Double Chocolate Chip Ice Cream


This is a chocolate gelato (egg free ice cream), made with milk. No cream. But it’s still rich, creamy and amazing!

The best bit though, is that I’ve found a way of keeping that melt-in-your-mouth quality of chocolate chips even when frozen.

Normally, if you put chocolate chips into ice cream and freeze it, they have a waxy texture and you can’t taste the chocolate at all! But by melting the chocolate down, adding vegetable oil (which doesn’t solidify in a freezer), it gives the chocolate a lower melting point so you still get all the goodness!

I’ve also found a better way to get the chocolate chips into the ice cream. Instead of chopping the chocolate up with a knife, and getting rogue pieces of chocolate here and there, the best way to make sure you get lots in every bite, is to blitz the chocolate while it’s cold from the freezer. That way, it breaks up into tiny little pieces* and, when mixed into the ice cream, it creates the most divine, chocolatey ice cream ever.

Double Chocolate Chip Ice Cream

adapted from here and here

3 cups (750ml)  milk (anything 1% or above)
2 tbsp cornstarch
1/4 cup (4 tbsp) powdered skimmed milk
1/2 cup (4 oz / 110g) sugar
1/2 cup to 2/3 cup (2-3 oz / 55-85g) cocoa powder (add the 1/2 cup, then add more to taste)

3 tbsp cream cheese (low fat is fine)

4 oz semisweet chocolate
2 tsp vegetable oil*

Put cornstarch in a small bowl with 2 tbsp of the milk and stir it together.
In a medium pot, put the rest of the milk, powdered skimmed milk, sugar, cocoa powder and cornstarch mixture. Constantly stir it all together over a medium heat until it barely reaches a boil and is slightly thickened.

Put the cream cheese into a large bowl and gradually whisk in the hot milk mixture.
Pour into a jug and let cool in the fridge for a couple of hours.
Meanwhile, melt together the chocolate and vegetable oil in a bowl set over a pan of simmering water. Pour it onto a cookie tray lined with greaseproof paper and freeze. Once completely frozen through, break the chocolate up into about 4 pieces and throw into a blender or food processor and blitz until you have pieces the size of breadcrumbs. Pour into a small bowl and put back into the freezer immediately.
Churn your ice cream mixture according to the manufacturers directions. About 3 minutes before the ice cream in fully churned, pour the chocolate chips you made earlier into the ice cream maker so it mixes them in. Transfer the churned ice cream to a large container and freeze until firm enough to scoop.
*anything except olive oil or coconut oil

10 thoughts on “Double Chocolate Chip Ice Cream”

  1. Happy 1st blog anniversary Izy! And your ice cream looks so indulgent without it being stuffed full with cream! Unfortunately, I don’t own an ice cream maker 🙁 but I might try it without, I’ll see how it goes!

    • thanks! Aww I got mine pretty cheap from amazon, like £25 and it works just fine! But I’ve heard you can freeze ice cream mixture in a lined brownie pan, then cut the frozen mixture up into chunks and blend it in a food processor until it’s creamy.

  2. Looks delicious! Looks like you are having a fun summer 🙂 I totally agree with you on the caterpiller thing! I’m going to San Francisco as well in a few weeks! Tell me all about the trip and any must-see things!

    • thank you, i’m having the busiest summer of my life at the mo! Yay, someone finally understands, my friends just laughed at me when I curled up in the middle of the room after the caterpillar incident. Awesome! I’ll e-mail you later 😉

  3. Congratulations!! And gorgeous ice cream. The little bit of cream cheese in it sounds so good 🙂

  4. Brilliant tip on the chocolate chips – I’m going to have to try that out the next time I make ice cream! Thanks!

  5. WOW! I am in! This looks divine! So clever the choc chip tip! I will be using that! I love this whole post! SO glad i saw this on food gawker!

  6. I’ve been obsessed with making frozen desserts lately, so this one is definitely going down in my recipe book. I’m a newcomer to your blog via Erica’s, and your blogs are both gems! And I hope you’re having (or have had) a fantastic time on the west coast–welcome to our neck of the woods, and I hope you’re reveling in the sunshine here!

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