Creamy Chocolate Chip Ice Cream

Homemade chocolate chip ice cream served in a white bowl on a kitchen counter.

Creamy Chocolate Chip Ice Cream

Creamy homemade chocolate chip ice cream made with a rich vanilla custard base and perfectly distributed mini chocolate chips for the ultimate frozen treat.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 15

Chill/Freeze Time: 4

Total Time: 4 35

Servings:

Calories: 365kcal

Cost: $8

Equipment

1 Ice cream maker
1 Heavy-bottom saucepan
1 Whisk
Mixing bowls
1 Fine-mesh strainer
Measuring cups and spoons
1 Airtight freezer-safe container

Ingredients

Vanilla Ice Base

2 cups heavy cream
1 cup whole milk
0.75 cup granulated sugar
6 large egg yolks
2 teaspoons pure vanilla extract
0.25 teaspoon salt

Chocolate Chips

1 cup mini semi-sweet chocolate chips stays soft when frozen
0.75 cup regular chocolate chips chopped, for bigger chunks

Optional Substitutions

coconut cream use with almond milk for dairy-free version
almond milk dairy-free alternative
stevia replace ¼ cup sugar for low sugar version
0.5 teaspoon peppermint extract for mint chocolate chip ice cream

Instructions

Heat milk and cream in a heavy-bottom saucepan until steaming.
In a mixing bowl, whisk egg yolks with sugar until pale.
Slowly temper the hot milk mixture into the yolks, whisking constantly.
Return mixture to saucepan and cook over medium heat until thick enough to coat the back of a spoon.
Strain custard through a fine-mesh strainer into a clean bowl, stir in vanilla and salt, then chill until cold (about 4 hours).
Pour chilled custard into ice cream maker and churn according to manufacturer’s instructions.
Add chocolate chips in the final minutes of churning.
Transfer to an airtight freezer-safe container and freeze until firm.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition