The recipe will be an ode to your favorite home made no churn ice cream of all time. Because this chocolate chip ice cream is extremely easy to accomplish with just 3 ingredients. The addition of Mason jar makes the easy peasy ice cream be super convenient in terms of serving.
This chocolate chip ice cream is too beautiful to look away from it, isn't it? You definitely should give it a try.
This no-churn ice cream will be an excellent companion with a slice of an old-fashioned butter pound cake or a homemade banana cake.
What does exactly "no churn" mean?
According to Merriem-Webster, churn means "a container in which cream is stirred". So "no churn" here means no special container needed to make this ice cream. Easy peasy to understand right? Yup, it is never too late to learn something new, isn't it?
The usage of whipping cream instead of egg
I do not use egg in the ice cream base because without the maker, it will be impossible to incorporate enough air into the mixture to make is less crystallize. So whipping cream poses both as an emulsifier and a fat content to keep the ice cream smooth and creamy. Moreover, whipping cream in this case also helps to thicken the ice cream, gives it great body and good mouth feel. And last but not least, keeps it from melting too quickly.
Storage and serving suggestion
Though this chocolate chip ice cream is my ode but let face the fact: it was made out of a traditional way. It means without a true emulsifier (egg) and stabilizer (gelatin or gum), the ice cream still can't be completely free of crystallization. So in order to prevent it from freezing too hard once stored in the freezer overnight, I recommend you keep these ice cream jars near the freezer door. Because the back of the freezer is where the coldest temperature at, so it is not a good idea to store no churn ice cream there.
As for serving, I found it best to leave the ice cream at room temperature for 1 to 2 minutes before digging in. That is why these Mason jars come in handy. All you need to do is pouring the creamy mixture into the jars, freeze, and serve one at a time.
I opted out for vanilla in this recipe because there is no egg so it's no need to use vanilla at all. In my opinion, the only time you're required to add vanilla in your ice cream is when you're making vanilla flavor. Other than that, I vote 'nay' for this expensive ingredient.
As for chocolate chip, if you can't buy baking dedicated chip, you can always go for regular chocolate instead. In fact, I was using bar chocolate in this recipe and chop them into pieces with my knife. And the it tastes delicious. The imperfect in the chocolate chip size makes this recipe a perfect homemade no churn ice cream.
Last but not least, if you want triple the happiness and experience another no churn ice cream recipe, I came across this amazing Coconut Dulce de leche homemade ice cream and it is worth a try. The ice cream is flavored with dulce de leche and coconut milk on top of condensed milk so it is insanely delicious.
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Chocolate Chip Ice Cream - No Churn
- 4 4-oz Mason jars
- Chilled mixing bowl and whisk (see note below)
- 2 c heavy cream chilled
- 5 oz condensed milk or more (adjust sweetness according to your palate, but don't go below 5 oz)
- ¼ c chocolate chip or chocolate bar cut into cubes
- Add whipping cream in the mixing bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed for 2 to 3 minutes.
- Reduce the mixer speed to low and add condensed milk. Mix just until the mixture comes together. No longer than 1 minute. Scrape down the sides of the bowl with a spatula.
- Turn off the mixer. Add the chocolate chips and carefully fold into the mixture until everything is incorporated, about 15 seconds.
- Pour the cream mixture into air tight mason jars for storage. They can be kept for up to 1 month in a freezer.
- Optional: sprinkle extra chocolate chip on top of the ice cream before put into a freezer.
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