Chocolate Chip Pancake Homemade Ice Cream

Author: Claire Tollefsen
Course: Dessert
Cuisine: American
Servings: 4 people
This easy, no-churn chocolate chip pancake ice cream is a sweet twist on a breakfast favorite. In this decadent dessert, smooth vanilla ice cream with buttery undertones gives way to a sweet maple syrup swirl and crisp semi-sweet chocolate chips. It's the perfect way to make your day sweet!
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  • 2 cups heavy whipping cream (chilled)
  • 1 14 oz can sweetened condensed milk (chilled)
  • 2 tbsp butter extract
  • 1/4 cup maple syrup
  • 1/3 cup mini chocolate chips


  1. In the bowl of a stand mixer, using the whisk attachment, whip the heavy whipping cream until stiff peaks form.

  2. Add the sweetened condensed milk and butter extract, and continue whipping until the ice cream is light and fluffy, and holds stiff peaks.

  3. Line a loaf pan with parchment paper and spoon about half of the ice cream mixture into it. Drizzle with half of the maple syrup and half of the chocolate chips, using a butter knife to gently swirl it all together.

  4. Add the remaining ice cream mixture, maple syrup, and chocolate chips, and again swirl it all together with a butter knife.

  5. Place the ice cream in the freezer and allow to freeze overnight or for 6-8 hours.

Recipe Notes

Base ice cream recipe adapted from Bigger Bolder Baking

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