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

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. Trust me: I don’t like chocolate ice cream, but I LOVED this flavor! Plus, no ice cream maker is needed to make this recipe!

PIN IT NOW to save for later!

ice cream in blue and teal bowls dripping down sides

Greetings my friends! I just got home from a week family trip in Los Angeles. If you follow me on Instagram, you may have seen me eating my way through Disneyland, Santa Monica, and Solvang. It was a really fun trip but man, I’ve gotten spoiled over the last couple of years because a go-go-go trip to LA did NOT feel like a vacation to me at all. I’m more tired and burned out now than before we left! From now on, it’s Hawaii or some beach somewhere. Disney is a weekend excursion, lol.

Santa Monica was a nice and foggy 75°F. We drove home yesterday into the worst heat wave Sacramento has had in years: It’s been 109 for days with no end in sight. And? Our upstairs thermostat was broken so we had no air upstairs, which means we were dreaming of our own beds and some space after a week of togetherness…and we all had to sleep in my office on the first floor.

Luckily, the A/C company was able to help me re-program the thermostat to get it to work this morning. Today I’m catching up on work, staying indoors with the A/C blowing directly on me, and eating no churn chocolate caramel ice cream until I explode.

ice cream in loaf pan with ice cream scoop

Ice cream is one of my favorite summer pastimes. I actually consider it an activity: swim, sunbathe, eat ice cream, repeat. I love making homemade ice cream because it’s so easy and creamy and perfect, plus you can make so many flavors super easily.

By now you’re thinking, but ice cream is hard to make. You need an ice cream maker or salt and time and blah blah blah. But wait – you’re mistaken. All you need is a bowl, a spoon, a few ingredients, and a freezer. I never use an ice cream machine; no churn ice cream is the way I roll.

No churn ice cream, at it’s base, has just 2 main ingredients: sweetened condensed milk and heavy whipping cream, that’s beaten to stiff peaks. In a pinch, you can even use cool whip (and make it fat free if you use fat-free whipped topping). From those two ingredients, the sky is the limit on how to flavor your no churn ice cream. You can add pudding to make it banana, or extract to make it mint.

Normally, I don’t like chocolate ice cream (I know, I’m weird) but I love this no churn chocolate caramel ice cream.

I don’t know why it tastes so much better than regular chocolate, but it totally does.

No Churn Easy Chocolate Caramel Ice Cream with International Delight

The other thing you can flavor no churn ice cream with? COFFEE CREAMER! That’s right, my friends. You can turn your favorite flavor coffee creamer into ice cream. Genius right?

For this No Churn Chocolate Caramel Ice Cream I added some melted chocolate to the sweetened condensed milk and then I also added some International Delight Hershey’s Chocolate Caramel Coffee Creamer. The combination of the two give such a rich yet light chocolate flavor. Even non-chocolate ice cream lovers will LOVE this ice cream.

Once I mixed together the main ingredients, I swirled it with caramel and hot fudge because, to me, more of those things are better. Don’t you agree? Then simply freeze it until it’s hard and poof, you have ice cream without a machine! (Although it’s good if you can’t wait for it to freeze…I’ve eaten it soft like a mousse and it’s so good.)

ice cream collage photo - one with two bowls dripping down sides and the other in pan

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

No Churn Chocolate Caramel Ice Cream

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


  • 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


  • 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

See more of my coffee creamer recipes here!

Check out International Delight on Instagram, Twitter, and Facebook.

If you LOVE coffee creamer, check out some of my other International Delight Recipes:

Almond Joy Cocktail

Strawberry Monkey Bread

Perfect Baked Chocolate Donuts

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Last Updated on May 12, 2020

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.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

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

Recipe Rating


  1. Hi, I just have a quick question. If I don’t want to use the heavy cream do I use the same amount of cool whip? Your ice cream looks soooo good! Thank you.

  2. Wasn’t Disneyland the most crowded you have ever seen? We were there last week with two of my daughter’s friends, and mid-day it was wall-to-wall people. I think I need some of this delicious-looking ice cream!

  3. This ice cream looks amazing! I was really enjoying your Instagram photos from your vacation!. All those yummy foods were making me hungry though. Haha.

  4. 109F for days, ugh! And yes SoCal has had SO MUCH May Gray/June Gloom this year, horrible but I guess that’s better than 109!

    I don’t usually like chocolate ice cream either, we can be weird together 🙂 but this looks like one I would devour! Amazing to know that beating the creamer with the heavy cream will still work and yield the stiff peaks you need for no-churn!

  5. It’s been so hot here in KS that I could totally go for a big bowl of this ice cream! It doesn’t get better than chocolate and caramel!

  6. Welcome back! In the summertime, I want ALL OF THE ICE CREAM. Your chocolate caramel version is no exception, and what a bonus that it’s no-churn!