No Machine Creamy Chocolate Ice Cream
I scream, you scream, we all scream for ice cream! Isn’t that the truth.
This recipe for no machine – creamy chocolate ice cream is so simple and easy to make. Enjoy every cool, chocolate spoonful.
I have been making this no machine chocolate ice cream since 2011, before I even started my blog.
One of the photos is from the very first batch I made in 2011.
I just happen to take the photo to email my sister who loves chocolate anything and especially ice cream so she could try this recipe.
She still makes this easy-peasy recipe almost every week.
My family loves ice cream, especially chocolate ice cream.
We go through so many pints and half gallons each week. I know, it’s a lot. Especially during the spring and hot summer months.
My son and husband like to have an ice cream cone or dish every night after dinner while watching TV together.
There are plenty of great brands out these days. We have tried a bunch and liked most of them and passed on a few too.
To be honest, lately we are enjoying this old recipe on a regular basis.
Homemade in my opinion is better than any store bought brand.
So, this recipe is a staple and never stopped making it over the years.
We still buy store bought ice cream but, usually not chocolate since we love this one the best.
I probably could attempt to try another flavor and maybe some day I will.
For now, I’ll just stick to this one since we think it’s perfect.
I never even thought of buying an an ice cream maker.
My pantry is filled with appliances that I use on a regular basis and some that have not been touched in months and even years.
I didn’t want to buy another appliance that’s for sure. To be honest, there would be no space to store it when not in use.
The history of this recipe came about when I was looking around the internet and magazines for some ideas on how to make ice cream without an ice cream maker.
I came up with this really simple and easy recipe for a luscious and creamy chocolate ice cream that’s homemade and tastes just as delicious or even more delicious than any store bought brand.
I think it’s the perfect chocolate ice cream base recipe.
The recipe has only five simple everyday ingredients. Yup, that’s it.
We love it as is. But, you can throw some chocolate chips, brownie pieces, candy bar pieces, you name it. The skies the limit.
We like making hot fudge sundaes or scooping on cones. Anyway is the right way. It’s chocolate ice cream!
Make sure you copy and print this recipe below so you have it on hand to save for anytime you want a simple to to make amazing chocolate ice cream recipe everyone will adore that does not require an ice cream maker.
Recipe note… You will see in all the photos (which were taken different times I made this recipe) they may all look a little different. That’s because even though the base recipe is always the same, I took the photos at different stages after it was done freezing. But, sometimes even I can’t wait the seven hours for it to freeze, so I take it out after five or six. So, the ice cream will be softer. When you first take it out of the freezer (after the recommended seven hours)and you scoop it right away, it’s going to have a firm texture. If you let it sit out any amount of time to soften up, the ice cream will start to melt like ice cream does. Also, the recipe calls for (Dutch Processed) unsweetened cocoa powder mixed with regular unsweetened cocoa powder. If you only have regular unsweetened cocoa powder, that’s fine too. The original recipe I made, (you’ll see the photo below) was with regular unsweetened cocoa powder. That is why that dish of chocolate ice cream may be lighter. The first photo posted was with the combo of the two unsweetened cocoa powders and taken right out of the freezer and scooped into the cup. Either way you eat this chocolate ice cream, it’s going to be delectable and decadent tasting.
No Machine – Creamy Chocolate Ice Cream
Yields: 6 servings
Nutrition: calories 299.8, fat 5.6 g, protein 12.1 g
What’s in this no machine – creamy chocolate ice cream recipe?
Here are the simple everyday ingredients:
- 14 ounce can sweetened condensed milk, I used fat free, regular is fine too
- 14 ounce can evaporated milk, I used fat free, regular is fine too
- 1 cup half and half ( not fat free for this recipe)
- 1 1/4 tsp vanilla extract
- 1/2 cup sifted unsweetened cocoa powder. I mix half Dutch processed and regular. If you only have regular unsweetened cocoa powder that’s fine too.
- whipped cream and sprinkles for topping, this is optional
Here are the simple directions:
- In a large bowl whisk all ingredients until nicely combined. Remember to sift the cocoa powder or there will be lumps in the ice cream.
- Pour into a loaf pan or ice cream container like in the photo above. (This is the one I used only in purple) Place plastic wrap right on the surface of the ice cream. This helps prevent freezer burn. It is an important step.
- Freeze for at least 7 hours.
- When you take your ice cream out of the freezer it will be very firm, You may want to wait a few minutes to soften the ice cream up a bit and for easier scooping. The two photos show when scooped while still firm and the other when I let it sit out longer.
Enjoy the creamy, chocolate deliciousness!
This is the original photo the first time I made this homemade Ice cream from 2011.
Wait! Before leaving, for those of you that are looking for a vegan no machine chocolate ice cream, look no further. Here’s my delicious and healthy vegan ice cream or should I say, nice cream.
No Machine Creamy Chocolate Ice Cream
- 12 ounce can sweetened condensed milk, fat free also works
- 14 ounce can evaporated milk, fat free also works
- 1 cup half and half (not fat free )
- 1 1/4 tsp vanilla extract
- 1/2 cup sifted cocoa powder, I mix regular and Dutch processed cocoa powder. You can use just regular unsweetened cocoa powder too.
- whipped cream or whipped topping, I used aerosol from the can, this is optional
- sprinkles, this is optional
1.In a large bowl whisk all ingredients until nicely combined. Remember to sift the cocoa powder or there will be lumps in the ice cream.
2.Pour into a loaf pan or ice cream container. Place plastic wrap right on the surface of the ice cream. This helps prevent freezer burn. It is an important step.
3.Freeze for at least 7 hours.
4.When you take your ice cream out of the freezer it will be very firm, You may want to wait a few minutes to soften the ice cream up a bit and for easier scooping. Enjoy!!
My favorite way to eat ice cream
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Bye for now!