Chocolate Chip Pancake Ice Cream
If you love pancakes, you'll love this easy no churn chocolate chip pancake ice cream. Every scoop is filled with creamy maple-flavored ice cream, fluffy pancake bites, and plenty of chocolate chunks.
Equipment
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Ingredients
Pancakes
- 120 grams whole milk room temperature
- 1 tablespoon melted unsalted butter cooled
- 1 large egg
- 75 grams plain Greek yogurt room temperature
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- 80 grams all purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
Ice Cream
- 480 grams heavy cream cold
- 397 grams sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 ½ teaspoon maple extract
- ½ teaspoon salt
- 120 grams semi-sweet chocolate chunks or chocolate chips
Instructions
Pancakes
- Whisk together the milk, melted butter, egg, Greek yogurt, sugar, and vanilla extract in a large bowl until smooth.120 grams whole milk, 1 tablespoon melted unsalted butter, 1 large egg, 75 grams plain Greek yogurt, 1 tablespoon granulated sugar, ½ teaspoon vanilla extract
- Fold in the flour, baking powder, baking soda, and salt until just combined. The batter should be thick with a few small lumps.80 grams all purpose flour, ⅛ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
- Heat a lightly buttered nonstick skillet over medium-low heat. Add 2 scoop of batter to the pan and cook for 2-3 minutes, or until bubbles appear on the surface and the edges begin to set. Flip and cook for 1-2 minutes more until golden brown and cooked through. Transfer to a wire rack and cool completely.
- Cut the cooled pancakes into bite-sized pieces. Arrange them in a single layer on a parchment-lined baking sheet or plate and freeze for 30-45 minutes until firm.
Ice Cream
- In a large mixing bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form. The whipped cream should be thick enough to hold its shape but still smooth and creamy.480 grams heavy cream
- Gently fold the sweetened condensed milk, vanilla and maple extracts, and salt into the whipped cream until the streaks disappear.397 grams sweetened condensed milk, 1 teaspoon vanilla extract, 1 ½ teaspoon maple extract, ½ teaspoon salt
- Pour half of the ice cream mixture into a freezer-safe deli container or loaf pan. Sprinkle with about half of the frozen pancake pieces and chocolate chunks. Repeat, then gently swirl everything together with a knife.120 grams semi-sweet chocolate chunks
- Cover tightly and freeze for at least 8 hours or overnight. Let the ice cream soften at room temperature for 5-10 minutes before scooping and serving.
Notes
Use cold heavy cream. For the best volume, keep the heavy whipping cream refrigerated until you're ready to whip it. Cold cream whips faster and creates a lighter ice cream.
Don't overwhip the cream. Stop mixing as soon as stiff peaks form. Overwhipped cream can become grainy, which affects the texture of the finished ice cream.
Storage: Store covered in the freezer for up to 2 weeks. Press a piece of plastic wrap directly onto the surface before covering to help prevent ice crystals.
Nutrition
Serving: 1servingCalories: 423.7kcalCarbohydrates: 37.5gProtein: 7.8gFat: 27.4gSaturated Fat: 17gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 7.3gTrans Fat: 0.1gCholesterol: 89.7mgSodium: 271.9mgPotassium: 305.4mgFiber: 1.2gSugar: 29.5gVitamin A: 896.1IUVitamin C: 1.3mgCalcium: 182.1mgIron: 1.3mg
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