Summertime calls for indulging in cool and creamy desserts, and this no-churn chocolate chip ice cream is a delightful treat that’s quick and easy to make.
It’s smooth and velvety vanilla ice cream studded with generous amounts of chocolate chips, satisfying your craving for something sweet and refreshing. With no need for an ice cream maker, this homemade treat is affordable and easy to make.
This ice cream is easy to whip up at home in minutes, made with just a few simple ingredients, including fresh cream, sugar, chocolate chips, and eggs.
If you don’t own an ice cream maker, this recipe is ideal for you. You just need a couple of bowls, a hand mixer, and a few hours in the freezer to whip up a sweet, creamy dessert that everyone in the family will enjoy.
Pair this creamy ice cream with a warm apple crumble, cherry crisp, or my favourite apple rhubarb crumble.
If you enjoy this recipe, you’ll love my simple, no-churn condensed milk ice cream and this no-churn raspberry white chocolate ice cream.
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Why You Will Love This Chocolate Chip Ice Cream
- Super simple to whip together
- It is very affordable to make a big batch for your freezer
- Homemade ice cream is so much better than store-bought
- No ice cream machine is required for this recipe
Ingredients For Chocolate Chip Ice-Cream
Cream – Fresh full-fat cream.
Eggs – Free-range eggs are best.
Caster Sugar – Fine white sugar.
Chocolate chips – Quality chocolate chips of your choice.
Equipment You May Need
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1. Separate the eggs. Place the egg whites in a large mixing bowl and the egg yolks in a smaller one.
2. Beat the egg whites. Add 5 tablespoons of caster sugar to the egg whites and beat for 6 minutes or until stiff peaks form.
3. Beat the egg yolks. Add the remaining 5 tablespoons of caster sugar and the boiling hot water to the egg yolks. Beat until they are pale and thick, and you can create a figure 8 that holds its shape.
4. Beat the cream. Add the cream to another bowl and beat until it forms soft peaks. Be careful not to overwhip the cream.
5. Mix the ice cream together. Gently fold the cream and egg yolk mixtures into the egg whites to create the ice cream base.
6. Add the chocolate chips. Mix the chocolate chips throughout the ice cream base.
7. Freeze. Leave the ice cream to freeze for at least 5 hours or overnight.
Additions and Substitutions
Additions:
- A splash of mint extract or chopped mint leaves.
- A splash of vanilla extract.
- Chopped nuts like almonds or hazelnuts.
Tips for Success
Here are a few tips that will help you make the perfect Chocolate Chip Ice Cream:
- Use high-quality ingredients – For the best results, use high-quality ingredients. Quality cream, eggs and chocolate will make this simple ice cream taste phenomenal.
- Chill the cream – Make sure the cream is chilled before you start beating it. This will help it beat faster and give you a better texture.
- Beat the egg whites well – It’s important to beat the egg whites until stiff peaks form. This will help create a light and fluffy ice cream.
- Freeze overnight if you can – It’s best to freeze the ice cream overnight for a firmer texture. If you’re in a rush, 5-6 hours will do, but for best results, let it freeze overnight.
Storage
Once the ice cream is frozen, store it in an airtight container or ice cream tub with a tight-fitting lid for up to 2 weeks. If the ice cream becomes too hard, let it sit at room temperature for a few minutes to soften before scooping.
Don’t forget to save this recipe to Pinterest for later!
No-Churn Chocolate Chip Ice Cream
Ingredients
- 2 cups cream chilled
- 5 eggs free range
- 10 tbsp caster sugar divided in half
- 2 tbsp boiling water
- 1 cup chocolate chips
Instructions
- 1. Separate the eggs. Place the egg whites in a large mixing bowl and the egg yolks ina smaller one.
- 2. Beat the egg whites. Add 5 tablespoons of caster sugar to the egg whites and beat for 6 minutes or until stiff peaks form.
- 3. Beat the egg yolks. Add the remaining 5 tablespoons of caster sugar and theboiling hot water to the egg yolks. Beat until they are pale and thick, and you can create a figure 8 that holds its shape.
- 4. Beat the cream. Add the cream to another bowl and beat until it forms soft peaks. Be careful not to overwhip the cream.
- 5. Mix the ice cream together. Gently fold the cream and egg yolk mixtures into the egg whites to create the ice cream base.
- 6. Add the chocolate chips. Mix the chocolate chips throughout the ice cream base.
- 7. Freeze. Leave the ice cream to freeze for at least 5 hours or overnight.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
