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Chocolate chip ice cream is always a crowd-pleaser, and this homemade version is extra luscious thanks to a cooked custard base. The combination of heavy cream, whole milk, and egg yolks gives the ice cream a smooth, velvety texture that sets it apart from no-cook versions.
The fun part comes at the end: drizzling melted chocolate into the churning ice cream so it forms delicate flecks throughout. It feels like a homemade version of stracciatella—simple, elegant, and full of chocolate in every bite.
What You’ll Like About This Dish
Classic flavor. A creamy vanilla custard base with plenty of chocolate pieces throughout.
Silky texture. Cooking the custard gives the ice cream a rich, velvety mouthfeel.
Delicate chocolate chips. Drizzled melted chocolate creates thin, crackly shards instead of heavy chunks.
Ingredient Notes
- Heavy cream – Provides richness and keeps the ice cream smooth and creamy.
- Whole milk – Lightens the base slightly while maintaining a rich texture.
- Granulated or brown sugar – White sugar keeps the flavor clean; brown sugar adds a hint of caramel.
- Egg yolks – Thicken the custard and give the ice cream a luxurious texture.
- Salt – Balances sweetness and enhances the vanilla flavor.
- Vanilla extract – Use a good-quality vanilla for the best flavor in this simple base.
- Semisweet chocolate chips – Melt and drizzle into the churned ice cream to create thin chocolate flakes.
- Vegetable oil – Helps the melted chocolate drizzle smoothly and break into delicate chips.
Steps to Make Chocolate Chip Ice Cream
- Cook a custard by warming the cream, milk, and sugar, then tempering in the egg yolks and cooking until slightly thickened.
- Strain the hot custard, stir in the vanilla, and chill thoroughly.
- Churn the cold custard in an ice cream maker until nearly finished.
- Melt the chocolate with the oil, let it cool briefly, and drizzle it into the churning ice cream.
- Transfer to a freezer container and freeze until firm.
Tips
Cool the chocolate. Let the melted chocolate rest for a few minutes so it forms fine shards instead of clumps.
Keep the custard cold. A very cold base produces the smoothest ice cream and prevents an icy texture.
Freeze promptly. Move the finished ice cream to the freezer quickly so it sets evenly.
Recipe Variations
- Mocha chip. Add a bit of instant espresso powder to the warm custard for a coffeehouse twist.
- Mint chocolate chip. Add peppermint extract to the chilled custard before churning.
- Double chocolate. Mix cocoa powder into the sugar and dairy for a chocolate base before adding the drizzle.
- Chunky mix-ins. Fold in extra chocolate, crushed cookies, or nuts after churning.
Serving Suggestions
- Serve in chilled bowls or cones for clean, firm scoops.
- Pair with brownies, blondies, or warm cookies.
- Add whipped cream or a dessert sauce for sundae-style desserts.
- Choose it as a filling for homemade ice cream sandwiches.
How to Store
Freeze: Store the ice cream in an airtight, freezer-safe container with plastic wrap or parchment pressed directly on the surface. Enjoy within 1 to 2 weeks for best texture.
Soften: Let the container sit at room temperature for several minutes before scooping for the ideal consistency.
Avoid refreezing: Try not to let the ice cream melt completely and then refreeze, as it can become icy.
Chocolate Chip Ice Cream
Ingredients
- 1 ½ cups heavy cream
- 1 cup whole milk
- ⅔ cup granulated sugar, or brown sugar
- 3 large egg yolks
- ¼ tsp salt
- 2 tsp vanilla extract
- ½ cup semisweet chocolate chips
- 1 tbsp vegetable oil, neutral flavor
Recommended Equipment
- Saucepan
Instructions
- Combine the cream, milk, and sugar in a saucepan over medium-low heat, stirring frequently.1 1/2 cups heavy cream | 1 cup whole milk | 2/3 cup granulated sugar
- In a small bowl, whisk the egg yolks with the salt.3 large egg yolks | 1/4 tsp salt
- When the cream mixture is hot and steaming but not boiling, gradually whisk about 3/4 cup of the cream into the egg yolks. Return the egg mixture to the saucepan and continue cooking and stirring until the custard reaches about 175°F to 185°F.
- Place a mesh strainer over a bowl. Strain the hot custard mixture into the bowl and then whisk in the vanilla extract. Cover and refrigerate for at least 4 hours. For faster chilling (1 to 3 hours), set the bowl in a larger bowl of ice and keep replenishing the ice until the custard reaches 40°F.2 tsp vanilla extract
- Churn the custard mixture in an ice cream maker following the manufacturer's instructions.
- About 10 to 15 minutes before the ice cream is finished churning, prepare the chocolate. Melt the chocolate in a pan or heat-safe bowl over simmering water. Stir in the vegetable oil and let it cool a bit.1/2 cup semisweet chocolate chips | 1 tbsp vegetable oil
- Slowly drizzle the chocolate into the churning ice cream. The chocolate will harden and break up into "chips" as it blends into the ice cream.
- Pack the chocolate chip ice cream into a container and freeze for about 3 to 4 hours, or until firm.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
