Easy Chocolate Chocolate Chip Ice Cream Recipe

If you love chocolate, this homemade recipe for Chocolate Chocolate Chip Ice Cream is going to be your new favorite! An easy Philadelphia-style ice cream recipe, this one requires no eggs or cooking.

a white bowl holding scoops of homemade chocolate chocolate chip ice cream

It’s a question as old as ice cream: What’s better, a rich chocolate ice cream or a creamy vanilla ice cream? If you’re on Team Chocolate, then this recipe for Chocolate Chocolate Chip Ice Cream is for you!

Also, Team Chocolate is the winning team, according to recent research on America’s favorite ice cream flavors. Rich chocolate ice cream is #1, followed by cookies and cream, vanilla, and chocolate chip ice cream.

This ice cream recipe features creamy, decadent, rich chocolate ice cream and is packed with chunks of semi-sweet chocolate. Every single bite is chocolate-on-chocolate perfection!

Need more ice cream recipes with that rich chocolate flavor? Try no-churn Death By Chocolate Ice Cream, easy Chocolate Ice Cream Bars, or sweet and creamy Chocolate Marshmallow Ice Cream.

Or make a cookie ice cream sandwich by placing a scoop between two gluten free Crumbl cookies, or your favorite cookies.

Why You’re Going to Love This Chocolate Chocolate Chip Ice Cream Recipe

The ingredients in homemade chocolate chocolate chip ice cream.

Ingredients You’ll Need

  • Heavy Cream and Whole Milk – Using both heavy cream and regular whole milk gives our homemade ice cream the creamiest texture. We don’t recommend skim milk in this recipe.
  • Granulated Sugar – For sweetness and amazing ice cream texture, plain, white, granulated cane sugar is the perfect choice.
  • Cocoa Powder – Choose a good-quality unsweetened cocoa powder for this recipe. The better the cocoa powder, the better the flavor of the ice cream. Feel free to use dark chocolate cocoa if you like.
  • Vanilla Extract – To flavor our ice cream base, a good quality pure vanilla extract is key. You can also use vanilla bean paste.
  • Kosher Salt – A bit of salt balances the sweetness in this recipe.
  • Semi-sweet Chocolate – Instead of regular chocolate chips, I like to add chopped chocolate to my ice cream. I love the way the chocolate bar pieces are all different sizes. You can also use milk chocolate, if you don’t have semi-sweet on hand.

For the complete list of ingredients quantities and instructions on how to make chocolate chocolate chip ice cream, please see the printable recipe card below.

a person eating a bowl of chocolate chocolate chip ice cream with a small silver spoon.

How to Store Homemade Ice Cream

Store this homemade Chocolate Chocolate Chip Ice Cream in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to one month.

Ice Cream Recipe Tips

  • Always start with chilled ingredients. This is important for homemade no-churn ice cream recipes and ice cream maker recipes.
  • High-fat milk and cream are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.
  • If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.
  • Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, it also helps with the texture. Sugar is essential for the creamy texture of ice cream.
a bowl of chocolate ice cream with chocolate chunks with a spoon it in.

What Else To Add to Chocolate Ice Cream

This recipe is ready for you to add all sorts of delicious chocolate mix-ins! Just be sure not to add too many things, or pieces that are too large.

Try Oreo cookies, peanut butter chips, pieces of chocolate chips, chopped candy bars, or sprinkles! A swirl of hot fudge sauce would be amazing in chocolate chocolate chip ice cream too.

More Homemade Chocolate Ice Cream Recipes

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Did you make this Homemade Chocolate Chocolate Chip Ice Cream Recipe? Leave a Comment Below letting us know what you thought and if you added any additional add-ins.

a white bowl holding scoops of homemade chocolate chocolate chip ice cream

Easy Chocolate Chocolate Chip Ice Cream Recipe

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Chilling/Freezing: 4 hours
Total Time: 4 hours 35 minutes

If you really love chocolate ice cream, this easy homemade recipe for Chocolate Chocolate Chip Ice Cream is going to be your new favorite!


  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 tsp kosher salt
  • 1 cup semi-sweet chocolate, chopped


  1. Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. 
  2. In a large bowl, combine the heavy cream, whole milk, granulated sugar, cocoa powder, vanilla extract and kosher salt. cocoa, cream, milk, salt, vanilla in a bowl
  3. Whisk for 2-3 minutes, until the sugar and cocoa has dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers. cocoa, cream, milk, salt, vanilla mixed in a bowl
  4. Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.chocolate ice cream mixture in an ice cream maker bowl
  5. In the last two minutes of the churn, add the chocolate chips. chocolate ice cream mixture in an ice cream maker bowl with chocolate chunks on top
  6. Spoon the ice cream into a shallow container or a loaf pan.chocolate chocolate chip ice cream in an ice cream container
  7. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. 
  8. Let sit at room temperature for about 5 minutes before serving.


  • It’s very important that your mixture is really cold before going into the ice cream machine to churn. If you find that it is not cold enough, let it chill in the refrigerator for at least 30 minutes before churning. If it’s not cold enough, it will not get thick. 
  • It is important that the granulated sugar dissolves into the milk. This creates a smoother consistency in your final ice cream.
  • For the chocolate chips, I like to chop a semi-sweet chocolate bar into pieces. You get variation in size for the chocolate in every bite that way. However, you could also use classic chocolate chips in this recipe. If you do, I recommend mini chocolate chips to get a good ratio of chip to ice cream in each bite.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 551Total Fat: 39gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 94mgSodium: 95mgCarbohydrates: 50gFiber: 3gSugar: 45gProtein: 6g

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