Chocolate Chocolate Chip Ice Cream Recipe: The Ultimate Homemade Treat

Craving a rich, creamy dessert that’s easy to make? This chocolate chocolate chip ice cream recipe is your answer. With just 7 simple ingredients and 5 minutes of prep, you’ll have a decadent homemade treat that beats store-bought any day.

Why you’ll love this recipe:

• Deep chocolate flavor – Double the chocolate with cocoa powder and mini chips
• No-cook method – Just blend and churn
• Pantry-friendly – Uses shelf-stable ingredients you likely have on hand
• Creamy texture – No icy crystals, just smooth indulgence

Easy Chocolate Chocolate Chip Ice Cream Recipe (Homemade)

Creamy double chocolate ice cream ready in 5 minutes! This easy homemade chocolate chocolate chip ice cream recipe uses pantry staples—no churn, just blend & enjoy!

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Prep Time 5 minutes mins

Total Time 5 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Servings 1

Calories 281 kcal

Ingredients

  

1x2x3x

• 14 oz Sweetened Condensed Milk or vegan substitute
• 12 oz Evaporated Milk or vegan substitute
• 12 oz Half-n-Half I used half buttermilk & half reconstituted heavy cream powder; or vegan substitute
• 2 teaspoon Vanilla Extract
• ¾ C Cocoa Powder
• ¾ teaspoon Kosher Salt
• ¾ C Mini Chocolate Chips or 6 oz chocolate, chopped finely and melted in a double-boiler. See notes

Instructions

 

• Combine 14 oz sweetened condensed milk, 12 oz evaporated milk, 12 oz half-and-half, 2 tsp vanilla extract, ¾ cup cocoa powder, and ¾ tsp kosher salt in a blender.
• Transfer the ice cream mixture to your ice cream maker and churn as directed by the manufacturer.
• Add the mini chocolate chips about 5 minutes before churning finishes.
• Transfer the mixture into a freezer-safe container, press parchment paper onto the surface, seal tightly with plastic wrap, and freeze for at least 4 hours or until firm enough to scoop. Serve and enjoy.

Notes

Expert Tips Half-n-half is just ½ milk and ½ whipping cream. I used ½ buttermilk for a tangier, malty chocolate flavor, but you're welcome to use whole, 2%, 1%, or skim milk, or the barista blend plant-based milk of your choice. If you opt for vegan, use vegan whipping cream or full-fat canned coconut milk as your cream portion. Using powdered cream and milk isn't just cheaper, it also yields softer ice cream. I use mini chocolate chips because larger ones get too hard when frozen. If you don't have them, gently melt 6 ounces of chocolate, then set aside to cool while the ice cream churns. (You can also add up to a tablespoon of butter or coconut oil if you prefer extra soft chunks.) During the last 5 minutes of churning, drizzle the cooled melted chocolate into the ice cream to create chocolate ribbons or "straciatella." Homemade ice cream doesn’t contain the same preservatives as store-bought, so it’s best eaten within a week or two. Freeze ice cream in the coldest part of your freezer, not in the door. This will help ensure it doesn’t melt and refreeze, which can cause ice crystals to form. Make sure you press parchment paper against the top of the ice cream after every time you scoop—this will help prevent ice crystals from forming and giving it that icky freezer-burn taste. Optional Variations Extra Chocolatey - Add a teaspoon of instant espresso or instant coffee to deepen the chocolate flavors. Mint Chocolate Chip Ice Cream - Use my equally easy mint cookies and cream ice cream base , then swap in mini chocolate chips for the Oreos.  Change Your Base! While I love chocolate chocolate chip ice cream, you can use an equal amount of powdered peanut butter in place of cocoa powder. Swap out the vanilla extract for raspberry, cherry, or strawberry for a fruity twist, or use half peppermint and half vanilla extract for added coolness. Oh! You could also use freeze-dried fruit powder in place of the cocoa powder for a more intense (and beautifully colored) non-chocolate alternative. Homemade Ice Cream Pops - Rather than freeze in a loaf tin or freezer container, spoon the churned ice cream into popsicle molds. When they’re fully frozen, remove them from the molds and dip into chocolate melted with coconut oil for a DIY Magic Shell effect. Lactose-Free/Dairy-Free/Vegan - Use vegan substitutes for the dairy products (e.g. sweetened condensed coconut milk, evaporated oat milk, or vegan half-n-half) and make sure your chocolate chips are vegan-friendly.  

Nutrition

Calories: 281kcalCarbohydrates: 33gProtein: 7gFat: 15gSaturated Fat: 9gCholesterol: 30mgSodium: 237mgFiber: 3gSugar: 28g

Keyword chocolate chip chocolate ice cream, chocolate chocolate chip ice cream recipe, homemade chocolate ice cream recipe

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Why This Chocolate Chocolate Chip Ice Cream Recipe Works

This homemade chocolate ice cream recipe delivers restaurant-quality results with minimal effort. The secret lies in the perfect balance of:

• Sweetened condensed milk – Creates a smooth base without cooking
• Dutch-process cocoa – For deep chocolate flavor
• Mini chocolate chips – Stay soft when frozen
• Simple technique – Just blend and churn

Unlike complicated custard-based recipes, this choco choco ice cream comes together in minutes. The result? A rich, scoopable dessert that will have everyone asking for seconds.

Ingredients for Perfect Homemade Ice Cream

You only need 7 simple ingredients for this chocolate chip chocolate ice cream:

• Sweetened condensed milk (14 oz)
• Evaporated milk (12 oz)
• Half-and-half (12 oz)
• Vanilla extract (2 tsp)
• Cocoa powder (¾ cup)
• Kosher salt (¾ tsp)
• Mini chocolate chips (¾ cup)

For the best results, use high-quality cocoa powder and real vanilla extract. These home made ice cream ingredients make all the difference in flavor.

How to Make Chocolate Chocolate Chip Ice Cream

Follow these simple steps for perfect ice cream every time:

1. Combine all ingredients except chips in a blender
2. Blend until completely smooth
3. Pour into your ice cream maker
4. Churn according to manufacturer’s directions
5. Add chocolate chips during last 5 minutes
6. Transfer to a freezer container and freeze until firm

That’s it! In just a few hours, you’ll have creamy homemade ice cream chocolate chip perfection.

Expert Tips for the Best Results

Take your choco chips ice cream recipe to the next level with these pro tips:

• Chill your blender pitcher before mixing
• Use an ice bath to cool the base quickly if needed
• Press parchment paper directly on the surface before freezing
• Let sit at room temperature for 5 minutes before scooping

For more delicious dessert ideas, check out our complete guide to homemade treats.

Frequently Asked Questions

Can I make this without an ice cream maker?

Yes! Pour the mixture into a shallow pan and freeze, stirring every 30 minutes until firm.

How long does homemade ice cream keep?

About 2 weeks in an airtight container. The parchment paper trick helps prevent ice crystals.

Can I use regular chocolate chips?

Mini chips work best as they stay softer when frozen. For regular chips, chop them smaller.

Discover more ice cream recipes chocolate chip variations on our Pinterest page.

Variations to Try

Customize your chocolate chocolate chip ice cream recipe with these fun twists:

• Mint chocolate – Add 1 tsp peppermint extract
• Rocky road – Mix in mini marshmallows and chopped nuts
• Mocha – Add 1 tbsp instant espresso powder
• Cookie dough – Stir in chunks of edible cookie dough

For more creative dessert ideas, explore our ultimate dessert recipe collection.

Conclusion

This chocolate chocolate chip ice cream recipe proves homemade doesn’t have to be hard. With simple ingredients and minimal effort, you can create a dessert that rivals any premium ice cream brand.

Ready to try more delicious recipes? Browse our complete dessert guide for more sweet inspiration!

Don’t forget to pin your favorite ice cream recipes chocolate chip creations on Pinterest to save them for later!

The Ultimate Chocolate Chocolate Chip Ice Cream Recipe

There’s nothing quite like the rich, velvety taste of homemade chocolate ice cream, especially when it’s studded with decadent chocolate chips. This chocolate chocolate chip ice cream recipe delivers an indulgent dessert that’s creamy, smooth, and packed with double the chocolate goodness. Whether you’re an ice cream aficionado or a beginner, this recipe is simple enough for anyone to master.

Ingredients You’ll Need

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ⅓ cup unsweetened cocoa powder (high-quality for best results)
• ¼ teaspoon salt
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• ½ cup mini chocolate chips (or chopped dark chocolate)

Step-by-Step Instructions

1. Prepare the Chocolate Base

In a medium saucepan, whisk together the milk, heavy cream, sugar, cocoa powder, and salt. Heat the mixture over medium heat, stirring constantly, until it begins to steam (do not boil). Remove from heat.

2. Temper the Egg Yolks

In a separate bowl, whisk the egg yolks until smooth. Slowly pour about ½ cup of the warm chocolate mixture into the yolks while whisking continuously. This prevents the eggs from scrambling. Once tempered, pour the yolk mixture back into the saucepan.

3. Cook Until Thickened

Return the saucepan to low heat and stir constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil. Strain the custard through a fine-mesh sieve to ensure a silky texture.

4. Chill the Mixture

Stir in the vanilla extract, then cover and refrigerate the mixture for at least 4 hours (or overnight) until completely chilled.

5. Churn the Ice Cream

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes). In the last 2 minutes of churning, add the chocolate chips.

6. Freeze to Perfection

Transfer the chocolate chip chocolate ice cream to an airtight container and freeze for at least 4 hours before serving. For the creamiest texture, let it sit at room temperature for 5 minutes before scooping.

Tips for the Best Homemade Chocolate Ice Cream

• Use High-Quality Cocoa: Dutch-process cocoa powder gives a deeper, smoother chocolate flavor.
• Don’t Skip Straining: Straining removes any cooked egg bits for a flawless texture.
• Toast the Chocolate Chips: Lightly toasting the chips before adding enhances their flavor.
• Experiment with Mix-Ins: Try adding crushed cookies, nuts, or a swirl of caramel for extra decadence.

Why This Recipe Stands Out

Unlike store-bought versions, this homemade chocolate ice cream recipe contains no artificial stabilizers or preservatives. The custard base (made with egg yolks) ensures a luxuriously creamy mouthfeel, while the balance of cocoa and chocolate chips delivers an intense chocolate experience in every bite.

Variations to Try

Mint Chocolate Chip

Add 1 teaspoon peppermint extract with the vanilla and use dark chocolate chips for a refreshing twist.

Double Chocolate Chunk

Fold in chunks of your favorite chocolate bar (like 70% dark or milk chocolate) instead of chips.

Salted Caramel Swirl

Layer homemade salted caramel sauce between scoops of the churned ice cream before freezing.

Frequently Asked Questions

Can I Make This Without an Ice Cream Maker?

Yes! Pour the chilled mixture into a shallow dish and freeze. Every 30 minutes, stir vigorously with a fork to break up ice crystals (repeat 4-5 times). Add chips before the final freeze.

How Long Does It Last?

Stored properly, it keeps for 2-3 weeks, though texture is best within the first week.

Can I Use Milk Chocolate Instead of Cocoa?

For a milder taste, replace cocoa with 4 oz melted milk chocolate, but reduce sugar to ½ cup.

Final Thoughts

This chocolate chocolate chip ice cream recipe is a guaranteed crowd-pleaser—perfect for summer parties, cozy nights in, or anytime chocolate cravings strike. Once you taste the rich, homemade goodness, you’ll never go back to store-bought!