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No Churn Chocolate Chip Ice Cream

Helen T. Patterson
This No Churn Chocolate Chip Ice Cream is rich, creamy, and loaded with chocolate chips—all without the need for an ice cream maker.
With just a handful of ingredients and a few minutes of prep, you can create a homemade frozen treat that's as delicious as any store-bought version.
Perfect for summer days, dessert nights, or when you're just craving something sweet and simple.
Nutrition Facts (Per Serving)
Serving Size: 1/8 of the recipe, Calories: ~290 kcal, Total Fat: 20g, Saturated Fat: 13g, Cholesterol: 60mg, Sodium: 65mg, Total Carbohydrates: 25g, Sugar: 22g, Protein: 4g, Calcium: 130mg
Estimated based on one serving (assuming 8 servings per batch)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Dessert, Frozen Treat
Cuisine American
Servings 8 servings
Calories 290 kcal

Equipment

  • Electric hand mixer or stand mixer
  • Large mixing bowl
  • Loaf pan or freezer-safe container
  • Silicone spatula
  • Measuring Cups and Spoons
  • Plastic wrap or parchment paper (for covering)

Ingredients
  

  • 2 cups heavy whipping cream cold
  • 1 can 14 oz sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • ¾ cup mini chocolate chips or chopped semi-sweet chocolate
  • 1 pinch salt optional, to enhance flavor

Instructions
 

Chill Your Tools (Optional but Recommended):

  • Place your mixing bowl and beaters in the fridge for 10–15 minutes to help whip the cream faster.

Whip the Cream:

  • In the chilled mixing bowl, beat the heavy whipping cream on medium-high speed until soft peaks form (about 3–4 minutes).

Mix the Base:

  • In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and optional salt until combined.

Fold Together:

  • Gently fold the whipped cream into the condensed milk mixture in two additions using a spatula.
    Be careful not to deflate the whipped cream.

Add Chocolate Chips:

  • Fold in the mini chocolate chips evenly until well-distributed.

Freeze:

  • Pour the mixture into a loaf pan or freezer-safe container, smooth the top, and press a layer of plastic wrap or parchment paper directly onto the surface.

Set:

  • Freeze for at least 6 hours, preferably overnight, until firm.

Serve & Enjoy:

  • Let sit at room temperature for 5–10 minutes before scooping for best texture.

Notes

  • Storage: Best enjoyed within 2–3 weeks. Always re-seal the container to prevent freezer burn.
  • Chocolate Choice: Feel free to use chopped semi-sweet, dark, or milk chocolate if you prefer chunkier bites.
  • Flavor Boost: Add ½ tsp instant espresso powder for a mocha twist or ½ tsp peppermint extract for a mint-chocolate version.
  • Dairy-Free Option: Use whipped coconut cream and dairy-free condensed milk for a plant-based version.
  • Kids Activity: Let children add mix-ins like sprinkles, crushed cookies, or even marshmallows for a fun family recipe.
Keyword No Churn Chocolate Chip Ice Cream