Graham and Milk Chocolate Ice Cream

No churn graham cracker ice cream with rich milk chocolate chunks.

It’s rich, creamy, loaded with graham cracker flavor (and pieces!) and swirled with pure milk chocolate. Important to note, per my usual, it’s an easy no-churn flavor. No ice cream maker needed. There’s so much goodness in every scoop, I’m most definitely in love.

If you want to go sundae crazy, I’d recommend a warm marshmallow sauce to get a s’mores-like impact. Or maybe pile it high with fresh whipped cream and some warm blueberry sauce. For now, I’ll be scooping bowlfuls sans topping to enjoy all the flavor and texture this ice cream has to offer.

Graham and Milk Chocolate Ice Cream

Yield: ~1½ quarts

Ingredients:

- 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 (1 3/4 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

Instructions:

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