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No Churn Chocolate Gluten Free Ice Cream

No Churn Chocolate Gluten Free Ice Cream

No churn chocolate gluten free ice cream made with only 4 simple ingredients, and no ice cream machine. It’s so fast and easy, and it tastes like chocolate mousse!

No churn chocolate gluten free ice cream made with only 4 simple ingredients, and no ice cream machine. It's so fast and easy, and it tastes like chocolate mousse!

There are a whopping 4 ingredients in this recipe: heavy whipping cream, melted chocolate, sweetened condensed milk and Dutch-processed cocoa powder (okay fine, plus a pinch of salt but does that really count?). Just like my 3-ingredient no-churn vanilla ice cream, you still don’t need an ice cream machine to make it. It’s so easy that it’s your basic dream/nightmare. The homemade chocolate syrup is a nice touch, too. I’ve included the recipe for that below, too.

No churn chocolate gluten free ice cream made with only 4 simple ingredients, and no ice cream machine. It's so fast and easy, and it tastes like chocolate mousse!

Let’s talk about no churn versus churned ice cream. I have an ice cream machine (and it only cost about $40, if memory serves). But I just never use it. I can’t decide if it’s because it only makes a wee little bit of ice cream after all that churning or what. Maybe it’s because I can never seem to scrape out the last bits of ice cream from the walls of the machine without scratching it. Whether it’s this chocolate gluten free ice cream or even my dairy-free ice cream, I consider it a personal mission to make it smooth and creamy—without a machine.

No churn chocolate gluten free ice cream made with only 4 simple ingredients, and no ice cream machine. It's so fast and easy, and it tastes like chocolate mousse!

I’m gearing up to do a whole long exposé (intriguing, right?) on no churn ice cream, including the elements of a good recipe. I’ll include all manner of information about dairy-free and dairy ice cream, sugar substitutes and unrefined sugars, what works and what doesn’t, what makes ice cream icy and what makes it smooth. I’ve tried and failed and lived to try another day so many times in developing these ice cream recipes that the School of Hard Knocks has given me an honorary degree in No Machine Ice Cream. I’m thinking about including “Ph.D.” after my name, or at the very least insisting that new acquaintances call me “Doctor.” You’ll be the first to know when that post goes live.

No churn chocolate gluten free ice cream made with only 4 simple ingredients, and no ice cream machine. It's so fast and easy, and it tastes like chocolate mousse!

For now, this chocolate gluten free ice cream will have to do. It’s smooth and extra creamy, almost like chocolate mousse. The melted chocolate that’s mixed right into the ice cream gives it that extra smooth mouth feel and deep, rich chocolate flavor. It’s almost dangerously quick and easy!

Natural versus Dutch-processed cocoa powder
Dairy-free gluten free no churn chocolate ice cream
About.com’s list of gluten free ice creams

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Prep time: Cook time: Yield: 1 1/2 quarts ice cream


For the ice cream
1 pint heavy whipping cream, chilled

3 tablespoons (15 g) unsweetened Dutch-processed cocoa powder (I buy Rodelle brand (aff link))*

5 ounces bittersweet chocolate, chopped

10 ounces sweetened condensed milk

For the chocolate syrup
3/8 cup (3 fluid ounces) water

3/4 cup (150 g) granulated sugar

1/8 teaspoon kosher salt

1 teaspoon (7 g) light corn syrup (optional—keeps the sugar in the syrup from crystallizing)

6 tablespoons (30 g) unsweetened Dutch-processed cocoa powder*

*If you don’t have Dutch-processed cocoa powder, try adding the very smallest pinch (less than 1/8 teaspoon) of baking soda to natural cocoa powder to neutralize the acid in the natural variety of cocoa powder.


  • To make the ice cream, in the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer), place the cream. Beat medium-high speed until slightly stiff peaks form. Add the cocoa powder to the whipped cream, whisking or beat constantly just until it is mostly absorbed into the cream. Place the whipped cream in the refrigerator to chill.

  • Melt the chopped chocolate in the microwave or in a double boiler (in a heat-safe bowl positioned over a pot of simmering water, making sure the water does not touch the bowl), stirring occasionally until smooth. In a large bowl, mix the melted chocolate with the sweetened condensed milk, and whisk until well-combined and smooth. The mixture will be relatively thick. Allow to cool until cool to the touch.

  • Scrape about half of the the whipped cream into the bowl of chocolate and condensed milk, and whisk carefully until smooth. Add the remaining whipped cream and, using a silicone spatula, fold it in until very few bright white streaks remain. Pour the mixture into a 2 quart freezer-safe container with a lid, and smooth the top. Cover tightly and place in the freezer until firm (at least 4 hours). Allow to sit at room temperature for about 10 minutes or in the refrigerator for about 15 minutes before serving to make scooping easier.

  • To make the chocolate syrup, in a medium-size, heavy-bottom saucepan, place the water, sugar, salt, and optional corn syrup, and whisk to combine. Place the saucepan over medium-high heat and bring to a boil. Whisking constantly, add the cocoa powder to the sugar mixture and continue to cook, whisking vigorously, until the cocoa powder is absorbed into the liquid. Lower the heat to medium-low and continue to cook, whisking frequently, until the mixture has begun to thicken and coats the back of a spoon, leaving a clean, visible trail when you run your finger across the syrup on the spoon (about 5 minutes). Remove from the heat and transfer the syrup to a small, heat-safe bowl. Serve warm over the ice cream. Store any remaining syrup in the refrigerator in a sealed bottle or other container.


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  • Mel

    I’m kind of dying over this. I pride myself on not craving chocolate until at least 11 a.m. but you’ve killed me on this one. Incredible. Plus you always make me laugh out loud when I read your posts. I buy that same brand of cocoa powder on amazon and can second it’s goodness. I thought of you every second of the day yesterday because I made my first ever chocolate gluten free cake with quinoa. It was the best cake I’ve ever had in my life. And I kept thinking “Nicole would be so proud of me, dang it!” Long live gluten-free! :)

    • Wait, Mel, with quinoa? Quinoa flour can be really hard to bake with, but do you mean straight-up quinoa? You have to tell me more about that!!
      xoxo Nicole

      • Pearl

        If it’s the same quinoa cake I make uses cooked quinoa that you puree with your other ingredients. It’s in the Quinoa 365 cookbook (www.patriciaandcarolyn.com). I started making it long before I went gf.

      • Goodies Gone Gluten Free

        I make an amazing quinoa cake with cooked and pureed quinoa too. It is so easy and so amazing. It has a crumb just like you used flour, but there is no flour at all. I have the recipe on my blog. I got it off of Barefeet in the Kitchen’s blog. So good. And by the way, I am soo excited about this ice cream because I don’t have a machine and have been waiting to find a good recipe for ice cream with no machine! Thanks so much!

    • Stephanie

      I’m also curious about your chocolate gluten free cake with quinoa, as my mum was recently diagnosed with kidney failure and therefore is forbidden to eat anything with gluten. Hope you’d be willing to share the recipe :)

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  • Misha

    Hi! Can you do this with any other flavors? My hubby is not a big chocolate fan (But I am!!!) I’m thinking strawberry and cream cheese? Lemon?

    • I’m afraid you can’t just simply sub out the chocolate, Misha. You could easily end up with an icy mess. I would recommend you follow the link to the vanilla 3-ingredient ice cream.

      • Misha

        I was afraid of that, lol – thanks!

  • Jennifer Sasse

    Holy yumminess! this looks fantastic – screw the vanilla kind I’m going to make this instead! You’re the best! :)

    • I think you won’t be the only one saying a version of that, Jennifer. :)
      xoxo Nicole

  • Donia Robinson

    No, Nicole, you’re the rock star! I’ll be a backup singer. ;)

    • Only if we wear wigs, Donia. I call the blond wig.
      xoxo Nicole

  • meagansmom

    Could you add some peanut butter to this, do you think? Yum!

    • I’m sure you could, Megansmom. Give it a try!
      xoxo Nicole

  • Cynnara Tregarth

    Yum! I’ve been playing with this basic recipe for weeks. My fiance has been happy. But this, this might get me my favourite dinner out at my fave gf restaurant!

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  • Marilyn Daigre

    OMG – Heavenly – Better than Bluebell! I had to sub 1 1/4 oz of bittwersweet with 1 1/4 oz. of semi sweet. ( My bar was 1 1/4 oz. short of 5 oz.). Then I added 2 T of cold coffee to help accentuate the chocolate.. Then I had to print the recipe for a non gluten free friend( Yes it’s that good!) and noticed the recipe only called for 10 oz not 14 oz. . condensed milk. Can’t believe it didn’t affect the texture because it was great. Oh Well! God takes care of children and fools. Can’t wait to experiment with some of the other suggestions made. Thank you for all your trials. Have pre-ordered newest book. Hurry up already.

    • Hi, Marilyn,
      I’m really glad you enjoyed the ice cream. Just to clarify for others, if you are suggesting that the recipe is in error in calling for only 10 ounces of sweetened condensed milk instead of a full 14 ounce can, it isn’t. The recipe is correct as written, and does not use an entire 14 ounce can of sweetend condensed milk, but rather 10 of the 14 ounces.

      • Marilyn Daigre

        I know that’s why I said god takes care of children and fools. I didn’t read 14 oz. I read condensed milk and used the whole can. my error. but we loved it anyway. not sure what I would have done with an extra 4 oz. of condensed milk anyway. I will make it again with the correct amount and let you know if it made any difference in texture. can’t wait to try the vanilla. i’m not an ice cream lover but even I loved it. gf hubby is. he is over the moon with your recipe and is waiting for the strawberry and vanilla versions. Has anyone tried adding the mini choc chips or crushed peppermint to the vanilla? Just curious. May try it.

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  • Brenda

    Hi I have just printed off the recipe and I’m going to try this…looks so yummy. I am just wondering about making so bread as I see you do a bread book as well. My question is how would the bread go without yeast? I am not only wheat intolerant hence eating gluten free but also yeast intolerant as well too many antiobiotics.

  • Carolyn

    Any idea if this work with other ingredients, ie carob, butterscotch or such.

    • The chocolate is not a flavoring, really, in this recipe, Carolyn. It’s part of the recipe. I recommend you try my 3-ingredient vanilla ice cream, and add some flavorings to that!

  • Joyce Kus

    I love this recipe! I have made some chocolate ice cream recipes that leave an odd taste in my mouth afterwards. I thought this would be too sweet with the sweetened condensed milk, but it isn’t. The chocolate flavor is rich and smooth, a perfect chocolate ice cream. I did make this in my ice cream maker and it turned out perfect. In fact, I’ve made three batches in the last two weeks, experimenting with a raspberry ribbon swirled in it, and strawberries added to a batch. Love love love it!!!

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