Dessert, Recipe

Chocolate No Churn Ice Cream

We LOVE ice cream in this house!

We really love all sweet treats, but especially living in the horrid 120 degree sweltering heat of the desert, we appreciate a cold treat anytime! Yes, please!


We Like to Avoid Cross-Contamination

The hard part of that with a peanut allergy and going out for ice cream is the heavy chance of cross-contamination. There have been some occasions that we have found a restaurant, or other location that provides exceptional service and provides over the top accommodations to ensure a friendly experience. However, the latter is few and far between.

Electric VS No Churn

We have an electric churn ice cream maker (check out my favorites page for the model and link to Amazon), and it really does make THE BEST ice cream. It does take a lot more time, effort, and cost.

Quick, Fun & Easy!

No churn ice cream is quick, fun and easy. My kids can even make it themselves with a little assistance and supervision. It does take longer to set-up in the freezer as opposed to churning, about 4-6 hours. However, the actual making of the recipe and then popping in the freezer for a later treat can’t be beat!

Team Cocoa Powder VS Team Chocolate Syrup

If you have had your share of ice cream you know that there are those that prefer cocoa powder vs chocolate syrup, and vice versa. Each yield a different result. My husband prefers cocoa powder, and I prefer syrup. They both taste super good though, and will be gobbled up with a quickness!

See also  Gluten Free Allergy Friendly Mini Monsters

This recipe calls for cocoa powder, look for one with syrup coming soon!

Chocolate No Churn Ice Cream

Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Author Food Allergy P.I.


  • 2 C heavy whipping cream
  • 1 14 oz can sweetened condensed milk
  • 1/2 C unsweetened cocoa powder
  • 1 tsp vanilla


  1. Whip the heavy whipping cream with a handheld electric mixer until stiff peaks form, but don't over beat. Pour in the sweetened condensed milk, cocoa powder, and vanilla. Mix briefly on low speed just til combined well. Pour into a large bread loaf pan or other freezer safe container, freeze 4-6 hours, or overnight. When you pull it out from the freezer, let it sit just a few minutes to thaw slightly for easier scooping.

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