Chocolate ice cream recipe without ice cream maker – Creamy, delicious and easy to make chocolate ice cream recipe using condensed milk & cocoa powder. I rarely make ice cream using condensed milk as I end up using the kitchen aid ice cream maker attachment. Most ice cream recipes work great in it even without the use of condensed milk. But while making ice cream without a machine, condensed milk lends a good texture.
This chocolate ice cream recipe uses just 4 ingredients cream, condensed milk, vanilla and cocoa powder.
For this recipe I have used my electric beater to whip the cream, however you can also use a blender/mixer or food processor with whipping attachment. Just take care not to over whip the cream.
How to make chocolate ice cream
1. Add condensed milk and vanilla extract to a bowl.
2. Add cocoa powder.
3. Give a good mix to incorporate the cocoa into the condensed milk.
4. The mixture has to be without any lumps of cocoa.
5. Chill the ice cream bowl & beaters for at least 24 hours. Chill the cream as well in the fridge.
6. Pour the cream to the chilled bowl.
7. Begin to whip on a low speed initially. Then on a medium speed.
8. The cream turns frothy first.
9. As it thickens be alert and reduce the speed. Do not over whip.
10. Next it reaches stiff peaks.
11. Transfer the chocolate condensed milk.
12. Gently give a good stir without deflating the cream.
13. Level the mixture.
14. Next place a cling wrap so that it touches the cream. This helps prevent ice crystals.
15. Cover with a lid. Freeze until set. It takes about 15 hours.
Scoop and serve chocolate ice cream.
Tips to make chocolate ice cream
- Chill the bowl & beater well for at least 24 hours.
- Use good quality cocoa for a intense chocolate flavor.
- The recipe works best with whipping cream or heavy cream. If using amul cream, chill it overnight and scoop the top portion of the cream in the pack & use.
- You can also make this ice cream with melted chocolate. Just melt the chocolate following the double boiler method and then stir it in the condensed milk until uniform.
More Ice cream recipes.
Butterscotch ice cream
Vanilla ice cream
Custard powder ice cream
Pista ice cream
Mango kulfi
Mint ice cream
How to make chocolate ice cream
Chocolate ice cream recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 tin condensed milk (392 grams or 400 ml)
- 2 cups cream chilled, ( 500 ml whipping cream or heavy cream)
- 2 tsps vanilla extract
- ½ cup cocoa powder (good quality)
Instructions
- Chill the cream, beater and a deep mixing bowl for at least 24 hours.
- Add condensed milk, vanilla and cocoa to another mixing bowl. Whisk well and make a smooth lump free chocolate mixture.
- Pour the chilled cream to the chilled bowl and begin to whip it – initially on a low speed to avoid splashes. Later on a medium speed.
- Whip until you see stiff peaks. If the cream used has 35% fat or above that, then you will get stiff peaks, else soft peaks.
- Gently fold in the chocolate condensed milk until no streaks appear. Transfer the mixture to a freezer safe container and freeze until set.
- Scoop chocolate ice cream and serve.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Hi. Please confirm if the condensed milk should be chilled too? Or should i first heat up/microwave the condensed milk before adding the cocoa powder to it?
I once added condensed milk with cocoa powder and the resulted mixture was very sticky.
Hi Hira,
I use condensed milk at room temperature.
Hi Swasthi,
I started following your recipes from the start of C-19 lockdown and did try many of your cake recipes. Today I made this chocolate ice cream. I used Amul whipping cream of 30% fat and the texture was superb. Two problems I faced: 1) there was slight bitterness – is it due to using non-alkalized cocoa powder or did I over-whip my cream (I had stopped at slightly stiff peaks though)? 2) My family felt it was slightly less sweet, how do we add sweetness into it? Do we add caramelised sugar or just add castor/powdered sugar?
Thanks!
Hi Girish,
Thanks for following! Are you sure you used the 392-400 grams condensed milk tin. Because I see in India even 200 grams tins are available. I use the same non-alkalized cocoa powder. There are 2 ways to fix this
1. Mix and whip together some powdered sugar and 1 cup of the prepared ice cream, taking care not to deflate. Then gently mix with the rest of the ice cream.
2. Let it melt and then stir in more condensed milk.
Hope this helps
Thanks for your quick reply! I used Milkmaid 400g. I will try the suggested methods of adding sweetness. Thanks again!
Hi swasthi I have tried chocolate ice cream…. I have used Amul whipping cream…. When I was trying to whipping the cream, the cream turned frothy first but after that it is not thickened… So I have used that frothy cream only ice-cream… I don’t know about final results…. I have kept in freezer… What went wrong.
Hi Srivani,
It has to thicken and you should see peaks otherwise the ice cream may have ice crystals after freezing. It does take some time to get there to stiff peaks.
You must chill the cream, beater and bowl very well.
warm or hot temperatures will hinder the cream from whipping well. I guess the weather is hot in your city. One way to fix this is by placing some ice cubes beneath the whipping bowl. Place ice cubes in a large bowl and then place the whipping bowl inside the larger bowl. The other way is to turn on the air con in the room and whip it.
Hope this helps.
Oh okay…. Now I have to melt everything n again repeat the procedure…. But we have tasted after 9 hours… Taste is very good…. Only thing I can feel is too sweet… I can mix whipping cream again then sweet will reduce na
Try it. I have done the re-churning in ice cream maker several times with good results but with hand beater/mixer not sure if it works. But try it.
OK I will try…. Thank you for your delicious ice cream recipe…
Hi Swasthi, made the vanilla ice cream using the second recipe.
Just increased the custard powder a bit as it was taking too long to thicken.
Simply delicious. Great, easy recipe.
Thank you
Hi Manal
You are welcome! Glad to know!
Thank you
Hi swasthi… Gonna try with Amul whipping 30%fat….but am having 1 litre whipping cream tin…can I keep remaining cream in freezer…. How long it will stay….. But in that packet after opening consume in two days they have mentioned… Please help
Hi Srivani
I don’t live in India so I don’t know much about amul whipping cream. But I saw online and it has sugar added to it. Isn’t it with sugar? If yes then you may need to reduce the condensed milk in the recipe. I don’t know about freezing it. I would suggest you make another flavor the same day and freeze it for later. But it is good to use within a week otherwise ice cream will have a lot of ice crystals. You can check this link for more ice cream recipes
Oh okay…. Thanks for your reply…. Then please suggest any whipping cream desserts or frosting with whipping cream.
You can make any cake recipes and frost with whipping cream. Please use the recipe index to search for more recipes. You can also make milkshakes and top with whipped cream.
Thank you so much…. I will try
All your recipes are simply amazing Swasthi!!
My whole family loves whenever I cook/prepare the dishes shared by you….I am a big fan of yours…plz continue to inspire us!!
☺️??
Hi Ishwin
Thank you so much. Glad your family loves the food. Yes will surely keep sharing.
Hi swasthi..tanx a ton for the lovely recipe..gonna make it tomorrow..have a small doubt…recipe says,2 cups of cream and written 250 ml…is it 500 ml in total?
Welcome Sowmya,
Thanks for the mention. I meant cup size is 250 ml – 2 cups cream. It is 500 ml cream. I have updated it.