Easy Chocolate Chocolate Chip Ice Cream
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!
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, 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!
Helpful Tips
- Chill Everything Before Churning – For the smoothest texture, make sure your ice cream base is thoroughly chilled before it goes into the ice cream maker. If your machine has a freezer bowl, freeze it for at least 24 hours so it’s completely solid.
- Use Good-Quality Chocolate and Cocoa Powder – Chocolate is the star ingredient, so the quality makes a noticeable difference. A combination of cocoa powder and melted chocolate creates a richer flavor and deeper chocolate color than using either one alone.
- Don’t Overfill the Ice Cream Maker – Ice cream expands as it churns, so fill the machine no more than about two-thirds full. This allows enough room for air to be incorporated, resulting in a lighter, creamier texture instead of a dense, icy one.
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Easy Chocolate Chocolate Chip Ice Cream
Ingredients
- 1 cup whole milk
- 1/4 cup Dutch processed cocoa powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 5 egg yolks
- 6 ounces semi-sweet or dark chocolate divided
- 2 cups heavy cream
- 1/2 teaspoon 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.
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.