Homemade Chunky Ice Cream: Rich, Creamy, and Loaded with Goodies
There’s nothing quite like a scoop of homemade chunky ice cream—thick, creamy, and packed with all your favorite mix-ins. Whether it’s chunks of chocolate, swirls of caramel, crushed cookies, or bursts of fruit, this ice cream delivers more than just a frozen treat. It’s a full-on indulgence that rivals anything from the ice cream truck or corner shop.
Best of all? You don’t need fancy equipment or complicated steps. With a simple base and your choice of chunky add-ins, this recipe makes it easy to customize your perfect pint right from your own kitchen.
Why You’ll Love It:
Ultra-creamy texture with big, satisfying mix-ins in every bite
Customizable flavor combinations—make it your own!
No preservatives, stabilizers, or artificial ingredients
Fun to make with kids or for a weekend project
Ingredients:
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tablespoon pure vanilla extract
Pinch of salt
For the Chunky Mix-Ins (pick your favorites):
1/2 cup chopped chocolate or chocolate chips
1/2 cup crushed cookies (Oreos, graham crackers, etc.)
1/2 cup toasted nuts (pecans, almonds, walnuts)
1/4 cup caramel or fudge sauce (swirled in)
1/2 cup chopped fruit (strawberries, banana, or cherries—fresh or dried)
Instructions:
1. Make the Base:
In a large bowl, whisk together cream, milk, sugar, vanilla extract, and salt until the sugar dissolves completely. Chill the mixture in the refrigerator for at least 1–2 hours (or overnight for best flavor).
2. Churn the Ice Cream:
Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20–25 minutes.
No ice cream maker? Freeze the base in a shallow container, stirring vigorously every 30 minutes for 2–3 hours to create a smooth texture.
3. Add the Chunky Goodness:
Once the ice cream reaches a soft-serve consistency, quickly fold in your chosen mix-ins using a spatula. Don’t overmix—just enough to distribute the chunks evenly.
4. Freeze to Set:
Transfer the chunky ice cream to an airtight container. Press a piece of parchment paper or plastic wrap on top to prevent ice crystals, then freeze for at least 4 hours (or until firm).
5. Scoop and Enjoy!
Let the ice cream sit at room temperature for 5 minutes before scooping. Serve in cones, bowls, or straight from the tub—we won’t judge!
Flavor Ideas to Try:
Chunky Monkey: Banana, walnuts, and dark chocolate
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