When you don’t have an ice cream machine or the time and the patience to fire up the stove – this dark chocolate no-churn ice cream is for you.  It’s the ultimate low-effort dessert that doesn’t sacrifice taste or quality.  Perfect for those unapologetically lazy days. 

  • Author: MJ


  • 14 oz       sweetened condensed milk
  • 1/2 cup    cocoa powder*
  •    1  tsp    espresso powder
  • 2 TBS      bourbon*
  •                  pinch of salt
  • 2 cups     heavy cream



Mix together the condensed milk and bourbon* in bowl.  Add in the cocoa powder, espresso powder and salt, whisking until there are no lumps.   

In a mixer fitted with the whisk attachemnt, beat the cream on high speed until soft peaks form.  Take 1/3 of the whipped cream and mix it into the condensed milk until compeltely incorporated.  Dump in the rest of the whipped cream and gradually fold it into the milk mixture.  Don’t over stir, the mixture should come together but still be somewhat ‘airy.’ 



Pour into a container and cover with a piece of plastic wrap or parchment paper.  Freezer until firm (2-6 hours depending on your freezer) 


  • Use a high-quality cocoa powder with 10-22% cocoa butter content (the higher the better) 
  • Rum, whiskey or chocolate liqueur would all work in place of the bourbon.  If you choose to skip the alcohol, the texture will end up much harder and a bit less ‘scoopable.’