Easy Death By Chocolate Ice Cream Recipe
This homemade no-churn recipe for Death by Chocolate Ice Cream is delicious! Rich, decadent, creamy chocolate ice cream is packed with chocolate chunks and fudge. There’s so much chocolate in every bite, your taste buds will be singing with delight.
Why You’re Going to Love this Death By Chocolate Ice Cream Recipe
- It’s an Easy No Churn Recipe: We have plenty of ice cream recipes here that use an ice cream maker, but this one is made without any fancy equipment. You just need a couple of mixing bowls, an electric mixer, and a container to put the ice cream in.
- Prep takes just a few minutes, and then the hardest part is waiting for the ice cream to solidify in the freezer.
- So. Much. Chocolate! This recipe calls for mixing in a generous amount of fudge sauce and chocolate chunks. You can also add other chocolatey things to the mix, and we’ll list some ideas to get your creative juices flowing.
Looking for a different chocolate ice cream recipe? Check out our recipe for Chocolate Peanut Butter Ice Cream or Chocolate Marshmallow Ice Cream next.
Be sure to check out all of our easy no-churn ice cream recipes while you’re here! Superman Ice Cream and Banoffee Pie are two of my other favorites.
Ingredients in Homemade Death By Chocolate Ice Cream
- Sweetened Condensed Milk – In no-churn ice cream recipes, canned sweetened condensed milk is a shortcut ingredient! It replaces the milk and sugar called for in traditional recipes.
- Vanilla Extract – Even though we’re making chocolate ice cream, good quality vanilla is a must. Vanilla elevates the flavor of chocolate, making this ice cream even better.
- Unsweetened Cocoa – For the best chocolate flavor, use high-quality cocoa powder to make this recipe. If you want to spoil yourself, splurge on a container of Valrhona cocoa powder, or look for Ghirardelli or Guittard cocoa at your local grocery store.
- Salt – Just a bit of salt in sweet recipes helps to make the flavors even stronger.
- Heavy Whipping Cream – We’ll be whipping this up to add airiness to the ice cream. Because we whip the cream first, you won’t need to stir the ice cream while it’s freezing – Bonus!
- Fudge Sauce – You can use store-bought fudge sauce, or easily make homemade fudge for this recipe. Any extra will be perfect for hot fudge sundaes!
- Chocolate Chunks – Use your favorite chocolate as a mix-in for Death by Chocolate Ice Cream. I’m using semi-sweet chocolate, but a mix of milk and dark chocolate would also be delicious.
For the complete list of ingredients and instructions, please see the recipe below.
How to Store No Churn Death By Chocolate Ice Cream
Store this homemade Death by Chocolate ice cream in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to one month.
If you used a loaf pan to freeze the ice cream, it’s best to transfer it to a different container with a lid once it’s solid.
Ice Cream Maker Death By Chocolate Ice Cream Directions
To make this No Churn Chocolate Ice Cream recipe in an ice cream maker, follow the manufacturer’s directions. This No Churn Death by Chocolate Ice Cream works well with most ice cream makers. Hand crank, electric crank, freezer bowl, and ice cream compressor.
Death By Chocolate Ice Cream Add-Ins
The best thing to add to Death By Chocolate Ice Cream is more chocolate! Don’t go too crazy, but feel free to add in chunks of chocolate brownies, chopped Oreo cookies, or chopped candy bar pieces.
Chocolate-covered almonds (chopped), mini marshmallows, chocolate sprinkles, or peanut butter cookies would also be amazing add-ins!
If you like chocolatey ice cream with tons of mix-ins, be sure to try our Mississippi Mud Ice Cream with hints of coffee, crushed Oreos, and fudge swirled in.
Rocky Road Ice Cream is also a chocolate-based ice cream with nuts and marshmallows!
More Easy Homemade Ice Cream Recipes With Chocolate
- Chocolate Ice Cream Bars
- French Silk Ice Cream
- Stracciatella Ice Cream
- Brownie a la Mode
- Homemade Choco Tacos
- No Churn Chocolate Ice Cream
If you’ve somehow had enough chocolate (is that even possible?!), I suggest you try making something bright and fruity, like Mango Gelato, or Strawberry Shortcake Ice Cream.
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Death By Chocolate Ice Cream
Be Careful! This homemade no-churn recipe for Death by Chocolate Ice Cream is dangerously delicious! Rich, decadent, creamy chocolate ice cream is packed with chocolate chunks and fudge.
Ingredients
- 14 oz sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/2 cup high quality unsweetened cocoa
- ¼ teaspoon salt
- 2 cups heavy whipping cream
- 1/3 – ½ cup fudge sauce, for swirling
- 1 cup chocolate chunks, chopped, for swirling
Instructions
- Place a 9x5 inch loaf pan (or a similar size container) in the freezer to chill.
- With a whisk, combine sweetened condensed milk, vanilla, cocoa, and salt in a large mixing bowl.
- In a separate chilled mixing bowl, beat heavy whipping cream on medium-high speed until stiff peaks form, similar to making whipped cream.
- Gently fold the whipped cream into the sweetened condensed milk mixture. The chocolate color will be lighter after you add the whipped cream, but don’t worry, we will have lots of chocolate flavor.
- Pour half the mixture into the prepared pan. Spoon half the chocolate fudge sauce over the top. Sprinkle half the chocolate chunks over the top. Using a butter knife, or metal skewer, swirl the fudge sauce and chocolate chunks into the ice cream mixture. Repeat with the second half of the ice cream mixture, fudge sauce, and chocolate chunks.
- If desired, sprinkle additional chocolate chunks on the top layer. Cover with plastic wrap, and freeze at least 6 hours or overnight.
Notes
- Before whipping the cream, be sure that the cream is chilled, and it's also helpful to chill the bowl.
- Use high-quality unsweetened cocoa powder for the best results and the richest chocolate flavor.
- You can use chocolate chips in place of chocolate chunks if you prefer. You can also chop up any type of chocolate bar into pieces to use in this ice cream recipe.
- Store your homemade ice cream in an airtight container in the freezer for up to 1 month. To avoid freezer burn, press a piece of plastic wrap or wax paper to the surface of the ice cream.
- If the ice cream is too hard to scoop, let it sit out at room temperature for a few minutes first.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 397Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 63mgSodium: 137mgCarbohydrates: 40gFiber: 2gSugar: 34gProtein: 7g
