No-Churn Chocolate Chip Ice Cream

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.

Course Desserts

Cuisine American

Keyword chocolate chip ice cream, no-churn chocolate ice cream

Prep Time 20

Additional Time 4

Total Time 4 20

Servings Litres

Calories 165kcal

Author Makyla Baines

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

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.

Nutrition