This chocolate chip ice cream has a deliciously creamy base sprinkled with chocolate chips and chunks. An irresistible crowd pleaser!
Are you a chocolate lover? Here’s a standout dessert to try: homemade Chocolate Chip Ice Cream! It combines a deliciously creamy vanilla base with irresistibly irregular chocolate chips and chunks that are perfectly spread in every bite. Pour melted chocolate into cold ice cream does this Stracciatelle Effect with irregular pieces: There is no going back after trying it once! This homemade ice cream is a real miracle: we recently served it to friends and the whole can was gone in no time. Here’s how you can make it yourself!
Ingredients for chocolate ice cream
This chocolate chip ice cream uses the basic recipe for our homemade ice cream as well as the straciatella method of adding chocolate to ice cream and gelato. The ice cream base is heavily flavored with vanilla and has a deliciously creamy texture that keeps well in the freezer. What you need for this recipe:
- whole milk
- whipped cream
- cornstarch
- granulated sugar
- Salt
- vanilla extract
- Bitter chocolate
- neutral oil
Equipment needed: ice maker
You will need an ice cream maker for this chocolate ice cream recipe: however, you will find that this equipment is a great investment that will allow you to make sorbets, sorbets and gelato all year round. There are two main types of ice machines to try:
- Freezer bowl ice maker (cheap). Find each type of freezer bowl ice maker for the most economical choice. Here it is 2 liter freezer bowl ice maker we use it’s a bit more expensive but it holds up well (we had a cheaper one but it broke!). Be sure to freeze the ice cream maker base overnight before making this recipe.
- Automatic ice machine (expensive but easy to use). do you often make ice cream You might want to consider this automatic ice machine, which is bigger and more expensive. It doesn’t require pre-freezing, however, so you can make ice cream whenever you want! You can also create multiple back-to-back batches without having to refreeze the base. (That’s the type we use, but only because it’s our job!)
Notes on Chocolate
The chocolate in this chocolate ice cream recipe is so irresistibly good, you’ll want to make it this way every time. We’re big ice cream mixes, and this method makes the best odd shaped chocolate chips and chunks. Here’s what you need to know:
- Straciatella is the name of an ice cream flavor made from vanilla and irregularly shaped chocolate shavings (inspired by the Italian soup of the same name).
- How it works? Pour the melted chocolate into the ice cream towards the end of the churning. The chocolate immediately solidifies and is then broken into small pieces.
- For our method, after churning, we add chocolate to cold ice cream and stir with a spoon. This results in larger chocolate chips and chunks instead of the very fine chunks of straciatella.
- Add a little oil Chocolate gives the chocolate chips a softer texture and makes them easier to chew. (It’s similar to Graeter’s Ice Cream Chocolate Chunks if you’re familiar with that brand!)
- Or just mix in chocolate chips or chips. You can avoid melting altogether…but we think you’ll be glad you did.
How to Make Chocolate Chip Ice Cream (Basic Steps)
This chocolate ice cream recipe uses the classic method to make this popular dessert. You first prepare the ice cream base, then put it in a container and add the melted chocolate. How to make chocolate ice cream:
- Make the pastry cream (5 minutes): Simmer the cornstarch, whole milk, and sugar, without boiling, for 4 to 5 minutes. Then add the cream, more milk, vanilla and salt.
- Refrigerate the pudding (30 minutes, 1 hour or 3 hours): Cool the cream before whipping it. You can do this a few ways: the quickest is to pour it into a 1-gallon ziplock bag, seal, and place the bag in ice water for 30 minutes. Or you can transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour. Alternatively, simply place the bowl in the fridge and wait 3 hours or until the temperature drops to 40 degrees Fahrenheit.
- Churn (25 minutes): Then whip the ice cream in the ice cream maker. After 25 minutes there is a soft texture.
- Add chocolate (10 minutes): Melt the chocolate and oil in the microwave (see instructions below). Pour the ice cream into a cake tin, drizzle with small amounts of chocolate, break into pieces and stir in with a spoon. Repeat until everything is incorporated.
- Freeze or “mature” into a hard ice cream texture (at least 2 hours): Freeze the ice cream for 2-4 hours to get a hard scoop-back ice cream texture (as shown in the photos).
Storage for chocolate ice cream
How long does this chocolate ice cream keep? This ice cream recipe will keep for up to 2 weeks (or longer). Place in a loaf tin with a sheet of parchment paper on top, or just place in an airtight container. The texture stays deliciously creamy throughout the storage period, not icy like other methods (the cornstarch in the ice cream’s body helps keep it creamy).
More ice cream and sorbet recipes
Once you have an ice cream maker, the sky’s the limit! Here are some of our best ice cream, sherbet, and sorbet recipes:
This chocolate ice cream recipe is…
Vegetarian and gluten free.
The description
This chocolate chip ice cream has a deliciously creamy base sprinkled with chocolate chips and chunks. An irresistible crowd pleaser!
- 2 tablespoons cornstarch
- 1 ½ cups Whole milk, divided
- 1 cup granulated sugar
- 2 cups whipped cream
- ⅛ teaspoon kosher salt
- 1 tbsp vanilla extract
- 4 oz (¾ cup) pieces of dark chocolate*
- 1 tbsp Vegetable oil (or grapeseed, canola, or refined coconut oil)
- In a small saucepan, slowly whisk together the cornstarch with 1 cup whole milk, then stir in the sugar. Heat over medium-high heat, stirring frequently, until the mixture is almost simmering and the mixture becomes very thick, 4-6 minutes.
- Remove from fire. Stir in remaining ½ cup whole milk and cream, salt, and vanilla extract.
- Place the mixture in a large metal or glass bowl. Set the bowl in a small bowl of ice water for an hour, being careful not to splash water into the pudding (or even quicker, you can pour it into a 1-gallon ziplock bag, seal it, and put the bag in ice water for 30 minutes). Alternatively, simply place the bowl in the fridge and wait 3 hours or until the temperature drops to 40 degrees Fahrenheit.
- Mix according to your ice cream maker’s instructions for about 25 minutes to achieve a smooth consistency.
- Place the chocolate chips and oil in a dry measuring cup or glass bowl (make sure the cup or bowl is completely dry or the chocolate will burn). Microwave on high for 30 seconds, then stir. Microwave and stir for another 30 seconds. At this point it should be mostly melted with a few pieces: keep stirring until all the chocolate bits are gone and the chocolate is perfectly smooth. (Alternatively, microwave in 10-second bursts until almost melted.)
- Transfer the stirred ice cream to a loaf pan (or storage container). Drizzle about ⅙ of the chocolate in lines across the entire surface, then wait a few seconds for it to begin to set. Stir into the ice cream with a spoon to create irregular chocolate chips. Do this about 6 times until all of the chocolate is incorporated. (It helps to water in lines rather than in large chunks, which will solidify quickly and are difficult to break up; you can break any large chunks into smaller pieces with a spoon).
- Place the container in the freezer and freeze for at least 2 hours (or up to 4 hours). Store in a parchment-lined loaf tin or in an airtight container for up to 2 weeks.
Remarks
*If you prefer, you can use chocolate chips or chopped chocolate and skip melting with oil in step 5, which will achieve the Stracciatelle Effect. But we recommend it!
- Category: Dessert
- Method: Frozen
- Kitchen: American
- Diet: vegetarian
Keywords: Chocolate Chip Ice Cream
