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–+ servings
No-Churn Chocolate Cake Ice Cream

Dreamy No-Churn Chocolate Cake Ice Cream You’ll Crave

Indulge in this No-Churn Chocolate Cake Ice Cream, featuring rich chocolate flavors and velvety cake chunks for a delicious dessert experience.
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Prep Time 15 minutes
Freezing Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 scoops
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 1 can Sweetened Condensed Milk Can be substituted with evaporated milk.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best flavor.
  • 2 cups Heavy Whipping Cream Avoid low-fat alternatives for proper whipping.
  • 1/2 cup Cocoa Powder Use unsweetened for better sweetness control.
Cake Add-In
  • 2 cups Chocolate Fudge Cake Store-bought or homemade.
Garnishing
  • 1/2 cup Chocolate Curls Can substitute with chocolate chips or diced fudge.

Equipment

  • Mixing Bowls
  • whisk
  • hand mixer
  • Spatula
  • Airtight Container

Method
 

Mixing Instructions
  1. In a large mixing bowl, whisk together the sweetened condensed milk and vanilla extract until smooth.
  2. In a separate bowl, whip the heavy cream until stiff peaks form, then fold in cocoa powder.
  3. Fold the whipped cream into the condensed milk mixture until fully combined.
  4. Gently fold in the chunks of chocolate fudge cake.
  5. Transfer the mixture into an airtight container and freeze for at least 5 hours.
  6. Before serving, let the ice cream sit for 5 minutes to soften slighty.

Nutrition

Serving: 1scoopCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 120mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 200IUCalcium: 100mgIron: 0.5mg

Notes

For best results, ensure that the heavy cream is whipped to stiff peaks and fold gently to maintain airiness.

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