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Chocolate Chocolate Chip Ice Cream Recipe

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.

Scooped Ice Cream

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.

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
Ice Cream Close up

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.

Ice Cream with Chocolate Drizzle

Here’s a video of this Chocolate Chocolate Chip ice cream recipe so you can see up-close the consistency of this delicious ice cream!

Take a look at the photos and links below for more No-Churn Ice Cream Recipes, or follow this link for some Frozen dessert recipes.

If you make this recipe, please be sure to give it a rating and leave a comment below!

Chocolate Chocolate Chip Ice Cream Recipe

5 from 4 votes
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!
Prep Time15 minutes
Total Time8 hours 15 minutes
Servings: 10 servings
Author: Maria Corcuera

Ingredients

  • 2 Cups heavy whipping cream chilled
  • 14 ounces (1 can) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 Cup dutch processed Cocoa powder sifted
  • 1/2 Cup semi-sweet chocolate bar chopped

Instructions

  • Beat the heavy cream until stiff peaks form (freeze whisk and metal bowl for 10 minutes for a quicker process). Add condensed milk, vanilla, salt, and cocoa powder and mix until well incorporated.
    2 Cups (473.2 ml) heavy whipping cream, 14 ounces (396.9 g) (1 can) sweetened condensed milk, 2 teaspoons vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt, 1/2 Cup (43 g) dutch processed Cocoa powder
  • Fold the chopped chocolate with a rubber spatula until evenly spread throughout the ice cream
    1/2 Cup (87.5 g) semi-sweet chocolate bar
  • Place the mixture in an airtight container or a pan, sprinkle with more chopped chocolate, cover and freeze for 8 hours or overnight.

Notes

  • 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 for 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
  • 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
  • Nutrition

    Serving: 1g | Calories: 398kcal | Carbohydrates: 28g | Protein: 5g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 279mg | Fiber: 1g | Sugar: 4g

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