This post may contain affiliate links. Please read our disclosure policy.
An easy chocolate condensed milk ice cream with no eggs and no cooking. Just 5 simple ingredients, a no-churn option, and a rich, creamy scoop every time.
This chocolate condensed milk ice cream is about as simple as homemade ice cream gets — no eggs, no custard to cook and cool, no thermometer. Just a handful of ingredients whisked together and frozen. If you’ve ever been intimidated by making ice cream from scratch, this is the one to start with.
The sweetened condensed milk does all the work. It brings the sweetness and the creamy, scoopable texture that usually takes eggs and cooking to achieve.
I’ll be honest — this one lands on the sweeter side, which my family loves, but I’ll tell you below how to dial it back if you prefer. Add melted milk chocolate, cream, a little vanilla, and a pinch of salt, and you’ve got a rich chocolate ice cream from five easy ingredients.
Why You’ll Love This Chocolate Condensed Milk Ice Cream
It’s genuinely simple — no eggs, no custard, no cooking. The ingredient list is short and the method is mostly whisking and folding.
The sweetened condensed milk gives it a smooth, creamy texture without any of the fuss of a traditional base.
And it works with or without an ice cream maker, so you don’t need special equipment to make it.
How to Make Chocolate Condensed Milk Ice Cream
- Whisk together the sweetened condensed milk, melted milk chocolate, vanilla, and a pinch of salt until smooth.
- In a separate bowl, whip the cold heavy cream to soft peaks.
- Gently fold the whipped cream into the chocolate mixture until fully combined and no streaks remain.
- Churn in an ice cream maker for 20–25 minutes, OR for the no-churn option, pour straight into a container.
- Freeze for at least 4 hours, until firm.
- Let it sit at room temperature for a few minutes before scooping.
Tips for the Best Chocolate Condensed Milk Ice Cream
- No eggs means no cooking — just make sure the melted chocolate isn’t hot when you whisk it in, or it’ll seize.
- Whip the cream only to soft peaks. Overwhipping makes the base harder to fold smoothly.
- This ice cream is on the sweet side. For a less sweet version, use dark chocolate instead of milk chocolate — it balances the condensed milk beautifully.
- I churned mine and it didn’t firm up much in the machine — that’s normal for this base. It set properly once it went into the freezer afterward, so don’t worry if it looks soft coming out of the churn.
- A pinch of salt is small but important — it keeps all that sweetness from being one-note.
Serving Ideas
Scoop this chocolate condensed milk ice cream on its own, or top it with fresh berries, a drizzle of chocolate, or a few flaky salt crystals to cut the sweetness.
It’s rich, so smaller scoops go a long way. It also pairs beautifully with a warm dessert — a scoop melting over a brownie or a slice of cake is hard to beat.
More Ice Cream Recipes
If you love this chocolate condensed milk ice cream, here are a few more frozen treats to try:
- Raspberry Mascarpone Ice Cream — creamy and berry-forward, low-carb.
- Coffee Ice Cream — rich and bold, same easy base style.
- Homemade Vanilla Bean Ice Cream — a classic churned vanilla.
- Homemade Strawberry Sorbet — light, fruity, and dairy-free.
FAQ
Do I need an ice cream maker?
No. This chocolate condensed milk ice cream has a no-churn option — just fold everything together and freeze.
Churning gives a slightly smoother texture, but freezing works beautifully either way.
Why doesn’t it need eggs?
Traditional ice cream uses eggs to create a rich, scoopable custard base.
Sweetened condensed milk does the same job here without any eggs or cooking — that’s what makes this recipe so simple.
My churned ice cream came out soft — is that normal?
Yes. This base doesn’t firm up dramatically in the machine.
It sets properly once transferred to the freezer for a few hours, so soft straight out of the churn is exactly what to expect.
Can I make it less sweet?
Sweetened condensed milk brings a lot of sweetness, so this ice cream is on the sweet side.
Swapping the milk chocolate for dark chocolate is the easiest way to balance it.
More Recipes With Condensed Milk
Chocolate Condensed Milk Ice Cream
Ingredients
- 1 can, 14 oz sweetened condensed milk
- 500 ml cold heavy cream
- 150 g milk chocolate, melted
- 1 tsp vanilla
- Pinch of salt
Video
Instructions
- Whisk the sweetened condensed milk with the melted chocolate, vanilla, and salt until smooth.
- Whip the cold heavy cream to soft peaks.
- Fold the whipped cream into the chocolate mixture until combined.
- Churn in an ice cream maker for 20–25 minutes, or pour straight into a container for no-churn.
- Freeze for at least 4 hours, until firm.
- Rest a few minutes before scooping.
Notes
This ice cream is on the sweet side; use dark chocolate for a less sweet version.
Churned, it stays soft — it firms up fully in the freezer afterward.
A pinch of salt balances the sweetness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
