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Best, no-churn chocolate ice cream recipe, featured image.

Best homemade chocolate ice cream recipe (no churn, no eggs)

This is the best no-churn, homemade chocolate ice cream. The smooth, velvety texture and the intense chocolate flavor of this no-egg recipe will get you hooked.
Course Dessert, Snack
Cuisine American, Global, Italian
Keyword chocolate, homemade, icecream, nochurn, noeggs, whiskey
Prep Time 20 minutes
Cook Time 12 minutes
cooling/freezing time 9 hours
Total Time 9 hours 32 minutes
Servings 12
Calories 286kcal
Author Makos


  • cups (38 grams) cocoa Dutch processed
  • ¼ teaspoon freshly grated black pepper
  • ½ teaspoon espresso powder
  • 1 tablespoon (5 grams) cornstarch
  • 1 cup heavy cream 35% fat
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • ¼ cups (60 grams) whiskey (or Kahlua, or brandy)
  • 8.8 oz (250 grams) finely chopped dark chocolate about 55% cocoa
  • 1 can (400 grams) sweetened condensed milk


  • Make the base: Transfer the cocoa, the black pepper, the espresso powder, and the cornstarch to a small pot and stir well to combine. Add the the heavy cream and the milk gradually, stirring constantly, until the mixture is homogenized. Transfer the pot over the stove and cook over medium/high heat, stirring constantly, until it starts to boil.
  • Let the mixture boil for 1 minute and then add the vanilla and the whiskey. Cook for another minute and take off the heat (if you want all of the alcohol of the whiskey to evaporate, add the whiskey from the start).
  • Add the chopped dark chocolate, let it rest for 1 minute and stir gently until the chocolate is melted and the mixture is smooth. Add the sweetened condensed milk and stir to combine.
  • Transfer the mixture to a bowl and refrigerate until completely cooled (at least 3-4 hours. Letting it rest in the fridge overnight will slightly improve the flavor)
  • Beat the mixture with an electric mixer for 2-3 minutes or until soft peaks form (it should become fluffy and lighter in color).
  • Transfer to an ice cream container and store in the freezer for 6-8 hours.


  • Adding the whiskey from the start and cooking the mixture will evaporate the alcohol. However, if you're worried about giving it to kids, you can omit it.
  • The temperature of my freezer is -4°F (-20°C) and still the ice cream was easily scooped. If the temperature of your freezer is very low, let the container rest in the refrigerator for 15-20 minutes before serving.
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Recipe adapted from Cafefernando