This post may contain affiliate links. Please read our disclosure policy.
This Chocolate Ice Cream Recipe 🍦 is the perfect summer treat. I love a good ice cream cone. There is nothing more nostalgic, comforting, and refreshing on a hot summer day. This recipe is so chocolatey and the best part is that you don’t need an ice cream maker. This recipe is no-churn!
Why You’ll Love This Chocolate Ice Cream Recipe
- No-Churn: This recipe is so easy-to-make and it’s no-churn. Mix up the ingredients and just freeze it
- Chocolatey: Loaded with chocolate, this ice cream is so rich and delicious
- Kid-Friendly: Is there a kid on this planet that doesn’t like chocolate ice cream? Omit the espresso powder if you don’t want your kids bouncing off the walls
Ingredients
🍫 Chocolate – This Chocolate Ice Cream Recipe gets the chocolatey flavor from two sources – Greek Ion Chocolate and Cocoa Powder. These two sources allow the ice cream to be loaded with chocolate.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
🥛 Condensed Milk – Condensed milk is what gives ice cream that perfect creaminess that we all know and love. It helps boost the non-fat solids in the ice cream which helps prevent the risk of having ice crystals in your ice cream. It’ll make your ice cream super smooth and buttery. Yum!
☕ Espresso Powder – This just gives an extra flavor and depth to the Chocolate Ice Cream, however, you can totally skip this ingredient, especially if you’re worried about the kiddies digging into this. You could also use decaf espresso powder instead.
How to Make This Chocolate Ice Cream Recipe
- Line a loaf pan with parchment paper.
- In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks. Set aside.
- Melt the chocolate on the stove top on low or in the microwave stirring in between until melted. In a medium bowl mix together the melted chocolate, sweetened condensed milk, cocoa powder, espresso powder, vanilla extract and salt until combined. Fold in 1 cup of the whipped cream and gently stir to combine.
- Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together. Be careful not to overmix.
- Pour half of the mixture into the prepared loaf pan, drizzle with 1 tbsp olive oil and use a toothpick to gently swirl it into the mixture. Pour in the remaining ice cream mixture and top with 1 tbsp olive oil and again use a toothpick to swirl it into the mixture.
- Cover tightly with plastic wrap and freez for at least 8 hours or overnight before serving topped with chocolate shavings, a pinch of salt and drizzle of olive oil.
Variations
The best part about ice cream is how many different ways you can enjoy it and all the different flavors you can incorporate into it. Here are some ideas to make this recipe your own:
- Try our No Churn Vanilla Ice Cream with Pink Salt + Olive Oil if you’re more a vanilla person
- Add fruit to your Chocolate Ice Cream such as dark cherries or raspberries
- Add in nuts for an extra crunch – chopped pecans, walnuts, or almonds are all tasty
- Serve this Chocolate Ice Cream as an ice cream sundae, in a milkshake, or however you wish
Substitutions
- If you don’t have Greek Ion chocolate use another milk chocolate bar (chopped up) or milk chocolate chips
Best served with
- Easy Fresh Fruit Salad
- Snickerdoodle Cookies
- White Christmas Vanilla Cake
- Easy Chocolate Olive Oil Cake
How to Store Leftovers
Store leftovers in the freezer. This ice cream will last for about 2 weeks in a sealed container.
Common Questions
If your ice cream is icy vs. creamy, you’ll want to up the fat in your recipe. Using heavy whipping cream and condensed milk vs. things like half-and-half or regular milk can help with the creaminess factor.
Totally! It’s soft and creamy, and can be made so much quicker and easier in a regular kitchen. If you do it right, you won’t be able to tell the difference.
Save this recipe for later
Watch the Video
Ingredients
- 2 cups heavy whipping cream
- ¾ cup chopped Greek Ion chocolate (or milk chocolate chips)
- 14 oz sweetened condensed milk (about 1 3/4 cups)
- ⅓ cup cocoa powder
- ¾ tsp espresso powder
- 1 ½ tsp vanilla extract or vanilla bean paste
- ¼ tsp salt
- 2 tbsp olive oil, divided
- Garnish with salt, chocolate shavings, more olive oil
Instructions
Start Cooking- Line a loaf pan with parchment paper.
- In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks. Set aside.
- Melt the chocolate on the stove top on low or in the microwave stirring in between until melted. In a medium bowl mix together the melted chocolate, sweetened condensed milk, cocoa powder, espresso powder, vanilla extract and salt until combined. Fold in 1 cup of the whipped cream and gently stir to combine.
- Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together. Be careful not to overmix.
- Pour half of the mixture into the prepared loaf pan, drizzle with 1 tbsp olive oil and use a toothpick to gently swirl it into the mixture. Pour in the remaining ice cream mixture and top with 1 tbsp olive oil and again use a toothpick to swirl it into the mixture.
- Cover tightly with plastic wrap and freez for at least 8 hours or overnight before serving topped with chocolate shavings, a pinch of salt and drizzle of olive oil.
Notes
- If you don’t have Greek Ion chocolate use another milk chocolate bar (chopped up) or milk chocolate chips.
- If you love this ice cream, try our No Churn Vanilla Ice Cream with Pink Salt + Olive Oil
11 people are discussing this recipe. Join in
Can you make it without the olive oil? What does the oil do?
You can omit it if you like but it adds a beautiful richness. It’s truly amazing. Highly recommend but if you’d prefer not to then that’s fine too.
What does the olve oil do for the ice cream?
is it possible to use buttermilk instead of condensed milk
Hey Sanja! I have not done that but I don’t believe it would work. The condensed milk is much thicker and sweeter!
This was amazing! My kids couldn’t get enough and people were so surprised how well the olive oil went with the chocolate!
Thank you so much for the love, Christina!! Makes me so happpy!!!
You got me at “no churn ice cream”, will defintely try to make this at home!
I love this ice cream SOO MUCH!
I made this ice cream over the weekend and couldn’t get enough!! SO easy, SO yummy! Highly recommend
Thank you so much for the love, Mikaela!!!