If you’ve ever wanted ultra-rich, scoopable chocolate fudge ice cream without an ice cream maker — this is the one to bookmark.
This no-churn chocolate fudge ice cream recipe delivers a dense, creamy texture with bold chocolate flavor and swirls of soft fudge that stay luscious even after freezing. No icy crystals. No weird aftertaste. No complicated steps.
What makes this version different? We bloom the cocoa in warm cream and fold it into softly whipped cream at the right stage — not stiff peaks. That one small technique keeps the texture smooth instead of airy and crumbly.
Pro tip: Stop whipping at soft, swoopy peaks — over-whipped cream is the #1 reason no-churn ice cream turns grainy.
Why This Recipe Works (A Little Ice Cream Science)
No-churn ice cream relies on two powerful tools: fat and sugar.
- Sweetened condensed milk (SCM) adds sugar and milk solids. Sugar lowers the freezing point, so the ice cream doesn’t freeze rock-hard.
- Heavy cream (35–40% fat) traps air when whipped. Fat coats water molecules, reducing ice crystal formation.
- Cocoa blooming (mixing cocoa with warm cream) hydrates cocoa particles. Dry cocoa added directly can taste chalky and bitter.
Did you know? Over-whipped cream squeezes out liquid and creates butter-like granules. When frozen, those become grainy bits instead of creamy structure.
The balance here gives you a fudge-like scoop, not airy mousse and not icy milk block.
Ingredients (Makes about 1.1 kg / 2.4 lb, ~10 servings)
- Heavy cream (cold, 35–40% fat) — 480 g (2 cups) — base structure and creaminess
- Sweetened condensed milk — 397 g (1 standard can / 1 ¼ cups) — sweetness + prevents iciness
- Dutch-process cocoa powder — 40 g (½ cup) — deep chocolate flavor
- Dark chocolate (60–70%), finely chopped — 100 g (3.5 oz / ½ cup) — fudge depth
- Unsalted butter — 15 g (1 tbsp) — enriches fudge swirl
- Vanilla extract — 5 g (1 tsp) — rounds bitterness
- Fine salt — 1 g (⅛ tsp) — enhances chocolate
Optional add-ins:
- 50 g chocolate chips
- 30 g chopped toasted nuts
Note: Dutch-process cocoa gives smoother flavor. Natural cocoa works but tastes sharper.
Equipment
Required
- 20 × 10 cm (8 × 4 inch) loaf pan
- Hand mixer or sturdy whisk
- Mixing bowls (one chilled)
- Silicone spatula
- Small saucepan
- Digital kitchen scale
- Freezer (–18°C / 0°F)
Nice-to-have
- Instant-read thermometer
- Offset spatula
- Parchment sling
Step-by-Step Instructions
Step 1: Prepare the Fudge Base (5–7 minutes)
In a small saucepan, combine:
- 60 g (¼ cup) of the heavy cream
- Cocoa powder
- Chopped dark chocolate
- Butter
- Salt
Heat over low until smooth and glossy (about 2–3 minutes). Do not boil.
Visual cue: The mixture should look shiny and thick like warm Nutella, not dull or grainy.
Remove from heat. Stir in vanilla. Cool to room temperature (10–15 minutes).
Avoid this: Adding hot fudge to whipped cream — it deflates everything.
Step 2: Whip the Cream (3–4 minutes)
In a chilled bowl, whip the remaining 420 g (1¾ cups) cold heavy cream on medium speed.
Time: 2–4 minutes.
Stop at soft peaks.
Visual cue: Lift the whisk — the peak should curl gently like a hook and slowly melt back.
If it looks stiff and clumpy, you’ve gone too far. Stop early rather than late.
Step 3: Fold in Condensed Milk (2 minutes)
Add sweetened condensed milk to whipped cream.
Fold gently using a spatula.
Visual cue: The mixture should remain fluffy but slightly looser, smooth and pale.
Step 4: Add Chocolate Base (1–2 minutes)
Pour cooled chocolate mixture into the bowl.
Fold until fully combined but don’t overmix.
Checkpoint: The mixture should look thick, silky, and mousse-like — not runny.
Step 5: Pan and Swirl (2 minutes)
Transfer to lined loaf pan. Tap lightly to remove air pockets.
Optional: Drizzle extra melted chocolate and swirl with a knife.
Step 6: Freeze
Cover tightly with plastic wrap touching the surface.
Freeze at –18°C (0°F) for 6–8 hours or overnight.
Best texture window: 8–48 hours.
Step 7: Serve
Let sit at room temperature for 5 minutes before scooping.
Ideal scoop temp: –12°C to –14°C (10–7°F).
Visual cue: Spoon should glide through with gentle pressure, leaving smooth curls.
Troubleshooting
Ice cream is icy
Cause: Low fat cream or overfolding.
Fix next time: Use 35%+ cream. Fold gently. Freeze quickly.
Grainy texture
Cause: Over-whipped cream.
Fix: Stop at soft peaks.
Too soft after freezing
Cause: Warm freezer or too much alcohol/add-ins.
Fix: Freeze longer. Check freezer temp.
Bitter taste
Cause: Natural cocoa or 85% chocolate.
Fix: Add 1–2 tbsp extra condensed milk.
Rock hard
Cause: Reduced sugar.
Fix: Do not reduce condensed milk unless replacing with equal sweetness.
Greasy mouthfeel
Cause: Overmixed chocolate base.
Fix: Fold gently and cool chocolate fully.
Substitutions and Variations
Egg-Free
Already egg-free.
Dairy-Free (Tested)
- Use 400 g chilled coconut cream (solid part only).
- Replace condensed milk with 350 g sweetened coconut condensed milk.
Texture will be slightly firmer and coconut-forward.
Lower Sugar
You may reduce condensed milk by 50 g only. More than that causes iciness.
Flavor Swaps
- Add 1 tsp espresso powder for mocha depth.
- Swirl 80 g peanut butter.
- Add 30 g orange zest + 10 g orange juice (reduce cream by 10 g).
Scaling Guide
| Pan Size | Multiplier | Cream | Condensed Milk | Cocoa |
|---|---|---|---|---|
| 6-inch round | 0.75x | 360 g | 300 g | 30 g |
| 8-inch round | 1.25x | 600 g | 500 g | 50 g |
For 12 popsicles: use base recipe; freeze in molds 6 hours.
Storage, Make-Ahead, and Freezing
- Freezer: Up to 2 months tightly wrapped.
- Best texture: Within 3 weeks.
- Do not refreeze after full melting — ice crystals form.
If slightly icy after long storage: let soften 10 minutes and stir gently before serving.
Do not freeze with fresh fruit chunks — they turn icy.
Serving Suggestions
Pair with:
- Warm brownies
- Salted caramel drizzle
- Fresh strawberries (balance acidity)
- Crushed cookies
This ice cream leans rich and fudge-heavy, so acidic fruit or salty toppings balance sweetness.
FAQs
Can I use milk instead of heavy cream?
No. Minimum 35% fat is required for structure.
Can I halve the recipe?
Yes. Freeze time reduces to 4–6 hours.
Can I double it?
Yes, but freeze in two pans for faster setting.
Why is my ice cream airy like mousse?
Cream whipped too stiff or overfolded.
Can I make this in an OTG freezer?
Yes — as long as it maintains –18°C (0°F).
Notes From My Kitchen (Testing Log)
Batch 1: Used natural cocoa. Result: slightly sharp flavor.
→ Switched to Dutch-process.
Batch 2: Whipped cream to stiff peaks. Texture: crumbly after freezing.
→ Stopped at soft peaks — improved creaminess.
Batch 3: Added chocolate while warm. Deflated mixture.
→ Fully cooled before folding.
Batch 4: Reduced condensed milk by 100 g. Froze too hard.
→ Restored full amount.
Batch 5: Tried 50% cocoa + 50% melted chocolate. Too dense.
→ Balanced ratio gives smoother scoop.
Final method chosen for best balance of richness, scoopability, and stability.
Nutrition (Approximate, per serving)
- Calories: ~320
- Fat: 22 g
- Carbohydrates: 28 g
- Sugar: 24 g
- Protein: 5 g
Values are estimates and vary by brand and portion size.
Food safety note: Keep frozen below –18°C (0°F). Use clean scoop to avoid contamination.
Conclusion
This no-churn chocolate fudge ice cream recipe proves you don’t need special equipment to make bakery-style frozen desserts at home. With properly whipped cream, bloomed cocoa, and balanced sweetness, you get a scoop that’s creamy, rich, and intensely chocolatey — every single time.
If you follow the soft-peak rule and let the chocolate cool before folding, success is almost guaranteed.
