This homemade chocolate chip ice cream is 4 ingredients, no churn and takes minutes to make. This perfectly creamy vanilla ice cream, studded with lots of little chips of chocolate is the perfect dessert to have on hand.
600mlwhipping cream, cold (fluid, not whipped)(~2 ½ cups)
1tinsweetened condensed milk(395g / 14oz)
2teaspoonsvanilla extract
pinchof salt
150gmilk chocolate, room temperature(5.3oz)
For best results, always weigh ingredients where a weight is provided
Equipment
2 large mixing bowls
Handheld mixer or a balloon whisk
A silicone spatula
Vegetable peeler and / or box grater
Air tight containers – I love these round ice cream tubs
Instructions
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.
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Notes
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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.