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No Churn Raspberry Chocolate Chip Ice Cream


  • Stand up mixer or hand mixer


  • 2 cups heavy whipping cream
  • 14 oz sweetened condensed milk
  • 5 Tablespoons Raspberry Jam
  • 1 cup Fresh Raspberries sliced in quarters
  • 1/2 cup chocolate chips


  • Place the bowl, whisk attachment and pan into the refrigerator for a couple of hours or freezer for 20-30 minutes to chill.
  • Add the heavy whipping cream into the large bowl and whip the heavy cream until firm peaks.
  • Pour the sweet condensed milk. Fold it into your heavy whipping cream until well blended.
  • Fold in the jam in the whipped cream using a spatula Fold it in gently until completely mixed.
  • Add in the chocolate chips until mixed.
  • Then add in fresh raspberries.
  • Add the mixture into a pan you had in the freezer.
  • Cover and place into the freezer for 6 hours or overnight. Then enjoy!