Go Back

No Machine Creamy Chocolate Ice Cream

I scream, you scream, we all scream for ice cream! That’s the truth. This recipe is so simple and easy to make. Enjoy every cool, chocolate spoonful.
Course Dessert, ice cream, Snack
Cuisine American
Keyword chocolate ice cream, frozen dessert, ice cream, no machine ice cream
Servings 4
Calories 299 kcal
Author Pam


  • 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. 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!!