Description
A simple, no-churn vanilla ice cream recipe with chocolate chips, perfect for beginners and made with basic pantry ingredients.
Ingredients
Scale
- 2 cups (about 480 ml) cold heavy whipping cream
- 400 grams (about 1 3/4 cups) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/2 cup mini semi-sweet chocolate chips, plus extra for topping
Instructions
- Chill your tools and ingredients by placing a large mixing bowl and beaters in the refrigerator for at least 15-20 minutes.
- Pour the cold heavy whipping cream into the chilled bowl and whip on medium-high speed until stiff peaks form (about 3-5 minutes).
- In a separate bowl, mix the sweetened condensed milk and vanilla extract until smooth.
- Fold one-third of the whipped cream into the condensed milk mixture to lighten it, then gently fold the lightened mixture back into the remaining whipped cream.
- Sprinkle in the mini chocolate chips and any optional mix-ins, folding gently.
- Transfer the mixture to a loaf pan or airtight container and smooth the top. Sprinkle extra chocolate chips on top.
- Cover and freeze for at least 6 hours or overnight until firm.
- Serve by letting the ice cream sit at room temperature for 3-5 minutes, then scoop and enjoy.
Notes
For a dairy-free version, substitute coconut cream and a dairy-free sweetened condensed milk. Avoid overwhipping the cream to prevent a grainy texture.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: ice cream, vanilla ice cream, no churn ice cream, chocolate chip ice cream