Chocolate Chip Ice Cream
This no-churn ice cream is loaded with chopped chocolate and vanilla bean flecks to make the best homemade chocolate chip ice cream!
I’ve been on a homemade ice cream kick lately, and my latest creation is a classic flavor. This Chocolate Chip Ice Cream starts with an authentic vanilla base, then it’s loaded with big chunks of chopped chocolate that melt in your mouth. So good.
Like my Strawberry Cheesecake Ice Cream, this Chocolate Chip Ice Cream is made with heavy whipping cream and sweetened condensed milk. This allows you to make rich, creamy ice cream without an ice cream maker. Instead, you’ll whip the cream, giving your ice cream a light, fluffy texture without churning or having to stir every 30 minutes like other no-churn ice cream recipes.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Heavy whipping cream – You can’t substitute half-and-half or whole milk; you need heavy cream for the recipe to work.
- Vanilla bean paste – or 1 scraped vanilla bean or substitute high quality vanilla extract
- Sweetened condensed milk
- Semi-sweet chocolate bar – chopped into shavings.
CONDENSED MILK VS. SWEETENED CONDENSED MILK?
There is no difference! They’re the same thing. The terms are used interchangeably, although most brands you’ll find at the grocery store are labeled “sweetened condensed milk.” Condensed milk is simply milk that has most of its water content removed, making it thick and creamy. Then, sugar is added to sweeten it.
How to Make Chocolate Chip Ice Cream
The best thing about using whipping cream to make ice cream is that it’s such a low effort method. Not only is there no churning, but there’s also no need to go to the freezer every 30 minutes to stir the ice cream like you have to with other no-churn recipes.
It’s best to let this ice cream freeze overnight, so be sure to take that into account in your planning. Here’s what you’ll need to do:
Chop the chocolate. Using a serrated knife, chop the semi-sweet chocolate bar into shavings. Set aside.
Whip the heavy cream. In a stand mixer or with a handheld mixer, beat the heavy whipping cream and vanilla bean until it forms stiff peaks.
Add the remaining ingredients. Beat in the sweetened condensed milk on low, then gently fold in the chopped chocolate, reserving some for topping.
Freeze. Transfer the ice cream mixture to a loaf pan, 8-inch cake pan, or similar container. Gently press the remaining chocolate shavings into the top. Cover the pan with plastic wrap or a lid, then freeze for at least 6 hours, or overnight.
Tips for Success
Here are some of my best hints and tips for perfect Chocolate Chip Ice Cream.
- High quality ingredients. Use a real vanilla bean to infuse vanilla flavor. Or substitute high quality vanilla bean paste or vanilla extract. I also recommend using a high quality semi-sweet chocolate bar, like Ghirardelli or Godiva.
- Knowing when you have stiff peaks. Whipping the heavy cream suspends its water content in a scaffolding of fat. When the whipped cream is combined with the rest of the ingredients, the scaffolding remains and the water droplets it holds are distributed evenly throughout the ice cream mixture. You’ll know you have stiff peaks when the peaks stand straight up when you lift the beater, without the tips curling down.
- Fold, don’t stir. Vigorously stirring in chocolate shavings will deflate the whipped cream and result in a less fluffy texture.
- 5 minutes to beat heavy cream into stiff peaks
- 3 minutes to finish combining all ingredients
- 6 hours or more to freeze
How to Store
Store leftover ice cream in the freezer for up to 2 weeks. Let it sit on the counter for 10 minutes or so before scooping.
I think my favorite thing about this homemade Chocolate Chip Ice Cream is how customizable it is. Want to mix it up? Try one of these ideas:
- Follow the method from my Birthday Cake Ice Cream and use a slice of Chocolate Cake as a mix-in.
- Fold in oreo crumbs, chopped peanut butter cups, or chopped Butterfinger bars.
- Add 2-3 teaspoons of pure mint extract for Mint Chocolate Chip Ice Cream
- Chop Chocolate Chip Cookies or Turtle Cookies and fold those into the ice cream mixture.
Chocolate Chip Ice Cream
- 1 pint heavy whipping cream, 2 cups
- 2 tsp vanilla bean paste, or 1 scraped vanilla bean, or substitute 1 tbsp vanilla extract
- 14 oz can sweetened condensed milk
- 4 oz semi-sweet chocolate bar, chopped into shavings, I recommend Ghirardelli
- Using a serrated knife, chop the semi-sweet chocolate bar into shavings. Set aside.
- In a stand mixer or using a handheld mixer, beat the heavy whipping cream and vanilla bean paste (or vanilla extract) until stiff peaks form.
- Add in the sweetened condensed milk, beating on low until combined.
- Fold in the chopped chocolate, reserving some for the top of the ice cream.
- Transfer the ice cream to a loaf pan, 8 inch cake pan, or similar container. Add the remaining chocolate pieces on top. Cover the pan with plastic wrap or a lid and freeze for at least 6 hours, overnight is preferred.