This Chocolate Chip Ice Cream is the perfect no-churn creamy vanilla ice cream with crunchy mini chocolate chips! The use of mini chocolate chips ensures that every spoonful has both velvety vanilla ice cream and crunchy semi-sweet mini chocolate chips! This homemade ice cream recipe only takes 15 minutes to mix up (minus freezing time) and no machine is needed! As always, it’s gluten free, nut free, egg free and can be made vegan with a few tweaks!
This Chocolate Chip Ice Cream takes me right back to my childhood! Growing up it was my absolute favorite ice cream flavor but now you can make this vanilla chocolate chip ice cream at home with no machine! The entire recipe can be made with a whisk and a spatula; it could not be more simple! And with the combo of vanilla and chocolate, it's the perfect recipe for chocolate and vanilla lovers alike!
For more no-churn ice cream recipes, try my Peanut Free "Peanut Butter" Ice Cream, my Sprinkles Ice Cream, my Apple Pie Ice Cream and my "Oreo" Ice Cream!
Reasons to Love This Chocolate Chip Vanilla Ice Cream
- Allergy Friendly- This ice cream is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Super Creamy- This ice cream is so creamy and smooth!
- Loaded with Mini Chocolate Chips- We use an entire cup of mini chocolate chips in this ice cream and another 2 tablespoons on top! You can of course use less, but I don't know why!
- Easy To Make- No machine is needed and it only takes 15 minutes to whip this ice cream up!
Ingredient Notes
- Sweetened Condensed Milk- It helps the ice cream to be thick, creamy and sweet.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf or the ice cream will have a chemical flavor.
- Kosher Salt- Brings all the flavors out.
- Heavy Cream- We need 2 cups (1 pint).
- Mini Chocolate Chips- I prefer mini because regular size chips get way too hard in the freezer and I don't want to crack my teeth. To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips. You can also use chopped chocolate but it tends to muddy the color of the ice cream.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Vanilla Chocolate Chip Ice Cream
- Make sure the brand of sugar you use is vegan.
- Use a dairy-free heavy whipping cream.
- Only use vegan sweetened condensed milk that's also gluten free.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Chip Ice Cream
Here are the step by step instructions to make this no-churn chocolate chip vanilla ice cream!
Step 1: Mix all the Ingredients Minus the Heavy Cream
In a large bowl, use a spatula to combine sweetened condensed milk, vanilla and salt.
Step 2: Whip the Heavy Cream
In a separate large bowl, using a whisk or a hand mixer, beat the heavy cream until soft peaks form.
Step 3: Pour in the Condensed Milk Mixture
Once soft peaks form, pour the sweetened condensed milk mixture into the whipped cream. Whisk again until stiff peaks reform.
Make sure not to over whisk. Stop as soon as you get a stiff peak.
Step 4: Fold in the Mini Chocolate Chips
Using a spatula, slowly stir in the mini chocolate chips until all combined.
Step 5: Top with Extra Mini Chips and Freeze
Using the spatula, scoop the ice cream into a 9 x 5 loaf pan or a freezer safe ice cream container and smooth the top using the back of a spoon.
Sprinkle an extra mini chips over the top. Cover and freeze overnight.
Expert Tips
- Fold In The Mini Chips- Use a spatula when folding in the mini chocolate chips. If you use the whisk it will break the chips apart.
- Let it Freeze Overnight- No churn ice cream is simple to make but very soft. It really does need to freeze overnight otherwise it will be a soupy mess within a minute of taking it out of the freezer.
Recipe FAQs
Yes. It needs about 6 hours to freeze.
No-churn ice cream is super soft and creamy and needs a long time to solidify.
If you don’t freeze it overnight, it will be a soupy mess within minutes of being on your counter.
Yes. This is not sponsored but the brand silk makes one. It says gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein, last time I checked the label. Please always double check ingredients.
Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container.
If using a loaf pan, cover the top with plastic wrap and then aluminum foil. Freeze for up to two weeks.
These are my favorite air tight freezer safe ice cream containers.
Other Chocolate Chip Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Chocolate Chip Ice Cream
Ingredients
- 14 ounces sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1 pinch kosher salt
- 2 cups heavy whipping cream
- 1 cup plus 2 tablespoons of mini semi-sweet chocolate chips
Instructions
- In a large bowl, using a spatula, combine the 14 ounces sweetened condensed milk, 2 teaspoons pure vanilla extract and the 1 pinch of kosher salt until combined.
- In a separate large bowl, using a whisk or a hand mixer, mix the 2 cups heavy cream until soft peaks form.
- Once soft peaks form, pour the sweetened condensed milk mixture into the whipped cream.Whisk everything together until stiff peaks form. Stop immediately when you see a stiff peak. Do not over whisk.
- Pour 1 cup mini chocolate chips into the ice cream mixture and use a spatula to combine.
- Pour the ice cream into a 9 x 5 loaf pan or freezer safe ice cream container. Smooth the top of the ice cream with a butter knife or the back of a spoon.
- Sprinkle the extra 2 tablespoons of mini chocolate chips on top of the ice cream.
- If using a loaf pan, cover the pan in plastic wrap, then aluminum foil and freeze for at least 6 hours or overnight. You can also use an airtight freezer safe ice cream container. Enjoy!
John
This ice cream whisked up so easily! I love it!