Sometimes, nothing else will do except Chocolate Chip Ice Cream. Period.
Sometimes, you get what they call in Southern Indiana a “hankering,” which is a craving, and nothing else will do except exactly what you’re hankering for.
I get that way about ice cream. And lately, it’s been all about chocolate chip ice cream. And I have a whole big, new thing going on with chocolate chip scones with the chocolate chip ice cream … but that’s a whole ‘nother story. I’ll talk to you about how amazing those two great desserts taste together in my serving suggestions, along with a sauce to turn that dessert into a feast of fudge-glazed, icy deliciousness. Until then, though, let’s just focus on this dreamy, icy, cold, delicious dish of chocolate chip ice cream we’re making today.
Let me tell you what makes this recipe especially amazing. With one lick of your spoon (which no one can resist as they’re mixing up ice cream), you’ll know this is good before even adding the chocolate chips.
But then, add those chocolate chips and something equally fantabulous happens. It tastes just as delicious with them.
Now, that’s an amazing ice cream recipe.
That’s because it’s so wholesome and delicious, with only the best natural ingredients, like simple white sugar, whole milk, luscious heavy cream, vanilla, and a bit of kosher salt to “bring the salt with the sugar,” as they say down South, which means, set every flavor electric via the magic of your taste receptors!
Why You And Your Family Will Go Ga-Ga For Chocolate Chip Ice Cream
Is it the velvety, ice-creamy texture that plays against those dewy morsels of chocolate chip that give chocolate chip ice cream its special something?
I tried asking my little friend, Ellie, who just turned four in November, and I got my best answer from her. Much better than the adults, who just shrugged.
I said, “Ellie, why does this ice cream taste so good?”
She said, “I don’t know, but Wonna, …. it sure is good.” She picked up her little red ice cream bowl and gave it a big lick that wiped it clean of all ice cream residue, then said, “weal good.”
And I think your little ones will agree that this homemade, delicious chocolate chip ice cream is “weal good.”
And it will satisfy all hankerings, young and old, for “chock-wate chip ice cweam.”
It only lasts a few seconds (if we’re lucky) when the little ones we adore still talk this way, and I want to enjoy every single last “Wonna” that I get to hear uttered from Ellie’s sweet little mouth.
FAQs & Tips
How Do I Store Leftovers?
To keep the ice cream fresh, press a piece of parchment paper against it before covering it with an airtight lid and freezing it. This prevents ice crystals from forming. Homemade chocolate chip ice cream, lacking preservatives, will keep at most 2 weeks in your freezer before the texture begins to get a bit sticky.
Add-Ins Besides Chocolate Chips?
Pitted, diced fresh cherries for a play on Cherry Garcia work nicely. Or, different flavors of chips, like butterscotch, caramel, or peanut butter chips, would be delicious additions.
Can You Suggest A Lactose-Free Version Of This?
Lactose-free heavy cream substitutes like Country Crock’s Plant Cream, Silk’s Dairy-Free Heavy Whipping Cream Alternative, and Lactaid’s Whole Lactose-Free Milk work wonderfully for making homemade ice cream, as removing the lactose from dairy does not impact milk or cream’s freezing capabilities.
Serving Suggestions
Ellie put together this whole menu for our feast to watch our Paw Patrol movie! First, Sloppy Ellie Sliders, aka Sloppy Joe Kid-Size Sliders, which kids love, especially when topped with stretchy cheese, like a combo of mozzarella and cheddar! Then, Loaded Tater Tots, some Apple Racecars because I insisted on one fruit or vegetable, and this delicious chocolate chip ice cream with four Chocolate Chip Scones.
The scones make the most delicious little shortbread crust for the ice cream—especially when all is drizzled in this ooey, gooey, delicious Crock-Pot Caramel Sauce … which is dee-wicious, as Ellie puts it.
Chocolate Chip Ice Cream Recipe
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 pinches kosher salt
- 1 tablespoon vanilla extract
- 1 cup mini semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together heavy cream, whole milk, granulated sugar, salt, and vanilla extract until the sugar is completely dissolved.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes, depending on the machine.
- Five minutes before the churning is complete, add the mini semi-sweet chocolate chips to the ice cream maker to distribute evenly.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
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