Chocolate Chocolate Chip Ice Cream Recipe

Chocolate Chips falling on top of ice cream

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

Total Time8 15

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

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