Indulge in Homemade Double Chocolate Chip Ice Cream: A Rich & Creamy Recipe

There’s nothing quite like the unparalleled delight of homemade ice cream, a dessert that instantly elevates any occasion from ordinary to extraordinary. For years, my journey into crafting frozen treats primarily involved elaborate, egg-based custard recipes, which, while delicious, often demanded significant time and meticulous attention. I’d long heard whispers about a simpler, yet equally decadent, method utilizing sweetened condensed milk. I even had a can patiently waiting in my pantry, a testament to my simmering curiosity, but the perfect moment to try it hadn’t arrived—until now.

My culinary adventure took an exciting turn this month when participating in the Secret Recipe Club. As the host of this monthly event, I get to witness the incredible creativity of fellow food bloggers as we each anonymously explore another member’s blog for a hidden gem to recreate. The excitement builds until “reveal day” when everyone publishes their posts simultaneously. This month, my assignment led me to Veronica’s delightful blog, My Catholic Kitchen. Her site boasts a treasure trove of inviting recipes, but one instantly captured my attention: Saint Valentine’s Chocolate Ice Cream. It was a sweetened condensed milk recipe, precisely what I had been waiting to try. I printed it out immediately, my imagination already swirling with possibilities.

I’m a self-proclaimed chocolate aficionado, and while Veronica’s original recipe for chocolate ice cream sounded wonderful in its purest form, I felt a creative spark to enhance it, to “kick it up a notch” as I like to say. My goal was to create an even deeper, more complex chocolate experience, combined with an intriguing textural element. To achieve this, I decided to infuse the custard base with a touch more chocolate. Then, to add a sophisticated, aromatic nuance, I introduced a hint of almond extract – a flavor that beautifully complements chocolate without overpowering it. The final, and arguably most exciting, enhancement was the addition of homemade chocolate chips, created using a special technique.

When I speak of homemade chocolate chips, I’m not referring to simply stirring in a bag of store-bought morsels. Instead, I employed a classic Italian method known as Stracciatella. Derived from the Italian word “stracciato,” meaning “torn apart,” this technique transforms melted chocolate into delicate, irregular chips within the ice cream. The magic happens during the final stages of churning: premium quality bittersweet chocolate is melted and then slowly drizzled into the nearly frozen custard. Upon contact with the cold, churning ice cream, the melted chocolate instantly hardens. The paddle of the ice cream maker (or your spatula, if finishing manually) then breaks this hardened chocolate into small, satisfyingly crisp bits and shards, distributing them throughout the creamy base. This results in a superior texture and a more intense, fresh chocolate flavor compared to pre-packaged chips which can sometimes be waxy or melt too quickly.

The outcome of these modifications was nothing short of sensational. I am utterly smitten with this ice cream. The consistency is exceptionally rich and velvety creamy, a quality that can often be challenging to achieve with traditional egg-based custard ice creams, which are more prone to developing ice crystals. This condensed milk method truly creates a wonderfully smooth mouthfeel. The added chocolate in the base deepened the flavor, the almond extract provided a subtle complexity, and the stracciatella chips added a delightful textural contrast and an extra burst of intense chocolate. I am genuinely excited to explore other flavor combinations with this incredibly easy and reliable ice cream base. It’s a delicious, fuss-free approach to homemade ice cream that yields professional-quality results every time!

Homemade Double Chocolate Chip Ice Cream

adapted from Saint Valentine’s Chocolate Ice Cream

Why You’ll Love This Recipe: The Creamy, Dreamy Difference

This Double Chocolate Chip Ice Cream recipe stands out for several compelling reasons. Firstly, its foundation using sweetened condensed milk bypasses the need for tempering eggs, a step that often intimidates novice ice cream makers. This simplification doesn’t compromise on quality; in fact, it enhances it! The condensed milk contributes to an incredibly smooth and creamy texture, making it resistant to the icy crystallization sometimes found in other homemade versions. Secondly, the double dose of chocolate—cocoa powder and bittersweet chocolate in the base, plus homemade stracciatella chips—ensures a profoundly rich and satisfying chocolate flavor profile that will delight any chocoholic. Finally, the hint of almond extract adds a sophisticated depth, elevating this from a simple chocolate ice cream to a gourmet dessert experience.

Tips for Perfect Homemade Ice Cream

Chill Thoroughly: Do not rush the chilling process for your ice cream base. A properly chilled mixture (at least 4 hours, preferably overnight) will churn more efficiently and result in a smoother, creamier ice cream.
Quality Ingredients: Since there are only a few main ingredients, the quality of each really shines through. Use a good brand of unsweetened cocoa powder and high-quality bittersweet chocolate for the best flavor.
Ice Cream Maker Matters: Ensure your ice cream maker’s bowl is frozen solid (usually 12-24 hours in advance) for optimal churning. Follow your manufacturer’s specific instructions for processing times.
Stracciatella Technique: When drizzling the melted chocolate for the stracciatella, do it slowly and steadily. Avoid pouring large puddles, as this can create large, unmanageable chunks. Aim for thin streams that will shatter easily. If your ice cream maker has a wide opening, drizzle the chocolate directly onto the churning ice cream, avoiding the paddle. If manually folding, drizzle in layers.
Storage: Transfer the churned ice cream to an airtight container immediately after churning. Press plastic wrap directly onto the surface of the ice cream before sealing the container to prevent freezer burn and ice crystal formation. Freeze for at least 4-6 hours, or overnight, for a firm, scoopable consistency.
Serving Suggestions: This decadent ice cream is fantastic on its own, but also pairs beautifully with a sprinkle of sea salt, a dollop of whipped cream, or even a fresh raspberry garnish for a touch of fruity tartness.

Double Chocolate Chip Ice Cream

Rich and creamy, this chocolate ice cream is filled with homemade stracciatella chocolate chips, offering a truly decadent experience.

5 from 1 vote

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Course:
Desserts

Cuisine:
American

Servings:
8

20 minutes

Calories:
545

Author:
Amanda Davis

Ingredients

▢ 14 oz can sweetened condensed milk
▢ ⅓ cup unsweetened cocoa powder
▢ 2 ounces bittersweet chocolate (for the base)
▢ 2 cups heavy whipping cream
▢ 1 cup light cream
▢ 1 tablespoon vanilla extract
▢ ½ teaspoon almond extract
▢ 4 oz bittersweet chocolate (for stracciatella)

Instructions

Begin by combining the sweetened condensed milk with the unsweetened cocoa powder. Sift the cocoa powder directly into a medium saucepan containing the condensed milk to prevent lumps. Whisk these two ingredients thoroughly and cook over low heat, stirring continuously. Continue to stir until the mixture is completely smooth and has thickened slightly, typically around ten minutes. Remove the saucepan from the heat. While the mixture is still hot, immediately break the 2 ounces of bittersweet chocolate into small pieces and whisk them into the hot condensed milk and cocoa mixture until the chocolate is fully melted and the mixture is smooth. Set this chocolate base aside to cool slightly.
In a separate large measuring cup or bowl, gently mix together the heavy whipping cream, light cream, vanilla extract, and almond extract. To ensure a smooth blend with the slightly warm chocolate mixture and prevent curdling, gently warm this cream mixture slightly. You can achieve this by placing it in the microwave for up to one minute, just enough to take the chill off, but not to make it hot.
Now, combine the two mixtures. Using a slow and steady motion, gradually drizzle the cream mixture into the chocolate mixture while continuously whisking. This gradual incorporation helps to create a homogenous and smooth base. Be sure to scrape down any mixture clinging to the edges and corners of the pan using a rubber spatula or wooden spoon to ensure everything is fully combined. Continue whisking until the entire mixture is smooth and uniform. To achieve the silkiest texture, pour the combined mixture through a fine-mesh sieve into a clean bowl, discarding any small bits or lumps left in the sieve.
Once the mixture is strained, cover the bowl tightly with plastic wrap, ensuring the wrap touches the surface of the mixture to prevent a skin from forming. Refrigerate the mixture until it is thoroughly cold – ideally for at least 4 hours, or even better, overnight. This prolonged chilling is crucial for achieving the best texture when churning. After chilling, process the cold mixture in your ice cream maker according to the manufacturer’s specific directions.
To incorporate the delightful chocolate stracciatella, begin this step right before the very end of the churning process, when the ice cream is still soft but mostly frozen. Melt the remaining 4 ounces of bittersweet chocolate in the microwave at half power, stirring every 30 seconds, until smooth. With your ice cream maker still running, slowly drizzle the melted chocolate onto the almost churned ice cream. Be careful to drizzle it directly onto the ice cream rather than directly onto the churning paddle, allowing it to harden and break into chips naturally.
If you are using a manual ice cream maker or finishing the process by hand, transfer the churned ice cream into the freezer-safe container where you intend to store it. Drizzle a portion of the melted chocolate over the soft ice cream and gently fold it in using a rubber spatula. The cold ice cream will instantly harden the chocolate, allowing it to break into chips. Repeat this process of drizzling and folding until all the melted chocolate has been incorporated into the ice cream. You can use the end of your spatula to break up any larger pieces into smaller chips and chunks as desired. The chocolate will harden upon contact, creating wonderful homemade chocolate chips. Finally, freeze the ice cream until it is firm enough to scoop and enjoy.

Nutrition

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.

In conclusion, this homemade Double Chocolate Chip Ice Cream isn’t just a dessert; it’s an experience. Its smooth, creamy texture, deep chocolate flavor, and delightful stracciatella chips make it a standout among frozen treats. The ease of preparation, thanks to the sweetened condensed milk base, means you can achieve gourmet results in your own kitchen without the fuss of traditional custard methods. It’s a recipe born from culinary curiosity and perfected with a touch of personal flair, promising to become a cherished favorite in your recipe collection. Give it a try, and prepare to be amazed by the richness and simplicity of homemade deliciousness!

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