Graham Cracker Chocolate Chunk No-Churn Ice Cream

• Vegetarian

• Baking & Spices

  • 1 cup Semi-sweet chocolate chips

• Snacks

  • 1 sleeve Graham crackers

• Dairy

  • 1 14.5 oz. can Condensed milk, sweetened
  • 1 pint Heavy cream

Found on cupcakesandkalechips.com

Description

Ingredients

• One sleeve (about 9 or 10) graham crackers, divided
• One pint heavy cream, well chilled
• 1 cup semi sweet chocolate chips
• One 14.5 oz. can of sweetened condensed milk

Directions

• Place a large metal or glass bowl in the refrigerator or freezer.
• Take three of the graham crackers, crush slightly into large pieces, and set aside.
• Place the remaining graham crackers in a large glass or metal bowl, pour the heavy cream over the crackers, and place in the refrigerator for at least 20-30 minutes.
• While the graham crackers are soaking in the cream, line a cookie sheet with a silicone baking sheet or wax paper. Melt the chocolate chips in the microwave or over a double boiler, then pour onto the prepared sheet and spread into a thin layer. Chill in the refrigerator, then break apart into a mixture of chunks and flakes.
• Strain the crackers out of the heavy cream mixture using a fine mesh sieve, collecting the cream in the chilled bowl.
• Using an electric mixer or whisk, beat the heavy cream to soft peaks.
• Gently fold the sweetened condensed milk into the whipped cream, then gently fold in the reserved crushed graham crackers and chocolate pieces.
• Pour the mixture into a container that you can freeze, cover tightly with a lid or plastic wrap, and place in the freezer for at least several hours until frozen.