Make deliciously creamy ice cream with a few simple ingredients at home with this No Churn Chocolate Chip Ice Cream.
I don't know whether knowing how to make ice cream without an ice cream maker is a good thing or a bad thing, but it certainly is E.A.S.Y.
When I found a recipe for no churn ice cream from Like Mother Like Daughter and then made my version of their Key Lime Pie Ice Cream with my ice cream machine, I promised myself I would try a no churn version of ice cream and started out slow by making this 4 ingredient No Churn Chocolate Chip Ice Cream.
I know many people that don't have an ice cream maker; I was one of them until about 1 ½ years ago, but I never knew how simple it was to make your own ice cream at home and still have it be creamy and delicious.
ingredients needed
I wanted to start out with a basic vanilla; then decided to chop up some chocolate chunks and used the following ingredients:
- Heavy cream
- Sweetened condensed milk-make sure you're using the thick creamy kind not the thin evaporated milk
- Pure vanilla extract-when making ice cream I prefer using pure vanilla rather than imitation vanilla; the flavor is more concentrated. You can read about the different types of vanilla here: Joy from Joy of Baking
- Chopped Chocolate-you can use milk, semi-sweet or dark chocolate; chips or chunks. I had some semi-sweet chocolate Nestle chunks so I chopped up some of those.
How do you make No Churn Chocolate Chip Ice Cream?
Once you have all of your ingredients, you'll want to get out your stand or hand mixer and a large bowl.
- Whip the heavy cream into stiff peaks.
- Gently fold in the sweetened condensed milk, vanilla and chocolate by hand. Don't over mix; just enough to form a creamy batter.
- Place ice cream mixture in a container and freeze for at least 2 hours. I used a loaf pan then covered it with plastic wrap, but have also used those family size plastic containers with a lid. I also like my ice cream firm so I froze mine for about 6 hours.
That's it! Easy right? This ice cream was a little sweet, but so creamy. Needless to say the family loved it so I'll be trying other flavors again real soon.
The entire process took only 10 minutes to prepare before freezing and in a few hours you can have homemade No Churn Chocolate Chip Ice Cream. ~Enjoy!
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More Ice Cream Recipes
- Tagalong Chocolate Peanut Butter Ice Cream
- Cherry Vanilla Ice Cream
- Chocolate Heath Bar Crunch Ice Cream
- Banana Split Ice Cream
- Nutella Ice Cream
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No Churn Chocolate Chip Ice Cream
Ingredients
- 2 cups Heavy Whipping Cream
- 1- (12-ounce) can Sweetened Condensed Milk
- 1 tablespoon Pure Vanilla Extract
- ½ cup Chocolate, chopped (your choice)
Instructions
- Whip the heavy cream into stiff peaks.
- Gently fold in the sweetened condensed milk, vanilla and chocolate by hand. Don't over mix; just enough to form a creamy batter.
- Place ice cream mixture in a container and freeze for at least 2 hours. I used a loaf pan then covered it with plastic wrap, but have also used those family size plastic containers with a lid. I also like my ice cream firm so I froze mine for about 6 hours.
Notes
Nutrition
Hannah Rickert says
I tried making this ice cream, me I was absolutely stunned with the results! It was so creamy, not to mention easy to make, I'm a 14 year old so I made it for my family. One of my family members said it was really rich, but the rest of us couldn't stop eating it! I let it freeze for about five hours, and there was some left over that I froze overnight and it was great the next day! Thanks for the recipe!!
Carrie's Experimental Kitchen says
I'm so glad you enjoyed it Hannah! I found it to be a bit sweeter as well, by my 15 and 20 year old loved it as well. 🙂
Pam says
I want to try this but I'm hesitant to invest in the ingredients because my homemade ice cream is never as creamy as it's supposed to be. Yours doesn't look ice-crystally, though...
Carrie's Experimental Kitchen says
Hi Pam, this was really creamy and I covered it really well with plastic wrap by pressing down on the ice cream to remove any excess air; which is what causes that crystallization. I also whipped the cream so that it had really stiff peaks before mixing in the other ingredients to make sure it wasn't too liquid-y. I hope that helps. 🙂