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If you’re a true chocolate lover, there’s nothing more satisfying than a spoonful of rich, creamy chocolate ice cream. Not the store-bought kind that tastes faintly of cocoa, but a deep, velvety scoop that melts in your mouth and lingers on your taste buds.

Forget cocoa powder or exotic chocolate blends. This rich chocolate ice cream uses just semi-sweet chocolate chips, whole eggs, cream, and milk. The result? A silky, luscious scoop that tastes like a frozen chocolate mousse.

The Secret: Whole Eggs + Chocolate Chips

Most chocolate ice cream recipes call for egg yolks or cocoa powder, but this version uses whole eggs for body and richness and relies entirely on semi-sweet chocolate chips for the chocolate flavor. The eggs create a custard-like base that’s ultra-smooth, and the chocolate chips melt into it for an indulgent finish.

Ingredients:

1. Whole milk – 1 cup
2. Heavy Cream – 1 and 1/4 cup
3. Sugar – 1/4 cup
4. Eggs – 2
5. Semi-sweet chocolate chips – 1 cup
6. Vanilla extract – 1 teaspoon
7. Salt – a pinch

Method:

Beat the eggs
Crack the eggs into a mixing bowl. Add half the sugar and beat well for 3 to 5 minutes until the mixture is light yellow and foamy.

Heat the dairy
In a saucepan, heat the milk and cream over medium heat. Do not boil — just heat until you see steam rising.

Temper the eggs
Using a ladle (about ¼ cup), slowly pour the hot milk mixture into the eggs while whisking continuously. This step is important to prevent scrambling the eggs. Repeat this process 3 to 4 times.

Combine and cook
Pour the tempered egg mixture back into the saucepan with the remaining milk-cream. Cook over low-medium heat for about 5 minutes, stirring constantly.

• Use a food thermometer to check when it reaches 170°F.
• It’s done when the custard coats the back of a spoon and you can draw a clean line through it with your finger.

Strain the base
Pour the mixture through a metal strainer into a clean bowl. This removes any tiny cooked egg bits, ensuring a smooth ice cream.

Add chocolate chips
While the mixture is still hot, add the semi-sweet chocolate chips and stir until fully melted and smooth. Add vanilla and salt, if using.

Cool the base
Let the mixture cool at room temperature, then cover and refrigerate for at least 2 hours (overnight is best for texture and flavor).

Churn it
Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions — usually 20 to 30 minutes.

Freeze and enjoy
Transfer the churned ice cream to a freezer-safe container. Freeze until firm (about 4–6 hours), then scoop and serve!

Tips:

Use good-quality chocolate chips — they’re the star of the show.

For a flavor twist, add a touch of espresso powder to enhance the chocolate.

Want mix-ins? Add chocolate chunks, brownie bites, roasted nuts, or swirls of fudge after churning.

This homemade chocolate ice cream is the kind of dessert you’ll make again and again. It’s nostalgic yet luxurious — the perfect scoop for summer days, dinner parties, or just a quiet moment of chocolate bliss.

Let me know in the comments if you try it.