Homemade ice cream has never been easier! This Chocolate Chip Ice Cream is a no-churn ice cream recipe with just four ingredients. You don’t need an ice cream maker – just a mixer, bowl, and a loaf pan to freeze the ice cream. A scoop of ice cream is just what you need for a warm summer day.

4 scoops of ice cream in a glass cup and some in the loaf pan.

For so long I never made homemade ice cream because I didn’t want to bother cooking a custard base never mind buying an ice cream maker. But then I discovered no-churn ice cream and I am still, even after making lots of it, surprised how easy it is to do.

Of course, I love Italian gelato but I save that for when I’m out and about with my daughters and want to buy a scoop at one of the many gelato shops. At home, I make no churn ice cream and this chocolate chip ice cream is not only one of my favorites, but one of the easiest, too.

It combines vanilla ice cream with chocolate – in this case, chopped chocolate. Yes, you can use chocolate chips, too, but I like bigger chunks of high-quality chocolate. Maybe I should call it chocolate chunk ice cream instead?

Whatever you decide to call it, it’s delicious all around. The best cold and creamy dessert for a hot day or anytime you’re craving ice cream.

Table of Contents

Ingredients

Sweetened condensed milk
Vanilla extract
Heavy cream
Chopped chocolate or chocolate chips

I like dark chocolate because it pairs well with the sweet ice cream. You can use your favorite chocolate like milk chocolate, semi-sweet, or even white chocolate.

How do you make no churn chocolate chip ice cream?

Whisk the sweetened condensed milk and vanilla in a mixing bowl.

The sweetened condensed milk and vanilla mixed in a silver bowl.

Chop the chocolate into small pieces.

Whip the cream with a hand mixer in a large bowl (or in a stand mixer) until it holds stiff peaks.

Fold in the milk mixture (do this slowly so you don’t deflate the whipped cream) and then fold in the chopped chocolate chunks.

Sweetened condensed milk and chocolate mixed into the whipped cream.

Transfer the ice cream mixture to a loaf pan and cover it with plastic wrap. Freeze the ice cream for eight to 12 hours or until it’s firm.

Ice cream in the loaf pan before frozen.

Recipe Tips

For this recipe, be sure to use cream that is at least 30% fat. Heavy or whole cream works as well as heavy whipping cream depending on what’s available where you live. This high-fat cream makes the best rich and creamy ice cream.

A loaf pan works great for freezing the ice cream or use another similar-sized container.

For the best texture, store your ice cream in the coldest part of your freezer away from the door so it freezes evenly and doesn’t develop ice crystals. It will keep for up to 2 weeks.

Ice cream with 2 scoops in the loaf pan.

Variations

You can use any kind of chocolate you like in this recipe or swap the chocolate for chopped candy bars or peanut butter cups. You can also use other baking chips like peanut butter chips.

For some crunch, mix in some chopped nuts like walnuts, almonds, or pecans.

I love a scoop just as it is, but adding a drizzle of chocolate sauce, hot fudge sauce, caramel sauce, or a delicious Blueberry sauce is great, too.

Don’t you want to treat yourself to a bowl of this no churn chocolate chip ice cream? It tastes as good as ice cream from the store and it’s so easy to make. I know you’ll love every bite – Enjoy!

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