Can I use chocolate chips instead of chocolate from a bar for chocolate ice cream?

I’d recommend sticking with solid chocolate here—chocolate chips are made with stabilizers to help them retain their shape when heated, so they’re not the best option for pudding. Also for the best flavor, be sure to use good quality chocolate, such as Ghirardelli, Guittard, or Lindt. And if you'd like a deeper chocolate flavor, you can replace the milk chocolate with more bittersweet chocolate.

Can I make chocolate ice cream ahead?

Yep, the ice cream will keep, tightly covered, for up to 1 week. Before serving, let it sit out on the countertop for a bit to soften enough to scoop.

Can I make chocolate ice cream without an ice cream machine?

Unfortunately not—to achieve the wonderful creamy texture, an ice cream machine is required. If you don’t have one yet, it’s worth considering, as homemade ice creams, yogurts, and sorbets are a joy to make. That said, if you're not ready to buy an ice cream machine, you can still enjoy homemade no-churn ice creams, including key lime pie ice cream , Vietnamese coffee ice cream , and Oreo cheesecake ice cream .

Chocolate Ice Cream - Once Upon a Chef

Chocolate Ice Cream

Adapted from Hello, My Name Is Ice Cream: The Art and Science of the Scoop by Dana Cree (Clarkson Potter, 2017)

This homemade chocolate ice cream tastes like a milk chocolate bar in cool, creamy form.

Servings: Makes between 1 and 1½ quarts of ice cream (8 servings)

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ingredients

2 ounces milk chocolate, chopped (see note)
2 ounces bittersweet chocolate, chopped (see note)
3 tablespoons unsweetened natural cocoa powder, such as Hershey's
¼ teaspoon salt
3 tablespoons milk powder (dry milk)
¾ cup sugar
1 tablespoon + 1 teaspoon cornstarch
2¼ cups + 2 tablespoons whole milk, divided
¾ cup heavy cream
¼ cup corn syrup

Instructions

Melt the Chocolate: In a medium bowl (large enough to hold the entire ice cream mixture), combine the milk chocolate and bittersweet chocolate. Melt the chocolate in the microwave in 20-second intervals, stirring in between, until about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir until the chocolate is melted and the mixture is smooth.) Add the cocoa powder and salt and stir until completely smooth.
In a small bowl, stir together the milk powder and sugar. Set aside.
In another small bowl, combine the cornstarch with 2 tablespoons of cold milk and stir until completely smooth. Set aside.
In a medium saucepan over medium-high heat, cook the remaining 2¼ cups milk, the cream, and corn syrup, whisking occasionally to prevent scorching, until it comes to a rolling boil.
Whisk the milk powder and sugar mixture into the pot, reduce the heat to a low simmer, and continue cooking for 2 minutes, whisking frequently to prevent scorching. Add the cornstarch mixture and continue cooking and whisking for 1 minute more.
Pour about one-third of the hot milk mixture into the melted chocolate; whisk until completely smooth. Gradually pour in the remaining milk mixture, stopping to whisk until smooth as you go, until fully incorporated (adding the milk mixture slowly prevents flecks of unmixed chocolate in the ice cream, which turn grainy when frozen).
Fill a large bowl with crushed ice and a bit of cold water, a few inches deep. Next, place the warm chocolate ice cream base into the ice bath, stirring occasionally until it reaches a cool room temperature, 15 to 20 minutes. (These ice baths can be a little wobbly; be sure your bowl is stable. It's fine to use less ice and water if necessary.)
Remove the chocolate ice cream base from the ice bath, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. (The colder the mixture is when you churn it, the better.)
Pour the ice cream mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions. The ice cream is ready when it reaches a soft-serve consistency and holds its shape; it should take 20 to 30 minutes, depending on the machine.
Immediately transfer the ice cream to a container with an airtight lid. Press plastic wrap on the surface of the ice cream to prevent ice crystals from forming, cover, and freeze until it hardens completely, 6 to 12 hours. Scoop and serve.
Note: Be sure to use good quality chocolate, such as Ghirardelli, Guittard, or Lindt, and avoid chocolate chips. For a deeper chocolate flavor, replace the milk chocolate with more bittersweet chocolate.

Nutrition Information

Per serving (8 servings)
Calories: 320
Fat: 16 g
Saturated fat: 10 g
Carbohydrates: 43 g
Sugar: 40 g
Fiber: 1 g
Protein: 5 g
Sodium: 137 mg
Cholesterol: 42 mg