No churn chocolate chip ice cream tastes just like the tubs mum used to buy. It’s the perfect dessert to have on hand for when unexpected guests drop in or to keep the family happy after dinner.
Try this no churn raspberry chocolate chip ice cream too.
Why you’ll love it
While chocolate cookie dough ice cream seems to have taken over, it was all about the chocolate chip ice cream when I was a kid. I’d stir it until it melted and eat it like ice cream soup. It’s the best – the creamy vanilla ice cream and little crisp chocolatey chips – it’s perfect!
You’re going to love this recipe.
- It’s easy to make: we’re talking minutes of your time.
- Just 4 ingredients: cream, sweetened condensed milk, chocolate and vanilla (though I do add a touch of salt too).
- No churn: aka no special equipment required. A handheld mixer makes whipping the cream easier but, again, not required.
- No preservatives: Store-bought ice creams are often filled with preservatives and unnatural flavourings – with this one, you can control what goes into it.
- So creamy: It’s super creamy with perfect sweetness and no, it doesn’t taste like sweetened condensed milk.
That last point is important. While I could eat sweetened condensed milk from the tin (only a slight exaggeration), not everyone loves it since it does have a particular milky flavour and it’s super sweet. In this ice cream, I promise, it doesn’t overpower the flavour. It adds just enough sweetness without that sweet milky flavour.
Also, this perfectly creamy, vanilla chocolate chip ice cream is naturally gluten-free, egg free and nut free.
Ingredients you’ll need
With traditional ice cream, you need cream, whole milk, egg yolks, sugar and flavourings and quite a few steps. Sweetened condensed milk ice cream, aka no churn ice cream, has no eggs and is very easy to make. It’s a great place to start your ice cream making journey but still lovely enough for anyone to indulge.
Detailed quantities and instructions in the recipe card below.
- Cream: You’ll need a whipping cream or a cream with over 35% milk fat. Light versions won’t work. Instead choose thickened cream, heavy cream or whipping cream.
- Sweetened condensed milk: 1 tin of sweetened condensed milk adds the perfect amount of sweetness and a little creaminess without the ice cream tasting like a tin of it.
- Chocolate: I use milk in this ice cream. Take a bar of chocolate that you enjoy eating on it’s own, then use a vegetable peeler, box grater or a combo of both to make your chips. Feel free to add some chocolate chunks, if you want some bigger pieces.
- Vanilla extract: Use pure vanilla extract for a true vanilla flavour. I don’t recommend vanilla essence as it’s a synthetic flavouring.
Tools you’ll need
- 2 large mixing bowls
- Handheld mixer or a balloon whisk
- A silicone spatula
- Vegetable peeler and / or box grater
- Ice cream containers – I love these round ice cream tubs
You don’t need an ice cream maker for this recipe.
How to make it
No churn homemade ice cream, including this recipe, is so easy to make. It’s very quick and the flavour and texture are very comparable to a custard-based ice cream.
Detailed quantities and instructions in the recipe card below.
- Whip the cream in a high-sided, large bowl with a handheld beater. If you don’t have one, you can use a balloon whisk and a little muscle.
- Mix the base: In a separate bowl, add the sweetened condensed milk, vanilla and pinch of salt if you like. Mix well.
- Make the chocolate chips: Using a room temperature block of milk chocolate, run a vegetable peeler down the edge or use the large side on a box grater (I actually use both methods in my ice cream). Mix the chips into the sweetened condensed milk.
- Fold in the cream: Add ¼ of the whipped cream and carefully fold it in until just combined. Repeat that process 3 more times, being careful just to fold so you don’t beat the air out the cream.
- Freeze: Pour the ice cream mixture into a loaf pan or ice cream tub then freeze for at least 8 hours or overnight.
Tips and variations
- Folding: The key to the perfect creamy texture is to fold the whipped cream in carefully. Don’t beat it in or you’ll lose all the air you’ve so carefully whipped into it.
- Mint chocolate chip ice cream: Feel free to replace the vanilla extract with 1-1.5 teaspoons of peppermint extract and add a couple of drops of green food colouring if you like.
- Make a fruit base: Like my raspberry choc chip ice cream, you can make any berry or cherry flavour base using the same method.
- Set it in a loaf tin: If you set it in a loaf tin lined with baking paper, you can actually then lift it out and slice it then serve between wafers as ice cream sandwiches.
- Make popsicles: I love these silicone popsicle moulds, and they come in a number of shapes too. Since they aren’t airtight though, it’s a good idea to eat them quickly or use an airtight container that can fit the whole thing inside. You can also remove them once frozen and wrap individually in paper, then place into an airtight container to store in the freezer for longer.
Storing ice cream
If stored properly, this vanilla chocolate chip ice cream keeps well for up to 2 months in the freezer. Store it in an airtight container and at the back of the freezer is best, to protect it from temperature changes when the freezer is opened and closed.
It’s best to keep it in a container with as little space for air as possible. Leave just enough air space at the top for the ice cream to expand as it freezes (just ½ cm or so will be fine). This recipe makes about 2 litres / quarts of ice cream.
Let this ice cream sit out of the freezer for about 5 minutes before scooping.
More recipes you’ll love
- No churn chocolate brownie ice cream
- Coffee crumble ice cream
- Biscoff Ice Cream
- Frozen cherry chocolate parfait
- Strawberry cheesecake ice cream bars
- Raspberry ripple ice cream
- Homemade raspberry sorbet
IF YOU TRY THIS recipe for chocolate chip ice cream, please take a moment to leave a rating and comment below. I love hearing from you, and it helps other readers too!
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No Churn Chocolate Chip Ice Cream
- 600 ml whipping cream, cold (fluid, not whipped) (~2 ½ cups)
- 1 tin sweetened condensed milk (395g / 14oz)
- 2 teaspoons vanilla extract
- pinch of salt
- 150 g milk chocolate, room temperature (5.3oz)
For best results, always weigh ingredients where a weight is provided
- In a deep large mixing bowl, use a handheld mixer to beat the cream to stiff peaks (don’t overwhip or it will become grainy).
- In a large bowl, combine the sweetened condensed milk, vanilla and salt. Grate in the chocolate using a course box grater or use a vegetable peeler to peel along the edge (I use a combination of both in my ice cream). Mix well.
- Add quarter of the whipped cream to the condensed milk mixture and stir to combine and loosen.
- Repeat 3 more times, being careful to just gently fold the mixtures together so you don’t knock out all the air.
- Pour into an ice cream tub (or large loaf tin, covered will with plastic wrap) and place in the freezer for 8 hours or overnight.
- Take the ice cream out of the freezer 5 minutes before serving so that it’s easier to scoop.
- Please take a moment to leave a rating and comment below. I love hearing from you, and it helps other readers too!
- This ice cream will store in the freezer well for 1-2 months if stored properly. Keep it in a container with only a small space for air and store it at the back of the freezer.
- Add 1-1 ½ teaspoons of peppermint extract and a few drops of green food colouring to make mint chip ice cream.
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