Chocolate Chip Ice Cream (No Churn!)
User Reviews
4.5
6 reviews
Excellent
Chocolate Chip Ice Cream (No Churn!)
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This four-ingredient creamy chocolate chip ice cream is sweet, easy to make and perfect for a delicious treat!
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Ingredients
- 2 cups heavy whipping cream must be cold!
- 14 oz sweetened condensed milk equals 1 3/4 cups
- 1 teaspoon vanilla extract
- ½ cup mini semi-sweet chocolate chips plus extra for the top
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Instructions
- In a large chilled mixing bowl whip the heavy cream with an electric mixer until stiff peaks form in the cream. This process should take 4-5 minutes, see notes.
- In a small mixing bowl add the vanilla extract with the condensed milk. Stir the mixture well until combined.
- Gently fold the condensed milk mixture into the whipped cream mixture and stir gently until mixed.
- Add the mini chocolate chips and fold in until combined.
- Pour ice cream into a 9x5” loaf pan. Sprinkle extra mini chocolate chips over the top of the ice cream if desired.
- Place the ice cream pan in the freezer for at least 6 hours. Can also be frozen overnight. Once frozen solid, scoop with an ice cream scoop and enjoy!
Notes
- Placing the bowl for the whipped cream in the freezer for at least 15 minutes can help the cream to whip up easier and more quickly. If you have a metal bowl it can also help the cream to whip easier, though other bowls can be used also.
- Keep the heavy whipping cream cold when not in use, both before and after whipping. This will help your ice cream to have more structure to it since we aren't churning it.
- Whipped cream can be whipped by hand, but you might tire out your arm! I strongly recommend using a hand mixer or a stand mixer to whip the cream.
- Don't walk away from the cream when it's whipping. Whip the cream too long and you'll find yourself with butter instead of whipped cream.
- Lining the loaf pan with parchment paper before adding the ice cream mixture will help you to easily remove it. While this isn't necessary if you plan to use an ice cream scoop, it can be handy for making homemade ice cream sandwiches.
- If you notice all of the chocolate chips keep sinking to the bottom when you are mixing them in, this may mean your ice cream isn't cold enough or is warming up too fast. Place the mixture into the freezer for about 30 minutes, then try mixing again.
Nutrition Information
Show Details
Calories
598kcal
(30%)
Carbohydrates
49g
(16%)
Protein
9g
(18%)
Fat
42g
(65%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
113mg
(38%)
Sodium
107mg
(4%)
Potassium
434mg
(12%)
Fiber
2g
(8%)
Sugar
46g
(92%)
Vitamin A
1353IU
(27%)
Vitamin C
2mg
(2%)
Calcium
253mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 42g | 65% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 107mg | 4% |
| Potassium | 434mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 1353IU | 27% |
| Vitamin C | 2mg | 2% |
| Calcium | 253mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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