Easy Chocolate Chocolate Chip Ice Cream
This quick & easy recipe for double chocolate ice cream is made in just 5 minutes using pantry staples and a blender. Perfect for last minute cravings!
Equipment
- Blender or large bowl with an immersion blender or whisk
Ingredients
- 14 oz Sweetened Condensed Milk or vegan substitute
- 12 oz Evaporated Milk or vegan substitute
- 12 oz Half-n-Half I used half buttermilk & half reconstituted heavy cream powder; or vegan substitute
- 2 teaspoon Vanilla Extract
- ¾ C Cocoa Powder
- ¾ teaspoon Kosher Salt
- ¾ C Mini Chocolate Chips or 6 oz chocolate, chopped finely and melted in a double-boiler. See notes
Instructions
- Mix 14 oz Sweetened Condensed Milk, 12 oz Evaporated Milk, 12 oz Half-n-Half, 2 teaspoon Vanilla Extract, ¾ C Cocoa Powder, and ¾ teaspoon Kosher Salt in a blender.
- Pour the ice cream base into your ice cream maker and churn according to manufacturer's instructions.
- About 5 minutes before the churning is complete, add the mini chocolate chips.
- Pack into a freezer-safe container, press parchment paper to the top, wrap well with plastic wrap, and freeze for a minimum of 4 hours, or until solid enough to scoop. Enjoy!
Notes
Expert Tips
- Half-n-half is just ½ milk and ½ whipping cream. I used ½ buttermilk for a tangier, malty chocolate flavor, but you're welcome to use whole, 2%, 1%, or skim milk, or the barista blend plant-based milk of your choice. If you opt for vegan, use vegan whipping cream or full-fat canned coconut milk as your cream portion.
- Using powdered cream and milk isn't just cheaper, it also yields softer ice cream.
- I use mini chocolate chips because larger ones get too hard when frozen. If you don't have them, gently melt 6 ounces of chocolate, then set aside to cool while the ice cream churns. (You can also add up to a tablespoon of butter or coconut oil if you prefer extra soft chunks.) During the last 5 minutes of churning, drizzle the cooled melted chocolate into the ice cream to create chocolate ribbons or "straciatella."
- Homemade ice cream doesn’t contain the same preservatives as store-bought, so it’s best eaten within a week or two.
- Freeze ice cream in the coldest part of your freezer, not in the door. This will help ensure it doesn’t melt and refreeze, which can cause ice crystals to form.
- Make sure you press parchment paper against the top of the ice cream after every time you scoop—this will help prevent ice crystals from forming and giving it that icky freezer-burn taste.
- Extra Chocolatey - Add a teaspoon of instant espresso or instant coffee to deepen the chocolate flavors.
- Mint Chocolate Chip Ice Cream - Use my equally easy mint cookies and cream ice cream base, then swap in mini chocolate chips for the Oreos.
- Change Your Base! While I love chocolate chocolate chip ice cream, you can use an equal amount of powdered peanut butter in place of cocoa powder. Swap out the vanilla extract for raspberry, cherry, or strawberry for a fruity twist, or use half peppermint and half vanilla extract for added coolness. Oh! You could also use freeze-dried fruit powder in place of the cocoa powder for a more intense (and beautifully colored) non-chocolate alternative.
- Homemade Ice Cream Pops - Rather than freeze in a loaf tin or freezer container, spoon the churned ice cream into popsicle molds. When they’re fully frozen, remove them from the molds and dip into chocolate melted with coconut oil for a DIY Magic Shell effect.
- Lactose-Free/Dairy-Free/Vegan - Use vegan substitutes for the dairy products (e.g. sweetened condensed coconut milk, evaporated oat milk, or vegan half-n-half) and make sure your chocolate chips are vegan-friendly.
Nutrition
Calories: 281kcalCarbohydrates: 33gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 30mgSodium: 237mgPotassium: 413mgFiber: 3gSugar: 28gVitamin A: 264IUVitamin C: 2mgCalcium: 214mgIron: 2mg
Tried this recipe?Let us know how it was!