Chocolate Chip Ice Cream

5 from 1 vote

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 me made vegan with a few tweaks!

Prep Time15

Freeze Time6

Total Time6 15

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 536kcal

Author: Lee

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

US Customary - Metric

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!

Video

Notes

Vegan: Use a dairy free heavy whipping cream, sweetened condensed coconut milk that's also gluten free and vegan and vegan chocolate chips.

Storing: 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 for up to 14 days.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition