Go Back
Food Allergy Friendly

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.