If you’re craving a no-bake dessert that’s indulgent, creamy, and comes together effortlessly, these Creamy Chocolate Ice Cream Cups are the perfect treat. Made with just a few simple ingredients like rich cream, sweetened condensed milk, and decadent chocolate, this recipe delivers the ultimate combination of texture and flavor. Whether you’re entertaining guests, prepping a make-ahead dessert, or simply indulging yourself, these chocolate-dipped cream cups check all the boxes.
With a luscious whipped cream base, silky condensed milk, and a smooth chocolate ganache coating, each bite is like a frozen truffle. Let’s explore how to make this easy and crowd-pleasing dessert from start to finish.
Cooking Time
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Prep Time: 15 minutes
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Chill Time: 4–5 hours (or overnight)
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Total Time: About 5 hours
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Yield: 6–8 small dessert cups
Ingredients
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200 ml cream (33–36% fat content)
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80 g sweetened condensed milk
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150 g chocolate (milk or dark)
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50 ml vegetable oil
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30 g dark chocolate (for decorating)
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10 ml vegetable oil (for decorating)
Step-by-Step Cooking Directions
1. Whip the cream
Start by adding the 200 ml of chilled cream (with 33–36% fat content) to a large bowl. Use an electric mixer to beat until it becomes thick and forms soft peaks. This should take about 2–3 minutes on medium-high speed.
2. Add condensed milk
Once the cream is whipped, pour in 80 g of sweetened condensed milk. Gently fold it into the cream using a spatula until fully combined and smooth. This forms the rich and creamy base of your frozen cups.
3. Fill the molds
Spoon the mixture into small silicone molds, dessert cups, or cupcake liners. Smooth the tops with a spatula for a clean finish. Cover the molds and place them in the freezer for at least 4 hours or until completely frozen.
4. Make the chocolate ganache coating
In a heatproof bowl, combine 150 g of chopped chocolate with 50 ml of vegetable oil. Melt together using a microwave in 30-second intervals or a double boiler. Stir until silky and smooth.
5. Unmold and dip
Remove the frozen cream cups from the molds. Dip the tops into the melted chocolate ganache or pour it over each cup. Allow the chocolate to set—this happens quickly due to the cold dessert.
6. Optional chocolate decoration
Melt 30 g of dark chocolate with 10 ml of vegetable oil for a final drizzle. Decorate the tops with swirls or splatters for an elegant, layered chocolate look.
7. Final chill or serve
Return to the fridge or freezer for 10–15 minutes to let the chocolate set fully before serving. Enjoy cold!
Nutritional Information (per cup, approx.)
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Calories: 320 kcal
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Protein: 3 g
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Fat: 28 g
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Carbohydrates: 16 g
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Sugar: 14 g
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Fiber: 1 g
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Cholesterol: 45 mg
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Sodium: 20 mg
The Origins and Popularity of the Recipe
This recipe echoes the classic no-churn ice cream method popularized in Western home kitchens, especially in the U.S. and Europe. It takes inspiration from frozen mousse cups and cream truffles, combining simplicity and elegance in one treat.
The idea of whipping cream and sweetened condensed milk into ice cream has become wildly popular across social media platforms because of its minimalism—no eggs, no churning, no ice cream machine. This chocolate-dipped version elevates the experience by adding texture and a luxurious finish.
Reasons Why You’ll Love This Recipe
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No baking, no special tools required
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Just a handful of ingredients
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Creamy and rich with a melt-in-your-mouth texture
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Versatile and customizable
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Perfect for summer, holidays, or make-ahead parties
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Elegant presentation with minimal effort
Health Benefits
While indulgent, you can still find some redeeming qualities in this dessert:
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Dark chocolate is rich in antioxidants and may support heart health
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Cream is a good source of fat-soluble vitamins like A, D, and E
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Portion control helps you enjoy sweetness without going overboard
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Homemade control over ingredients (e.g., using low-sugar chocolate)
To make it slightly healthier, opt for reduced-sugar condensed milk, and use high-quality dark chocolate with 70% cacao or more.
Serving Suggestions
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Serve cold on a small dessert plate with a fork
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Garnish with crushed nuts, fresh berries, or edible flowers for a special touch
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Drizzle with extra melted chocolate or caramel before serving
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Pair with espresso, black tea, or dessert wine for a refined experience
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Make mini versions for party platters or buffets
Common Mistakes to Avoid
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Over-whipping the cream – it can turn grainy or even curdle
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Not chilling long enough – if the cups are not fully frozen, they’ll collapse when unmolded
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Using low-fat cream – won’t whip properly; ensure it has at least 33% fat
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Skipping the oil in chocolate – this keeps the ganache from hardening too thickly or cracking
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Using hot ganache on frozen cups – can melt the top; let it cool slightly before pouring or dipping
Pairing Recommendations
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Coffee Pairing: A strong espresso or cappuccino balances the sweetness
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Fruit Pairing: Sliced strawberries or raspberries cut through the richness
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Wine Pairing: Sweet dessert wines like Moscato or Port complement the chocolate beautifully
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Snack Pairing: Serve with shortbread cookies or almond biscotti for crunch
Cooking Tips
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Chill the bowl and beaters before whipping cream for faster, more stable results
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Use silicone molds for easy removal
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Freeze a metal tray before placing the cups on it—it speeds up chilling
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Decorate right after dipping for toppings to stick well
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Store in an airtight container in the freezer for up to 2 weeks
Similar Recipes to Try
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No-Bake Cheesecake Cups
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Chocolate Covered Strawberries with Cream Filling
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Frozen Yogurt Bark with Nuts and Fruit
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Layered Ice Cream Parfaits
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Whipped Cream Mousse with Berries
Variations to Try
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Nutty Version: Add crushed pistachios or hazelnuts inside or on top
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Berry Version: Mix in pureed raspberries or strawberries before freezing
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Coffee Flavored: Add 1 tsp of instant espresso to the cream before whipping
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Mint Chocolate: Use mint extract and green-tinted white chocolate for a twist
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Vegan Version: Use coconut cream and dairy-free chocolate with maple syrup instead of condensed milk
Ingredient Spotlight: Sweetened Condensed Milk
Condensed milk is made by removing water from cow’s milk and adding sugar. It acts as a natural sweetener and thickener, helping the whipped cream stay stable when frozen without becoming icy. In this recipe, it adds silkiness and balances the bitterness of dark chocolate.
Conclusion
These Creamy Chocolate Ice Cream Cups are a frozen dream come true—easy to make, decadent to eat, and beautiful to serve. With just a handful of pantry staples and a bit of patience during chilling, you’ll have an elegant dessert ready to impress. Whether you’re hosting a dinner party or treating yourself on a quiet evening, this no-bake creation is pure bliss in a cup.
Make them your own with toppings, decorations, or flavors—this is the kind of recipe that’s not only easy but endlessly adaptable.
Frequently Asked Questions (FAQ)
1. Can I use whipped topping instead of real cream?
While you can use whipped topping, real cream (33% or higher fat) delivers better taste and texture.
2. What if I don’t have silicone molds?
Use cupcake liners, ramekins, or mini jars. Just ensure they’re freezer-safe.
3. Can I make this vegan?
Yes, substitute coconut cream for dairy cream and use vegan condensed milk and chocolate.
4. How long do these last in the freezer?
Up to 2 weeks if stored in an airtight container.
5. Do I need to stir the condensed milk before using?
Yes, give it a quick stir to ensure smooth consistency.
6. Can I use white chocolate instead of dark?
Absolutely! Adjust sweetness levels accordingly.
7. What other toppings can I use?
Try shredded coconut, crushed candy, edible flowers, or cocoa nibs.
8. How do I keep the chocolate coating from cracking?
Adding oil to the chocolate helps create a flexible ganache that won’t crack.
9. Can I skip the oil in the ganache?
Not recommended—it helps the texture and makes dipping smoother.
10. Are these kid-friendly?
Yes, they’re great for kids—just make sure to portion them in small sizes and use mild chocolate.