Graham Cracker Chocolate Chunk No-Churn Ice Cream
If you love Bruster's Graham Central Station Ice Cream, you'll love this easy copycat recipe for a sweet dessert treat.
Prep Time 30 minutes
chill time 3 hours
Total Time 30 minutes
Place a large metal or glass bowl in the refrigerator or freezer.
Take three of the graham crackers, crush slightly into large pieces, and set aside.
Place the remaining graham crackers in a large glass or metal bowl, pour the heavy cream over the crackers, and place in the refrigerator for at least 20-30 minutes.
While the graham crackers are soaking in the cream, line a cookie sheet with a silicone baking sheet or wax paper. Melt the chocolate chips in the microwave or over a double boiler, then pour onto the prepared sheet and spread into a thin layer. Chill in the refrigerator, then break apart into a mixture of chunks and flakes.
Strain the crackers out of the heavy cream mixture using a fine mesh sieve, collecting the cream in the chilled bowl. Discard soaked graham crackers.
Using an electric mixer or whisk, beat the heavy cream to soft peaks.
Gently fold the sweetened condensed milk into the whipped cream, then gently fold in the reserved crushed graham crackers and chocolate pieces.
Pour the mixture into a container that you can freeze, cover tightly with a lid or plastic wrap, and place in the freezer for at least several hours until frozen.
Serving: 0.5cup | Calories: 684kcal | Carbohydrates: 60g | Protein: 9g | Fat: 46g | Saturated Fat: 27g | Cholesterol: 128mg | Sodium: 164mg | Potassium: 493mg | Fiber: 2g | Sugar: 49g | Vitamin A: 1310IU | Vitamin C: 2.2mg | Calcium: 268mg | Iron: 2.3mg