Chunky Chocolate Chip Vanilla Ice Cream
Introduction:
This homemade vanilla ice cream with large chocolate chunks is a classic frozen treat that delivers rich creaminess and delightful bites of real chocolate. Unlike store-bought ice creams, this one is ultra-smooth, and every bite brings nostalgia and indulgence. No ice cream machine? No problem! This recipe works with or without one.
Ingredients:
Ice Cream Base:
- 2 cups (480 ml) heavy whipping cream
- 1 cup (240 ml) whole milk
- ¾ cup (150 g) granulated sugar
- 1 tbsp pure vanilla extract (or seeds from 1 vanilla bean)
- Pinch of salt
Chocolate Chunks:
- 1 cup (150 g) semi-sweet or dark chocolate chunks (or chopped chocolate bar)
- 1 tbsp coconut oil or vegetable oil (optional – helps keep chunks soft)
Instructions:
1. Prepare the Chocolate Chunks:
- Melt chocolate (with coconut oil if using) and let cool slightly.
- Pour onto parchment paper and spread thin. Freeze for 15 minutes, then chop into chunks.
2. Make the Ice Cream Base:
- In a large mixing bowl, whisk sugar, salt, and vanilla into the milk until fully dissolved.
- Stir in the heavy cream.
3. Churn the Ice Cream:
If using an ice cream maker:
- Pour the mixture into the machine and churn according to the manufacturer’s instructions (usually about 20–25 minutes).
- Add chocolate chunks during the last 5 minutes of churning.
If no ice cream machine:
- Pour into a freezer-safe container.
- Freeze for 1 hour, then stir vigorously with a fork or whisk to break up ice crystals.
- Repeat every 30 minutes for 2–3 hours.
- Fold in chocolate chunks once it starts to thicken.
4. Freeze Until Firm:
- After churning, transfer the ice cream into a lidded container.
- Freeze for at least 4 hours or until scoopable.
Methods:
- Infuse Real Vanilla – If using vanilla bean, split and scrape seeds into the milk mixture for deeper flavor.
- Chocolate Tempering – Adding oil to chocolate chunks keeps them softer when frozen, making every bite smoother.
- No-Machine Tip – Use a food processor to whip the cream first, then fold in milk, sugar, vanilla, and chocolate. Freeze.
History:
Vanilla ice cream dates back to the 17th century in France and England, where it was reserved for royalty. The addition of chocolate chunks came later as a twist on the Italian “stracciatella” style. This recipe channels both traditions into one American-style, rich and creamy dessert.
Benefits:
- Homemade – No preservatives or artificial ingredients.
- Customizable – Swap dark chocolate for white or milk chocolate.
- Calcium-Rich – Great source of calcium and vitamin D.
- Mood Booster – Chocolate and vanilla both have mood-enhancing compounds.
Formation:
Scoop generously into cups or cones. You can even layer it in a parfait with whipped cream and crushed cookies for a next-level dessert.
Conclusion:
This Chunky Chocolate Chip Vanilla Ice Cream is more than dessert — it’s an experience. Perfect for summer afternoons, birthdays, or comforting nights in. Once you try it homemade, you’ll never want store-bought again!
Lovers of This Ice Cream Say:
- “Better than anything from the store!”
- “The chocolate chunks melt in your mouth!”
- “I added peanut butter swirl – OMG!”
- “Perfectly sweet and creamy – just like grandma used to make!”
Nutrition (per serving – approx. 1 cup):
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 4 g |
| Carbs | 26 g |
| Fat | 22 g |
| Sugars | 22 g |
| Calcium | 150 mg |
*Note: Will vary slightly based on chocolate used and portion size