Chocolate Chocolate Chip Ice Cream

Chocolate lovers…watch out! If you’re trying to exercise any self-control, you might want to leave now! Today’s recipe just might have you running into the kitchen to dust off that ice cream maker. A chocolate-lover’s dream, this rich and creamy ice cream is packed with chocolate chunks that promises to delight even the most die-hard chocolate lover in your family. Now, I really don’t need a reason to indulge in a big bowl of ice cream, however, with this heat wave we’ve been in it just seems right! 😀

Chocolate Chocolate Chip Ice Cream

Rich and creamy chocolate ice cream packed with chocolate chunks in every bite!

Yield: 1 quart


8 ounces bittersweet chocolate, finely chopped
1 ½ cups heavy cream
1 ½ cups whole milk
3/4 cup sugar, divided
4 egg yolks
1 teaspoon vanilla extract
3 ounces semisweet chocolate, finely chopped
2 teaspoons canola oil


In a medium heatproof bowl set over a pan of almost-simmering water, melt the bittersweet chocolate, stirring occasionally, until smooth. Set aside to cool.
Set a fine mesh strainer over a medium sized bowl and set the bowl over a large container of ice water.
In a medium saucepan over medium heat, heat the cream, milk, and ½ cup sugar stirring occasionally, until steam appears and the liquid is hot (175 degrees) about 5 minutes.
While the milk mixture is warming, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Add the melted chocolate and beat until fully incorporated. Slowly whisk about 1 cup of the hot milk mixture into the yolk mixture to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat stirring constantly with a wooden spoon until it is very hot but not simmering (180-185 degrees).
Pour the custard mixture into the strainer bowl set in the ice bath and let cool, stirring occasionally to room temperature. Stir in the vanilla, then remove the custard mixture from the ice bath, cover tightly with plastic wrap and refrigerate until very cold (40 degrees), about 3 hours.
A few minutes before you plan to churn the ice cream, place semisweet chocolate in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until chocolate is melted and whisk until smooth. Stir in oil and transfer to a ziploc bag; set aside.
Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles the consistency of thick whipped cream. Snip the corner of the ziploc bag that the chocolate is in, and while the machine is running, slowly drizzle the chocolate into the ice cream. After chocolate is added, continue churning until the mixture resembles soft served ice cream.
Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.

Source: adapted from Cook’s Illustrated, July 1993

One Year Ago: Sensational Cinnamon Rolls 

Two Years Ago: Banana Bread                     

13 Responses to “Chocolate Chocolate Chip Ice Cream”

  1. #
    LivinLovinSweet — July 20, 2012 @ 10:14 am

    I’m always worried about making ice cream when they involve yolks – – I don’t know if I trust myself to cook them properly ( or with my luck overcook them) – – but your method seems so easy.. I think I’ll be making some ice cream this weekend 😀

  2. #
    belindainspiration49 — July 20, 2012 @ 10:44 am

    Reblogged this on belindainspiration49.

  3. #
    Barbara Bamber | justasmidgen — July 20, 2012 @ 11:24 am

    I knew I should have looked away.. I’ll be craving ice cream all day today now, lol!! xx Splendid recipe and photos!!

  4. #
    Caroline — July 20, 2012 @ 3:44 pm

    Why oh WHY must I not like chocolate!? This ice cream sounds fantastic, and I know my friends and family would love it–especially my brother. This is perfect for summer. 🙂

  5. #
    my recent favorite books — July 20, 2012 @ 8:33 pm

    This recipe had me at chocolate…LOL!
    This looks so….good! Its been very hot here lately, and I’ve wanted to go thru every drive-thru that I drive by for a good ice-cream cone! =D

  6. #
    thekalechronicles — July 21, 2012 @ 8:11 am

    What is the canola oil doing in there? The ice cream looks pretty, but I have never seen ice cream with oil in it (except for olive oil ice cream, which I have not tried).

  7. #
    ChgoJohn — July 21, 2012 @ 9:52 am

    I’ve yet to break out the ice cream maker et this year. I know, sacrilege! But, when I do …

  8. #
    jen laceda — July 21, 2012 @ 10:34 am

    Hello, Christina! I came here from a Pinterest group board we are both in. I enjoy your pins and your recipes! I am glad I came here because now, I want to lick my computer screen! This choc chip ice cream is just wonderful! Too bad I don’t have an ice cream maker! Maybe I have to learn how to make ice cream by hand…after all, we’ve been making ice cream before there was this technology. Hmmmm…now I gotta find a good way of making handmade choc chip ice cream! Ahhhhh…! Yummy!

  9. #
    Rufus' Food and Spirits Guide — July 22, 2012 @ 12:32 pm

    Wow, that looks wonderfully rich. Or just wonderful!

  10. #
    saralelayec — July 23, 2012 @ 9:12 am

    I really love your blog and recipes 🙂 thats why I wanted you to know I nominated you for the One lovely Blog and Versatile Blogger award! For further info please check my post : where I link you back 🙂
    Well deserved!

  11. #
    wendy@chezchloe — July 30, 2012 @ 12:20 pm

    My ice cream maker almost has a permanent spot on the counter this summer. I’m liking this chocolate chocolate chip. Yummm. I might just add a touch of mint too.

  12. #
    Lori — August 11, 2012 @ 1:40 pm

    I made this today and it is SO YUMMY! Thanks for sharing the recipe!

    • Christina replied: — August 12th, 2012 @ 10:05 pm

      Thanks so much for sharing how the ice cream turned out for you! This one didn’t last long at our house! 🙂

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