My love affair with ice cream goes way back to my early childhood, and no flavor brings me more joy than milk chocolate — especially when it’s homemade and this darn easy. Using just a handful of ingredients (and a bit of patience), this no-churn version has all the nostalgic flavor of my favorite chocolate bar with no ice cream machine needed. Just fold together the whipped milk chocolate cream with sweetened condensed milk, pack it into a chilled pan (I use a loaf-shaped one for the easiest scoopfuls), then let your freezer do the rest of the work. In a few hours the ice cream is ready to pile into cones or cups — or to enjoy a spoonful (or three) straight from the container. This recipe is proof that homemade ice cream can be simple, easy and delicious.

Susie Middleton

Scoops can be served solo – cup or cone – or topped with chocolate shavings or a handful of Chocolate Cereal Crunchies (recipe below). If you’re yearning for true summertime nostalgia, fold some chopped graham crackers into the cream before freezing and serve it with a dollop of marshmallow fluff and a some of the cereal crunchies for a smore’s-like treat.

To take it to the next level, you can also layer the ice cream mixture with whole graham crackers in a square baking pan, top with cereal crunchies, freeze, and cut into squares. (See note and photo below.)

Yields about 6 cups

  • 3/4 cup (6 ounces) milk (whole or 2%)
  • 4 ounces milk chocolate (from bars not chips), finely chopped (2/3 cup)
  • 1 1/3 cups (10 5/8 ounces) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon table salt
  • 1 can (14 ounces) sweetened condensed milk
  • 1 or 2 whole graham crackers, coarsely broken up (optional)
  • 1 recipe Chocolate Cereal Crunchies (below) or chocolate shavings (optional)

 

1. Arrange a 6- to 8-cup loaf pan (I use a Pyrex) in the freezer so that it is level.

2. Put the milk and chopped chocolate in a small saucepan. Set the pan over medium-low heat and cook, stirring, until the chocolate is melted and the mixture is smooth. (This can also be done in the microwave in a heatproof measuring cup.)

3. Scrape the mixture into a large bowl (I use my stand mixer bowl so the mixture is ready for whipping) along with the heavy cream, vanilla and salt. Cover and refrigerate, stirring occasionally, until well chilled, about 2 hours or up to 3 days. Slide the (unopened) can of sweetened condensed milk into the refrigerator to chill alongside the chocolate-cream mixture.

4. Using a stand mixer fitted with the whisk attachment or handheld mixer, begin mixing on medium-low speed and gradually increase to medium-high speed and beat, scraping the sides of the bowl occasionally, until thick enough to hold very firm peaks when the beater is lifted, 3 to 4 minutes.

5. Add the sweetened condensed milk and, using a rubber spatula, fold together until just blended. Add the broken graham cracker pieces, if using, and fold briefly until just barely blended.

6. Pour and scrape the mixture into the chilled loaf pan and freeze until the top is firm, about 2 hours. Cover the surface directly with plastic and freeze until very firm, about 4 more hours or up to 5 days.

7. To serve, use an ice cream scooper to scrape along the surface of the ice cream and move to a bowl. Repeat as desired and top with some of the Chocolate Cereal Crunchies or chocolate shavings, if desired.  

 

Chocolate Cereal Crunchies (Optional Topping)

These crunchies not only make a great ice cream topping — they also make great cookies when spooned into small mounds.

  • 6 ounces milk chocolate (from bars not chips), finely chopped
  • 3 cups (3 ounces) unsweetened corn flake cereal
  • Flaky sea salt, optional

 

1. Put the chocolate in a large heatproof bowl. Microwave in short, 15-second bursts, stirring in between, until the mixture is smooth. (This can also be done on top of the stove in a large, heatproof bowl set over simmering water, stirring until smooth.)

2. Add the corn flakes and gently fold until the cereal is evenly coated. This will take longer than you think – about 3 or 4 minutes.

3. Line a cookie sheet with parchment or non-stick liner. Drop the chocolate-cereal mixture by the spoonful in a somewhat even layer on the parchment. Set aside until firm or, for faster results, slide the sheet pan into the refrigerator and chill until firm.

4. Using your fingers, gently break the chocolate-covered cereal into small clusters and stow in an airtight container up to 2 weeks at room temperature or for up to 3 months in the freezer.

 

Fancy It Up

Abby Dodge

You can also turn your milk chocolate ice cream mixture* into a more elevated dessert. Grab an 8 x 8 x 2-inch square baking pan and line it with foil. Leave some foil draping over the edges. Arrange a layer of whole graham crackers along the bottom and pour in the ice cream mixture. Level the mixture and top with a generous layer of Chocolate Cereal Crunchies. Freeze until firm. Unmold, cut into squares, and serve. (Note: the photo shows a middle layer of graham crackers as well; this is optional and Abby says it is not necessary!)

*One recipe of the ice cream mixture will fill the pan. One recipe of the cereal crunchies will give you more than enough for the topping.