Chocolate Chocolate Chip Ice Cream

small white bowl with scoops of chocolate ice cream and a gold spoon

Deep, dark, and indulgent, chocolate chocolate chip ice cream is unapologetically extra chocolatey. Not one, not two, but three kinds of chocolate make their way into this rich and creamy chocolate lover's dream of an ice cream.

Prep Time25

Course: Dessert

Cuisine: American

Servings: servings, about 1½ quarts

Author: Mary Younkin

Ingredients

1½ cups heavy cream
⅓ cup dutch process cocoa powder or special dark cocoa
⅔ cup sugar
⅛ teaspoon kosher salt
½ cup semi-sweet chocolate chips
1½ cups milk
1 teaspoon vanilla extract
3.5 ounces good quality chocolate finely chopped, about ¾ cup

Instructions

In a large saucepan, combine the cream, cocoa, sugar, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.
Remove from the heat and immediately add ½ cup bittersweet or semi-sweet chocolate chips. Whisk until the chocolate has completely melted. Stir in the milk and vanilla. Cool and refrigerate for at least 4 hours or overnight until completely cold.
Process according to your machine’s instructions. When the mixture is almost done churning, add the chopped chocolate. Finish churning and serve immediately for soft-serve ice cream or transfer to a freezer-safe storage container and freeze until ready to serve.

Nutrition