Chocolate Chip Ice Cream
Who doesn’t love a Chocolate Ice Cream!? And what better than an elevated experience of the same by simply adding chocolate chips. So, here’s the Chocolate Chip Ice Cream recipe that’s just going to do that. This easy Chocolate Chip Ice Cream is smooth and creamy, and also does not require an ice cream maker. You must try this decadent Choco Chips Ice Cream right away!
About Chocolate Chip Ice Cream
You can call this Chocolate Chip Ice Cream as the elder brother of the Chocolate Ice Cream, which is a favorite at my home. I’m sure it’s liked by everyone else too.
For the cream in this Chocolate Chip Ice Cream recipe, you can use 30% to 50% fat cream. Whipping cream with 30% milk fat is what I have used. And it does whip quite well, without any hassle.
In case you are using a cream with 25% milk fat, then you can also whip till you achieve soft peaks. You can add icing sugar in the cream too. In this case, make sure to whip for about 8 to 10 minutes or till stiff peaks are formed.
If you fancy using an ice cream maker, go ahead and do it. Also, do use good quality cocoa powder. In place of the brown sugar, you can also use regular sugar for this Choco Chip Ice Cream.
This Chocolate Chip Ice Cream recipe will give a large block. This recipe does not form any crystals. Prepare it any time and serve as per your requirement. You can also jazz up your sundaes, cold coffees, milkshakes and other desserts with this lovely ice cream.
How to make Chocolate Chip Ice Cream
Prep
1. First take all the ingredients and keep them ready:
- 2 cups cream (30% to 50% fat)
- 3 tablespoons milk
- 3 tablespoons cocoa powder
- ½ cup sweetened condensed milk
- ⅓ cup tightly packed brown sugar – you can also use regular sugar or half-half of both.
2. Take milk in a pan or mixing bowl and keep it on the stovetop. Heat the milk. Don’t boil.
3. Place the pan or bowl on your kitchen countertop. Add cocoa powder.
4. Whisk till the cocoa powder dissolves in the milk evenly.
5. Now, add condensed milk.
6. Again, mix very well.
7. Next, add brown sugar.
8. Mix again till the sugar dissolves. If the sugar has not dissolved, then heat this mixture lightly on a low flame and stir continuously till the sugar dissolves.
Or you can add sugar first and then add condensed milk. Keep this chocolate mixture aside and allow it to cool to room temperature.
Whip Cream
9. Take chilled cream in a stand mixer and begin to whip it on high speed. 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 shouldn’t fall.
Make Choco Chips Ice Cream Mixture
11. Then, add the prepared chocolate mixture.
12. Now, gently and with light hands, fold the chocolate mixture in the whipped cream. Do not mix, fold it.
13. The cream should not lose its peaks or volume and fall flat. So, fold gently and slowly.
14. Add chocolate chips and fold in. Choose to add sweet, semi-sweet, milk or white chocolate chips.
Freeze Chocolate Chip Ice Cream
15. Now, add the ice cream mixture in a container or box.
16. You can decorate with some chocolate chips if you want. Close the lid tightly and keep the container or box in the freezer. Freeze for 8 to 9 hours, overnight or till the ice cream is set.
17. Before serving, remove the box from the freezer and let it sit at room temperature for a few minutes.
18. Remove the choco chips ice cream with an ice cream scoop. 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 it is too hot where you live, then a couple of minutes is fine.
19. Serve Chocolate Chip Ice Cream in bowls. You can also drizzle some chocolate sauce or chocolate syrup on the ice cream if you want.
Expert Tips
- You have to whip the cream till stiff peaks. The cream should increase in volume and shouldn’t fall from the bowl, when turned upside down.
- You have to fold the chocolate mixture with the whipped cream gently. Don’t mix it as this might cause the cream to fall flat after losing its peaks.
- In case you can’t scoop out the set Choco Chip Ice Cream, keep it at room temperature for 5 to 6 minutes. If you live in a place where it’s very hot or warm, then only a couple of minutes is fine.
- You can use the homemade clotted cream from milk to make the whipped cream. Remove the clotted cream from freezer and after thawing begin to whip it. But the cream must be cold when you start to whip it.
FAQs
What is the alternative for condensed milk in this recipe?
You can use sweetened liquid evaporated milk. In case you don’t have a sweetened one, you can add sugar as required.
Why am I unable to get stiff peaks after whipping the cream?
The cream has to be chilled while you are whipping and you can whip for some more time to get the desired result. Soft peaks are also fine.
What are the alternatives in place of an electric beater?
In place of an electric beater, you can use a food processor with a whipping attachment or a blender/mixer/grinder with a round, unsharp whipping blade.
The whipping cream turns into liquid after whipping. What should I do to avoid this?
If you see water, then continue to whip till you see the buttermilk (whey) and butter separate. Remove the butter with a slotted spoon and keep it covered in the refrigerator. Use this as butter. If you don’t see water, then keep the whipping bowl in the refrigerator for about 30 to 40 minutes and then start whipping again.
Step by Step Photo Guide Above
Ingredients
- ½ cup sweetened condensed milk
- 3 tablespoons milk
- 3 tablespoons cocoa powder
- ⅓ cup brown sugar (tightly-packed) – can use regular sugar also
- 2 cups cream (30% to 50% fat)
- ¼ cup chocolate chips – can use sweet, semi sweet or white chocolate chips
- 1 tablespoon chocolate chips for placing on top – optional
Instructions
Preparation
- 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 till lightly hot. No need to boil.
- Place the pan or bowl on the kitchen countertop. Add cocoa powder and whisk till the cocoa powder dissolves in the milk evenly.
- Add condensed milk to this mixture. Combine and mix to get an even mixture.
- Next, add brown sugar and mix again till the sugar has dissolved.
- If the sugar has not dissolved, then heat the 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 chocolate mixture aside and allow it to cool to room temperature.
Whipping the cream
- Take cold cream in a stand mixer and begin to whip it on high speed. You can also use an electric beater to whip the cream.
- 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 shouldn't fall.
Assembling
- Then, add the chocolate mixture to the whipped cream.
- Now, gently and with light hands, fold the chocolate mixture in the whipped cream. Do not mix, fold it.
- The cream should not lose its peaks or volume and fall flat. So, fold gently and slowly.
- Fold in the chocolate chips gently.
Freezing chocolate chip ice cream
- Now, add the ice cream mixture in a freeze safe container or box.
- You can decorate the top layer of the ice cream with some chocolate chips if you like.
- Close the lid tightly and keep the container or box in the freezer. Freeze for 8 to 9 hours, 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, using a scoop remove the ice cream.
- 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.
- Serve Chocolate Chip Ice Cream in bowls or cups. You can also drizzle some chocolate sauce on the ice cream if you prefer.
Notes
- Use good quality cocoa powder and chocolate chips, preferably couverture chocolate chips.
- Easily opt to use semi-sweet, milk, sweet or white chocolate chips in the recipe.
- Whip cream till stiff peaks. Make sure to use fresh and good quality whipping cream.
- The recipe can be halved or doubled.
- The approximate nutrition info is for 1 medium size scoop of chocolate chip ice cream.
Nutrition
This Chocolate Chip Ice Cream post from the archives first published on December 2016 has been updated and republished on April 2023.
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.