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This is a guest post from Gina of Kleinworth & Co.
I, like most people, like easy recipes, especially in the summer when I want something delicious but still quick. I don’t want to turn that oven on & I don’t want to spend more than a few minutes on preparation. I’m always looking for recipes with just a few steps & even fewer ingredients too keep on hand. Which is why I always seem to come back to this simple & easy homemade chocolate chip ice cream. With just 3 ingredients you can’t go wrong.
Great family meals don’t have to be complicated. This mini cookbook serves up 10 easy meals, each only requiring 5 ingredients or less
I can tell you that this homemade ice cream is so simple to make! No ice cream maker needed, no churning required & it’s basically foolproof, you MUST give it a try! In fact, it’s so easy I often let my kids whip it up on their own so they can get creative with whatever mix-ins they are wanting at the time. It’s rich, creamy, cool & delicious, everything you want on a hot summer day.
Here is what you need:2 cups heavy whipping cream 1 14oz can sweetened condensed milk 1/4 cup mini chocolate chips
Step 1: Add whipping cream to your mixer bowl with the whip attachment.
Step 2: Add sweetened condensed milk.
Step 3:Whip on the highest setting you can set your mixer at without it spattering outside your bowl for 4-6 minutes or until lighter & creamy looking. It won’t whip to peaks but just look thick & smooth.
Step 4: Transfer to freezer safe container.
Step 5: Slowly sprinkle in your chocolate chips & run a knife through the dish to distribute some of them through the ice cream without allowing them all to sink to the bottom.
Step 6: Cover & freeze for at least 8-10 hours, or overnight. I haven’t found a store bought ice cream with a flavor like this one. It’s heavenly & amazing what 3 simple ingredients can become!
3 Ingredient Chocolate Chip Ice Cream
- 2 cups heavy whipping cream
- 1 14 oz can sweetened condensed milk
- 1/4 cup mini chocolate chips
- Add whipping cream to your mixer bowl with the whip attachment.
- Add sweetened condensed milk.
- Whip on the highest setting you can set your mixer at without it spattering outside your bowl for 4-6 minutes or until lighter & creamy looking. It won't whip to peaks but just look thick & smooth.
- Transfer to freezer safe container.
- Slowly sprinkle in your chocolate chips & run a knife through the dish to distribute some of them through the ice cream without allowing them all to sink to the bottom.
Cover & freeze for at least 8-10 hours, or overnight.
You can substitute some coarsely grated chocolate for the mini chocolate chips if desired. The key is to keep the chocolate small though so that it melts in your mouth with the ice cream. You want to avoid it becoming something you have to chew. Larger pieces of chocolate (like a regular size chocolate chip) tend to get quite hard & uncomfortable when frozen.
Gina, author of Kleinworth & Co, is a busy homeschooling mom to 3 great kids ages 11-17. She likes to find new ways to make life simple & streamlined on a budget. She loves to share easy DIY projects, fun crafts with the kids & a whole lot of recipes, with a few photography tips sprinkled in occasionally too.