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.
This chocolate ice cream recipe is very simple to make, no ice cream machine required! It’s also gluten-free and nut-free.
Are any chocoholics in the room? Raise your hands! Death by Chocolate Ice Cream is the ultimate chocolate ice cream flavor.
Luscious, rich, decadent, sweet, indulgent… whatever your favorite word to describe the best chocolate ice cream is, you can use it here.
Or, just stick with this no-churn Death by Chocolate recipe. You are going to love it!
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.
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!
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.
How to Make Death By Chocolate Ice Cream From Scratch
Start by placing a 9×5-inch loaf pan or a similar container in the freezer to chill.
- Combine sweetened condensed milk, vanilla, cocoa powder, and salt in a large mixing bowl.
- Whisk to combine.
- In a separate, chilled bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form. Be careful not to overwhip! Add the whipped cream to the chocolate ice cream base.
- Gently fold the whipped cream into the mixture. The dark chocolate base will lighten a bit here, but don’t worry – it’s still got plenty of rich chocolate flavor!
- Pour half of the ice cream base into the prepared loaf pan. Spoon half of the chocolate fudge sauce over the top, and then sprinkle with half of the chocolate chunks. Use a knife or a metal skewer to swirl the sauce and chocolate into the ice cream. Repeat with the remaining ingredients.
- If you like, sprinkle additional chocolate chunks on the top, then cover the ice cream with plastic wrap, and freeze for at least 6 hours, or overnight.
These numbered steps match the numbered photos above and are for illustration purposes. 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. We really like these reusable ice cream containers!
Keep in mind that homemade ice cream doesn’t have the same shelf life as commercially made ice cream. This is because we’re making it from scratch without preservatives!
Tips for Making This Death By Chocolate Ice Cream Recipe
Use quality ingredients – When making homemade ice cream, you’ll want to make sure you are using high-quality ingredients for the best outcome.
Chill out – For this recipe, you should start with cold ingredients and cold tools. The cream will whip up much quicker if both it and the bowl is cold before you start.
Don’t skimp on the fat – High-fat milk and cream are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.
Don’t go crazy with the add-ins – If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.
Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, it also helps with the texture. Sugar is essential for the creamy texture of ice cream. This recipe has not been tested with alternative sweeteners other than classic sweetened condensed milk.
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
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- 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
- 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.
- 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: 1
Amount Per Serving: Calories: 397Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 63mgSodium: 137mgCarbohydrates: 40gFiber: 2gSugar: 34gProtein: 7g