Indulge your sweet tooth with a heavenly treat that requires no ice cream maker and just 10 minutes of your time! This No-Churn Chocolate Chip Ice Cream is not only simple to make but also rich, creamy, and filled with delightful chocolatey goodness. Imagine scooping into a bowl of this luscious dessert, with each bite melting in your mouth and transporting you to a world of pure bliss. Whether you're hosting a summer gathering or simply craving a late-night snack, this easy recipe will have everyone coming back for more. Ready to impress your family and friends? Let’s dive into this delightful recipe that’s bound to become a favorite!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Chill a large mixing bowl and electric mixer beaters in the freezer for about 15 minutes to ensure the cream whips perfectly.
- Pour the heavy cream into the chilled bowl and begin whipping with an electric mixer on medium-high speed until stiff peaks form. This typically takes 3-4 minutes.
- In a separate large bowl, combine the sweetened condensed milk and vanilla extract, stirring until well blended.
- Gently fold the whipped cream into the condensed milk mixture, using a spatula and taking care to maintain the light, airy texture. Use a folding motion from bottom to top to preserve the cream's volume.
- Sprinkle half of the chocolate chips into the mixture, folding them in gently to distribute evenly throughout the ice cream base.
- Transfer the mixture to a freezer-safe container, such as a 9x5 inch loaf pan. Smooth the top with a spatula.
- Sprinkle the remaining chocolate chips on top of the ice cream, pressing them lightly into the surface.
- Cover the container tightly with plastic wrap or a lid, ensuring no air can enter.
- Place in the freezer and allow to freeze for at least 6 hours, preferably overnight, until firm.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Chill for Success: To achieve perfectly whipped cream, make sure to chill your mixing bowl and beaters in the freezer for about 15 minutes before starting. This helps the cream whip up faster and achieve stiff peaks.
- Gentle Folding: When combining the whipped cream with the sweetened condensed milk mixture, use a gentle folding technique. This preserves the airiness of the whipped cream, resulting in a light and fluffy ice cream texture.
- Customize Your Mix-ins: Feel free to get creative! Add your favorite mix-ins like nuts, crushed cookies, or even a swirl of caramel for an extra flavor boost.
- Patience is Key: Allow the ice cream to freeze for at least 6 hours, or better yet, overnight. This will ensure it firms up nicely, making it easier to scoop.
- Easier Scooping: Before serving, let the ice cream sit at room temperature for 5-10 minutes. This will soften it slightly, making it much easier to scoop and serve.
Nutrition Facts
Calories: 440kcal
Carbohydrates: 43g
Protein: 5g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 80mg
