No-Churn Chocolate Pecan Ice Cream

No-Churn Chocolate Pecan Ice Cream

Toasted pecans and chocolate are a match made in heaven. Freeze a piece of heaven to enjoy any time with this 10-minute-prep, no-churn chocolate ice cream.
Prep Time 10 minutes
Total Time 6 hours 10 minutes
Servings 5 cups


  • 14 oz sweetened condensed milk
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp espresso or cold brew coffee (Optional, but it increases the chocolatey flavor)
  • 2 cups heavy cream, chilled
  • 2 cups chopped pecans, divided


  • Stirring regularly, toast the pecans in a skillet over low heat until golden brown. It should take 1 to 2 minutes. Set aside and cool completely.
  • In a large mixing bowl, whisk together the condensed milk, cocoa powder, and espresso.
  • Whip the heavy cream until stiff peans form, about 2 minutes.
  • Fold the cream into the condensed milk mixture, then fold in 1 1/2 cups of the toasted pecans.
  • Spoon the mix into a loaf pan, then top with the remaining toasted pecans. Freeze until firm, about 6 hours.


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