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Chocolate Chip Ice Cream

Chocolate Chip Ice Cream

This Valentine's Day, shake up traditional vanilla ice cream with chocolate chips and melted chocolate! This chocolate chip ice cream is sure to bring a smile to anyone's face.
Yield: about 1 quart
Author: Maryanne Cabrera


  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 Tablespoons granulated sugar
  • 5 large egg yolks
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla paste
  • 1 cup Ghirardelli 60% Cacao Baking Chips, roughly chopped


  • In a medium pot, bring cream, milk, and 2 tablespoons sugar to a boil.
  • In a large bowl, whisk together egg yolks and remaining sugar. Once milk has come to a boil, lower heat. Temper hot milk into sugar yolk mixture. Slowly add hot milk into yolks about 1/4 cup at a time, whisking to distribute heat. Once all milk has been added, transfer all contents back into the pot.
  • Stir over medium-low heat until mixture reaches nappe consistency, or 180 degrees F on a kitchen thermometer. Let mixture sit at 180-185 degrees F for 3 minutes to pasteurize. Remove from heat and add vanilla paste. Stir to combine.
  • Transfer mixture to an airtight container and let mature in the fridge overnight. Freeze mixture in ice cream maker according to your unit's instructions. Once the volume has increased by half and has reached a soft serve consistency, add in chopped chocolate. Let run for another 3-5 minutes to distribute chocolate. Transfer mixture to an airtight container and let rest in the freezer for at least 30 minutes before serving.


To Melt Chocolate:  Fill a small pot with about 2 inches of water. Bring to a boil and remove from heat.  Place chocolate chips in a small heatproof bowl and place over pot of water.  Chocolate will melt slowly and gently.  Stir chocolate as needed to ensure even melting.  Spoon melted chocolate over ice cream scoops and serve with additional chocolate.