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No churn chocolate cake ice cream

This easy ice cream is made with a smooth, no churn chocolate ice cream base with a decadent twist. Each scoop is studded with rich chunks of dark chocolate cake and marbled with sweet strawberry jam.
Prep Time 10 mins
Freezing time 6 hrs
Servings 1 liters


  • 1 medium mixing bowl
  • 1 small bowl
  • spatula
  • Stand or hand mixer
  • Baking tin or glass container at least 1.5L in capacity


  • 7 oz (198g) sweetened condensed milk
  • 1/4 cup (25g) cocoa powder
  • 1 pint (470g) heavy whipping cream
  • 1 tsp vanilla extract
  • 1 1/2 cup chocolate cake cubes, about 1 in. wide
  • 4-5 tbsp strawberry jam


  • In a small bowl, combine the condensed milk and cocoa powder. Stir until evenly mixed. Set aside.
  • In a medium bowl, combine the heavy whipping cream and vanilla extract. Use a hand mixer or stand mixer fitted with a whisk attachment and beat on low speed for about 1 minute. Increase speed to medium-high and beat until stiff peaks form. Keep an eye on the mixture while beating and be careful not to over-mix.
  • Add the condensed milk and cocoa powder mixture to the whipped cream. Use a spatula to fold in the mixture until evenly combined. Be gentle to avoid knocking air out of the whipped cream. Add the chocolate cake chunks and fold until evenly distributed.
  • Cover the bottom of a baking tin or glass container with 1/3 of the ice cream mixture. Drop 1 tsp-sized dollops of strawberry jam across the surface of the ice cream. Swirl the dollops using a butter knife. Repeat 2 more times with the remaining of the ice cream.
  • Cover the container and freeze for at least 6 hours and ideally overnight.
  • To serve, remove from fridge and let thaw for a few minutes before scooping.