No-Churn Chocolate Chip Ice Cream

If you’re craving creamy, sweet, and delicious ice cream but don’t have an ice cream maker — this No-Churn Chocolate Chip Ice Cream is your perfect solution! Made with just a few simple ingredients, this recipe gives you rich, velvety ice cream full of chocolate chips and vanilla flavor — all without churning or complicated steps.

This homemade ice cream is smooth, creamy, and tastes like a dream — and the best part? You only need a bowl, a whisk (or mixer), and a freezer.

Whether you’re making it for summer gatherings, family desserts, or a midnight treat, this easy chocolate chip ice cream never disappoints.

Ingredients

Heavy Cream (or Whipping Cream): Whipped to soft peaks, this creates a light, fluffy base that gives the ice cream its airy texture.
Sweetened Condensed Milk: Adds sweetness and creaminess — no extra sugar needed.
Vanilla Extract: Gives a warm, classic vanilla flavor.
Chocolate Chips: Mini chocolate chips or chopped chocolate melt beautifully and give crunch.
Pinch of Salt (optional): Balances sweetness and enhances flavor.

Step-by-Step Instructions

1. Whip the Cream

In a large chilled mixing bowl, pour in your heavy cream. Using a hand mixer or whisk, whip until soft peaks form (about 3–4 minutes). Don’t overwhip — it should be thick but still smooth.

2. Add the Sweetened Condensed Milk

Gently pour in the sweetened condensed milk and fold it into the whipped cream using a spatula. Mix slowly to keep the texture light and airy.

3. Add Vanilla and Chocolate Chips

Stir in vanilla extract and chocolate chips (or chopped chocolate). If you like extra crunch, you can also add chocolate chunks or crushed cookies.

4. Combine Everything

Fold until everything is evenly mixed. The mixture should be thick, creamy, and slightly fluffy.

5. Freeze

Transfer the mixture into a loaf pan or freezer-safe container. Smooth the top with a spoon or spatula and cover with plastic wrap or a lid.

Freeze for 6 hours or overnight until firm.

6. Scoop and Enjoy

Once fully frozen, scoop your ice cream into bowls or cones. You can sprinkle extra chocolate chips or drizzle melted chocolate for a fancy finish.

🍫Flavor Variations

Mint Chocolate Chip: Add ½ tsp peppermint extract and a drop of green food coloring.
Mocha Chip: Mix in 1 tbsp instant coffee or espresso powder.
Peanut Butter Chip: Swirl in a few spoons of peanut butter before freezing.
Cookie Dough: Add small chunks of edible cookie dough for extra indulgence.

Serving Suggestions

Serve with chocolate syrup, caramel sauce, or whipped cream.
Make ice cream sandwiches with gluten-free cookies.
Add fresh berries or banana slices on top for a fruity twist.
Sprinkle crushed nuts or coconut flakes for extra crunch.

Tips & Tricks

Chill your bowl and whisk: Helps cream whip faster.
Use mini chocolate chips: They mix more evenly through the ice cream.
For softer texture: Let it sit at room temperature for 5 minutes before scooping.
Add a pinch of salt: It deepens the chocolate flavor.
Store properly: Keep covered to prevent ice crystals.

Notes

This recipe makes about 1.5 liters (6 cups) of ice cream.
Store in the freezer for up to 2 weeks.
You can also use low-fat condensed milk or dairy-free alternatives like coconut cream and coconut condensed milk.
Perfect for gluten-free and egg-free diets.