chocolate chip ice cream recipe with step by step photos – easy recipe of a creamy, smooth choco chip ice cream. does not need any ice cream maker.
sharing one more ice cream recipe request. this ice cream is super easy to prepare and is similar to the chocolate ice cream i had posted earlier.
there is no ice crystal formation in this ice cream. you can make this ice cream any time and serve it whenever required. this recipe gives a large block of ice cream. you can even make sundaes or special desserts with this ice cream.
for the cream you can use 25% to 50% fat cream. i have used used amul whipping cream, which is 30% fat and it did whip well. if using 25% fat cream, then you can whip it till soft peaks. if you add icing sugar in this cream, then you can whip it till stiff peaks. the same recipe can also be made in an ice cream maker. i have used brown sugar in the recipe. you can use regular sugar too. also do use a good quality cocoa powder.
if you are looking for similar recipes then do check vanilla ice cream, eggless chocolate brownie, whole wheat chocolate cake, chocolate chip cookies and chocolate cake in pressure cooker.
eggless chocolate chip ice cream recipe below:
chocolate chip ice cream recipe
ingredients (1 cup = 250 ml)
- ½ cup condensed milk OR 125 ml condensed milk
- 3 tablespoons milk
- 3 tablespoons cocoa powder
- ⅓ cup tightly packed brown sugar - can use regular sugar also
- 2 cups cream (25% to 50% fat) OR 500 ml cream
- ¼ cup chocolate chips - can use sweet, semi sweet or white chocolate chips
- 1 tablespoon chocolate chips for placing on top - OPTIONAL
how to make chocolate chip ice cream recipe
first take all the ingredients and keep them ready.
take milk in a pan or in mixing bowl and keep it on the stove top. heat the milk. no need to boil.
place the pan or bowl down. add cocoa powder and whisk till all the cocoa powder dissolves in the milk.
now add condensed milk and mix very well.
next add brown sugar. mix again till the sugar has dissolved.
if the sugar has not dissolved, then heat this mixture lightly on a low flame and stir continuously till all the sugar dissolves. or you can add sugar first and then add condensed milk.
keep this mixture aside. let this chocolate mixture cool at room temperature.
take chilled cream in a stand mixer and begin to whip it on high speed, till stiff peaks. you can also use an electric beater to whip.
whip till you get stiff peaks. the cream will increase in volume and when you turn the bowl down, the cream should not fall. or when you take the whipped cream in a spatula or spoon and turn it down, the cream won't fall.
then add the chocolate mixture.
now gently and with light hands, fold the chocolate mixture in the whipped cream. do not mix, but fold it.
the cream should not loose its peaks or volume and fall flat. so fold gently and slowly.
fold in the chocolate chips.
now add the ice cream mixture in a container or box.
you can decorate with some choco chips if you want. close the lid tightly and keep the ice cream container or box in the freezer. freeze for 8 to 9 hours or overnight or till the ice cream is set.
before serving, remove the ice cream box from the freezer and let it sit at room temperature for a few minutes. then scoop out ice cream with an ice cream scooper. if you are not able to scoop the ice cream easily, then let the ice cream be at room temperature for 5 to 6 minutes. if its too hot where you live, then a couple of minutes is fine.
serve choco chip ice cream in bowls or cups. you can also drizzle some chocolate sauce on the ice cream if you want.
how to make eggless choco chip ice cream recipe:
1. first take all the ingredients and keep them ready- 2 cups cream (25% to 50% fat), 3 tablespoons milk, 3 tablespoons cocoa powder, ½ cup condensed milk and ⅓ cup tightly packed brown sugar. you can also use regular sugar or half-half of both regular sugar or brown sugar.
2. take milk in a pan or in mixing bowl and keep it on the stove top. heat the milk. no need to boil.
3. place the pan or bowl down. add cocoa powder.
4. whisk till all the cocoa powder dissolves in the milk.
5. now add condensed milk.
6. again mix very well.
7. next add brown sugar.
8. mix again till the sugar has dissolved. if the sugar has not dissolved, then heat this mixture lightly on a low flame and stir continuously till all the sugar dissolves. or you can add sugar first and then add condensed milk. keep this mixture aside. let this chocolate mixture cool at room temperature.
9. take chilled cream in a stand mixer and begin to whip it on high speed, till stiff peaks. you can also use an electric beater to whip.
10. whip till you get stiff peaks. the cream will increase in volume and when you turn the bowl down, the cream should not fall. or when you take the whipped cream in a spatula or spoon and turn it down, the cream won’t fall.
11. then add the chocolate mixture.
12. now gently and with light hands, fold the chocolate mixture in the whipped cream. do not mix, but fold it.
13. the cream should not loose its peaks or volume and fall flat. so fold gently and slowly.
14. add chocolate chips. fold in the chocolate chips.
15. now add the ice cream mixture in a container or box.
16. you can decorate with some choco chips if you want. close the lid tightly and keep the ice cream container or box in the freezer. freeze for 8 to 9 hours or overnight or till the ice cream is set.
17. before serving, remove the ice cream box from the freezer and let it sit at room temperature for a few minutes.
18. then scoop out ice cream with an ice cream scooper. if you are not able to scoop the ice cream easily, then let the ice cream be at room temperature for 5 to 6 minutes. if its too hot where you live, then a couple of minutes is fine.
19. serve choco chip ice cream in bowls or cups. you can also drizzle some chocolate sauce on the ice cream if you want.
Ma’am I wasn’t able to get that stiff peaks in cream like your’s :/
anam, which cream you used. if its 25% fat cream, then you have to whip for atleast 8 to 10 minutes to get soft to stiff peaks. just continue to whip and you should get either soft or stiff peaks.