Easy Chocolate Chocolate Chip Ice Cream (No Cook, No Eggs!)

My super simple, 7-ingredient Chocolate Chocolate Chip Ice Cream is the no-cook, pantry-friendly dessert recipe of your dreams. This rich and creamy double chocolate ice cream is made with just a handful of staple, shelf-stable ingredients and only 5 minutes of prep—perfect for those sudden cravings.

Joe and I just returned from a glorious beach vacation in sunny Pensacola, Florida. While it was undoubtedly beautiful, BOY HOWDY was it hot! Think 90+ degrees Fahrenheit with a gazillion percent humidity and daily heat indexes in the 107-112ºF range—not for the faint of heart! 🥵 Let’s just say I was really missing my ice cream maker.

As a former pastry pro and unabashed sweet tooth, I love to bake—I just made a Star Wars-themed wedding cake for some friends before we left!—but the thought of turning on the oven when it feels like a furnace outside is unbearable. My solution? Homemade ice cream! Easy to make, easy to eat, and zero oven necessary—all while scratching my dessert-making itch. 

But, since it’s summertime and even turning on the stovetop feels too much, I wanted to create another obscenely simple no-cook recipe a la my mint cookies and cream ice cream. This dreamy double chocolate number is the result, and I think you’re gonna love it. It’s deliciously rich and creamy, is made in a blender for ease, and is chock-full of dark chocolatey goodness. 

Jump to:

• Why You’ll Love This Double Chocolate Ice Cream Recipe
• Ingredients & Substitutions
• How To Make Chocolate Chocolate Chip Ice Cream
• Optional Variations & Dietary Adaptations
• Expert Tips
• Serving Suggestions
• Frequently Asked Questions
• More Easy Ice Cream Recipes
• Easy Chocolate Chocolate Chip Ice Cream
• 💬 Reviews

Why You’ll Love This Double Chocolate Ice Cream Recipe

• Deeply Chocolatey - Between a generous portion of cocoa powder and enough chocolate chips to riddle every bite, this homemade ice cream is sure to satisfy any chocoholic.
• All-Natural - Ice cream today is either wildly expensive (like, $9 a pint expensive 😱) or loaded with cheap, junky additives like high fructose corn syrup, cellulose gum, and artificial flavors. This homemade version is made with only ingredients a regular home cook would have in their pantry, not stuff you'd find in a lab.
• Cheap & Pantry-Friendly - You only need 7 ingredients, all of which are shelf-stable and easy to find. It depends where you shop (and whether you use liquid or dried milk powder), but this double chocolate chip ice cream only cost me about $3.50 for a batch.
• Foolproof Method - There’s no fussy egg mixture to temper, no constant whisking while it cooks, or two-pot nonsense here. Just measure your ingredients, dump them into a blender, and flip the switch. In just 5 minutes, your ice cream base will be ready for churning.

Ingredients & Substitutions

As promised, you only need a handful of pantry staples to make this easy ice cream recipe:

• Sweetened Condensed Milk - This canned milk product is made by simmering milk with sugar until it gets deliciously syrupy. If you don’t have any on hand, you can easily make your own! You’re also welcome to use a vegan substitute like sweetened condensed coconut milk or sweetened condensed oat milk. 
• Evaporated Milk - This canned dairy product is made by simmering milk until it reduces and becomes thick. Feel free to make your own or use a vegan substitute.
• Half-n-Half - This aptly named creamer is just ½ milk and ½ whipping cream. You’re welcome to use either refrigerated half-n-half, mix up your own using cream and whole milk, or use powdered dairy for a completely shelf-stable recipe. I used ½ reconstituted heavy cream powder and ½ buttermilk for a tangier, malty chocolate flavor. You can also use 2%, 1%, or nonfat milk (or the powdered version of any of these), or the barista blend plant-based milk of your choice. If you opt for vegan, use vegan whipping cream or full-fat canned coconut milk as your cream portion. 
• Vanilla Extract - Vanilla adds an aromatic warmth and depth that intensifies the chocolate flavors. Feel free to use an equal amount of vanilla paste. 
• Unsweetened Cocoa Powder - For an intense chocolate flavor without the hassle of melting chocolate. If you can get your hands on Dutch-processed cocoa powder, it’ll yield a less bitter, more chocolate-forward flavor. If not, conventional cocoa or raw cacao powder may also be used.
• Kosher Salt - Because sweet things taste sweeter with a bit of salt! 
• Mini Chocolate Chips -  I use mini chocolate chips because regular chocolate chips get too hard when frozen. You can also melt 6 ounces of chopped chocolate bars or dark chocolate chips in a double-boiler, then cool slightly before drizzling it in during the last few minutes of churning. This will create thin shards known as stracciatella. For an even softer rendition, add about a tablespoon of coconut oil or butter to the melted chocolate and mix thoroughly.

How To Make Chocolate Chocolate Chip Ice Cream

As promised, this double chocolate ice cream is a breeze to make. Here’s how:

Step 1: Blend. Add all the ingredients except the chocolate chips to a blender. Mix until uniform. 

Step 2: Churn. Pour the ice cream mixture into your ice cream maker. Churn according to the manufacturer's instructions.

Step 3: Add Chips. About 5 minutes before the churning is complete, add the mini chocolate chips.

Step 4: Freeze. Pack the churned ice cream into a freezer-safe container. Press parchment paper to the top, wrap well with plastic wrap, and freeze for a minimum of 4 hours, or until solid enough to scoop. Enjoy!

Optional Variations & Dietary Adaptations

• Extra Chocolatey - Add a teaspoon of instant espresso or instant coffee to deepen the chocolate flavors.
• Mint Chocolate Chip Ice Cream - Use my equally easy mint cookies and cream ice cream base, then swap in mini chocolate chips for the Oreos. 
• Change Your Base! While I love chocolate chocolate chip ice cream, feel free to change it up. You can use an equal amount of powdered peanut butter in place of cocoa powder. Try using half peppermint and half vanilla extract for added coolness. Swap out the vanilla extract for or use raspberry, cherry, or strawberry for a fruity twist. Oh! You could also use freeze-dried fruit powder in place of the cocoa for a more intense (and beautifully colored) non-chocolate alternative.
• Homemade Ice Cream Pops - Rather than freeze in a loaf tin or freezer container, spoon the churned ice cream into popsicle molds. When they’re fully frozen, remove them from the molds. Go a step further and dip them into chocolate melted with coconut oil for a DIY Magic Shell effect.
• Lactose-Free/Dairy-Free/Vegan - Use any of the vegan substitutes I listed above and make sure your chocolate chips are vegan-friendly.

Expert Tips

• If you have a hand-crank ice cream maker, give yourself a head start by chilling the room temperature chocolate ice cream base first. Either pop it in the fridge for an hour or two, or use an ice bath to chill it within 10 minutes.
• Fat is your friend. If you make your own half-n-half, I recommend using whole milk rather than skim milk as it makes a significant difference in the texture.
• No blender? You can also use a large mixing bowl with an immersion blender or whisk. If you opt to use a whisk, you're gonna need to use quite a bit of elbow grease to mix it well and ensure there isn't any graininess. For the best mixing, move your whisk side to side very rapidly, turning the bowl in ¼ turns every few minutes.
• Using powdered milk (or buttermilk) and cream isn't just cheaper, it also yields softer ice cream!
• Homemade ice cream doesn’t contain preservatives like store-bought, so it’s best eaten within a week or two.
• Freeze ice cream in the coldest part of your freezer, not in the door. This will help ensure it doesn’t melt and refreeze, which can cause ice crystals to form.
• Make sure you press parchment paper against the top of the ice cream after every time you scoop—this will help prevent ice crystals from forming and giving it that icky freezer-burn taste.

Serving Suggestions

Eating a scoop of this double chocolate chip ice cream is a pleasure all on its own, but there are plenty of ways to gussy it up. Here are a few ideas to get you started:

• Ice Cream Sammies - Smoosh a scoop between two oat flour chocolate chip cookies, roll the edges in mini chocolate chips and/or chopped toasted pecans, and freeze till solid for a delightful homemade ice cream sandwich.
• Cone Classic - Serve your double chocolate ice cream on a cake cone, waffle cone, or in a waffle cone bowl for a classic summer treat.
• Brownie Topper - Add a scoop on top of a fudgy brownie or cakey cherry brownie. Go a step further and make a stellar hot fudge brownie sundae by adding some hot fudge, amaretto whipped cream, and a homemade amaretto cherry. 😋

Frequently Asked Questions

More Easy Ice Cream Recipes