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This easy, no-churn chocolate chip pancake ice cream is a sweet twist on a breakfast favorite. In this decadent dessert, smooth vanilla ice cream with buttery undertones gives way to a sweet maple syrup swirl and crisp semi-sweet chocolate chips. It's the perfect way to make your day sweet!
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5 from 1 vote

Chocolate Chip Pancake Homemade Ice Cream

Home ice cream with just 5 ingredients and no churn recipe!
Prep Time15 minutes
Chill Overnight12 hours
Total Time12 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 4 people
Calories: 554kcal
Author: Jennifer Fishkind

Ingredients

  • 2 cups heavy whipping cream chilled
  • 1 14 oz can sweetened condensed milk chilled
  • 2 tbsp butter extract
  • ¼ cup maple syrup
  • ⅓ 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

Calories: 554kcal | Carbohydrates: 28g | Protein: 4g | Fat: 46g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 137mg | Sodium: 45mg | Potassium: 169mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 1784IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 0.3mg