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.
Keywords: no-churn ice cream