No Churn Chocolate Chip Ice Cream

PUBLISHED: Oct 16, 2019 | By: Betty

This homemade, no churn chocolate chip ice cream is made in just 5 minutes with 4 simple ingredients. Deliciously creamy and made without a machine, this quick ice cream recipe is the perfect easy frozen dessert.

Chocolate chip ice cream in a tin on a marble work surface

I love homemade ice cream, but I don’t always have the time to tend to it when making it. That’s where this awesome recipe comes in! In just 5 minutes, you will have made your own ice cream, all you have to do is wait for it to freeze!

To Make This No Churn Chocolate Chip Ice Cream, You Will Need:

You only need four ingredients to make this creamy homemade ice cream!

  • Heavy cream: Make sure it’s cold before whipping it.
  • Sweetened condensed milk
  • Vanilla extract: Pure rather than imitation is preferable
  • Chocolate chips: I used milk, but you can use dark or semisweet if you prefer.

How to Make Chocolate Chip Ice Cream

It’s so easy to make this homemade ice cream recipe!

  1. In a mixing bowl, whip the heavy cream until it forms stiff peaks
  2. Blend in the sweetened condensed milk, vanilla and stir in the chocolate chips.
  3. Pour into a loaf pan, sprinkle some chips on top and freeze until solid.

What to Serve With Chocolate Chip Ice Cream

This ice cream is so perfect and creamy, you can easily eat it on it’s own in a bowl (or straight out of the tin!). It also works alongside so many other desserts. Try it with:

No churn ice cream in a tin with a scoop taken out of it

Chocolate Chip Ice Cream Recipe with No Eggs

I can not tell you too many times how easy this recipe is! Because there are no eggs in this, you don’t need a machine and hours to make it. This is the perfect recipe to go to when you have guest later in the day – they will be so impressed that you are serving them your own homemade ice cream!

How Long Does The Ice Cream Take to Freeze?

It will take around two hours for the ice cream to freeze to a soft scoop texture, and three to four if you prefer it more solid. This ice cream is scoop-able straight from the loaf tin, but you can also line the tin with plastic wrap to remove it in one piece and then serve it sliced.

Chocolate chip ice cream on an ice cream scoop

How Long Does Homemade Chocolate Chip Ice Cream Last?

If you don’t eat all of this delicious ice cream straight away, it will keep in your freezer for up to 2 weeks. It’s best to cover the ice cream once it’s frozen with plastic wrap or foil to prolong it’s life.

Top Tips to Make 2 Ingredient No Churn Vanilla Ice Cream

  • Make sure the heavy cream is cold before you whip it.
  • Line the loaf tin with plastic wrap if you wish to remove the whole block rather than scoop it.
  • After two hours of freezing, the ice cream will be at a soft serve consistency, freeze it longer if you prefer it to be more solid.

Close up of the frozen dessert in a loaf tin

Be Sure To Try These Other Tasty Ice Cream Recipes!

If you try this no churn chocolate chip ice cream recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too! For more easy recipes and simple living ideas, subscribe to my newsletter!

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Chocolate chip ice cream in a loaf pan and an ice cream scoop

No Churn Chocolate Chip Ice Cream

This homemade, no churn chocolate chip ice cream is made in just 5 minutes with 4 simple ingredients. Deliciously creamy and made without a machine, this quick ice cream recipe is the perfect easy frozen dessert.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings (hover to scale): 8
Calories: 509kcal

Ingredients

  • 2 cups heavy cream (cold)
  • 1 can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 2 cups chocolate chips (I used an 11.5 oz bag of milk chocolate chips)

Instructions

  • In a mixing bowl, whip the heavy cream until it forms stiff peaks
  • Blend in the sweetened condensed milk, vanilla and stir in the chocolate chips.
  • Pour into a loaf pan, sprinkle some chips on top and freeze until solid.

Notes

  • Make sure the heavy cream is cold before you whip it.
  • Line the loaf tin with plastic wrap if you wish to remove the whole block rather than scoop it.
  • After two hours of freezing, the ice cream will be at a soft serve consistency, freeze it longer if you prefer it to be more solid.

Nutrition

Calories: 509kcal | Carbohydrates: 61g | Protein: 7g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 94mg | Sodium: 103mg | Potassium: 45mg | Fiber: 1g | Sugar: 57g | Vitamin A: 1099IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 1mg
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