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This single serving chocolate ice cream is rich, smooth, and full of chocolate flavor. It’s easy to make with just a few ingredients. No eggs and no ice cream maker needed.

a dessert bowl with a scoop of chocolate ice cream and chocolate sprinkles.

Why You’ll Love This Recipe

  • No Ice Cream Maker Needed: This no-churn recipe is easy to make.
  • Rich, Creamy Texture: Heavy cream and sweetened condensed milk create a smooth, creamy base.
  • Bold Chocolate Flavor: Cocoa powder and melted chocolate deliver deep, chocolatey taste.
  • Made with 5 Ingredients: Simple, pantry-friendly ingredients.
  • Single Serving: Perfectly portioned when you want just one scoop.

We truly love this simple chocolate ice cream and hope you’ll give it a try. It’s rich, creamy, packed with chocolate flavor, and made without eggs or an ice cream maker.

It comes together quickly with just a few ingredients, and it’s the kind of treat that always feels special. If you’ve never made homemade ice cream before, this is the perfect place to start.

Looking for more ice cream recipes for one or two? Try our single serving vanilla ice cream, small batch butter pecan ice cream, single serving mint chocolate chip ice cream, small batch key lime pie ice cream, small batch pistachio ice cream, small batch toasted coconut ice cream, or small batch strawberry ice cream.

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Ingredients

chocolate ice cream ingredients on a kitchen counter.

If you have any ingredients leftover from this small batch chocolate ice cream recipe, check out our Leftover Ingredients Recipe Finder.

Recipe Variations

Customize your single serving chocolate ice cream with these simple mix-in ideas:

  • Mint Chocolate: Add a few drops of mint extract and chopped mint chocolate.
  • Peanut Butter Swirl: Fold in melted peanut butter before freezing.
  • Nutella Swirl: Swirl in Nutella for a hazelnut flavor.
  • Chocolate Cherry: Mix in chopped dried cherries.
  • Cookies and Cream: Fold in crushed chocolate sandwich cookies.
  • Rocky Road: Add mini marshmallows and chopped nuts.
  • Salted Caramel: Swirl in caramel sauce and sprinkle with sea salt.

How To Make Chocolate Ice Cream

These step-by-step photos and instructions are here to help you visualize how to make one scoop of chocolate ice cream. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Melt the Chocolate (Choose One Method):
    • Double Boiler: Bring 2 inches of water to a gentle boil in a small pot. Place a heat-proof bowl on top (water shouldn’t touch the bowl). Add chopped chocolate and stir until melted.
    • Microwave: Place chopped chocolate in a microwave-safe bowl. Heat in 15-second intervals, stirring each time, until melted.
      Set aside to cool.
  2. Mix Base: In a medium bowl, whisk together sweetened condensed milk, vanilla, cocoa powder, and the cooled melted chocolate.
  3. Whip the Cream: In a separate bowl, whip heavy cream with an electric mixer on medium-high speed until stiff peaks form.
  4. Combine: Gently fold the chocolate mixture into the whipped cream until fully blended.
photos showing how to make homemade chocolate ice cream.
  1. Freeze: Pour into a freezer-safe container (a 10-ounce ramekin works well). Cover and freeze:
    • 2 hours for soft-serve texture
    • Overnight for a firmer scoop
  2. Serve: Scoop and enjoy straight from the freezer!
homemade chocolate ice cream in a white ramekin.

Expert Tips

  • Fold Gently: Preserve the light texture by folding the whipped cream in slowly.
  • Use Cold Ingredients: Cold cream and condensed milk whip and combine more easily.
  • Freeze Fully: For a firm texture, freeze for at least 4 hours.
  • Softer Texture: For soft-serve, freeze for 2 to 3 hours.
  • Cover When Freezing: Always cover the container to keep the ice cream fresh and prevent freezer burn.

Frequently Asked Questions

How long will homemade chocolate ice cream last in the freezer?

Homemade ice cream is best enjoyed within a week.

Can I double this recipe?

Yes, you can easily double it for a larger portion.

a white ramekin filled with homemade chocolate ice cream topped with a sprig of fresh mint.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

If you’ve tried this single serve chocolate ice cream recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Cooking For One Made Easy
Because you’re worth it

Chocolate Ice Cream For One

5 from 4 votes
By: Joanie Zisk
Prep: 10 minutes
Freeze: 5 hours
Total: 5 hours 10 minutes
Servings: 1 serving
This single serving chocolate ice cream is rich, creamy, and packed with chocolate flavor. Made with just a few simple ingredients—no ice cream maker needed.

Equipment

Ingredients 
 

  • 1 ounce semi sweet chocolate (I use Baker’s brand—1 ounce = 28 grams or 4 small squares)
  • 2 ounces sweetened condensed milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon unsweetened cocoa powder
  • 4 ounces heavy cream or heavy whipping cream
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Instructions 

  • Melt the Chocolate (Choose One Method):
    Double Boiler: Bring 2 inches of water to a gentle boil in a small pot. Place a heat-proof bowl on top (make sure the water doesn’t touch the bowl). Add chopped chocolate and stir until melted.
    Microwave: Place chopped chocolate in a microwave-safe bowl. Heat in 15-second intervals, stirring between each, until melted.Set the melted chocolate aside to cool.
  • Mix Base: In a medium bowl, whisk together sweetened condensed milk, vanilla, cocoa powder, and the cooled melted chocolate.
  • Whip the Cream: In a separate bowl, whip heavy cream with an electric mixer on medium-high speed until stiff peaks form.
  • Combine: Gently fold the chocolate mixture into the whipped cream until fully blended.
  • Freeze: Pour into a freezer-safe container (a 10-ounce ramekin works well). Cover and freeze:
    2 hours for soft-serve texture
    Overnight for a firmer scoop
  • Serve: Scoop and enjoy straight from the freezer!

Notes

  • Fold Gently: Preserve the light texture by folding the whipped cream in slowly.
  • Use Cold Ingredients: Cold cream and condensed milk whip and combine more easily.
  • Freeze Fully: For a firm texture, freeze for at least 4 hours.
  • Softer Texture: For soft-serve, freeze for 2 to 3 hours.
  • Cover When Freezing: Always cover the container to keep the ice cream fresh and prevent freezer burn.

Nutrition

Serving: 1serving, Calories: 704kcal, Carbohydrates: 42g, Protein: 9g, Fat: 54g, Saturated Fat: 34g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Trans Fat: 0.02g, Cholesterol: 147mg, Sodium: 103mg, Potassium: 425mg, Fiber: 2g, Sugar: 45g, Vitamin A: 1.833IU, Vitamin C: 2mg, Calcium: 254mg, Iron: 2mg

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.

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Welcome!

Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

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5 from 4 votes

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5 Comments

  1. Kathi says:

    As a chocoholic this is a great recipe for me. Just enough to enjoy but not pig out on. LOL Thanks for posting.

  2. Barbara Bosworth says:

    This will be perfect in my Dash ice cream maker. It’s great that I don’t have to do a full pint.

  3. J. Hegyi says:

    So glad you added chocolate ice cream, along side of your vanilla ice cream.

    1. Joanie Zisk says:

      Thank you! We’re excited about this one too.

  4. J. Hegyi says:

    Excellent recipe.