There’s a special kind of joy that comes from diving into a scoop of homemade ice cream. The first time I made this Graham and Milk Chocolate Ice Cream, my kitchen transformed into a paradise of sweet aromas and creamy textures. The sound of the mixer whisking heavy cream into clouds of fluffy goodness is simply enchanting. This recipe is a true crowd-pleaser, balancing the rich flavor of milk chocolate with the delightful crunch of graham crackers, all while being incredibly easy to prepare.
What’s even better? You won’t need an ice cream maker for this one! With just a handful of pantry staples and a little time in the freezer, you can whip up a treat that rivals any store-bought option. Imagine serving this luscious dessert at your next gathering—trust me, your friends and family will be begging for seconds! Whether it’s a warm summer evening or a cozy night in, this Graham and Milk Chocolate Ice Cream is here to satisfy those sweet cravings effortlessly. Let’s get started!
Why will you love Graham and Milk Chocolate Ice Cream?
Irresistible flavor: The rich milk chocolate combined with the crunchy graham crackers creates a decadent treat that’s hard to resist.
No ice cream maker needed: This recipe is easy to follow and perfect for all skill levels, making it accessible for everyone.
Versatile dessert: Serve it at birthday parties, barbecues, or even a quiet movie night—this ice cream fits any occasion!
Quick prep: With minimal preparation, you can whip up this delicious dessert in no time.
Family-approved: Everyone from kids to adults will adore this creamy delight, ensuring your gatherings are a hit!
For a simpler treat, check out my easy guide on making no-churn ice cream that’s just as delightful.
Graham and Milk Chocolate Ice Cream Ingredients
For the Ice Cream
- 475 milliliters heavy cream – this rich cream is key for achieving a velvety texture.
- 1 14-ounce can sweetened condensed milk – adds sweetness and creamy depth, essential for homemade ice cream.
- 140g finely ground crackers – these add a delightful crunch and flavor that complements the chocolate.
- 80g graham cracker, broken into bite-sized pieces – for extra texture and that signature graham flavor in your Graham and Milk Chocolate Ice Cream.
- 5 milliliters vanilla extract – enhances the overall flavor profile and brings all the ingredients together.
- 240g good quality milk chocolate disks or bars – the star of the show, ensuring a rich chocolate experience with every bite.
For Serving (Optional)
- Whipped cream – a fluffy topping that adds an extra layer of joy.
- Chocolate shavings – a delightful garnish that makes your ice cream look extra decadent.
- Crushed graham crackers – a perfect sprinkle to highlight the flavors in your Graham and Milk Chocolate Ice Cream.
How to Make Graham and Milk Chocolate Ice Cream
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Whip the Cream: In the large bowl of your electric mixer with the whisk attachment, beat the heavy cream on high speed until stiff peaks form. This should take about 3-5 minutes, resulting in airy, fluffy peaks.
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Mix the Base: While the cream is whipping, grab another large bowl. Stir together the sweetened condensed milk, finely ground crackers, graham cracker pieces, and vanilla extract until well combined for a creamy, textured mixture.
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Fold Together: Gently fold the whipped cream into the sweetened condensed milk mixture, being careful not to deflate the cream. The mixture should become light and beautifully blended.
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Layer the Mixture: Pour half of your ice cream mixture into a regular-sized loaf pan, creating a stable base for your delightful layers.
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Melt the Chocolate: In a small microwave-safe dish, heat the good quality milk chocolate in 30-second increments, stirring after each, until fully melted and smooth — about 1-2 minutes total.
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Marble the Chocolate: Drizzle half of the melted milk chocolate over the ice cream layer, then use a knife to gently swirl and marbleize the chocolate into the ice cream for a beautiful effect.
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Add the Final Layer: Top with the remaining ice cream mixture, then repeat the marbling process with the leftover milk chocolate to create stunning swirls throughout.
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Freeze: Wrap the loaf pan tightly with saran wrap or transfer to an ice cream container. Freeze for at least 6 hours or overnight until firm.
Optional: Serve with a dollop of whipped cream for a perfectly dreamy treat.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Preparing your Graham and Milk Chocolate Ice Cream ahead of time is a breeze, making it perfect for busy weeknights or spontaneous gatherings! You can whip up the entire mixture and store it in the freezer for up to 3 days in advance. Just follow the initial steps and wrap the loaf pan tightly with saran wrap to maintain freshness. When you’re ready to serve, simply remove the ice cream from the freezer and let it sit at room temperature for about 10-15 minutes to soften before scooping. This way, your homemade treat will be just as delicious and creamy, ensuring a delightful dessert experience with minimal effort!
What to Serve with Graham and Milk Chocolate Ice Cream?
Bring the ultimate dessert experience to life with these delightful pairings that enhance every scoop’s creamy charm.
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Fresh Berries: The tartness of strawberries or raspberries cuts through the richness, providing a perfect contrast.
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Chocolate Sauce: Drizzling extra chocolate sauce over the ice cream creates an indulgent experience that chocolate lovers will adore.
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Crushed Nuts: Chopped almonds or walnuts add a delightful crunch, bringing texture that complements the creaminess of your ice cream. Pair them with a sprinkle of sea salt for a sweet-salty treat.
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Caramel Drizzle: Sweet caramel adds depth and richness, enhancing the overall flavor profile. This silky addition makes each bite even more luxurious.
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Coffee or Espresso: A bold cup of coffee brings out the chocolate notes while balancing the sweetness of the ice cream, creating a delightful after-dinner treat.
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Graham Cracker Crumbs: Sprinkling extra graham cracker crumbs on top mimics the original ingredients while offering a satisfying crunch. It’ll take your Graham and Milk Chocolate Ice Cream to the next level!
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Whipped Cream: A generous dollop of whipped cream adds airiness and creaminess—a perfect finishing touch for this rich dessert.
Helpful Tricks for Graham and Milk Chocolate Ice Cream
Whip Wisely: Make sure to beat the cream until stiff peaks form; over-whipping can lead to a grainy texture, affecting your Graham and Milk Chocolate Ice Cream’s creaminess.
Fold Carefully: Gently fold the whipped cream into the condensed milk mixture to maintain airiness. This step is crucial for a light texture.
Layer Smartly: When layering the mixture in your loaf pan, ensure even distribution to create delightful marbled patterns throughout your Graham and Milk Chocolate Ice Cream.
Melt Chocolate Gradually: Heat the milk chocolate in short increments to prevent burning, which could ruin the smooth texture needed for marbling.
Freeze Thoroughly: Be patient and freeze the ice cream for at least 6 hours or overnight to achieve the perfect firm texture—rushing this step can lead to a soupy dessert.
Graham and Milk Chocolate Ice Cream Variations
Feel free to get creative and customize your ice cream experience with these delightful twists!
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Dairy-Free: Substitute almond or coconut cream and use a dairy-free chocolate for an equally delicious vegan version.
You’ll be amazed at how well these nutty flavors blend into your ice cream! -
Nutty Addition: Fold in 100g of chopped pecans or walnuts for a scrumptious crunch and nutty depth.
This addition adds a new dimension to each spoonful, making it even more satisfying. -
Coconut Twist: Mix in 100g of toasted shredded coconut for a tropical flair that complements the chocolate beautifully.
A little taste of paradise with every bite will transport you to sunny shores! -
Mint Chocolate: Enhance the flavor by adding 1 teaspoon of peppermint extract to the cream mixture.
This minty freshness pairs wonderfully with the rich chocolate, offering a refreshing update. -
Berry Swirls: Incorporate a swirl of raspberry or strawberry puree into the layers for a fruity contrast.
The tartness of the berries will elevate the dessert and surprise your guests. -
Spicy Kick: Stir in a pinch of cayenne pepper or chili powder to the chocolate for a delightful heat.
It may sound unusual, but trust me, the spice beautifully balances the sweetness! -
Cookie Crumble: Add crushed cookies, like Oreos, into the ice cream mixture for a fun texture and flavor burst.
Each scoop becomes a decadent surprise that both kids and adults will love! -
Caramel Drizzle: Layer in some salted caramel sauce alongside the chocolate for an indulgent treat.
The sweet and salty combination creates a heavenly experience that’s hard to resist!
How to Store and Freeze Graham and Milk Chocolate Ice Cream
Fridge: Store leftover Graham and Milk Chocolate Ice Cream in an airtight container for up to 3 days. However, the texture may change slightly, so freezing is recommended for longer storage.
Freezer: Keep your ice cream in a well-wrapped loaf pan or airtight container in the freezer for up to 2 months. This helps maintain its creamy texture and prevents freezer burn.
Reheating: If your ice cream becomes too hard, let it sit at room temperature for about 5-10 minutes before scooping. This will soften it for easier serving and sharing.
Portioning: For quicker access to sweet treats, consider scooping portions into smaller containers before freezing. Enjoy your delightful homemade Graham and Milk Chocolate Ice Cream whenever a craving strikes!
Graham and Milk Chocolate Ice Cream Recipe FAQs
What type of milk chocolate should I use?
Absolutely! Using good quality milk chocolate is key, as it ensures a rich and delicious flavor in your Graham and Milk Chocolate Ice Cream. I recommend choices like Ghirardelli or Callebaut, which both provide a smooth melting quality.
How should I store leftover ice cream?
For the best quality, store any leftover Graham and Milk Chocolate Ice Cream in an airtight container in the freezer. It will stay fresh for up to 2 months. Just make sure to wrap it well to prevent freezer burn!
Can I freeze the ice cream for longer periods?
Yes! You can freeze your homemade ice cream for up to 3 months. Just ensure it is tightly sealed in an airtight container to maintain that creamy texture. When you’re ready to enjoy, let it sit at room temperature for 5-10 minutes to soften for easy scooping.
Why did my ice cream turn out icy?
The most common cause for icy texture is not incorporating enough air during the whipping process. Make sure to whip the cream until stiff peaks form, and gently fold it into the condensed milk mixture to keep that airiness. If you find your ice cream was a bit icy, try adding slightly less liquid or mixing quickly during the initial step next time!
Can I use sugar substitutes for this recipe?
Definitely! If you need to accommodate dietary restrictions or prefer less sugar, you can substitute sweetened condensed milk with sugar-free alternatives. Just ensure they have a similar consistency, and keep an eye on the flavor, as some sweeteners may have a different taste profile.
Graham and Milk Chocolate Ice Cream to Beat the Heat
Ingredients
Equipment
Method
- Whip the heavy cream until stiff peaks form, about 3-5 minutes.
- Stir together the sweetened condensed milk, finely ground crackers, graham cracker pieces, and vanilla extract until well combined.
- Gently fold the whipped cream into the sweetened condensed milk mixture until light and blended.
- Pour half of the ice cream mixture into a loaf pan for a stable base.
- Melt the milk chocolate in a microwave-safe dish in 30-second increments, stirring until smooth.
- Drizzle half of the melted chocolate over the ice cream layer and swirl for a marble effect.
- Top with the remaining ice cream mixture and repeat the marbling with leftover chocolate.
- Wrap the loaf pan tightly and freeze for at least 6 hours or overnight until firm.