Graham and Milk Chocolate Ice Cream
Recipe type: Dessert
Makes: ~1½ quarts
No churn graham cracker ice cream with rich milk chocolate chunks.
  • 475 milliliters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 140g (~1 cup + 2 tablespoons) finely ground crackers (~ 12 sheets)
  • 80g (1¾ cups) graham cracker broken into bite-sized pieces (~5 sheets)
  • 5 milliliters (1 teaspoon) vanilla extract
  • 240g good quality milk chocolate disks or bars, roughly chopped
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, stir together sweetened condensed milk, graham cracker crumbs, graham cracker pieces and vanilla
  3. Fold cream into sweetened condensed milk mixture
  4. Pour half of ice cream into a regular-sized loaf pan
  5. In a small microwave-safe dish, heat chocolate in 30-second increments, stirring after each, until melted
  6. Pour half of milk chocolate over ice cream; use a knife to marbleize chocolate and ice cream
  7. Top with remaining ice cream and repeat
  8. Wrap well with seran wrap or in an ice cream container and freeze for 6 hours or overnight
Recipe by Keep It Sweet Desserts at