Ingredients
- 2 cups heavy cream (chilled)
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 cup chopped chocolate chunks (or chocolate chips)
- 1/2 cup crushed cookies (Oreos or chocolate chip cookies)
- 1/2 cup chopped nuts (optional – almonds, walnuts, or pecans)
- 1/2 cup caramel or fudge swirl (optional)
Instructions
- Mix Base:
In a large bowl, whisk together the heavy cream, milk, sugar, and vanilla extract until the sugar is dissolved. - Chill:
Cover and refrigerate the mixture for at least 2 hours (or overnight) until it’s very cold. - Churn:
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes), until it reaches a soft-serve consistency. - Add Chunky Mix-Ins:
During the last 5 minutes of churning, add chocolate chunks, crushed cookies, and nuts. Swirl in caramel or fudge sauce gently if using. - Freeze:
Transfer the churned ice cream to a lidded container. Smooth the top and press a piece of parchment directly on the surface to prevent ice crystals. Freeze for at least 4 hours or until firm. - Serve:
Scoop and enjoy your homemade chunky ice cream!
Let me know if you want a no-churn version!