Homemade chocolate ice cream made with chocolate milk and only 4 simple ingredients! It’s rich, creamy and no churn, so there’s no ice cream maker needed.

Homemade chocolate ice cream made with chocolate milk and Oreo cookie pieces.

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No Churn Chocolate Milk Ice Cream

Yes, you can make ice cream with chocolate milk! It’s what gives this homemade chocolate ice cream its rich, creamy flavor, and you only need four ingredients: chocolate milk, heavy cream, sweetened condensed milk and cocoa powder.

There’s no ice cream maker or special equipment needed. Just whip, fold and freeze, the same easy method as my 3-ingredient no churn ice cream. The result is a smooth chocolate dessert that satisfies any sweet tooth.

I love that this recipe is so easy my kids can make it. When we’re craving chocolate on a stick instead, these fudge popsicles are another summer favorite.

XO - Jamielyn

Ingredient Notes

Mixing together ingredients for homemade no churn chocolate ice cream.
  • Heavy cream: Heavy cream or whipping cream can be used in this no churn ice cream. It’s what makes this chocolate milk ice cream so creamy!
  • Sweetened condensed milk. This adds the sweet taste to your homemade chocolate ice cream. Find this shelf stable milk in the baking aisle.
  • Chocolate milk. Homemade chocolate ice cream using chocolate milk adds the best rich chocolate flavor in my opinion.
  • Cocoa powder. Double the chocolate taste by adding some additional cocoa powder. I use unsweetened cocoa powder.

How to Make Chocolate Ice Cream with Chocolate Milk

  1. Beat the cream. In a large chilled bowl, beat the heavy cream on high speed until a peak forms, about 3 to 5 minutes.
  2. Add the chocolate milk. With the beaters still running, slowly pour in the chocolate milk.
  3. Fold in the rest. Gently fold in the sweetened condensed milk, cocoa powder and any mix-ins.
  4. Freeze. Pour into a 9×9″ pan or 2-quart container and freeze until set, about 4 to 5 hours. Let soften slightly on the counter, then scoop and serve.
Scooping homemade chocolate ice cream made with chocolate milk out of a loaf pan.

Recipe Tips

  • Chill the bowl and beaters. Stick them in the freezer about 10 minutes before starting. Cold equipment helps stiff peaks form faster.
  • Use full fat ingredients. Full fat chocolate milk, heavy cream and sweetened condensed milk make all the difference. Trust me, it’s worth the indulgence! The texture turns out extra creamy with a rich flavor.
  • Plan for freezing time. It takes about 4 to 5 hours to firm up to a scoopable consistency, so plan ahead if you’re serving it at a get-together.
  • Soften before scooping. Let it sit on the counter a few minutes, and run your ice cream scoop under hot water for easier scooping.
  • Skip the ice cream maker. No machine is needed, but if you want to use one, churn only 10 to 15 minutes to avoid ice crystals. For a traditional churned version, try my homemade ice cream recipe.

Favorite Mix-In’s

You can enjoy it plain, or add different mix-in’s. Start with about 1/2 cup of any of the below, then add more if desired. Crushed Oreo cookies are my kids favorite!

Bowl of no churn chocolate ice cream made with chocolate milk and crushed Oreos.

During the summer we love to make ice cream desserts from s’mores ice cream, to ice cream sandwich cake and this mud pie recipe!

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Homemade no churn chocolate ice cream made with chocolate milk and Oreo cookie pieces.

Chocolate Milk Ice Cream

5 from 12 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Chill time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 12
Homemade chocolate ice cream made with chocolate milk, heavy cream, sweetened condensed milk and cocoa powder. No churn and no ice cream maker needed.
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Ingredients 

Optional mix in's (start with 1/2 cup): crushed OREO's, Reese's, M&M's

Instructions

  • In a large chilled bowl, beat the heavy cream on high speed until a peak has formed (about 3-5 minutes). Once a peak forms, slowly add in the chocolate milk with the beaters still running. 
  • Fold in the sweetened condensed milk, cocoa powder and any mix in’s. 
  • Pour into a 9×9" pan or 2 quart container. Freeze until set (about 4 to 5 hours). Allow to soften slightly on the counter. Scoop and serve! 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: I like to freeze it in a bread loaf pan for easy scooping. Cover tightly with plastic wrap and store near the back of the freezer to prevent freezer burn. It will keep up to 3 months.

Nutrition

Calories: 263kcal, Carbohydrates: 23g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 66mg, Sodium: 71mg, Potassium: 223mg, Sugar: 20g, Vitamin A: 715IU, Vitamin C: 1.1mg, Calcium: 145mg, Iron: 0.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.