Print

Chocolate Chip Ice Cream

Chocolate Chip Ice Cream
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This chocolate chip ice cream has a lusciously creamy base, studded with chocolate chips and chunks. An irresistible crowd pleaser!

Ingredients

Scale
  • 2 tablespoons cornstarch 
  • 1 1/2 cups whole milk, divided
  • 1 cup granulated sugar
  • 2 cups heavy cream
  • 1/8 teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 4 ounces (3/4 cup) bittersweet chocolate chips*
  • 1 tablespoon vegetable oil (or grapeseed, canola, or refined coconut oil)

Instructions

  1. In a small saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in the sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until almost simmering and the mixture becomes very thick.
  2. Remove from the heat. Stir in the remaining 1/2 cup whole milk and the heavy cream, salt and vanilla extract.
  3. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard (or even quicker, you can pour it into a 1-gallon zip-top bag, seal it, and place the bag in ice water for 30 minutes). Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40 degrees Fahrenheit. 
  4. Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency.
  5. Place the chocolate chips and oil in a dry glass measuring cup or bowl (make sure the cup or bowl are perfectly dry or the chocolate will seize). Microwave on High power for 30 seconds, then stir. Microwave another 30 seconds and stir. At this point it should be mostly melted with a few chunks: keep stirring until all the chocolate chunks disappear and the chocolate is perfectly smooth. (If not, microwave in 10 second bursts until it is mostly melted.)
  6. Transfer the churned ice cream into a loaf pan (or storage container). Drizzle about 1/6 of the chocolate in lines over the entire surface, then wait for a few seconds until it starts to solidify. Use a spoon to stir it into the ice cream, creating irregular chocolate chunks. Do this about 6 times until the entire chocolate is incorporated. (It’s helpful to drizzle in lines not one large chunk, which solidifies quickly and can be difficult to break apart; you can break up any large chunks into smaller pieces using a spoon).
  7. Place the container in the freezer and freeze for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.

Notes

*If you prefer, you can use chocolate chips or chopped chocolate and skip the melting with oil in Step 5 that achieves the stracciatella effect. But we highly recommend it!

Find it online: https://www.acouplecooks.com/chocolate-chip-ice-cream/