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–+ servings
a dessert bowl with a scoop of chocolate ice cream and chocolate sprinkles.
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5 from 3 votes

Chocolate Ice Cream For One

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.
Prep Time10 minutes
Freeze5 hours
Total Time5 hours 10 minutes
Course: Dessert
Cuisine: American
Diet:
Keyword: chocolate ice cream, homemade chocolate ice cream, ice cream, no churn chocolate ice cream, no churn ice cream
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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

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