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No-Churn Chocolate Chunk Ice Cream is the perfect summertime treat!
This No-Churn Chocolate Chunk Ice Cream is the perfect dessert to make for any summertime gathering.
And even though we have a great ice cream maker at home, this no-churn vanilla ice cream with chunks of chocolate throughout is so easy to make, I often make this instead of our favorite, traditional vanilla ice cream.
How do you make No-Churn Ice Cream?
All you need to make no-churn ice cream is two simple ingredients: heavy whipping cream and sweetened condensed milk. Whip up the cream in a mixing bowl until stiff peaks form, then with the mixer on low speed, pour in a can of sweetened condensed milk until mixed through.
That’s it – you’ve got a creamy, perfectly sweet, soft ice cream base that can be frozen and eaten as is. Or, you can add some vanilla extract and chocolate chunks to make this decadent, No-Churn Chocolate Chunk Ice Cream.
While we used Toll House semi-sweet chocolate chunks in our recipe today, you can just as easily add in chocolate chips or mini chocolate chips – the choice is yours.
If you want some additional flavor ideas, click here, here and here. Both of these recipes started with the same whipped cream and sweetened condensed milk no-churn ice cream base and we added additional flavors to change things up.
You may enjoy these other Ice Cream recipes:
- No-Churn Cinnamon Ice Cream
- No-Churn Peppermint Chip Ice Cream
- Ginger Peach Blueberry Ice Cream
- The Best Vanilla Ice Cream
- Chocolate Malted Ice Cream
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 14-ounce can sweetened condensed milk
1 15.5 oz. bag semi-sweet chocolate chunks
In a large bowl, use a mixer (with a whisk attachment if you have it) to whip the heavy cream until stiff peaks form.
Add the vanilla extract to the bowl with the whipped cream, then with the mixer on low speed, drizzle in the sweetened condensed milk. Once combined, fold in the chocolate chunks and gently stir until evenly mixed throughout the ice cream base.
Pour into a freezer-safe container. Cover and freeze for at least 6 hours or until the ice cream sets up.
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