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Chocolate Chip Ice Cream is creamy and delicious and absolutely packed with chopped chocolate. It's the perfect summer treat for all ages, so get churning kids. It's gonna be awesome.
There's never really a bad time for ice cream. It's perfect for special occasions, but also perfectly mundane enough to eat on the couch on a Tuesday night. You can dress it up, dress it down, eat it when you're happy or when you're sad. It cools you off in the summer, but even on the coldest winter day, it's somehow still deeply satisfying. And there's the perfect flavor to suit absolutely every human.
If you find something in the world that has this kind of magic, that brings joy in nearly any circumstance, you know that's a precious gift. I often think about how foods were created. Which of our ancestors had the foresight to mix the right ingredient together and add the influence of ice to eventually create this perfect concotion. It seems these ideas must be born from Source itself as a gift to humanity, like a prophecy bestowed on some ancient seeker. However ice cream came to be, I'm grateful for it.
What makes this Chocolate Chip Ice Cream so awesome?
This Chocolate Chip Ice Cream starts with a basically awesome base of creamy homemade vanilla ice cream, but we're mixing in an entire big bar of chopped semi-sweet chocolate to really make your cocoa-loving heart sing. I'm not messing around here. Yes, you could definitely just dump a bag of chocolate chips in there, but the chopped chocolate give you a variety of textures that I think makes things really fun. Use chocolate you would want to eat all on its own, and let that be as fancy or simple as you like.
You could just scoop this into a bowl or use it as the starting point for a ridiculously awesome sundae creation. I think homemade ice cream is too precious for dilluting as a milkshake, but you could go that route if it feels right to you. Scoop it onto a cone for extra texture, top it with hot fudge, whipped cream and a cherry, or just grab a spoon and eat it out of the container. You won't be able to stop yourself anyway.
Magical Properties of Ice Cream
I talked a bit about my personal thoughts of the energy of ice cream, but here's what I found with a bit of research about this metaphysical properties of this practically perfect food. Ice cream is going to be a mash up of energy between the milk and cream at the base and the energy of the ingredient mixed in with it. So even a basic vanilla ice cream will carry both the nourishing, maternal abundance energy of milk and the loving, passionate energy of vanilla. And of course, the frozen element of this indulgence has its influence as well. Use ice cream when you want things to be preserved just as they are.
Ice cream is ruled by the Moon and carries feminine, water energy. Use it in spells for love and spirituality, and heighten its power with your flavors and mix-ins. (Source: Rachel Patterson)
Learn more about the magical properties of the ingredients in this recipe on my Kitchen Magick page.
Ingredients
Here's everything you'll need to make this recipe. All the details are in the recipe card below.
- Cream - heavy or double cream
- Whole milk
- Eggs
- Sugar
- Vanilla - extract or vanilla bean paste
- Chocolate - chips or a chopped bar, whatever you like best
Tips for making Chocolate Chip Ice Cream
I know making homemade ice cream isn't exactly the easiest, but the results are so worth it for this occasional treat. Make sure you know your your ice cream maker works and you've prepared it properly if it needs freezing.
We basically start by making custard. We heat the cream, milk and sugar in a pan, then whisk the eggs in a separate bowl. Slowly mix in some of the hot cream with the eggs to gradually raise the temperate. We don't want to end up with scrambled eggs. Then you'll add the egg mixtue back to the pan and stir and heat until it thickens. I like to pass this through a mesh sieve just to be sure there's no weird eggy bits. Let it cool, then fully chill it in the fridge before churning it in your machine.
Once you've changed your custard into ice cream, all that's left to do is mix in your chocolate. I just scoop some ice cream out of the machine into the container I'm going to freeze it in, toss in a handful of chocolate, and repeat the process until it's all in there. Then give it a gentle stir to evenly disperse your chocolate chunks or chips. Let it hang out in the freezer and enjoy with a huge smile on your face.
FAQ
The chocolate is the main flavor in this ice cream, so as long as you're using something you really enjoy eating, you'll be fine. Remember that when foods are cold, their flavor is not as strong. I think a semi-sweet or dark chocolate is better. You can simply use actual chocolate chips or get a bar of chocolate and chop it up for a variety of textures.
This Chocolate Chip Ice Cream is definitely going to make your day extra awesome, no matter what was happening just before you ate it. If that's not magic, I don't know what is.
Looking for more awesome ice cream recipes? Try this Milky Way Ice Cream of some easy No Churn Ice Cream.
PrintChocolate Chip Ice Cream
Chocolate Chip Ice Cream is creamy and delicious and absolutely packed with chopped chocolate. It's the perfect summer treat for all ages, so get churning kids. It's gonna be awesome.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 1 quart 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups double cream or heavy cream
- 1 cup whole milk
- 2 eggs
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 150 grams (5 ounces) semi-sweet chocolate, chopped or chips
Instructions
- Add your cream and milk to a medium sauce pan over low heat and heat this up until you just start to see hints of bubbles around the edge, stirring occasionally.
- While your dairy is heating up, whisk your eggs in a mixing bowl for a few minutes until light and fluffy. Slowly whisk in the sugar until it's thick and creamy.
- Once your cream is hot, remove it from the heat. Temper your egg mixture by slowly drizzling in some of your hot milk into the eggs while whisking the whole time. Drizzle in about a quarter cup at a time until you've mixed in at least half of your dairy. This will raise the heat on your eggs slowly so they don't start to scramble.
- Now you can safely add your egg mixture back into the pan, then place the whole thing over medium low heat. Attach your candy thermometer to the side of your pan, and heat this mixture, stirring frequently, until it reaches 170F (75C). Remove from heat.
- To make sure we don't have any coagulated egg or weird chunks of fat from the cream ruining our perfectly smooth ice cream, pour your ice cream mixture through a fine mesh sieve into a mixing bowl. Allow this to cool on the counter for about 30 minutes, then stir in your vanilla extract.
- Cover this mixture with plastic wrap. Press it right down onto the surface of the mixture to prevent a skin from forming. Put this in the fridge for at least an hour to chill. Over night is fine.
- Add this mixture to your ice cream maker and follow your manufacturer's instructions.
- As you scoop your churned ice cream out of your machine, scatter in the chopped chocolate or chocolate chips. Give them a quick mix to evenly distribute the chocolate. Store your ice cream in an air tight container while it freezes for at least four hours.
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