No-Churn Fluffy Milk Chocolate Ice Cream

by Dorothy Reinhold on July 17, 2023

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No-Churn Fluffy Milk Chocolate Ice Cream has a cloud-like texture and delicate milk chocolate flavor. No ice cream maker needed! 

On these desultory July days, when the temperature climbs, sweat glistens and spirits flag, we need ice cream. Good thing it’s National Ice Cream Month!

Are you lazy like me? My enthusiasm for ice cream doesn’t include energy to locate and extract the ice cream maker from its hiding place, so I dreamed up a no-churn ice cream that would satisfy my desire for something sweet and something light and airy.

Most no-churn ice creams include sweetened condensed milk, but that doesn’t float my boat, so I put on my recipe thinking cap.

Black-handled scooper of No-Churn Fluffy Milk Chocolate Ice Cream rests on a white plate with raspberries alongside, and another scoop in a clear glass bowl. A red striped tea towel is on the left. What if I whipped some egg whites (light…airy!), whipped some cream (airy!), and used marshmallow fluff (sweet…airy) for the sugar? And once my mind was on marshmallow fluff, it went right to Hershey’s bars, because those two things go together like a campfire and summer. So maybe I could melt the Hershey’s bars to make a milk chocolate flavored concoction, and then freeze the whole thing.

Guess what? It worked, and it might be the best, smoothest, most airy and delicious ice cream I ever made!

How to make No-Churn Fluffy Milk Chocolate Ice Cream


Ingredients for No-Churn Fluffy Milk Chocolate Ice Cream on a white counter top.First, gather your ingredients. For this recipe we’ll need:

  • Pasteurized eggs. They often have a little red “P” stamped on the egg shell to remind you of their safety. These are regular eggs in the shell that are bathed in a gentle warm water pasteurization bath to eliminate the risk of salmonella (a very serious bacteria found in some raw eggs that can cause a deadly illness). Pasteurized eggs crack open, eat like and act like regular eggs, so they are useful anytime you are using raw or under-cooked eggs in a recipe or meal.  This recipe calls for raw egg whites whipped into an airy frenzy, so we’re using pasteurized eggs to be safe.
  • Heavy whipping cream
  • Vanilla extract
  • Marshmallow fluff in a jar
  • Hershey’s Milk Chocolate Bars
  • Dark cocoa powder

Hand mixer whips egg whites in a glass measuring cup. One white egg sits in a white bowl in the foreground. Whip the egg whites and set aside.

Whip the cream and vanilla with a hand mixer in a glass bowl. Whip the cream and vanilla…

Beater lifted out of the bowl shows whipped cream to firm peaks. …to firm peaks and set aside.

Broken Hershey Bars in a small white bowl with a red exterior on a white counter top. Break up the chocolate bars and put them in a glass bowl.

Partially Melted Hershey Bars in a white bowl with a red exterior. Melt the chocolate in short bursts in the microwave.

Red scraper stirs melted Hershey Bars for No-Churn Fluffy Milk Chocolate Ice Cream on ShockinglyDelicious.comYou’ll often find that even if the chocolate holds its shape, you can stir it smooth and residual heat melts the last of it. Cocoa, melted chocolate and white marshmallow flufff in a stainless steel mixing bowl for No-Churn Fluffy Milk Chocolate Ice Cream on Shockingly Delicious.comMix melted chocolate and cocoa into the marshmallow fluff.

Chocolate and marshmallow fluff stirred with a red spatula for No-Churn Fluffy Milk Chocolate Ice Cream on Shockingly Delicious.comStir it gently. It’s pretty, right?

Light brown mixture in a stainless steel mixing bowl for No-Churn Fluffy Milk Chocolate Ice Cream on Shockingly Delicious.comMore mixing by hand and it looks more uniform in color.

No-Churn Fluffy Milk Chocolate Ice Cream being poured into a plastic container.Pour it into a freezer-safe lidded container. It will be like a thick batter.

A hand puts the bright green lid on a plastic container of Milk Chocolate Ice Cream on Shockingly Delicious.comPop the lid on and freeze it at least 6 hours, or better yet, overnight.

Black handled ice cream scoop digs out Milk Chocolate Ice Cream from a square plastic container.Serve it in scoops from your container.

A silver spoon sits atop a rectangular glass container of milk chocolate ice cream, with a blue tea towel underneath. Or grab a spoon and enjoy that silky softness straight from the freezer. We won’t tell.

Scoops of milk chocolate ice cream in cream-colored stacked bowls.To fancy it up further, sprinkle some cookie crumbs or jimmies on top of the scoops.

No-Churn Fluffy Milk Chocolate Ice Cream

Prep Time: 25 minutes

Total Time: 8 hours, 25 minutes

Yield: 6 servings

No-Churn Fluffy Milk Chocolate Ice Cream

No-Churn Fluffy Milk Chocolate Ice Cream has a cloud-like texture and delicate milk chocolate flavor. No ice cream maker needed!


  • 3 pasteurized eggs
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 (7-ounce) jar marshmallow fluff
  • 2 (1.55-ounce) Hershey’s Milk Chocolate Bars
  • 2 tablespoons dark cocoa powder, sifted to smooth out any lumps


  1. Separate eggs and place whites in a scrupulously clean medium bowl or 4-cup measure (discard yolks or save for another use). Using an electric beater, whip egg whites until they form stiff peaks; this might take 3-5 minutes. You’ll have about 1 1/2 cups of whipped egg whites. Set aside.
  2. Place cream and vanilla extract in a different medium bowl or 4-cup measure. Using an electric beater, whip cream until it forms firm peaks, about 3 or so minutes. Set aside.
  3. Scrape marshmallow fluff into a large mixing bowl. Break chocolate bars into pieces, place in a small glass bowl and microwave on 50% power for about 60 seconds. (Check and if chocolate isn’t melted, microwave on 50% power for another 10-15 seconds, until chocolate melts. If it is nearly melted, you can usually stir it and any small remaining chunks will melt without further heat.) Scrape melted chocolate into marshmallow fluff. Add cocoa powder and stir to mix melted chocolate and cocoa powder into the fluff.
  4. Add whipped egg whites and whipped cream to the chocolate fluff mixture, and stir to combine well. (Do it by hand, or sometimes I do this with an electric mixer, on low speed; suit yourself.)
  5. Scrape mixture into a freezer-safe container and freeze at least 6 hours, or overnight.
  6. Makes 6 servings.
  7. Marbled variation: To make a marbled effect in the ice cream, stir the cocoa powder into the marshmallow fluff, and do not stir in the melted Hershey’s bars but set that to the side. When all ingredients (except Hershey’s) are finally stirred together, scrape melted Hershey’s into the mixture and stir it only a few times, leaving streaks. Scrape mixture into a container and freeze as described.
  8. Rocky Road variation: Right before freezing, stir into the mixture 1/2 cup (or more, to your liking) mini marshmallows and 1/4 cup (or more, to your liking) toasted walnuts or almond slivers or pecans. Scrape mixture into a container and freeze as described. A maraschino cherry on top, at serving time, would be nice.


Recipe source: Dorothy Reinhold | Shockingly Delicious

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No-Churn Fluffy Milk Chocolate Ice Cream recipe by Dorothy Reinhold

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This post was first published July 27, 2016, and has been updated and republished today.

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{ 26 comments… read them below or add one }

Kim Beaulieu August 5, 2016 at 11:38 pm

This is absolute perfection. No churn ice cream is everything in the summer. I need to try this…..stat.


Jennifer @ Show Me the Yummy August 5, 2016 at 8:37 am

Chocolate? No churn? Ice cream? Heck yesssssss!


Sabrina August 2, 2016 at 7:55 am

I love this recipe! I have an ice cream machine we normally use but because it is self cooling it weighs about 150 pounds, so this is even better since it is no churn I don’t have to drag it in from the garage! Thanks so much, it looks so fluffy, rich and delicious!!


Dorothy Reinhold August 2, 2016 at 8:31 pm

Thanks! I have a self-cooling unit as well, and I just never pull it out anymore. So much effort!


Dee Dee (My Midlife Kitchen) August 2, 2016 at 7:45 am

What is better than simple and luscious chocolate ice cream? Not much! Yum.


Michelle Palin August 1, 2016 at 4:22 pm

Love that this is a naturally gluten-free recipe too! Perfect for this chocoholic!!


Dorothy Reinhold August 1, 2016 at 6:49 pm

I hadn’t thought of that! Of course!


Nicole August 1, 2016 at 4:02 pm

I can’t believe this is no-churn. It looks so creamy!


Dorothy Reinhold August 1, 2016 at 6:50 pm

It’s all the fluffiness of the ingredients!


Aggie August 1, 2016 at 2:33 pm

No churn might be my way to go, looks so easy! I’m craving a bowl for dessert tonight 🙂


Matt August 1, 2016 at 1:43 pm

Wish I had this for dessert tonight!


Lauren @ Hall Nesting August 1, 2016 at 11:12 am

I still think I am the last one to not get on the bandwaggon for no churn ice cream. This needs to change STAT


Dorothy Reinhold August 1, 2016 at 1:41 pm

Most of them have sweetened condensed milk in them. This one doesn’t!


Soe | Lime and Cilantro July 29, 2016 at 8:19 am

So many novel things going on here! Marshmallow fluff in an ice-cream? That’s genius. I definitely need to try this.


Laura at I Heart Naptime July 29, 2016 at 8:08 am

Yum, this looks great! My boys are looking over my shoulder and begging to make this today!


Dorothy Reinhold July 31, 2016 at 1:03 pm

Do it…do it…do it. Have I enabled you?


Trish - Mom On Timeout July 29, 2016 at 7:23 am

This ice cream looks heavenly! I love your addition of marshmallow fluff!


cathy | Lemon Tree Dwelling July 28, 2016 at 8:52 pm

Delicious! You had me at “fluffy”! 🙂


Megan | Allergy Free Alaska July 28, 2016 at 7:44 pm

Now I want chocolate ice cream! 😉 What a great recipe!


Kacey @ The Cookie Writer July 28, 2016 at 3:18 pm

Ice cream needs eggs and I am so happy to see you can still include them in the no-churn versions!


Diana Johnson July 28, 2016 at 2:12 pm

This looks delicious! I love that you used melted chocolate and marshmallow fluff!


Jill Silverman Hough July 28, 2016 at 9:59 am

Marshmallow fluff in ice cream?!? This I have to try. Does it end up tasting like rocky road but without the nuts?


Dorothy Reinhold July 28, 2016 at 12:54 pm

It has a very milk chocolate-y flavor!


Lori @ RecipeGirl July 28, 2016 at 9:04 am

I love the idea of “fluffy” ice cream with REAL melted chocolate in there!


Dorothy Reinhold July 28, 2016 at 12:55 pm

This is super duper fluffy, and the melted Hershey bars are really great in here, for the flavor.


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