I love chocolate and I love ice cream, so I am so excited to share this recipe with everyone today! This chocolate ice cream is so decadent, so chocolatey, so wonderful if you couldn’t tell yet. Ice cream is so hard to get right and so wonderful when you do get the formula right. This chocolate ice cream is scoopable right out of the freezer and is perfect for that chocolate tooth that almost everyone has.
I use an equal amount of whole milk, half and half and heavy cream in this recipe which lends to a surprisingly rich ice cream. I have also mixed in a handful of chocolate chips to make sure that you taste chocolate in every bite. I used my handy dandy ice cream maker for this recipe, and it was only able to freeze it to about soft-serve consistency before I had to complete the freezing process in the freezer. Sometimes this can make the ice cream rock-hard and impossible to scoop but thankfully that isn’t the case! I also used a blend of milk chocolate which I have never used before in an ice cream recipe and semi-sweet morsels and I really love how it turned out! It almost layers the chocolate taste in your mouth which I honestly find to be quite wonderful. I usually send off my baked goods to friends or coworkers after I am done shooting because I would be the size of a cow if I ate everything I made. But this ice cream I am keeping all to myself.
This ice cream is made the “American” way which basically means that the cream is mixed with some sugar, salt, vanilla, and other flavorings before being frozen. I haven’t tried this method since my culinary days since I like to challenge myself but sometimes easier is better and you really couldn’t tell the difference! Maybe next time I will try out the French method next and compare the two? Plus, separating the egg yolks from the egg whites can be a pain sometimes, especially when it is almost midnight when you get the urge for some chocolate ice cream!
All in all, this chocolate ice cream recipe is the best that I have made to date and I promise you I will be making this many more times in the future! Head over to the store, grab these ingredients and see what all the fuss is about! Oh, and make sure to steep the milk mixture with vanilla pods for about 30 minutes before churning. The vanilla pods make all the difference. And I just love those little specks.
Double Chocolate Chip Ice Cream
- 7 oz. Chocolate
- 3/4 Cup Sugar
- 1 Cup Whole Milk
- 1/2 Tsp. Sea salt
- 1 Vanilla pod split open and seeds scraped out
- 1 Cup Chocolate chips to stir in
- 1 Cup Half and half
- 1 Cup Heavy cream
- Bring the heavy cream, half and half, whole milk, sugar, salt and vanilla bean to a simmer and place the seven ounces of chocolate in a large bowl. Make sure the chocolate is broken or chopped into small pieces to allow it to melt easier in the milk.
- Pour the milk mixture over the chopped chocolate and let sit a couple of minutes until everything is melted together before mixing together with a spatula. Place over an ice bath and allow to fully chill. Once the cream mixture is fully chilled, churn to your ice cream makers manufacturers' directions. Mine took about one hour to reach soft serve consistency before I mixed in the chocolate chips, scooped it into a container and allowed the ice cream to finish freezing in the freezer. Super easy and delicious!