This post may contain affiliate links. Please read our disclosure policy.
With miniature morsels of chocolate swirled through every bite of this Chocolate Chip Ice Cream, this sweet treat will have you coming back for “just one more bite” until it is gone. This ice cream has been a kid-favorite in our home ever since I first churned it.
Do you love chocolate chip ice creams as much as we do? There’s something extra special about bites of chocolate that create a contrasting texture and different flavors in creamy sweet homemade ice cream (see our chocolate chocolate chip ice cream and mint chocolate chip ice cream for more proof of that!).
Chocolate Chip Ice Cream
With over homemade ice cream recipes on this website, I hesitate to ever really claim a favorite, but there are some that I tend to make more often than others. Chocolate Chip Toffee Bits Ice Cream has been one of those go-to flavors for me for many years.
And almost every time I make it my youngest son asks me to PLEASE make it with just the chocolate chips for him next time. So, here you go, kiddo. Your own new favorite ice cream. Enjoy!
Ingredients and Substitutions
The Dairy – I use milk and heavy cream for the foundation of this ice cream.
Chocolate Chips – Miniature chocolate chips are the only option for this ice cream. This isn’t negotiable.
Sugar – Plain white granulated sugar is the sweetener for this ice cream.
Vanilla Extract – Vanilla adds a rich depth to the vanilla base.
Salt – A bit of kosher salt added to ice cream works as a flavor enhancer.
Notes on Equipment
- Ice cream maker. If you’re shopping for one or curious about which models I actually use, my ice cream maker review walks through everything I’ve tested over the years, with the ones I recommend.
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Freezer-safe storage containers. I fell in love with these inexpensive storage containers for ice cream years ago. Makes it so easy to store them. Just write the flavor on the lid and go.
How to Make Chocolate Chip Ice Cream
Whisking: You’ll want to add the cream, milk, sugar, vanilla, and salt to a medium-size bowl and whisk until smooth.
Churning: Pour the mixture into your ice cream maker and churn according to the manufacturer’s directions.
Adding Chocolate Chips: I add the chocolate chips just before the ice cream finishes churning.
Chilling and Serving: You can serve the ice cream immediately or you can transfer it to an airtight container and store in the freezer until ready to serve.
Expert Tip
Please note that this recipe calls specifically for miniature chocolate chips. This isn’t negotiable. If you add full-size regular chocolate chips to ice cream and then put it in the freezer, each bite is going to feel as if you are chewing rocks. So, double-check your ingredients and make sure you have teeny tiny mini chocolate chips for this ice cream.
Add Chocolate Chips Gradually – I recommend slowly pouring in the chocolate chips at the end of the churning process. This will give you the most even distribution throughout.
Chilling the Ice Cream – For the best result, let the ice cream chill in the freezer for at least 3-4 hours before serving. This allows time for the flavors to meld, and will make the ice cream easier to scoop.
Letting Ice Cream Sit – If you’ve stored the ice cream in the freezer, let it sit for 5-10 minutes before serving. Homemade ice cream tends to freeze firmer than store-bought, so giving it a few minutes will make this dessert easier to scoop.
Make Ahead & Storage
Make Ahead: Yes! I like to make this ice cream in advance and keep some on hand whenever possible to satisfy all future ice cream cravings.
How to Store: This ice cream can be stored in an airtight container in the freezer for several months.
More Classic Ice Cream Recipes
Frequently Asked Questions
Yes, with a caveat. Half and half is a lighter combination of cream and milk, so the result with be somewhat less creamy and your ice cream will melt faster. It will churn and it will be delicious, but it won’t be quite as rich.
You could however substitute about 2 1/2 cups of half-and-half plus 1/2 cup of heavy cream and the result would be nearly the same as the original recipe.
One of the most popular questions I get is whether it’s possible to make ice cream without a machine. The answer is YES. Here are my full directions.
Oh yes. Tiny chocolate chips add texture without being too hard. But, if you’re using large chocolate chips and like to eat it straight from the freezer, you’ll be at risk of chipping a tooth. They get really hard!
Chocolate Chip Ice Cream
Ingredients
- 1½ cups heavy cream
- 1½ cups whole milk
- ⅔ cup sugar
- 1 tablespoon vanilla extract
- ⅛ teaspoon kosher salt
- 1 cup miniature semi sweet chocolate chips
Instructions
- Whisk together cream, milk, sugar, vanilla and salt. Pour into your ice cream maker and churn according to the manufacturer's instructions.
- Add the chocolate chips, just before the ice cream finishes churning. Serve immediately for soft serve ice cream or transfer to an airtight container and store in the freezer until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 12/1/23 – recipe notes and photos updated 6/11/26}
