Chocolate Chip Ice Cream

Step by StepJump to Recipe

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!

chocolate chip ice cream scoops topped with chocolate chips served in glass bowls

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 25% 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.

Step-by-Step Guide

How to make Chocolate Chip Ice Cream

Prep

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.

ingredients for chocolate chip ice cream

2. Take milk in a pan or mixing bowl and keep it on the stovetop. Heat the milk. Don’t boil.

milk to make chocolate chip ice cream

3. Place the pan or bowl on your kitchen countertop. Add cocoa powder.

adding cocoa powder to the milk

4. Whisk till the cocoa powder dissolves in the milk evenly.

whisking well to dissolve the cocoa powder in the milk

5. Now, add condensed milk.

adding condensed milk to the chocolate-milk mixture

6. Again, mix very well.

mixing the mixture well

7. Next, add brown sugar.

adding brown sugar to the chocolate mixture

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.

mixing till the sugar dissolves in the chocolate mixture

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.

chilled cream in a stand mixer getting whipped

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.

whipped cream in the stand mixer

Make Choco Chips Ice Cream Mixture

11. Then, add the prepared chocolate mixture.

adding chocolate mixture to whipped cream

12. Now, gently and with light hands, fold the chocolate mixture in the whipped cream. Do not mix, fold it.

folding the chocolate mixture in the whipped cream

13. The cream should not lose its peaks or volume and fall flat. So, fold gently and slowly.

folding the chocolate mixture in the whipped cream

14. Add chocolate chips and fold in. Choose to add sweet, semi-sweet, milk or white chocolate chips.

adding chocolate chips to the chocolate-cream mixture

Freeze Chocolate Chip Ice Cream

15. Now, add the ice cream mixture in a container or box.

ice cream mixture in a container

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.

decorating the ice cream mixture with chocolate chips

17. Before serving, remove the box from the freezer and let it sit at room temperature for a few minutes.

chocolate chip ice cream set in the container

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.

scooping out chocolate chip ice cream

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.

chocolate chip ice cream scoops topped with chocolate chips served in glass bowls

Expert Tips

  1. 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.
  2. 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.
  3. 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.
  4. You can use the homemade clotted cream from milk to make the whipped cream. Remove the clotted cream from freezer and thaw it for some hours. The cream should be chilled before you start whipping. Take everything in the blender jar and whip with the whipping blade till you get smooth flowing cream. If needed, you can add some water while whipping. To use immediately, keep whipping till stiff peaks are formed. If not, then refrigerate the smooth, flowing cream, whip later and use as required. The cream from homemade clotted is extremely rich because of high fat content. This results in whipped cream within minutes.

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.

More Ice Cream Recipes To Try!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

top shot of chocolate chip ice cream served in glass bowls with text layovers

Chocolate Chip Ice Cream

This easy Chocolate Chip Ice Cream is smooth, rich and creamy, and also does not require an ice cream maker.
5 from 4 votes
Prep Time 8 mins
Cook Time 2 mins
Total Time 10 mins
Cuisine American, World
Course Desserts
Diet Vegetarian
Difficulty Level Easy
Servings 18 scoops
Units

Ingredients

  • ½ cup sweetened condensed milk
  • 3 tablespoons milk
  • 3 tablespoons cocoa powder
  • cup brown sugar (tightly-packed) – can use regular sugar also
  • 2 cups cream (25% 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 Info (Approximate values)

Nutrition Facts
Chocolate Chip Ice Cream
Amount Per Serving
Calories 154 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 40mg13%
Sodium 26mg1%
Potassium 73mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 421IU8%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 52mg5%
Vitamin B9 (Folate) 2µg1%
Iron 1mg6%
Magnesium 9mg2%
Phosphorus 46mg5%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Like what you see?

Stay up to date with new recipes and ideas.

This Chocolate Chip Ice Cream post from the archives first published on December 2016 has been republished and updated on 11 May 2022.

Share This Recipe:

PinWhatsAppPrintShares206

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.

Your Recipe Rating




2 Comments

    1. 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.