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 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Base ice cream recipe adapted from Bigger Bolder Baking
Nutrition
- 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