This chocolate chocolate chip ice cream is a delicious mouthful. A no-churn chocolate ice cream filled with chocolate chips, this double chocolate ice cream is rich, creamy and totally irresistible.
Forget the ice cream machine; for this one, all you need is a couple of mixing bowls and an electric mixer. This no-churn ice cream is perfectly creamy and rich, just sweet enough, and so quick and easy to make, too.
I adapted both my chocolate chip ice cream and my chocolate brownie ice cream for this best-of-both-worlds treat.
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Ingredients
There are only 5 super simple ingredients in this chocolate chocolate chip ice cream.
Jump to the recipe card for full ingredients and instructions.
- Sweetened condensed milk – Full fat will give you the best flavour but you can use skim if preferred.
- Whipping cream / thickened cream / heavy cream
- Unsweetened cocoa powder or Dutch cocoa powder
- Milk chocolate (or dark chocolate / semisweet chocolate): I prefer to use a chocolate block and either grate it on a box grater or use a vegetable peeler to create shavings. These small chocolate chips are much easier to eat frozen than a packet of regular chocolate chips. You can also just finely chop your chocolate. Whatever you use, you don’t want your chocolate chunks to be too large or they’ll be hard on your teeth once frozen. Mini chocolate chips, depending exactly on their size, may be fine.
- Pure vanilla extract
Don’t be put off by the sweetened condensed milk in this double chocolate ice cream recipe; you don’t get that flavour. After loads of testing ratios with my no churn ice cream recipes, with this one, you’ll get a rich, creamy chocolate flavour with just the right amount of sweetness.
Unlike a regular custard-based ice cream, there is no eggs or egg yolks needed in this recipe. There is also no need for an ice cream maker. There’s no need for a saucepan or pot or tempering eggs. It’s just so simple and very close in flavour and texture to a regular ice cream.
How to make it
This chocolate chocolate chip ice cream takes literally minutes to make, then you need to be patient while it freezes.
Jump to the recipe card for full ingredients and instructions.
1. Make the chocolate base
Start by simply adding together the condensed milk, cocoa powder and vanilla in a mixing bowl and give it a good stir. You can do this using a spatula or balloon whisk.
2. Whip the cream
Use a handheld mixer to beat the cream to soft peaks in a separate large bowl. Don’t overbeat it, for two reasons: firstly, it will have a grainy texture, and secondly, it will take too long to soften out of the freezer.
3. Combine the two and add chocolate
Gently fold the cream, in 3-4 portions, into the chocolate mixture. Don’t mix as you want to keep the air in that you just beat in and don’t beat the two together or your cream will be overbeaten and grainy.
Now, add the chocolate and fold that through.
4. Freeze
Pour the ice cream mixture into an ice cream tub, large loaf pan or two smaller ones with lids. I use these glass loaf pans. Freeze for 12 hours or overnight is best. I like to top it with a few more chocolate shavings too.
Tips and tricks
Don’t overwhip the cream. You want to get it to soft peaks. If you go beyond that you risk it turning grainy or being so firm that the ice cream takes too long to soften to a scoopable texture.
Keep in mind, homemade ice cream does need to come out of the freezer about 15-20 minutes before you want to scoop (depending on how warm your home is). It doesn’t have all the additives that a commercial ice cream has that keeps it scoopable from the freezer.
Warm your ice cream scoop in a cup of hot water before scooping too.
Variations
- Chocolate cookies and cream: Break up 8 Oreo cookies and fold them through the ice cream mixture when adding the chocolate chips or replacing the chocolate chips.
- Mint chocolate ice cream: Add 1-2 teaspoons of peppermint extract. Add the first teaspoon to the chocolate mixture, then once the cream has been folded in, taste. Add more to your taste.
- Chocolate black forest ice cream: Add the cherry sauce from my black forest ice cream recipe.
Storage
Before freezing, place a piece of plastic wrap flat to the surface of your ice cream then place the lid on top. Store your double chocolate ice cream towards the back of the freezer for up to 3-4 weeks. No churn ice cream does not keep as long as a regular custard-based ice cream and I find the flavour is best in the first week or so.
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Did you try my chocolate chocolate chip ice cream recipe? Show it some love in the comments below.
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Ingredients
- 2 ½ cups thickened heavy cream, cold
- 1 tin sweetened condensed milk (395ml / 14oz)
- ½ cup unsweetened cocoa (45g / 1 ½oz)
- 2 teaspoons vanilla
- 150 g milk chocolate room temperature
For best results, always weigh ingredients where a weight is provided
Equipment
- Ice cream tub / glass loaf pans with lids
Instructions
- In a large bowl, combine the sweetened condensed milk, cocoa and vanilla.
- In a separate large bowl, using a handheld mixer or with a balloon whisk, whip the cream to soft peaks. Don’t overwhip or it will turn grainy or too hard when frozen.
- Add ¼ of the cream to the condensed milk mixture and fold through. Repeat 3 more times with the remaining cream, just gently folding each portion in until combined.
- Use a vegetable peeler to peel along the edge of the chocolate to get fine chips or very finely chop the chocolate (very finely!) and add to the cream mixture. Fold through gently.
- Pour into a freezer safe container, press a piece of plastic wrap to the surface, then seal with a lid.
- Freeze at least 12 hours.
- Take out of the freezer for 10-15 minutes before scooping. Warm your scoop in a cup of hot water before scooping.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- You can use dark chocolate or semi-sweet chocolate if you prefer.
- If using chocolate chips, make sure to chop them up finely or they’ll be too large and hard in the frozen ice cream to comfortably bite into. You can also finely chop a block of chocolate.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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2 Comments on “Chocolate Chocolate Chip Ice Cream”
I make all of my ice cream in my Musso Pola ice cream maker. Does this recipe lend itself to churning in the Musso or will it alter the consistency of the whipped cream?
Hi Janet. Not really. This recipe is specifically designed to be no churn. Churning creates small air bubbles throughout the ice cream, making it thick and creamy. The cream in this recipe is already whipped so the air is already in there.