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This Easy Chocolate Chocolate Chip Ice Cream recipe is one you can make in under 30 minutes in your ice cream maker, with just a handful of ingredients, including all that chocolate!
» Here are 50 of our favorite ice cream maker recipes and this chocolate lava mug cake is to die for!
When I think about ice cream, I picture a dripping cone on the boardwalk in the summer or eating homemade ice cream on a hot day with my family. Chocolate chocolate chip was always one of my favorite flavors.
Chocolate is just one of those classics that you have to make. This is a great base for additions like peanut butter (try this peanut butter chocolate recipe), or toffee bits, or chocolate covered cherries.
You will need an ice cream maker for this recipe, so be sure to put the barrel in the freezer a day ahead so it’s good and frozen by the time you want to use it.
Ash B says: 
I love how simple this is but it tastes so creamy and chocolatey!
Andrea says:
I used Ghirardelli Cocoa mix and and 72% chocolate chips….it was DELISH!
Ingredients You’ll Need
This ice cream uses a custard base, so it has egg yolks in it. If you don’t want to add any eggs, you can follow this vanilla ice cream base and add the chocolate to it.
- Semi-sweet or dark chocolate chips – I use these Ghirardelli 60% cocoa baking chips, roughly chopped
- Heavy cream – Be sure to use heavy whipping cream for the creamiest ice cream
- Whole milk – I always use whole milk – we’re not pretending this is a low-fat dessert
- Cocoa powder – Use Dutch processed cocoa powder for a creamier, full fat mouthfeel. I use E. Guittard Cocoa Powder
- Egg yolks – Set the eggs and milk out about 15 minutes before you start to get them to room temp
- Sugar – Granulated sugar
- Vanilla extract
- Salt
How to Make Chocolate Chocolate Chip Ice Cream
Although we add cocoa to this chocolate ice cream recipe, we use this same base for cookies and cream, vanilla ice cream, mint chocolate chip, and any other flavor of ice cream we make. It’s an easy base and it tastes great and very creamy.
The other great part about using this base for everything is that it starts to become second nature to make it. There are quite a few steps to making custard-style ice cream, but it’s not hard, and it’s very much worth the effort.
Step One: Heat the Chocolate Mixture
In a saucepan over medium heat, combine the milk, cocoa powder, salt, and half the sugar. Stir the mixture constantly as you bring it just to a simmer. Remove from heat.
Step Two: Temper the Egg Mixture
In a small bowl, whisk together the egg yolks and sugar just until combined.
You need to temper the eggs, so they don’t cook. Tempering is just bringing the egg mixture up to a higher heat in a slow way so the egg doesn’t cook from flash heat. It will be easier to temper the eggs if you have allowed the eggs to come to room temperature before you started.
Slowly stir 1/2 cup of the chocolate mixture in a drizzle into the egg mixture. If you do this slowly enough, the eggs won’t begin to resemble scrambled eggs.
Step Three: Combine the Mixtures and Thicken
Pour that egg mixture back into the saucepan with the chocolate mixture. Heat over medium heat until thickened, about 3-5 minutes. Do not boil the mixture. If the mixture gets too hot and boils you could end up with scrambled eggs.
Remove the pot from the heat and add in half of the chopped chocolate, stirring until the chocolate is melted.
Step Four: Chill the Mixture
Pour the mixture into a heat-proof bowl. To avoid putting the hot mixture in the refrigerator, you can chill the bowl over another bowl filled with ice for 10-15 minutes to cool it down first. Just get a second bowl that’s similar size or larger than the one your mixture is in. Fill it with ice and set the bowl with the custard over it. When it’s cooled down a bit, refrigerate it for about two hours, until it’s cold.
Step Five: Churn the Ice Cream
After the chocolate mixture has completely cooled, stir in the cream and vanilla. Pour the mixture into your ice cream maker, and churn according to the manufacturer’s directions. After 2-3 minutes, add the remaining chopped chocolate so it can blend into the ice cream.
What Ice Cream Maker to Use?
If you’re really wanting to make great ice cream at home, you have to invest in an ice cream maker. I’ve had the same one for many years and it’s never made a bad ice cream.
The one I recommend is the Cuisinart 1.5 quart ice cream maker. It comes in a few different colors and it looks neat and tidy. You just have to keep to recipes that are small enough to fit, which shouldn’t be a problem.
The Cuisinart ICE-70 Electronic Ice Cream Maker is a slightly more professional model that’s 2 quarts and has an LCD screen and 3 settings plus an improved paddle with faster processing time.
Frequently Asked Questions
Does this ice cream have to be made in an ice cream maker?
This ice cream recipe is made in the ice cream maker. It’s an easy way to churn the ice cream mixture to make it freeze faster and make it super creamy, so we prefer it.
However you can still make it without an ice cream maker. At the end, mix in only half of the heavy cream and reserve the rest. Pour the mixture into ice cube trays and freeze until solid. When ready to eat, add the ice cream cubes to the blender with the remaining heavy cream and blend until smooth.
Do I have to add eggs to the ice cream?
Eggs add flavor, prevent ice crystallization, and create a smooth and creamy texture, so they are an important ingredient for delicious ice cream. You can make ice cream without eggs. Here is a chocolate ice cream recipe that doesn’t include eggs.
What chocolate chips to use for ice cream?
It’s important to use high-fat, high quality chocolate chips or a chocolate bar in ice cream, because when it gets cold, the chocolate chips can become too hard to eat or too chalky. If they’ll work well, they should easily and quickly melt in your mouth. We use Ghirardelli chocolate chips or bars, but you can use any high-quality chocolate you like.
Can I use melted chocolate instead of cocoa powder for ice cream?
You can use melted chocolate instead, if you don’t have cocoa powder. Two tablespoons of melted unsweetened baking chocolate can replace three tablespoons of cocoa powder.
Some of Our Favorite Ice Creams
Since you’re an ice cream fan, you might want to try a few other flavors while you’re at it! We have a list of 50 creative flavors of ice cream for inspiration, but here are our absolutely favorites:
- Blueberry Ice Cream
- Vanilla Orange Creamsicle Ice Cream
- Mint Chocolate Chip Ice Cream
- Winter White Chocolate with Cherries
- Pear Blue Cheese Ice Cream
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Chocolate Chocolate Chip Ice Cream
Ingredients
- 1 cup (237 ml) whole milk
- 1/4 cup (22 g) Dutch processed cacoa powder
- 1/4 teaspoon (1.5 g) salt
- 3/4 cup (150 g) sugar
- 5 (5) egg yolks
- 6 ounces (170 g) semi-sweet or dark chocolate divided
- 2 cups (473 ml) heavy cream
- 1/2 teaspoon (2 ml) vanilla extract
Instructions
- In a saucepan over medium heat, combine the milk, cocoa powder, salt, and half the sugar. Stir the mixture constantly as you bring it just to a simmer. Remove from heat.
- In a small bowl, whisk together the egg yolks and sugar just until combined.
- To temper the eggs, slowly add 1/2 cup of the chocolate mixture in a drizzle into the egg mixture. Do this slowly so as not to cook the eggs.
- Pour the entire egg mixture back into the saucepan with the chocolate mixture. Heat over medium heat until thickened, about 3-5 minutes. Do not boil the mixture.
- Remove the pot from the heat and add in half of the chopped chocolate, stirring until chocolate is melted.
- Pour the mixture into a chilled bowl and refrigerate for about two hours until cold. To avoid putting the hot mixture in the refrigerator, you can chill the bowl over another bowl filled with ice for 10-15 minutes to cool it down first.
- After the chocolate mixture has completely cooled, stir in the cream and vanilla. Pour the mixture into your ice cream maker, and freeze according to the manufacturer’s directions. After 2-3 minutes, add the remaining chopped chocolate so it can blend into the ice cream.
Equipment Needed
Notes
- When tempering the mixture, be sure to add the hot mixture slowly to the eggs so they don’t scramble.
- Take the eggs and milk out of the refrigerator 20 minutes before starting to bring them to room temperature.
- Don’t forget to put the ice cream maker barrel in the freezer a day in advance.
- This recipe makes half a gallon.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
I love how simple this is but it tastes so creamy and chocolatey!
This is delicious.
I mistakingly grabbed the cocoa without reading the front. It was dark cocoa, 100%caco.
First bite…. OMG thats chocolatey. Creaminess kicks in as cocoa bite subsides. Used milk chocolate chips, they kick in after the cocoa to finish off the chocolate creaminess.
All in all, yay!
Thanks for sharing the recipes!
I used Ghirardelli Cocoa mix and and 72% chocolate chips….it was DELISH!
Should I have checked temperature of stovetop egg and chocolate mixture to be salmonella safe?
Could I reduce 3/4 C sugar to half or quarter cup since Ghirardelli mix has sugar in it too?
Amazing recipe, thanks,
Andrea
Did you feel that the ice cream was too sweet? If so you can definitely reduce the sugar. I often cut it to half a cup, just because I don’t like my ice cream quite as sweet. If you buy pasteurized eggs at the grocery store in the U.S. it doesn’t need to be cooked to kill salmonella, otherwise you can check the mixture reaches 170°F to 180°F.
Great chocolate chocolate chip!
Glad you enjoyed it, Joe!
wow. absolutely love this recipe. made it twice so far and it beats any other chocolate ice cream in my opinion
So glad to hear you love it Sue!
This was the second time that I have made this ice cream and it is not only delicious but it is easier than other recipes that I tried. This batch is for my sister-law. I know she will love it! Oh, I also added 1 tablespoon of instant coffee to the milk and cocoa and sugar mix before I heated it. So good.
Thanks for the rave review! We love to hear back when a recipe turns out great. I am going to try adding instant coffee next time, sounds like a great addition.