No-Churn Chocolate Ice Cream #Choctoberfest

No-Churn Homemade Chocolate Ice Cream - Triple Chocolate Kitchen

This week is #Choctoberfest with Imperial Sugar! ! And you know what that means… lots of yummy chocolate recipes will be coming your way this week. If you haven’t already seen it, we are also giving away a huge chocolate gift pack! Enter to win here.


When I was a little girl, our family would get together every year in February to celebrate winter birthdays. One of the best parts any family get-together is the food! And when celebrating February birthdays, we all knew that we were getting something really yummy…

Homemade ice cream.

My mom would mix it up the vanilla base, and then my dad would run the old ice cream machine in the basement for what felt like forever. When it finally was done, we’d be chomping at the bit for a big bowl.

We would always get pretzel rods for dipping. I don’t know why, because we usually didn’t eat store-bought ice cream with pretzel rods. But homemade ice cream demanded pretzel rods!

I also thought I needed an ice cream machine to make homemade ice cream, but recently I found this great recipe for no-churn ice cream, so I decided to give it a try.

And since it is #Choctoberfest…

no-churn chocolate ice cream

One of our awesome sponsors this year is Barlean’s. They sent over some of their chocolate-flavored products to taste-test for #Choctoberfest, including their Barlean’s Chocolate Silk Greens.

My boyfriend has become obsessed with their silk greens, blended into a tall glass of milk. It’s the perfect healthy alternative to chocolate milk!

barlean's chocolate silk

But I had this wild idea to use it to make no-churn chocolate ice cream instead of using cocoa or melted chocolate. I had no idea if it would turn out okay, but I added a few scoopfuls to the base I made and crossed my fingers, hoping for the best…


Oh my god, why do I ever buy store-bought ice cream?!?!

This homemade version is so creamy and delicious, with just the right amount of chocolate flavor. You don’t need a machine or even a stand mixer (all I have is a hand mixer).

no-churn chocolate ice cream with barleans

Plus, you’ll have lots of extra Barlean’s for yummy chocolate drinks. You get a big container for the price, and this recipe only uses three scoops.

Barlean’s actually makes Strawberry Kiwi Greens and Organic Berry Greens too, so after #Choctoberfest, I think we’re going to have to give those a try with this ice cream base too. Yum!

A HUGE thank you to Barlean’s for providing the Chocolate Silk Greens, as well as their chocolate mint flavored Essential Woman Omega Swirl Supplement, which I’m looking forward to using in future recipes! Follow them on Pinterest, Instagram, Twitter, and Facebook. You should also sign up for the Barlean’s Better Life Newsletter.

Here’s the recipe:

No-Churn Chocolate Ice Cream #Choctoberfest

Total Time: 6 hours, 15 minutes

No-Churn Chocolate Ice Cream  #Choctoberfest


  • 2 cups heavy whipping cream
  • 1 14-ounce can of sweet and condensed milk
  • 3 scoops Barlean's Chocolate Silk Greens


  1. With a stand of hand mixer, whip the whipping cream on high until stiff peaks form.
  2. Reduce the speed to slow and add the milk and chocolate silk greens.
  3. Spoon into a freezer-safe container and cover the top with plastic wrap.
  4. Freeze for at least 6 hours (preferably overnight).


Top with your favorite ice cream toppings, like chocolate syrup or sprinkles.

Check out all of the other #Choctoberfest bloggers posting today:

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at

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