Toll House quick ice cream recipe (1986)

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This easy recipe for homemade Toll House quick ice cream is greatly simplified because it doesn’t need an ice cream maker — simply combine all of the ingredients and pop it in your freezer until it’s firm!

The ice cream is filled with lots of mini chocolate chips, but you could, of course, use regular chocolate chips, or another kind of mini- or regular-size chip. (We think that toffee chips probably would be pretty amazing with this.)

Toll House quick ice cream recipe from 1986

Toll House quick ice cream recipe


1/2 cup plus 2 tablespoons firmly-packed brown sugar
1/2 cup butter
3 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups heavy cream
1/2 of a 12-ounce package (1 cup) Nestle Little Bits semi-sweet chocolate
1 cup chopped toasted walnuts


In heavy gauge saucepan, combine brown sugar and butter. Bring to boil over low heat, stirring occasionally. Boil 1 minute. Remove from heat.

In blender container, combine eggs, vanilla extract and salt; blend at medium speed for 30 seconds. Add brown sugar mixture; blend at high speed 1 minute; set aside to cool.

In large bowl, beat heavy cream until stiff. Fold in butter/sugar mixture, mini chocolate chips and walnuts into whipped cream.

Pour into foil-lined 9x5x3″ loaf pan. Cover with foil. Freeze until firm.

Makes about 1-1/2 quarts of ice cream

>> Here’s one more recipe to try! Quick butterscotch ice cream pie (1986)

Toll House quick ice cream recipe card

Toll House quick ice cream recipe from 1986

Toll House quick ice cream recipe from 1986

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