4.50 from 2 votes

No-Churn Chocolate Cake Ice Cream

When summer rolls around, there’s truly nothing better than mountains of ice cream. Although I’ll pop to the store if I’m in a pinch, I’ve yet to find anything that tastes as good as this No-Churn Chocolate Cake Ice Cream

Chocolate cake ice cream in a tub with an ice cream scoop.


Hi everyone, it’s Nicky here from Kitchen Sanctuary with a recipe for the best ice cream ever invented.

Take that Ben & Jerry’s!

This no-churn recipe is made using store-bought fudge cake (or homemade cake if you have time to spare!), cocoa powder, and a decent dose of sprinkles for texture and crunch. 

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    So, this recipe certainly isn’t lacking on the chocolate front!

    The ice cream itself is a simple combination of condensed milk and heavy cream that’s whipped with chocolate powder for an uber-creamy and rich result.

    Using condensed milk helps you avoid any dreaded freezer burn from forming, meaning you won’t need to keep rushing back to the freezer to stir your creation! And once it’s frozen, you just need to take it out of the freezer to soften slightly and you’ll be ready to scoop away.

    Total bliss.

    Just a word of warning. This stuff is incredibly popular in my house, so don’t expect it to last! Whenever I’ve made this decadent ice cream in the past, it’s lasted a single day. Whether it was down to the fudge cake pieces or rich flavor, I can’t say for certain!

    Chocolate cake ice cream in a tub with a scoop.

    Why You’ll Love No-Churn Chocolate Ice Cream

    • It’s almost ridiculously easy to make.
    • You only need a few main ingredients.
    • It’s relatively hands-off as it just requires a mixer.
    • It’s the perfect treat for summer.

    Ingredients

    • Sweetened condensed milk
    • Vanilla extract
    • Heavy/whipping cream
    • Cocoa powder
    • Chocolate fudge cake (mine was a 1 ½ pound double chocolate fudge cake)
    • Chocolate curls
    Chocolate cake ice cream with a scoop.

    How To Make No-Churn Chocolate Ice Cream

    • Step One: Pour the condensed milk, vanilla extract, cream, and cocoa powder into the bowl of a stand mixer. 
    • Step Two: Whisk using the balloon attachment until you reach the soft peaks stage (will just hold its shape when you lift the whisk).
    • Step Three: Whilst the ice cream is being whisked, chop the fudge cake into 1-inch cubes.
    • Step Four: Once the ice cream mixture is thick, add in half of the chocolate cake chunks and fold in with a spatula.
    • Step Five: Spoon half of the ice cream mixture into a loaf or pie tin (or another freezable container) that has been lined with baking parchment.
    • Step Six: Sprinkle on half of the remaining chocolate cake chunks. Top with the rest of the ice cream and arrange the remaining chocolate cake chunks on top.
    • Step Seven: Sprinkle on the chocolate curls and place in the freezer for at least 3-4 hours (cover with a lid if freezing for longer).
    • Step Eight: Take the ice cream out of the freezer approx. 5 minutes before you want to eat it. This will allow it to soften slightly.

    Equipment Needed

    To make this recipe happen, you’ll need a few key pieces of equipment. 

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    What to Serve with No-Churn Chocolate Ice Cream

    Chocolate cake ice cream with an ice cream scoop.

    Recipe Tips and Tricks

    • You’ll want to beat your ice cream until stiff peaks form. It should look a bit like heavy whipped cream. If you don’t beat it for long enough, it won’t freeze to the right consistency and will be a goopy mess.
    • Put the condensed milk in the freezer for about 15 minutes before using it. This will produce better results than room temperature cream as it keeps the entire mix cold.

    Variations and Substitutions

    • You can easily switch up the flavor profile of this recipe by adding any kind of cake you want. Lemon drizzle and red velvet are amazing choices, but you can keep things simple with a vanilla sponge or carrot cake if you wish!
    • If you want a slightly richer chocolate flavor, add slightly more cocoa. Just don’t overdo it or you’ll upset the balance of the ice cream.
    • You can use vanilla bean extract for a stronger flavor if you fancy it.

    Storage Instructions

    You’ll want to store this ice cream in the freezer in a container until you’re ready to scoop it. Just make sure the container is hardy enough to tolerate being in the freezer!

    Can I Freeze?

    Of course – you’ll need to freeze this recipe for it to work! It will last for a couple of weeks if stored and covered properly. If you keep it longer, you might have ice crystals starting to form.

    A hand holding a chocolate cake ice cream cone.

    Ice Cream Recipes

    Try this No-Churn Maple Pecan Ice Cream.

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    If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!

    4.50 from 2 votes

    No-Churn Chocolate Cake Ice Cream

    Created by Stacie Vaughan
    Servings 6
    Prep Time 5 hours
    Total Time 5 hours
    No-churn ice cream! This sweet treat is a chocolate triple threat with little bits of cake along the way.

    Ingredients
     
     

    • 1 cup sweetened condensed milk
    • 1 tsp vanilla extract
    • 2 ½ cups heavy whipping cream
    • 2 heaped tablespoons cocoa powder
    • 1 chocolate fudge cake mine was a 1 ½ pound double chocolate fudge cake, cut into chunks
    • 4 tbsp chocolate curls

    Instructions

    • Pour the condensed milk, vanilla extract, cream and cocoa powder into the bowl of a stand mixer. Whisk using the balloon attachment until you reach the soft peaks stage (will just hold its shape when you lift the whisk).
    • Whilst the ice cream is being whisked, chop the fudge cake into 1 inch cubes.
    • Once the ice cream mixture is thick, add in half of the chocolate cake chunks and fold in with a spatula.
    • Spoon half of the ice cream mixture into a loaf or pie tin (or other freezable container) that has been lined with baking parchment. Sprinkle on half of the remaining chocolate cake chunks. Top with the rest of the ice cream and arrange the remaining chocolate cake chunks on top. Sprinkle on the chocolate curls and place in the freezer for at least 3-4 hours (cover with a lid if freezing for longer).
    • Take the ice cream out of the freezer approx. 5 minutes before you want to eat it – to allow it to soften slightly.

    Nutrition

    Serving: 1g | Calories: 618kcal | Carbohydrates: 45g | Protein: 8g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 160mg | Fiber: 1g | Sugar: 42g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American
    Keyword No-Churn Chocolate Cake Ice Cream

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    4.50 from 2 votes (2 ratings without comment)

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    22 Comments

    1. This would be great with brownie pieces too! I love the chunky look!

    2. This looks so decadent!. And best of all not difficult. Thank you for sharing this recipe.

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