Vanilla Chocolate Chip Ice Cream Recipe

5 from 2 ratings

Vanilla Chocolate Chip Ice Cream Recipe

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

Freezing Time6

Course: Dessert

Cuisine: American

Keyword: chocolate chip ice cream, no churn ice cream

Servings:

Author: Beth

Equipment

Ingredients

2 cups (473ml) heavy whipping cream 1 pint
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

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.
2 cups (473ml) heavy whipping cream, 2 tsp vanilla bean paste
Add in the sweetened condensed milk, beating on low until combined.
14 oz can sweetened condensed milk
Fold in the chopped chocolate, reserving some for the top of the ice cream.
4 oz semi-sweet chocolate bar
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.

Nutrition