Yield
About 1.5–1.7 liters (6–7 cups) of ice cream, depending on how much air is whipped into the cream.
Ingredients
Ingredient Amount
Cold heavy whipping cream 500 ml / 2 cups
Sweetened condensed milk 1 can / 395–400 g (14 oz)
Vanilla extract 2 tsp
Fine salt ¼ tsp
Mini chocolate chips 150–175 g / ¾–1 cup
Extra chocolate chips 50–75 g for topping
Optional milk powder 2 tbsp
Optional chocolate syrup 2–3 tbsp
The condensed milk and whipped cream combination is the basic structure used in no-churn ice cream recipes.
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Food Network
Step-by-Step Method
1. Chill everything
Put your mixing bowl and beaters in the refrigerator/freezer for about 10–15 minutes.
Make sure the whipping cream is very cold.
This helps the cream whip properly.
2. Prepare the condensed-milk mixture
In another bowl combine:
395–400 g sweetened condensed milk
2 tsp vanilla
¼ tsp salt
2 tbsp milk powder, if using
Mix until smooth.
Why milk powder?
It gives the ice cream a slightly richer, more “commercial ice-cream” texture and adds milk solids without adding much extra water.
3. Whip the cream
Pour 500 ml cold heavy cream into the chilled bowl.
Beat on medium-high speed until you get firm peaks.
This usually takes around 2–4 minutes, depending on the mixer.
Don’t keep beating once firm peaks have formed, or the cream can start turning grainy and eventually become butter.
4. Combine
Add about ⅓ of the whipped cream to the condensed-milk mixture.
Fold gently.
Then add the remaining whipped cream in two additions.
Use a spatula rather than aggressively stirring.
The goal is to keep as much air as possible in the mixture.
5. Add the chocolate chips
Fold in:
¾–1 cup mini chocolate chips
For the appearance in your photograph, use small/mini chips rather than large chunks.
You can also add 2–3 tablespoons of chocolate syrup and make a very light swirl.
6. Fill the containers
Spoon the mixture into clean, freezer-safe containers.
Don’t completely fill them because the mixture needs a little room at the top.
For the look in the photograph:
Fill the container.
Smooth the surface.
Sprinkle chocolate chips over the top.
Add a little extra whipped cream if you want the large swirl on top.
Finish with more chocolate chips.
7. Freeze
Cover tightly.
Freeze for at least 6 hours, preferably overnight.
No-churn recipes commonly need roughly 5–8 hours to become fully scoopable.
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Food Network
+1
For the smoothest result, don’t repeatedly open the container during freezing.
How to Get the Exact Look in the Photo
The photo appears to have three levels of chocolate chips:
Inside
Mix approximately:
150 g mini chocolate chips per batch
Around the sides/top
Reserve another:
50 g
Sprinkle some between layers.
On top
Add:
2–3 tbsp chocolate chips
You can make layers like this:
Ice cream → chips → ice cream → chips → ice cream → chips on top
This produces the heavily speckled appearance seen in the picture.
If You Want It Extra Creamy
For a richer version, use:
500 ml heavy cream
395 g condensed milk
2 tbsp full-fat milk powder
2 tsp vanilla
¼ tsp salt
175 g mini chocolate chips
The milk powder is optional, but I recommend it if you’re preparing this for selling.
For a Large Batch / Selling
If you’re trying to make the large number of tubs shown in the photograph, use this scaling formula.
5× Batch
Ingredient Amount
Heavy cream 2.5 L
Condensed milk ~2 kg / 5 cans
Vanilla 10 tsp / 50 ml
Salt 1¼ tsp
Milk powder 10 tbsp
Mini chocolate chips 750–875 g
Topping chips 250–375 g
Important: Make the mixture in several batches if your mixer isn’t commercial-sized. Overloading the mixer can prevent the cream from whipping properly.
Nut Information / Allergen Information
The basic recipe does NOT require nuts.
Contains
Milk/dairy — heavy cream
Milk — condensed milk
Chocolate — depending on the chocolate-chip brand
Does not inherently contain
Peanuts
Almonds
Cashews
Pistachios
Walnuts
Hazelnuts
Pecans
Important for selling
Chocolate chips can be manufactured in facilities that also process:
peanuts
tree nuts
wheat
soy
Therefore, check the allergen statement on your particular chocolate-chip package rather than assuming the chocolate is nut-free.
If someone has a severe nut allergy, don’t simply remove nuts from the recipe and call it “nut-free.” Cross-contact from equipment, ingredients and manufacturing facilities matters.
Optional Nut Versions
You can turn the same base into several flavors.
Almond Chocolate Chip
Add:
½ tsp almond extract
½ cup toasted chopped almonds
Pistachio Chocolate Chip
Add:
½ cup finely chopped roasted pistachios
2–3 tbsp pistachio paste
Hazelnut Chocolate Chip
Add:
½ cup roasted chopped hazelnuts
2–3 tbsp hazelnut spread
Peanut Chocolate Chip
Add:
½ cup roasted peanuts
3–4 tbsp smooth peanut butter
Clearly label these separately from the plain version.
Recipe Q&A
Q: Do I need an ice-cream machine?
No. This is a no-churn recipe. Whipped cream provides the aeration. Similar no-churn recipes use sweetened condensed milk and whipped heavy cream without an ice-cream maker.
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Food Network
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Q: Can I use normal milk instead of heavy cream?
Not as a direct replacement.
Regular milk doesn’t contain enough fat to whip and create the same texture.
Q: Can I use evaporated milk?
Not as a direct replacement either. Evaporated milk and sweetened condensed milk are different products.
Q: Why is my ice cream icy?
Common causes include:
too much water
insufficient fat
freezer temperature fluctuations
poorly sealed containers
repeatedly allowing the ice cream to partially melt and refreeze
Q: Why isn’t it scoopable?
Allow the container to sit at room temperature for about 5–10 minutes before scooping.
Q: Why did my ice cream become hard?
Homemade ice cream generally doesn’t contain the same stabilizers used in commercial products. A tightly sealed container and consistent freezing temperature help.
Q: Can I reduce the condensed milk?
Yes, but don’t reduce it dramatically. Condensed milk provides both sweetness and solids, and changing the amount affects texture as well as flavor.
Q: Can I make it less sweet?
You can reduce the condensed milk somewhat, but the texture will change. For a significantly less-sweet recipe, I’d use a different ice-cream formulation rather than simply cutting the condensed milk.
Q: Can I use chocolate chunks instead of chips?
Absolutely. Mini chips give the appearance in your photo, while chopped chocolate produces larger chocolate pieces.
Q: Why are mini chips better here?
They’re easier to distribute throughout the mixture and give you chocolate in almost every spoonful.
Q: Can I add cocoa powder?
Yes. For a chocolate base, add approximately ½ cup unsweetened cocoa powder and adjust the formulation accordingly. A standard no-churn chocolate recipe uses condensed milk, cocoa, vanilla, salt and heavy cream.
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Food Network
Q: Can I add chocolate syrup?
Yes, but don’t add a huge amount because extra liquid can affect freezing. Use it primarily as a swirl.
Q: Can I sell this?
The recipe can be prepared for sale, but you’ll need to follow your local requirements for food licensing, dairy handling, labeling, allergen declarations, packaging and cold-chain/freezer storage.
Best Version for the Photo
If your goal is specifically to reproduce the very creamy, heavily chocolate-chip-filled tubs in the picture, I’d use:
500 ml heavy cream
395 g condensed milk
2 tsp vanilla
¼ tsp salt
2 tbsp milk powder
175 g mini chocolate chips
50 g extra chips for topping
Whip → fold → add chips → container → top with chips → freeze overnight.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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