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.
Course Dessert
Cuisine American
Prep Time 30 minutes
chill time 3 hours
Total Time 30 minutes
Servings 6
Calories 684kcal
Author Brianne @ Cupcakes & Kale Chips



  • 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