You don’t need an ice cream maker to make this rich, creamy no-churn chocolate chip ice cream! Add high quality chopped chocolate and real vanilla bean for amazing flavor.
Prep Time10 minutesmins
Freezing Time6 hourshrs
Course: Dessert
Cuisine: American
Keyword: chocolate chip ice cream, no churn ice cream
4ozsemi-sweet chocolate barchopped into shavings, I recommend Ghirardelli
Instructions
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.
Notes
This ice cream will last for up to two weeks in the freezer. Store it tightly covered in the pan, or transfer it to an airtight container.