Homemade Chocolate Chocolate Chip Ice Cream: Rockin the Willy Wonka Vibe

Homemade chocolate chocolate chip ice cream is easy, creamy, and super-chocolatey… and you don’t need Oompa Loompas to make it.

Homemade ice cream is rich, creamy, and without the random mammalian anal gland that could be present in commercial brands. Best of all it is uber easy to make and really doesn’t take much time. It’s not like ya hafta hand crank it anymore… altho, I think there was a benefit to that because by the time your ice cream was frozen you had worked off the calories.

What most people don’t know is that cocoa powder gives a richer, deeper chocolate flavor than melted chocolate. It really is the secret to intense flavor. Talk about your magic powders…Cocoa is it. And, although I prefer organic cocoa I have to say that Hershey’s Extra Dark is the cocoa of choice around here because it has more chocolate flavor as far as I am concerned. I know, I know…and ethical lapse.

Sue me.

Chocolate ice cream is my favorite. My dad always said that vanilla ice cream was like kissing your sister… and I guess I agree most of the time…

This particular homemade chocolate chocolate chip ice cream recipe is perfect for putting in ice cream cones or making into sundaes, or snuggling next to a piece of chocolate fudge cake. Like all ice cream it will have the best texture if you let it “season” overnight in the freezer. I know it will be difficult but really, you are an adult, you can do this.

I’d suggest using the mini chocolate chips because the regular sized ones get hard when frozen and they add a little too much texture for me. You can also use a chunk of good chocolate and just chop it up.

Either way… make this. You will like it, I promise.

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Chocolate Chocolate Chip Ice Cream

Prep Time

30 mins

Cook Time

5 mins

Total Time

35 mins

 

Creamy homemade ice cream with deep chocolate flavor with chocolate chip

Servings: 16 servings

Calories: 484 kcal

Author: Marye Audet

Ingredients

• 4 oz bittersweet chocolate chopped
• 3/4 cup dark cocoa
• 1 1/2 cups sugar
• 3 egg yolks (optional)
• 1 tsp vanilla extract
• 4 cups half and half
• 3 cups heavy cream , slightly whipped just until thick
• 1 cup heavy cream
• 8 oz mini chocolate chips
• 1/2 tsp salt
• ice and salt for the ice cream maker

Instructions

1. Heat 1 cup heavy cream until bubbles form around the edge.
2. Stir in chopped chocolate and cocoa. Stir until smooth.
3. Set aside to cool.
4. Beat egg yolks until light.
5. Add sugar gradually beating all the while.
6. Add vanilla and salt.
7. Slowly add the chocolate mixture and continue to beat.
8. Add in the half and half.
9. Whip the remaining cream until it is thickened and soft peaks form.
10. Fold into the chocolate mixture.
11. Pour into ice cream maker and freeze according to manufacturer’s directions.
12. When ice cream has begun to freeze but is not totally frozen fold in the and turn the ice cream maker back on to finish churning the ice cream.
13. When done, remove dasher and pack tightly. Freeze for at least 4 hours or overnight.
14. Soften slightly before serving.

Nutrition Facts

Chocolate Chocolate Chip Ice Cream

Amount Per Serving

Calories 484 Calories from Fat 315

% Daily Value*

Total Fat 35g 54%

Saturated Fat 21g 105%

Cholesterol 143mg 48%

Sodium 137mg 6%

Potassium 188mg 5%

Total Carbohydrates 40g 13%

Dietary Fiber 1g 4%

Sugars 32g

Protein 5g 10%

Vitamin A 23.7%

Vitamin C 1.2%

Calcium 13.6%

Iron 5.4%

* Percent Daily Values are based on a 2000 calorie diet.