This delicious Chocolate Chocolate Chip Ice Cream recipe is creamy, luscious and decadent, with a semi-sweet chocolate ice cream base and chocolate chunks. It’s a no churn Ice cream and it doesn’t have any egg yolks either!

Chocolate Chips falling on top of ice cream

If this is your first time making homemade ice cream, you might think that is difficult and requires special equipment, but let me tell you, it’s one of the easiest desserts!

The best part about no-churn ice cream is that there’s no need for an ice cream maker or ice cream machine to prepare it, which makes it super convenient and quick to make.

Its creamy texture is achieved by using sweetened condensed milk and whipped heavy cream instead, and the results are amazing!

Ingredients

These are pretty simple ingredients for such a delicious ice cream, found in any grocery store. Remember that high-quality ingredients go a long way!

Heavy Whipping cream: Will give the ice cream its soft texture
Sweetened Condensed milk: Helps sweeten the ice cream and also with its texture
Vanilla extract: Good quality, pure vanilla extract for better results!
Salt: Enhances flavors
Dutch Processed Unsweetened cocoa powder: Can also be swapped for normal cacao powder, but the results won’t be the same. Think of it as a milk chocolate ice cream base Vs. a dark chocolate base
Semi-sweet Chocolate Bar or mini chocolate chips: The same case as with the cocoa powder, it can be swapped with milk chocolate instead, depending on your preferences.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-Ons & Substitutions

Add some crunch: try adding crushed nuts like almonds, hazelnuts, or even pecans to the mix
Swap in different chocolate: If you prefer a lighter flavor, use milk chocolate chips instead of semi-sweet chocolate. For a richer, more intense chocolate taste, dark chocolate chips will give your ice cream an extra kick
Mix in some flavoring: For a fun twist, you can stir in a little bit of coffee or espresso powder to the base. This will enhance the rich chocolate flavor and give your ice cream a slightly mocha-like taste. Alternatively, a dash of cinnamon or even a splash of liqueur like Baileys or Kahlúa could add a new layer of flavor.
Different mix-ins: For more variety, add some marshmallows, toffee bits, crushed cookies, or a swirl of caramel sauce. You can mix them in at the end, just before freezing, to create little pockets of extra flavor and texture in each scoop.

How to Make Perfect Homemade Chocolate Chip Ice Cream

The first step would be making the whipped cream. Beat the heavy whipping cream over a large-sized bowl until stiff peaks form. Then, add the condensed milk, vanilla extract, salt, and sifted cocoa powder and mix until well combined.

Adding the sweetened condensed milk to the whipped cream

Fold in the semisweet chocolate chips and distribute evenly

Pour over a freezer-safe container or any airtight container of your choice, and with the back of a spoon, create some texture on top. Then sprinkle with more chocolate if desired. Cover to avoid ice crystals and freeze for 8 hours or overnight.

Lastly, grab an ice cream bowl, then an ice cream scoop and scoop as much ice cream as your heart tells you to, drizzle with some melted chocolate or chocolate syrup, sprinkle with crushed chocolate chip cookies, and some more chocolate chips on top of the ice cream, and enjoy the best homemade ice cream you’ll ever have!

Chocolate Chocolate Chip Ice Cream Recipe

Expert Tips

Air exposure to the ice cream can cause freezer burn. To avoid it, flatten a layer of plastic wrap, or parchment paper against the ice cream mixture before covering it
For this ice cream, I used a semi-sweet chopped chocolate bar; I prefer the small pieces over the bigger ones from the chocolate chips. I cut them even smaller than the mini chocolate chips! You can also use a food processor instead, aiming for small pieces, not chocolate powder. Feel free to swap the semi-sweet chocolate for dark chocolate for a more intense chocolate flavor or milk chocolate for a milder flavor instead.
Freeze the whisk and metal bowl for 10 to 15 minutes before whipping the heavy cream, this will help accelerate the process. When the fat in the cream is cold while beating, it helps in making it light and airy, and it holds better its shape.
Sometimes, cocoa powder comes lumpy, so make sure to sift it before adding it to the chocolate mixture to avoid lumps in your ice cream

Frequently Asked Questions

How do I store the ice cream?

Store your homemade chocolate chocolate chip ice cream in an airtight container in the freezer. To prevent freezer burn, press a layer of plastic wrap or parchment paper directly on the surface of the ice cream before sealing the container. This will help maintain the creamy texture.

Can I make this recipe ahead of time?

Yes, absolutely! You can prepare the ice cream a day ahead. Just make sure to freeze it for at least 8 hours or overnight before serving, so it’s firm enough to scoop.

How long does the ice cream keep in the freezer?

The ice cream will stay good in the freezer for about 2 weeks. After that, the texture may start to change slightly, but it should still be tasty.

Can I adjust the chocolate flavors?

Yes, feel free to swap the semi-sweet chocolate with dark chocolate for a richer flavor or milk chocolate for a milder, sweeter taste. Just keep in mind that the type of chocolate you choose will change the flavor profile.