Homemade No-Churn Chocolate Ice Cream
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No-Churn Ice Cream Recipe

This homemade no-churn ice cream is creamy, sweet and delicious. No ice cream machine needed! Perfect for summer parties, BBQs and potluck dinners.
Prep Time20 mins
Freeze Time4 hrs
Total Time4 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 318kcal
Author: Amy Duska

Ingredients

Ice Cream Base

  • 2 cups heavy cream
  • 14 oz. can sweetened condensed milk
  • 1/2 cup sour cream

Instructions

  • Beat the heavy whipping cream, sour cream and sweetened condensed milk in a medium sized bowl until thick. About 3-4 minutes.
  • Select add-ins and stir into the ice cream base.
    Vanilla Ice Cream: 1 teaspoon vanilla extract or the beans from one vanilla pod.
    Chocolate Ice Cream: 1 cup dutch cocoa powder, 1 teaspoon vanilla extract, pinch of salt.
    Strawberry Ice Cream: 1-2 cups chopped strawberries (fresh or frozen), 1 teaspoon vanilla extract.
    Cookies and Cream Ice Cream: 20 Oreo cookies, crumbled.
    Mint Chocolate Chip Ice Cream: 2 cups semi-sweet mini chocolate chips, 1 teaspoon peppermint extract, 2-3 drops green food coloring (optional).
  • Cover with plastic wrap or lid and place in the freezer for a minimum of 4 hours.
  • Take out of freezer about 10 minutes before serving to make scooping easier. Serve in bowls or waffle cones!

Notes

  • Can be made in advance and kept frozen for up to 3 months.

Nutrition

Serving: 1scoop | Calories: 318kcal