Chocolate Chip Ice Cream Recipe
This homemade Chocolate Chip Ice Cream recipe is a creamy, rich dessert with a perfect balance of vanilla sweetness and chocolatey goodness. Whether you use an ice cream maker or a no-churn method, this recipe guarantees professional-quality ice cream in your own kitchen.
Equipment
- Mixing bowls (2 large)
- Whisk (1)
- Ice cream maker (optional, 1)
- Freezer-safe container with lid (1, at least 1.5-quart capacity)
- Rubber spatula (1)
- Measuring cups and spoons (1 set)
Ingredients
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 2/3 cup (135 g) granulated sugar
- 1 tsp (5 ml) pure vanilla extract
- 1/8 tsp (pinch) salt
- 1 cup (150 g) semi-sweet chocolate chips
Instructions
- In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar dissolves completely.
- If using an ice cream maker, chill the mixture in the refrigerator for 1–2 hours for optimal results.
- Once the base is ready, stir in the chocolate chips.
- If you want a smoother texture, use finely chopped chocolate or mini chocolate chips.
- With Ice Cream Maker: Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes). Transfer to a freezer-safe container, cover tightly, and freeze for 2–4 hours until firm.
- No-Churn Method: Pour the mixture into a freezer-safe container, cover, and freeze for 1 hour. After 1 hour, stir the mixture to prevent ice crystals. Repeat this process every 30 minutes for 3–4 hours until creamy and firm.
- Scoop into bowls or cones, garnish with additional chocolate chips or toppings, and serve immediately.
Notes
- Chocolate Alternatives: For a twist, try using dark chocolate chunks or white chocolate chips.
- Storage Tips: Store in an airtight container for up to 2 weeks. Cover the surface of the ice cream with plastic wrap to prevent freezer burn.
- Variations: Add crushed cookies, toffee bits, or nuts for extra texture.