Making your own homemade Chocolate Chip Ice Cream has never been so easy. This no churn ice cream is so simple and quick to prepare!
In the summer I love to make my own ice cream, there is nothing better than this homemade treat, this is tried and tested in my home and my husband and son can’t get enough of it!
If you enjoy this recipe for homemade chocolate chip ice cream why not check out my Cherry Ice Cream or Chocolate Ice Cream.
Why This Recipe Works
- Heavy Whipping Cream adds a rich, creamy flavor.
- Sweetened Condensed milk helps to prevent crystallization and keeps the ice cream smooth even after freezing.
- Powdered Milk helps the structure of the ice cream and gives the mixture the texture of a traditional ice cream.
- Semisweet chocolate chips add flavor and texture without making the ice cream too sweet.
No Churn Ice CreamVs Ice Cream Maker
When you use an ice cream maker it works by slowly stirring (churning) the ice cream mixture (usually made up of cream, egg yolks and sugar) as it freezes, which adds air into the mixture. This ensures it freezes so that it is scoop-able rather than forming a solid block. In this recipe, the cream and condensed milk are whipped together, which traps the air before freezing, cutting out the need for churning.
Ingredient Notes
- Cream: Heavy whipping cream, double cream (in the UK), and thickened cream (in Australia) are essential to the texture and taste of homemade ice cream.
- Condensed Milk: Condensed milk is the perfect base for a homemade ice cream, it helps to bind everything together and sweetens the dessert without the need to add more sugar.
- Vanilla: I like to use vanilla bean paste as it adds luxury and decadence, but if you don’t have it on hand you can use vanilla extract too.
- Chocolate Chips: Semi-sweet chocolate chips are best in homemade ice cream.
Equipment Needed
This recipe doesn’t need any fancy equipment. Not even an ice cream maker. You simply need a a mixer, blender or food processor, this will help add enough air to the mixture when whipping, resulting in a scoopable ice cream, not a solid mass.
You’ll also need a freezer-safe container because standard plastic containers can crack or break when stored in the freezer for any length of time. When in doubt, a freezer bag or metal loaf pan covered with plastic wrap will work well.
How To Make Chocolate Chip Ice Cream
- Add condensed milk, cream, powdered milk and vanilla to a bowl.
- Whip until thick, then transfer to a freezer-safe container and freeze.
- Serve and enjoy!
Step By Step Instructions
Pour the condensed milk into a food processor or mixing bowl.
Add the cold heavy whipping cream.
Add the powdered milk and vanilla bean paste.
Whip the mixture on high speed until thickened.
Add the chocolate chips and fold in.
Pour the mixture into a freezer safe container and freeze for at least 6 hours until firm.
Serve and enjoy!
Other Great Recipes
Storing Instructions ❄
- Once the ice cream is frozen for up to 5 hours it is ready to serve.
- Freezing the ice cream in a metal container will help it to freeze faster than in glass. However, I like to freeze mine in a plastic container with a lid which works perfectly.
- If you are going to make homemade ice cream on a regular basis it may be worth investing in an insulated ice cream tub.
- The ice cream can be kept in a suitable freezer-safe container for up to 6 months.
Tips & Variations
- If you prefer milk chocolate you can substitute it for the semisweet chocolate chips.
- Experiment with flavor, add nuts, sprinkles, this recipe is easy to adapt.
- The chocolate chip ice cream should be left to sit at room temperature for around 20 minutes before scooping into dishes, this will result in your ice cream being at the perfect consistency to eat, and allows any ice crystals that may have formed to melt.
- Before you scoop, run your ice cream scoop under hot water, it helps the scoop to glide through the ice cream, making it easier to serve.
- It’s essential to start with cold ingredients – ice cream made in an ice cream maker works on the premiss of the mixture being as cold as possible before you churn, it’s best to try and copy this.
- Do not be tempted to substitute the condensed milk. To make sure your ice cream doesn’t become icy you should avoid using ingredients that don’t freeze well. Condensed milk results in a wonderful creamy consistency.
FAQs
It is best to use cream in ice cream, milk doesn’t freeze as well and will result in ice crystals.
A semi sweet dark chocolate is the best choice for ice cream as it add flavor without making it overpoweringly sweet. However, milk chocolate chips work well too.
Condensed milk is necessary in homemade ice cream as it ensures a creamy, smooth consistency, it omits the need for churning.
Did you make this?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Chocolate Chip Ice Cream
Ingredients
- 14 oz can condensed milk
- 2 teaspoons Vanilla bean paste or vanilla extract
- 1¼ cups whipping cream you can also use heavy or double cream
- 1 cup semisweet chocolate chips
- 1 tablespoon skimmed milk powder *optional
Instructions
- Add the condensed milk, cream, powdered milk and vanilla to a bowl. Whip using a food processor, mixer or blender until thick.
- Fold in the chocolate chips.
- Transfer to a freezer-safe container and freeze until set (about 5 hours).
Tips + Notes
- The chocolate chip ice cream should be left to sit at room temperature for around 20 minutes before scooping into dishes, this will result in your ice cream being at the perfect consistency to eat, and allows any ice crystals that may have formed to melt.
- Before you scoop, run your ice cream scoop under hot water, it helps the scoop to glide through the ice cream, making it easier to serve.
- It’s essential to start with cold ingredients – ice cream made in an ice cream maker works on the premiss of the mixture being as cold as possible before you churn, it’s best to try and copy this.
- Do not be tempted to substitute the condensed milk. To make sure your ice cream doesn’t become icy you should avoid using ingredients that don’t freeze well. Condensed milk results in a wonderful creamy consistency.
KAREN R says
This is my new fav ice cream! I can’t get over how easy it was to make! Thanks, Erren!
Erren Hart says
So great to hear, Karen! Thanks for letting me know! 🙂
Helen Day says
Chocolate chip ice cream is my favorite! When I saw the photos, I just HAD to try this recipe! It was so easy and just delicious! Thanks so much!
Erren Hart says
Yay! I’m so happy when people take the time to share their experience!