Carrie’s Experimental Kitchen

No Churn Chocolate Chip Ice Cream

 

 

Make deliciously creamy ice cream with a few simple ingredients at home with this No Churn Chocolate Chip Ice Cream.

No Churn Chocolate Chip Ice Cream | Carrie's Experimental Kitchen Make deliciously creamy ice cream at home without an ice cream maker. #icecream #vegetarian #glutenfree

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 recently 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 1/2 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. 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.

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.

  1. Whip the heavy cream into stiff peaks.
  2. Gently fold in the sweetened condensed milk, vanilla and chocolate by hand. Don’t over mix; just enough to form a creamy batter.
  3. 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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5 from 1 vote
No Churn Chocolate Chip Ice Cream
No Churn Chocolate Chip Ice Cream
Prep Time
10 mins
Total Time
10 mins
 
Make deliciously creamy ice cream with a few simple ingredients at home with this No Churn Chocolate Chip Ice Cream.
Course: Dessert
Author: Carrie's Experimental Kitchen
Ingredients
  • 2 c . Heavy Whipping Cream
  • 1-14 ounce Can Sweetend Condensed Milk
  • 1 tbsp . Pure Vanilla Extract
  • 1/2 c . Chocolate chopped (your choice)
Instructions
  1. Whip the heavy cream into stiff peaks.
  2. Gently fold in the sweetened condensed milk, vanilla and chocolate by hand. Don't over mix; just enough to form a creamy batter.
  3. 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.
Recipe Notes

Allow at least 2 hours freezing time for the ice cream to set.

 

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No Churn Chocolate Chip Ice Cream | Carrie's Experimental Kitchen Make deliciously creamy ice cream at home without an ice cream maker. #icecream #vegetarian #glutenfree

 

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5 Comments

  1. Pam
    July 8, 2015 at 10:16 pm - Reply

    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
      July 9, 2015 at 12:27 pm - Reply

      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. 🙂

  2. 22 No Churn Ice Cream Recipes Perfect for Summer
    July 17, 2015 at 12:36 pm - Reply

    […] 15. No Churn Chocolate Chip Ice Cream […]

  3. Hannah Rickert
    July 15, 2017 at 10:11 am - Reply

    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
      July 15, 2017 at 8:21 pm - Reply

      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. 🙂

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