Homemade Vanilla Ice Cream with Chocolate Chunks (No-Churn) Recipe
This ice cream tastes just like classic American chocolate chip ice cream: thick, creamy, with a pronounced vanilla aroma and chunks of chocolate throughout. You don’t need an ice cream machine – it’s all based on whipped cream and condensed milk. It’s a dessert that impresses guests, but in practice it only requires a few ingredients and a bit of patience while it freezes.
A no-churn ice cream that delivers the flavor and texture of classic American chocolate chip ice cream without any special equipment. The combination of whipped cream and condensed milk creates a rich, scoopable base, while the vanilla and chocolate chunks give it a nostalgic, ice-cream-parlor feel.
Chef's tips
Make sure both the cream and condensed milk are very cold – this helps the mixture whip up nicely and freeze with a smooth texture. Don’t overwhip the cream, or the ice cream can turn grainy. When folding in the condensed milk, work gently to keep as much air in the mixture as possible.
How to serve
Serve in tall glasses with extra chocolate shavings and a drizzle of chocolate or caramel sauce. For a sundae-style dessert, add whipped cream and chopped nuts. It also works perfectly sandwiched between two cookies as simple ice cream sandwiches.
Ingredients
- cream - 500 ml
- sweetened condensed milk - 400 g
- vanilla extract - 5 ml
- chocolate - 80 g
- salt - 1 pinch
Preparation
- Chill the cream and condensed milk well in the fridge for a few hours, preferably overnight. You can also place the bowl you’ll be whipping the cream in into the fridge for 15 minutes.
- Chop the chocolate with a knife into small pieces – they don’t have to be perfectly even, but try not to make them too large.
- Pour the cream into a large bowl. Whip with a mixer on medium speed for 3–5 minutes, until you get a thick, fluffy mass that holds its shape but isn’t as stiff as butter.
- In a separate bowl, pour in the condensed milk, add the vanilla extract and a pinch of salt. Stir with a spoon or whisk until combined.
- Pour the condensed milk with vanilla in a thin stream into the whipped cream, gently folding with a spatula or spoon from the bottom up so you don’t deflate the mixture. Mix only until combined.
- Add the chopped chocolate and gently fold again to distribute the pieces evenly.
- Transfer the mixture to a metal or plastic container (e.g. a loaf pan), smooth the top, cover with plastic wrap so it touches the surface of the ice cream, and place in the freezer for at least 6 hours, preferably overnight.
- Before serving, take the ice cream out of the freezer for 5–10 minutes so it softens slightly and is easier to scoop.
Storage
Store the ice cream in the coldest part of the freezer, tightly covered. For the best texture and flavor, eat within 2–3 weeks. If it becomes very hard, let it sit at room temperature for a few minutes before scooping.
This is one of those recipes that looks impressive but is almost foolproof. Once you master the base, you can play endlessly with mix-ins: nuts, cookies, caramel swirls or fruit. It’s ideal for hot days when you want a homemade treat without standing over the stove.
