Indulge in creamy, no-churn vanilla chocolate chip ice cream that’s delightfully simple to make at home.
Using wholesome ingredients like real vanilla and quality chocolate, this dessert is rich in protein from the cream and naturally sweetened condensed milk while offering good fats for a satisfying treat.
Quick to prepare and freezer-friendly, it’s perfect for everyday enjoyment, spontaneous dessert cravings, or stress-free meal prep.
Chocolate Chip Ice Cream
Equipment
- 1 Glass Mixing Bowl
- 1 Stand Mixer (or handheld mixer)
- 1 spatula for folding ingredients
- 1 Loaf Pan or 8-inch Cake Pan (for freezing)
- 1 Serrated Knife (for chopping chocolate)
- 1 Plastic Wrap or Lid (for covering)
Ingredients
- 2 cups 473 ml heavy whipping cream
- 2 tsp vanilla bean paste or 1 scraped vanilla bean, or 1 tbsp vanilla extract
- 14 oz 1 can sweetened condensed milk
- 4 oz semi-sweet chocolate bar chopped into shavings
Instructions
- Prepare the Chocolate Shavings: Chocolate Prep: Begin by selecting a high-quality semi-sweet chocolate bar for the best flavor—Ghirardelli or a similar brand works beautifully. Using a serrated knife, carefully chop the chocolate into small shavings or chunks. Aim for pieces that are bite-sized but not too fine, so they retain texture in the ice cream. Set aside about a quarter of the chocolate to sprinkle on top later.
- Whip the Cream to Stiff Peaks: Cream Whipping: Pour the heavy whipping cream into a large glass mixing bowl. Add the vanilla bean paste, scraped seeds from a vanilla bean, or a splash of vanilla extract for aromatic sweetness. Using a stand mixer or handheld mixer, whip the cream on medium-high speed until it forms stiff peaks. You’ll know it’s ready when the cream holds its shape, and the beaters leave firm ridges without collapsing. This step is crucial for achieving a light, airy texture in the ice cream.
- Incorporate Sweetened Condensed Milk: Sweetened Blend: Reduce the mixer speed to low, then slowly pour in the sweetened condensed milk. Mix gently but thoroughly, ensuring it combines fully with the whipped cream. Avoid overmixing, as this can deflate the whipped cream and affect the ice cream’s final fluffiness. The result should be a smooth, thick, and creamy mixture with a slightly glossy sheen.
- Fold in Chocolate Chunks: Chocolate Integration: Take a spatula and gently fold in the chopped chocolate pieces, incorporating them evenly throughout the ice cream base. Be sure to save some chocolate shavings to sprinkle on top later. Folding carefully rather than stirring vigorously helps maintain the whipped cream’s airy texture and ensures each scoop of ice cream will have a satisfying chocolate bite.
- Transfer to Freezing Container: Ice Cream Assembly: Select a loaf pan, 8-inch cake pan, or any similar freezer-safe container. Transfer the ice cream mixture into the pan, smoothing the top with a spatula. Sprinkle the reserved chocolate shavings evenly across the surface for a decorative and flavorful topping. Cover the container tightly with plastic wrap or a lid to prevent freezer burn and maintain creaminess.
- Freeze Until Firm: Freezing Time: Place the prepared container in the freezer. Allow the ice cream to set for a minimum of six hours. For best results, leave it overnight. This slow freezing ensures the ice cream firms up evenly while retaining its creamy, scoopable texture. Avoid stirring during freezing; let the mixture naturally solidify for the perfect consistency.
- Serve and Enjoy: Serving Delight: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly. Use an ice cream scoop to portion generous servings into bowls or cones. The chocolate shavings on top add a finishing touch of flavor and texture. Enjoy your homemade, rich, and creamy vanilla chocolate chip ice cream as a delightful treat anytime!
Notes
- No-churn recipe that’s simple to make yet rich, creamy, and indulgent.
- Use high-quality chocolate and real vanilla for the best flavor impact.
- Gently fold chocolate into whipped cream to maintain a light, airy texture.
- Adjust the chocolate amount to suit your taste—subtle or decadent.
- Highly versatile: easy to double or halve depending on portion needs.
- Perfect for everyday desserts, special occasions, or freezer-friendly treats.
Chef’s Secrets: Insider Tips And Tricks
To elevate this ice cream, always whip your cream until it reaches stiff peaks; this is the key to a smooth, creamy texture without an ice cream maker.
Using vanilla bean paste or a fresh scraped vanilla bean intensifies the flavor far beyond standard vanilla extract.
If you like extra chocolate throughout, fold in chocolate chunks and shavings at multiple stages.
For a slight variation, add a pinch of sea salt or a swirl of caramel to enhance the sweetness and balance the flavors.
Additionally, letting the ice cream soften for a few minutes before scooping ensures it is perfectly creamy and scoopable.
Serving Suggestions: Delicious Presentation Ideas
This ice cream pairs beautifully with classic desserts like warm brownies, fruit tarts, or freshly baked cookies.
For a sophisticated presentation, top scoops with extra chocolate shavings, fresh berries, or a drizzle of homemade chocolate or caramel sauce.
You can serve it in waffle cones for a casual treat or in elegant glass bowls for a dinner-party dessert.
For a fun twist, layer it in parfait glasses with cookie crumbs or fruit compote, creating a visually appealing, layered dessert that’s both indulgent and satisfying.
Storage Tips: Keep Ice Cream Fresh Longer
Store the ice cream in an airtight container or keep it tightly covered in the original pan to prevent freezer burn.
It maintains peak flavor and texture for up to two weeks.
If the ice cream becomes too hard in the freezer, let it sit at room temperature for 5–10 minutes before scooping.
Avoid refreezing melted ice cream, as this can cause ice crystals and affect creaminess.
For added convenience, portion the ice cream into smaller containers to enjoy individual servings without exposing the entire batch to air repeatedly.
Frequently Asked Questions
1. Can I make this recipe without heavy cream?
Yes, but heavy cream is essential for achieving a rich, creamy texture.
Substituting with coconut cream can work for a dairy-free version, though the flavor and texture will differ slightly.
2. How do I prevent ice crystals from forming?
Gently folding in the whipped cream and not overmixing helps maintain an airy texture.
Ensuring the ice cream is stored in an airtight container also reduces ice crystal formation.
3. Can I add mix-ins besides chocolate?
Absolutely! Nuts, caramel chunks, or berries can be folded in for variety.
Just add them gently at the folding stage to avoid deflating the mixture.
4. Do I need an ice cream maker?
No ice cream maker is needed for this recipe.
The whipped cream provides the necessary lightness and structure, making it a perfect no-churn option.
5. How long should I let the ice cream sit before serving?
Let it sit at room temperature for 5–10 minutes to soften slightly for easier scooping and a creamier texture.
This step enhances the eating experience, especially if it has been stored for several hours.
