4-Ingredient No-Churn Chocolate Ice Cream
An easy egg-free no-churn chocolate ice cream recipe with no ice cream maker necessary
Prep Time10 minutes mins
Cook Time0 minutes mins
Chill Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 366kcal
Author: Julia
If you’re using an ice cream maker, freeze the bowl 24 hours in advance.
Add the cocoa powder to a small saucepan with 3 tablespoons of water. Heat over low heat and stir vigorously to dissolve the cocoa powder. Don't allow the mixture to burn. Once the cocoa powder has mostly dissolved, add a small amount (about 1/3 cup) of the heavy cream and stir well to combine. You should now have a thick chocolate syrup and all of the cocoa powder should be well-incorporated and dissolved.
Add the chocolate mixture to a blender along with the remaining ingredients. Blend just until combined on low speed. Avoid over-blending!
If using an ice cream maker, set it up and pour the chocolate mixture into the frozen bowl. Churn until thick! You can eat immediately for a soft serve consistency or transfer to a freezer-safe container and freeze for 2 hours for a traditional ice cream consistency.
If you aren’t using an ice cream maker, transfer the chocolate mixture to a freezer-safe container and freeze 3 to 4 hours or until completely frozen.
Once you’re ready to enjoy the ice cream, simply take it out of the freezer and scoop!
Serving: 1of 8 | Calories: 366kcal | Carbohydrates: 29g | Protein: 4g | Fat: 28g | Fiber: 1g | Sugar: 28g