cone, or use it to fill my yummy ice cream sandwich wafers. Now I know you're drooling but you'll have to wait for it to harden, which might be the hardest part of this recipe. And drooling is allowed! Enjoy!