Chocolate Chip Ice Cream

5 from 1 vote

A delicious homemade ice cream made with condensed milk, cream and vanilla, no egg and no churning required.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword chocolate chip ice cream, chocolate chip ice cream recipe, homemade ice cream

Prep Time 5

freezing time 5

Total Time 5 5

Servings

Calories 446

Add the condensed milk, cream, salt, and vanilla to a bowl. Whip using a food processor, mixer, or blender until thick.
Fold in the chocolate chips.
Transfer to a freezer-safe container and freeze until set (about 5 hours).

Add the condensed milk, cream, salt, and vanilla to a bowl to a bowl and whisk to combine.
Chill the mixture in the refrigerator for 15 to 30 minutes.
Add the mixture to the frozen tub of your ice cream maker and churn the ice cream until it thickens.
Fold in the chocolate chips.
Transfer to a freezer-safe container and freeze until ready to use.

This recipe makes approximately 8 two-scoop servings.

The chocolate chip ice cream should be left to sit at room temperature for around 20 minutes before scooping into dishes; this will result in your ice cream being at the perfect consistency to eat and allows any ice crystals that may have formed to melt.
Before you scoop, run your ice cream scoop under hot water to help it glide through the ice cream, making it easier to serve.
It’s essential to start with cold ingredients – ice cream made in an ice cream maker works on the premise of the mixture being as cold as possible before you churn. It’s best to try and copy this.
Do not be tempted to substitute the condensed milk. To ensure your ice cream doesn’t become icy, you should avoid using ingredients that don’t freeze well. Condensed milk results in a wonderful creamy consistency.