Instructions
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- Whip the Cream:
In a large mixing bowl, whip the cold heavy cream with a hand mixer or stand mixer until stiff peaks form (about 3–4 minutes on high speed).
Combine Base Ingredients:
In a separate bowl, stir together sweetened condensed milk and vanilla extract.
Fold Together:
Gently fold the whipped cream into the condensed milk mixture. Don’t deflate it — fold until just combined.
Add Chocolate Chunks:
Stir in the chocolate chunks, saving a few to sprinkle on top.
Transfer & Freeze:
Pour the mixture into a freezer-safe container (like a loaf pan or large plastic cup as shown). Top with remaining chocolate.
Freeze:
Cover and freeze for at least 4–6 hours, or until firm.
💡 Recipe Notes:
Chop your chocolate into varied-sized pieces for that chunky, textured experience.
Want smoother chocolate? Use mini chips or shaved chocolate.
This base is highly customizable — see below!
What Makes It Special:
This no-churn ice cream is ultra-creamy thanks to whipped cream and sweetened condensed milk — no eggs or churner needed. The chocolate chunks melt in your mouth, and the vanilla base is just right.
🧠 Ingredient Tips & Substitutions:
Chocolate Options:
Dark chocolate (bittersweet): Intense & rich
Milk chocolate: Creamy & sweet
Semi-sweet: The perfect in-between
Vanilla Extract: Use pure vanilla extract for best flavor. Add ½ tsp almond extract for a twist.
Dairy-Free Option:
Use coconut cream (chilled) instead of whipping cream and dairy-free condensed milk.
Flavor Variations:
Mint Chip: Add 1 tsp mint extract + green food coloring
Strawberry Swirl: Add 1/2 cup strawberry jam swirled through before freezing
Mocha Fudge: Add 1 tbsp espresso powder + a fudge swirl
🧊 Storage & Shelf Life:
Store in an airtight freezer-safe container
Best enjoyed within 2 weeks for texture and freshness
If ice crystals form, let soften a few minutes before scooping
❓ FAQs
Q: Can I use chocolate chips instead of chunks?
A: Yes! But chunks melt more lusciously and give better texture.
Q: How long does it take to freeze completely?
A: Minimum 4–6 hours, but overnight is ideal for scoopable consistency.
Q: Can I double the recipe?
A: Absolutely! Just use a larger container or multiple pans.
✨ Final Thoughts:
This creamy, rich, no-churn chocolate chunk ice cream is one of the easiest desserts you’ll ever make — and it looks and tastes like a scoop from your favorite ice cream shop. Customize it, swirl it, chunk it up — and dig in.
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