Milk-Chocolate Ice Cream

This recipe was developed by America’s Test Kitchen Kids. You don’t need an ice cream maker for this super-creamy ice cream! This ice cream freezes more quickly in a loaf pan than in a taller, narrower container. If you don’t have a loaf pan, use an 8-inch square baking pan. Start by gathering the following equipment: 1 small microwave-safe bowl, a spoon, a blender, dish towels, rubber spatula, a 8½-by-4½-inch loaf pan, and plastic wrap.

Serves: 4Prep: 6 hours 30 minutesTotal: 6 hours 30 minutesDifficulty: Easy

Serves: 4


  • 1 cup (6 ounces) milk chocolate chips
  • 2 cups (16 ounces) heavy cream, chilled
  • 1 cup (11 ounces) sweetened condensed milk
  • 1⁄4 cup (2 ounces) whole milk
  • 1⁄4 cup light corn syrup
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1⁄4 teaspoon salt


  • Place milk chocolate chips in small microwave-safe bowl. Heat in microwave on 50 percent power, stirring occasionally with a spoon, until melted, 2 to 3 minutes. Let chocolate cool slightly, about 5 minutes.
  • Add cream to blender. Place lid on top of blender and hold firmly in place with folded dish towel. Turn on blender and process until soft peaks form, 20 to 30 seconds. Stop blender and remove lid.
  • Use rubber spatula to scrape down sides of blender jar. Replace lid and process until stiff peaks form, about 10 seconds. Stop blender and remove lid. (Soft peaks will stand up on their own but still have a droop in the top. Stiff peaks stand up straight, with their pointy tops sticking upward.)
  • Add melted chocolate, condensed milk, whole milk, corn syrup, sugar, vanilla and salt to blender. Use rubber spatula to stir into whipped cream. Replace lid and process until well combined, about 20 seconds. Stop blender and remove lid.
  • Pour cream mixture into loaf pan. Cover with plastic wrap, gently pressing plastic onto surface of mixture. Place in freezer and freeze until firm, at least 6 hours. Serve. (Ice cream can be frozen in covered loaf pan for up to 1 week.)