This post first appeared on Princess Pinky Girl, where I contribute.
As a kid, breakfast for dinner was my favorite treat. There was something decadent and utterly satisfying about a stack of fluffy pancakes or a crisp Belgian waffle drenched in maple syrup. It only happened occasionally at home, so it felt like a celebration every time.
Now that I’m an adult, breakfast for dinner is still a joyful occasion—especially since I can decide when it happens. My inner foodie gets excited, and I’m perfectly happy with that.
I follow the rule that dinner should be followed by dessert. So when dinner is breakfast-themed, the obvious next step is breakfast-inspired dessert. Enter: breakfast for dessert—more breakfast flavors than you might expect, transformed into a sweet finale.
This brings us to no-churn chocolate chip pancake ice cream: a creamy, easy-to-make dessert that captures the flavors of pancakes with maple syrup and chocolate chips—without needing an ice cream maker.
Recipe
No-Churn Chocolate Chip Pancake Ice Cream
No reviews
This no-churn chocolate chip pancake ice cream captures everything you love about breakfast—pancake flavor, maple syrup, and chocolate chips—turned into a rich, scoopable dessert.
- Author: Claire of The Simple, Sweet Life
- Prep Time: 8 hours
- Total Time: 8 hours
- Yield: 3 pints
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups heavy whipping cream, chilled
- 14 oz sweetened condensed milk, chilled
- 2 tbsp butter extract
- ¼ cup maple syrup
- ⅓ cup mini chocolate chips
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, whip the chilled heavy whipping cream until stiff peaks form.
- Add the sweetened condensed milk and butter extract, then continue whipping until the mixture is light, fluffy, and holds stiff peaks.
- Line a loaf pan with parchment paper. Spoon about half of the ice cream mixture into the pan. Drizzle with half of the maple syrup and sprinkle half of the chocolate chips. Use a butter knife to gently swirl.
- Add the remaining ice cream mixture, then drizzle the remaining maple syrup and sprinkle the remaining chocolate chips. Swirl gently again.
- Freeze the pan overnight or for 6–8 hours, until firm.
Notes
Base no-churn ice cream technique adapted from Bigger Bolder Baking.
Nutrition
- Serving Size: ½ cup
- Calories: 324
- Sugar: 29.1g
- Sodium: 72mg
- Fat: 21.1g
- Saturated Fat: 13.1g
- Carbohydrates: 31.1g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 70mg
