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Chocolate Chip Ice Cream

Stracciatella Gelato

Nutrition per serving

15% RDI
24.3 g
8% RDI
23.7 g
26% RDI
20 g
31% RDI
12.4 g
62% RDI
3.9 g
8% RDI
0 g
0% RDI
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2500 kcal diet
female icon
2000 kcal diet
Handmade No Ice Cream Maker Italian Ice Cream with Dark Chocolate Chips Preview
1h 30m

Chocolate chip ice cream is one most loved ice creams. It consists of a creamy base made with milk, sugar, and double cream with dark chocolate chips mixed in. The homemade ice cream can be prepared with an ice cream maker, but today we want to suggest this 100% handmade version. If you want to feel the joy and pride to see your ice cream come alive, then try out this recipe!

Note: The preparation time doesn't include the freezing time which may vary according to your freezer settings, the temperature of your kitchen and the thickness of the ice cream in the tin. However, please note that a minimum of 5 hours is required to reach the right texture. Don't worry, it will be easy and effortless.


ALLERGY ADVICE: For allergens, see ingredients in bold

Whole Milk500 mL
Granulated Sugar150 g
Vanilla Extract1 tsp
Double Cream200 mL
Dark Chocolate100 g

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step 1

In a medium pan, heat the milk with the sugar and vanilla extract until the sugar is completely dissolved. The milk should be warm enough to melt the sugar but it must not boil. Place the pan with the warm milk in the fridge to cool down for 1 hour.

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step 2

In a mixing bowl, whip the cream until fluffy and firm. This should take 2-3 minutes depending on the speed of your electric mixer. Next, gently incorporate the cream into the milk using a spatula.

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step 3

Chop the dark chocolate into small bits, add them to the cream mixture and transfer it into a tin or plastic container suitable for freezing. To make the ice cream smooth and creamy, remove it from the freezer every hour, stir quickly with a spoon to break down the ice crystals and put it back. Repeat this step from 5 to 7 times and then leave to freeze overnight.

Your ice cream is now ready to be served with your favorite toppings. Enjoy!

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Foodacious Tips

  • The smaller the chocolate chips are the better, or they will sink at the bottom of the tin in the freezer.

  • After the first 3 hours of being in the freezer, you should notice that the ice cream becomes harder on the edges as ice crystals form. Keep stirring every hour for a couple more times or until the ice cream is thick and no longer liquid.

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