This post may contain affiliate links. For more information, read my disclosure policy.

Get ready to indulge with this easy no churn chocolate ice cream recipe that’s sure to make your summer a little more sweet. It’s full of chocolate and gooey caramel and only takes 10 minutes to put together without an ice cream machine!

ice cream swirled with chocolate and caramel sauce.


No Churn Chocolate Ice Cream

Before you say ice cream’s too hard to make, in this recipe you only need a bowl, a spoon, a few ingredients (gooey caramel!), and a freezer. You might find that it’s so easy to make that you’ll be tempted to whip up another batch before your container runs out!

That’s what I do with this recipe and my chocolate peanut butter ice cream recipe. Once I see my ice cream container’s low, I quickly get started on another batch to ensure there was more for us tomorrow. 

And this chocolate ice cream without a machine takes me only 10 minutes to put all together to then freeze overnight. Homemade ice cream for the win! 

Why you’ll love this recipe

  • No churn ice cream!
  • Perfectly chocolate with hot fudge and caramel mixed in!
  • The perfect base for your favorite mix-ins.

Ingredients Needed

  • Heavy whipping cream: you can’t skip this ingredient when making no churn ice cream 
  • Chocolate milk: or chocolate coffee creamer 
  • Baking chocolate: I’m using semi-sweet baking chocolate to melt 
  • Sweetened condensed milk: nonfat sweetened condensed milk works just as well
  • Chocolate fudge: I’m using my homemade hot fudge recipe 
  • Caramel ice cream topping: store-bought or my easy homemade caramel recipe

How to make Chocolate Ice Cream

  1. Place heavy whipping cream and chocolate coffee creamer in a large bowl. 
  2. Beat until whipped cream forms (you can use a hand or a stand mixer).
  3. Mix in the baking chocolate and sweetened condensed milk until the mixture resembles a thick whipped cream.
  4. Drizzle some of the fudge and caramel sauces in the bowl and gently fold them into the ice cream base to swirl. Don’t completely mix it.
  5. Transfer the ice cream mixture to a sealable container or large loaf pan. 
  6. Drizzle more chocolate fudge and caramel on top. 
  7. Cover and freeze for at least 4 hours or until hard.
ice cream swirled with chocolate and caramel sauce.

Expert Tips

  • Substitute any flavor coffee creamer or chocolate milk (we love Fairlife chocolate milk) for this recipe
  • Swap the caramel sauce for more hot fudge, or omit and add other mix-ins like chopped cookies or candy.
  • You can omit both the fudge and caramel for a plain chocolate ice cream.

FAQs

What is the best chocolate to make ice cream?

I used International Delight Hershey’s Chocolate Coffee Creamer when I first made this but you can substitute any flavor or chocolate milk.

How long does ice cream last?

This ice cream recipe holds up for 1 month in a sealed container. 

No churn No Churn Chocolate Caramel Ice Cream in a teal bowl

No Churn Chocolate Ice Cream Recipe

4.50 from 2 votes
EASY No Churn CHOCOLATE CARAMEL Ice Cream – this easy ice cream recipe is super chocolatey and filled with gooey caramel! It’s the best summer indulgence.
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Yield 10 servings
Serving Size 1 serving

Ingredients
 

  • 1 ¾ cups (414ml) heavy whipping cream
  • ½ cup (118ml) chocolate coffee creamer or chocolate milk
  • 2 ounces (57g) semi-sweet baking chocolate melted and cooled for 5 minutes
  • 1 14 ounce can sweetened condensed milk
  • Chocolate fudge ice cream topping
  • Caramel ice cream topping
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Instructions

  • Place heavy whipping cream and coffee creamer in a large bowl. Beat until whipped cream forms (you can use a hand or a stand mixer). Mix in the baking chocolate and sweetened condensed milk until the mixture resembles a thick whipped cream.
  • Drizzle some of the fudge and caramel sauces in the bowl and gently fold them into the mixture to swirl. Don’t completely mix it.
  • Transfer the ice cream mixture to a sealable container or large loaf pan. Drizzle the top with more chocolate fudge and caramel. Cover and freeze for at least 4 hours or until hard.

Recipe Notes

  • I used International Delight Hershey’s Chocolate Coffee Creamer when I first made this but you can substitute any flavor or chocolate milk.
  • Swap the caramel sauce for more hot fudge, or omit and add other mix-ins like chopped cookies or candy.
  • You can omit both the fudge and caramel for a plain chocolate ice cream.

Recipe Nutrition

Serving: 1serving | Calories: 183kcal | Carbohydrates: 5g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 47mg | Sodium: 12mg | Potassium: 72mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 615IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 0.4mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Other Ice Cream Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.50 from 2 votes (2 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




13 Comments

  1. Oh good god this looks incredible!!! I love chocolate and caramel together. Chocolate and caramel are like true love in my mouth.