Homemade Chocolate Chip Ice Cream with Cornstarch Base
Rich and creamy homemade ice cream featuring a cornstarch-thickened custard base studded with chocolate chip pieces. The cornstarch creates an exceptionally smooth texture without eggs, while the technique of drizzling melted chocolate creates irregular chunks throughout. Perfect for summer entertaining or as a special dessert when you want to impress guests with something made from scratch.
Ingredients
- 2 tablespoons cornstarch
- 1 ½ cups whole milk, divided
- 1 cup granulated sugar
- 2 cups heavy cream
- ⅛ teaspoon kosher salt
- 1 tablespoon vanilla extract
- 4 ounces bittersweet chocolate chipssemisweet chocolate chips1:1texture
slightly sweeter
- 1 tablespoon vegetable oil
Instructions
- 1
Whisk cornstarch into milk in small saucepan, then whisk in sugar
- 2
Heat over medium heat for 4 to 6 minutes, whisking frequently, until almost simmering and very thick
- 3
Remove from heat and stir in remaining milk, heavy cream, salt and vanilla extract
- 4
Transfer mixture to large metal or glass bowl and chill in ice water for 1 hour or refrigerate for 3 hours until 40 degrees Fahrenheit
- 5
Churn according to ice cream maker instructions for about 25 minutes until soft serve consistency
- 6
Microwave chocolate chips and oil in dry glass measuring cup for 30 seconds, stir, then microwave another 30 seconds and stir until smooth
- 7
Transfer churned ice cream to loaf pan and drizzle chocolate in lines over surface
- 8
Wait for chocolate to start solidifying, then stir into ice cream to create irregular chunks
- 9
Repeat drizzling and stirring process 6 times until all chocolate is incorporated
- 10
Freeze for at least 2 hours before serving
Tips
Make sure the bowl and measuring cup are completely dry when melting chocolate to prevent seizing.
Drizzle chocolate in lines rather than one large chunk for easier incorporation and better distribution.
Chill the custard base to exactly 40 degrees Fahrenheit for optimal churning results.
Good to Know
Store in loaf pan with parchment sheet or sealed container for up to 2 weeks in freezer.
Custard base can be made up to 1 day ahead and kept refrigerated before churning.
Let sit at room temperature for 2-3 minutes before scooping for easier serving.
Common Mistakes
Ensure bowl is completely dry when melting chocolate to avoid seizing
Don't add chocolate all at once or it will form large chunks that are hard to break
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without an ice cream maker?
This recipe requires an ice cream maker for proper churning and texture. Without one, the result will be icy rather than creamy.
What if I don't have cornstarch?
You can substitute with 1 tablespoon flour, but cornstarch creates a smoother texture and is preferred for ice cream bases.
How long will this keep in the freezer?
Homemade ice cream stays fresh for up to 2 weeks when stored properly in a sealed container or covered with parchment.