Homemade Chocolate Chip Ice Cream

how to make homemade chocolate chip ice cream

There have been moments in life where I have been referenced as a “bad influence” friend. And there’s a bit of truth to that, for I am an advocate of tequila, wine, weed, and the overall general idea of staying dangerous. But today, I am a bad influence friend because I’m about to share how simple it is to make homemade chocolate chip ice cream.  

You do not need an ice cream maker to pull this off. It is possible to make ice cream without any machinery at all; the first time I just used a manual whisk because my hand mixer died a few weeks prior in the middle of a cheesecake-making project (which is another post for another time.) The manually-made ice cream was delicious, though the sweat equity was real! Beyond that, there is the work of turning the chocolate into chips, but it’s worth it. What else am I doing during quarantine, might as well kill time by making chocolate chips for homemade chocolate chip ice cream.

How to Make Homemade Chocolate Chip Ice Cream

with only 4 simple ingredients! 

Servings (6-8 scoops, depending on your level of greed)

Tools

Large mixing bowl 

Hand mixer, whisk or blender

Wax paper or plastic wrap

Metal baking pan

Ingredients

Chocolate chips – ½ cup or so 

Heavy cream – 16 oz 

Sweetened condensed milk – 14 oz can 

Vanilla extract – 1 tsp 

Directions

Pour the heavy cream into a large mixing bowl, and mix with a hand mixer. Alternatively, it is possible to pour into a blender if the aforementioned tools aren’t available. The point is to vigorously mix the heavy cream for five minutes or so to create “frothiness.” 

At this point, I lightly incorporate in the vanilla extract and sweetened condensed milk into the mix. And then the same with the chocolate chips. 

From there I pour the ice cream into a baking pan and place a strip of wax paper on top to completely cover it. Then I put it into the freezer for 12-24 hours. When I took it out most of the chocolate chips sank to the bottom of the pan, but I didn’t mind. Perhaps hand-churning it, when I take it out of the freezer, would even out the distribution of chocolate chips in the ice cream. I guess I just couldn’t wait and just ate it fresh out of the pan. 

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