Last updated on January 31, 2026

A Cozy Scoop to Start

Do you ever crave something cold, creamy, and deeply comforting on a random weeknight—so much that you imagine a bowl in your hand and a smile on your face? I do, and this Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker recipe was born from exactly that cozy craving. If you’re a beginner who worries about churning, machines, or recipes that go sideways, I promise this is delightfully simple and forgiving. If you like easy homemade treats—think soft chocolate-chip banana bread bars—I have a feeling this will become one of your go-to desserts. soft chocolate-chip banana bread bars

A Quick Look at This Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker Recipe

This no-machine vanilla ice cream uses two star ingredients: heavy whipping cream and sweetened condensed milk, with a splash of vanilla and a sprinkle of mini semi-sweet chocolate chips. The main benefit? You get restaurant-style, creamy ice cream without an ice cream maker, time-consuming custards, or tempering eggs. It’s perfect for home cooks and beginners because the method is just whip, fold, freeze—no special skills required. Keep reading if you want tips for extra creaminess, fun mix-in ideas, and simple troubleshooting so every batch turns out scoop-worthy.

Ingredients You’ll Need for Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker

Essentials

2 cups (about 480 ml) heavy whipping cream, chilled — This is what gives the ice cream its lush, creamy texture. Use the coldest cream you can find and chill the mixing bowl beforehand for best results.
400 grams (about 14 oz or one standard can) sweetened condensed milk — This sweet, thick milk acts as both sweetener and stabilizer so you don’t need eggs or an ice cream machine.
1 teaspoon pure vanilla extract — Real vanilla makes a big difference; it brightens the sweet condensed milk and complements the chocolate.
1/2 cup mini semi-sweet chocolate chips (about 85 grams) — Mini chips distribute evenly and give you perfect chocolate bites in every spoonful.

Optional add-ons

A pinch of flaky sea salt for balancing sweetness.
2 tablespoons cocoa nibs or chopped dark chocolate for deeper chocolate hits.
1–2 tablespoons of coffee liqueur substitute (see substitutions) or 1 teaspoon instant espresso powder for a mocha twist.
Crushed cookies, chopped nuts, or swirl in caramel or fruit preserves for variety.

If you want to try a mint variation, I like adding crushed Andes-style mints (you can find a great reference for making mint chocolates at homemade Andes mint chocolates).

Substitutions and shortcuts

Heavy cream substitute: Use full-fat coconut cream chilled for a dairy-free alternative. Note this will add a faint coconut flavor and slightly different texture.
Sweetened condensed milk swap: If you can’t find canned sweetened condensed milk, you can simmer 2 cups of whole milk with 1 cup of sugar until thickened (this takes time). Or try a dairy-free condensed milk from coconut-based brands.
Vanilla extract: If you have vanilla bean, scrape the seeds of half a bean into the condensed milk for extra aroma.
Chocolate chips: If mini chips aren’t available, chop regular chips or a chocolate bar into small pieces. Freezing the chopped chocolate briefly before folding helps prevent melting into the ice cream while mixing.

How to Make Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker Step-by-Step

I love how simple this method is—no cooked custard, no machine, just a few minutes of hands-on work for hours of reward.

Chill your equipment and ingredients

Place a large mixing bowl and the beaters or whisk attachment in the refrigerator for at least 15–20 minutes. Cold equipment helps the cream whip up faster and hold its structure.
Keep the heavy whipping cream refrigerated until the last moment.

Whip the heavy cream to stiff peaks

Pour the 2 cups of chilled heavy whipping cream into your cold mixing bowl.
Using an electric mixer on medium-high speed (or a sturdy hand whisk if you don’t have one), beat until the cream thickens and holds firm peaks. The texture should be smooth and glossy; when you lift the whisk, the peak should stand straight without drooping.
Pro tip: Don’t overbeat. If it becomes grainy or begins to separate, you’re close to butter. Stop as soon as stiff peaks form.

Flavor the condensed milk

In a small bowl, mix the 400 grams of sweetened condensed milk with 1 teaspoon of vanilla extract. Stir well so the vanilla perfumes the whole can.
At this stage you can add a pinch of salt or a teaspoon of instant espresso if you like.

Fold the mixture together

Add about one-third of the whipped cream to the sweetened condensed milk and fold gently with a rubber spatula to lighten the sweetened milk.
Carefully fold in the remaining whipped cream in two additions. Use a gentle under-and-over folding motion to keep as much air in the mixture as possible. The texture should be airy and uniform—if you see streaks, fold a little more until blended.

Add the chocolate chips

Stir in 1/2 cup of mini semi-sweet chocolate chips using a gentle folding motion so they are evenly dispersed without deflating the mixture.
If you want pockets of extra chocolate, reserve a tablespoon or two to sprinkle on top after you transfer the mixture to the pan.

Transfer to a container and ripple if desired

Spoon or pour the mixture into a loaf pan or a shallow, freezer-safe container. Smooth the top with a spatula.
Sprinkle the reserved chocolate chips on top and press lightly so they stick. If you’re adding swirls like caramel or chocolate sauce, drop small spoonfuls on top and use a knife to make gentle swirls—don’t overmix.

Freeze until set

Cover the container with plastic wrap or a lid and freeze for at least 6 hours, ideally overnight. This gives the ice cream time to firm up and the texture to become scoopable.

Scoop and serve

When ready to serve, let the container sit at room temperature for 3–5 minutes so the ice cream softens slightly for perfect scoops.
Use an ice cream scoop warmed in hot water for smooth, pretty balls and serve in bowls or cones.

Mix-in ideas and quick tips during the process:

If you want chunkier texture, fold in chopped cookies or nuts at step 5.
For an even silkier texture, gently beat the condensed milk and vanilla with a whisk before folding into the cream to ensure it’s perfectly smooth.
To create a marbled effect with chocolate, drizzle slightly cooled chocolate ganache over the top before freezing and swirl with a knife.

I sometimes like to top this with chopped fresh strawberries or a drizzle of chocolate sauce made from gently melted dark chocolate and a splash of cream—simple pleasures that feel a little celebratory without being fussy. If you’re dreaming of creative toppings, think about candied nuts or a pile of quick homemade chocolate turtles for an indulgent crunch—this recipe for homemade chocolate turtles is one of my favorites.

Common Mistakes to Avoid

Making no-churn ice cream is easy, but a few small missteps can affect texture. Here are the ones I see most often and how to avoid them.

Mistake 1: Using warm cream or an unchilled bowl

If your cream or bowl is warm, the cream won’t whip properly. Always chill both for the best results. If you rush this step and the cream barely thickens, pop it back in the fridge for 15–20 minutes and try again.

Mistake 2: Overmixing when folding

Be gentle when folding the condensed milk into the whipped cream. Overmixing knocks the air out, resulting in denser ice cream. Use wide, slow folds and stop as soon as the mixture looks uniform.

Mistake 3: Freezing in a deep container

If you freeze the mixture in a very deep container, it takes much longer to freeze and can develop icy edges. Use a shallow pan or loaf tin to help the ice cream freeze evenly and remain creamy.

Serving Suggestions for Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker

This ice cream is wonderfully versatile—simple scoops are perfect, but a few small additions instantly elevate it.

Start with one short sentence to set the scene: I love serving this homemade vanilla chocolate chip ice cream with warm or crunchy accompaniments for texture and contrast.

Sundae-style with warm sauce

Spoon a scoop or two into a bowl and drizzle with warm hot fudge or caramel. Add toasted nuts and a dollop of whipped cream for a classic sundae vibe.

Sandwich it between cookies or brownies

Use thick cookies or brownie squares to make ice cream sandwiches. They’re portable, kid-friendly, and feel indulgent without extra effort—try pairing with pumpkin chocolate chip cookies if you want a seasonal touch: pumpkin chocolate chip cookies.

Pair with fresh fruit or baked goods

Top scoops with macerated berries, poached pears, or a simple fruit compote. The bright fruit balances the sweet condensed milk and chocolate chips beautifully.

Conclusion

I always find it comforting to know that some of the best desserts are also the simplest to make. This Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker recipe proves that—you get creamy, scoopable ice cream without eggs, custard-making, or special equipment. It’s easy to customize, forgiving for beginners, and perfect for cozy nights in or last-minute desserts for guests. If you want to explore a classic Italian-style chocolate chip vanilla like stracciatella for inspiration or variations, check out the detailed recipe for Stracciatella – Glace vanille et chocolat which shares similar delicious principles and flavor harmony.

FAQs About Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker

Q1: How long does Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker keep in the freezer?
A1: Stored in an airtight container, this Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker will keep well for up to 2 weeks for peak texture and flavor. After that, ice crystals may form and the texture can become firmer. Press a piece of parchment or plastic wrap directly onto the surface before sealing to reduce ice crystals.

Q2: Can I make Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker dairy-free?
A2: Yes. To make a dairy-free version of Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker, substitute chilled coconut cream for heavy cream and use a dairy-free sweetened condensed milk (often made from coconut). The flavor will have a gentle coconut note, but the creaminess is excellent.

Q3: Is Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker safe for kids?
A3: Absolutely. Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker contains no raw eggs, which makes it a safe, kid-friendly treat (aside from potential allergies to dairy or chocolate). Monitor portion sizes because it is rich and sweet.

Q4: Can I add other mix-ins to Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker?
A4: Definitely. Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker is a wonderful base for mix-ins—try chopped cookies, toasted nuts, fruit preserves, or swirls of caramel. Just fold them in gently at the end and avoid adding anything too wet that could create ice crystals.

Q5: Why did my Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker become icy?
A5: If your Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker turned icy, it’s often due to insufficient fat content or exposure to freezer air (not airtight). Use full-fat cream, press plastic wrap onto the surface before sealing, and keep the freezer temperature steady. Also, avoid opening the container frequently while it sets.

I hope this feels like the kind of cozy, go-to recipe you’ll tuck into your own kitchen repertoire. If you try it, tell me how you liked it and what fun mix-ins you added—I adore hearing what readers create.

Vanilla Ice Cream Chocolate Chips Without Ice Cream Maker

Author: joe-peackok
Total Time: 375 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Deliciously simple no-machine vanilla ice cream with mini chocolate chips, perfect for cozy nights.

Ingredients

Scale

2 cups heavy whipping cream, chilled
400 grams sweetened condensed milk
1 teaspoon pure vanilla extract
1/2 cup mini semi-sweet chocolate chips
A pinch of flaky sea salt (optional)
2 tablespoons cocoa nibs or chopped dark chocolate (optional)
1–2 tablespoons coffee liqueur or 1 teaspoon instant espresso powder (optional)

Instructions

Chill a large mixing bowl and beaters in the refrigerator for at least 15-20 minutes.
Pour the chilled heavy whipping cream into the cold mixing bowl and whip to stiff peaks.
In a small bowl, mix sweetened condensed milk with vanilla extract.
Fold one-third of the whipped cream into the condensed milk to lighten it, then fold in the rest gently.
Stir in mini chocolate chips and reserve some for topping.
Transfer the mixture to a loaf pan or shallow freezer-safe container, smoothing the top and adding reserved chocolate chips.
Freeze for at least 6 hours, ideally overnight.
Let sit at room temperature for 3-5 minutes before scooping and serving.

Notes

For extra creaminess, ensure your equipment and ingredients are cold. Customize with your favorite mix-ins.

Prep Time: 15 minutes
Cook Time: 360 minutes
Category: Dessert
Method: No Churn
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 30g
Sodium: 115mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 6g
Cholesterol: 80mg

Keywords: ice cream, no churn, dessert, vanilla, chocolate chips