This no-churn chocolate ice cream is incredibly easy to put together—just mix, swirl, and freeze. The result? A velvety, indulgent dessert that’s as good as any ice cream shop creation, but without all the work. You’ll be reaching for this recipe every time you want a sweet treat on a hot day.
What’s better than a cold, creamy treat to beat the summer heat? If you love ice cream but don't want to deal with the hassle of making a custard or buying an ice cream maker, then this Easy No Churn Chocolate Swirl Ice Cream is your new best friend. It’s the quickest, simplest ice cream recipe you’ll ever try, and best of all—it tastes absolutely amazing with a creamy, rich texture that will satisfy all your sweet cravings.
Ingredients
1 (8 oz) package cream cheese, softened to room temperature
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla extract
1-2 Tablespoons powdered sugar, optional
2 ½ cups heavy cream, chilled
¼ cup unsweetened cocoa powder
How To Make No-Churn Chocolate Swirl Ice Cream
How To Make No-Churn Chocolate Swirl Ice CreamIn a large bowl of a standing mixer fitted with a whisk attachment, mix together the softened cream cheese, half of the sweetened condensed milk and the vanilla until the mixture is smooth. Of course, you can use a hand mixer for this recipe. 
Pour in 1 cup of the chilled heavy cream and mix to combine, starting on very low speed and then gradually increasing to high, until the mixture has thickened. 
Set this mixture aside into a medium bowl. In the same large bowl of the standing mixer, mix the remaining half of the sweetened condensed milk and the cocoa powder until the mixture is smooth. 
Pour in the remaining 1 ½ cups chilled heavy cream and whisk until thick and fluffy, also starting on low speed and gradually increasing to high. Be careful not to over mix.
Cut off a small corner of a large ziplock bag or a large piping bag and fit it with a large or jumbo piping tip. Put this bag into a large measuring cup or a pitcher, etc. Fold the sides over the brim of the cup. Place the cream cheese mixture on one side of the bag and the chocolate mixture on the other side of the bag. 
Take the bag carefully out of the measuring cup and pipe out the ice cream into small cups. 
I used 9 oz plastic cups that I bought at my grocery store. You can use anything you like. Instead of piping it out in a swirl, you can pipe each of the ice creams separately into layers, or even use a spoon to scoop it out into portions.
Very often I just make the chocolate portion of the ice cream and enjoy it by itself.
Freeze the ice cream until it's as firm as you like it. I like it best when it's still a little bit soft, so I only chill it for about 30 minutes. If you like it completely firm, you will have to freeze it for a few hours. If you freeze it for hours, you might want to set it out to soften a bit at room temperature before eating it.
Garnish with chocolate shavings, chopped nuts, fresh fruit, caramel or chocolate syrup. Or keep it simple and eat it just the way it is. It's delicious, creamy and beautiful.
Easy No-Churn Chocolate Swirl Ice Cream
Ingredients
- 1 8 oz package cream cheese, softened to room temperature
- 1 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1-2 Tablespoons powdered sugar optional
- 2 ½ cups heavy cream chilled
- ¼ cup unsweetened cocoa powder
Instructions
- In a large bowl of a standing mixer fitted with a whisk attachment, mix together the softened cream cheese, half of the sweetened condensed milk and the vanilla until the mixture is smooth.
- Pour in 1 cup of the chilled heavy cream mix to combine, starting on very low speed and then gradually increasing to high, until the mixture has thickened.
- Set this mixture aside into a medium bowl. In the same large bowl of the standing mixer, mix the remaining half of the sweetened condensed milk and the cocoa powder until the mixture is smooth.
- Pour in the remaining chilled heavy cream and whisk until thick and fluffy, also starting on low speed and gradually increasing to high. Be careful not to over mix.
- Cut off a small corner off of a large ziplock bag or a large piping bag and fit it with a large or jumbo piping tip.
- Put this bag into a large measuring cup or a pitcher, etc. Fold the sides over the brim of the cup.
- Place the cream cheese mixture on one side of the bag and the chocolate mixture on the other side of the bag.
- Take the bag carefully out of the measuring cup and pipe out the ice cream into small cups. I used 9 oz plastic cups that I bought at my grocery store. You can use anything you like.
- Freeze the ice cream until it's as firm as you like it. I like it best when it's still a little bit soft, so I only chill it for about 30 minutes. If you like it completely firm, you will have to freeze it for a few hours. If you freeze it for hours, you might want to set it out to soften a bit at room temperature before eating it.
- Garnish with chocolate shavings, chopped nuts, fresh fruit, caramel or chocolate syrup. Or keep it simple and eat it just the way it is.
Wonderful recipe. I just made it. I didnt add cream cheese, added more cocoa powder and less heavy cream. Also melted dark chocolated with hazelnuts, mixed it all together and whala,it tastes great. Your recipe calls for 2 1/2cup heavy cream. To me, all i tasted was a cream, so i put more condensed milk to even out the taste!! Thanks for the recipe!
Thanks for the recipe.. We did like the chocolate more, I feel like with the cream cheese in the vanilla, it makes the ice cream taste like cake frosting - which I wasn't crazy about. I think I would rather avoid the cream cheese and just add more heavy cream... 🙂
I'm glad you enjoyed the chocolate version, Tanusha:).
Can you taste the cream cheese in this recipe? It looks really good, but I'm not a huge fan of "cheesey" sweets.
I don't think so, Jennifer, but I am a fan of "cheesey" sweets, so I guess I'm not the best judge.
I don't think you can taste much of the cream cheese at all, especially the chocolate part.
Wow!! This looks so simple and delicious. I will definitely have to try this recipe out!
Thank you, Milana.
I appreciate that you took the time to write. I hope you enjoy it.
Hi Olga! In Italy we have quite the same weather, this summer is so hot and so humid, it's almost impossible to breathe.
Your ice cream recipe is so simple and looks so yummy, I'll definetely try it. Love your website.
Regards
Olga
That's interesting to hear, Olga. I'm always so curious to hear from people who live in other parts of the world.
Thank you for visiting my website and for taking the time to write.
This ice cream looks really good. I will give it a try. Thank you fot the recipe Olga 🙂
Thank you, Valya.
I hope you will enjoy it.
Your description about the Florida weather is SPOT-ON! I went there for 4 years of college and I know exactly what you're talking about. Thanks for the recipe- this will be stashed in my go-to recipe box, especially for the niece and nephew 🙂
Ha ha... Yes, this weather is very interesting, Lena. I'm glad the recipe caught your eye.
Every single dish you make is just stunningly beautiful. Your passion shines through. Another great recipe!
Awwww..... Thank you, Courtney!
Yum! Excited to try this!!!
I hope you enjoy it, Vitaliya:).