This post first appeared over at Princess Pinky Girl where I’m a contributor.
Growing up, breakfast for dinner was 100% my favorite kind of meal. Shocker, I know. But there was just something so decadent and SO satisfying about some big ol’ fluffy pancakes or a crisp Belgium waffle smothered in unnecessarily large amounts of sweet maple syrup (just kidding, there’s no such thing as “unnecessarily large amounts” of maple syrup). Plus, it was totally a once-in-a-blue-moon sort of occurrence in our household, so it was an occasion to be savored.
Seriously guys, this was my face EVERY. TIME. one of my parents asked if I wanted breakfast for dinner.
And now that I’m adult, this is pretty much my face every time I remember breakfast for dinner is a social acceptable thing and I’m an adult so I do what I want. Obviously, my inner foodie is an overly excited Chris Pratt. And I can totally live with that.
Now, if you’re like me, you subscribe to the dinner-should-be-followed-by-dessert school of thought because… reasons… also, see aforementioned section about being an adult and doing what I want. But what kind of dessert follows breakfast for dinner? And no, that breakfast dish doesn’t count as dessert. I see dinner in the description ergo it should be followed with dessert. My logic is infallible! La la la I can’t hear you!
But seriously, what kind of dessert tops the spectacular, sweet glory of breakfast for dinner? Oh yes, this is going where you think it’s going… I’m talking about BREAKFAST FOR DESSERT. More breakfast than your taste buds can handle!
I know what you’re thinking: Shit just got real. And yes, yes it just did. No-churn chocolate chip pancake ice cream real. <– And obviously the best kind of realPrint
No-Churn Chocolate Chip Pancake Ice Cream
This no-churn chocolate chip pancake ice cream has everything you love about the classic breakfast in a decadent dessert form.
- Prep Time: 8 hours
- Total Time: 8 hours
- Yield: 3 pints
- Category: Dessert
- Cuisine: American
- 2 cups heavy whipping cream chilled
- 14 oz sweetened condensed milk chilled
- 2 tbsp butter extract
- 1/4 cup maple syrup
- 1/3 cup mini chocolate chips
- In the bowl of a stand mixer, using the whisk attachment, whip the heavy whipping cream until stiff peaks form.
- Add the sweetened condensed milk and butter extract, and continue whipping until the ice cream is light and fluffy, and holds stiff peaks.
- Line a loaf pan with parchment paper and spoon about half of the ice cream mixture into it. Drizzle with half of the maple syrup and half of the chocolate chips, using a butter knife to gently swirl it all together.
- Add the remaining ice cream mixture, maple syrup, and chocolate chips, and again swirl it all together with a butter knife.
- Place the ice cream in the freezer and allow to freeze overnight or for 6-8 hours.
Base ice cream recipe adapted from Bigger Bolder Baking
- Serving Size: 1/2 cup
- Calories: 324
- Sugar: 29.1g
- Sodium: 72mg
- Fat: 21.1g
- Saturated Fat: 13.1g
- Carbohydrates: 31.1g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 70mg