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Close up scoop of ice cream in a bowl sprinkled with extra chocolate chips, and ice cream cones and bowl of choc chips in the background.

Chocolate Chip Ice Cream

Author: Sarah Brooks
This homemade chocolate chip ice cream combines creamy vanilla ice cream with melt-in-your-mouth chocolate chips for the perfect summer dessert.
5 from 1 vote
Prep Time 30 mins
Cook Time 5 mins
Chilling time 4 hrs
Course Dessert, Snack
Cuisine American
Servings 7 serves (⅔ cup each)
Calories 499 kcal


  • ice cream churner


For the ice cream base

  • 2 teaspoons (5gms) tapioca starch
  • 1 cup (250gms) full cream milk
  • 2 cups (500mls) thickened cream
  • ½ cup (110gms) white sugar
  • ½ tablespoon (15gms) glucose syrup
  • 2 teaspoons (10mls) vanilla extract

For the chocolate chips

  • ¾ cup (150gms) semi sweet chocolate
  • 4 teaspoons (15 gms) refined coconut oil


  • Put the tapioca starch into a small bowl. Measure the milk. Add a couple of table spoons of milk into the bowl with the tapioca starch and mix well to form a slurry.
  • Add remaining milk, cream, sugar and glucose syrup to a small saucepan.
  • Heat on medium, stirring well until all the sugar is dissolved.
  • Add tapioca starch slurry and mix well for a few minutes.
  • Remove from heat and allow to cool for a few minutes.
  • Add vanilla essence or extract and mix well.
  • Transfer to heatproof container, cover and chill in fridge for at least four hours, ideally overnight.
  • While the base in chilling make the chocolate chips. Line a large tray with foil or baking paper.
  • Chop up the chocolate and add it to a microwave-proof bowl. Melt in the microwave in 30-second bursts until nearly melted. Add the coconut oil and heat for another 30 seconds.
  • Mix until all the cococnut oil is mixed in and the chocolate is smooth. Spread the chocolate out on the lined tray and put in the fridge to set.
  • Once the chocolate is set peel back the foil and chop into chip sized pieces and store in the fridge until needed.
  • Put storage container into freezer to chill.
  • If using a self-churning machine turn it on ten minutes before churning to cool down. Otherwise remove the bowl from the freezer just before churning.
  • Churn the ice cream until it has nearly finished. It should be thick and the consistency of soft serve, have filled most of the container but still moving. Add the chocolate chips and finish churning.
  • Transfer churned ice cream to chilled container and freeze until firm.
  • To serve remove from the freezer, scoop and enjoy! Great on its own, with some extra chocolate chips sprinkled over the top or some chocolate fudge sauce from my chocolate sundae drizzled over the top. Delicious!


You can substitute tapioca starch with the same amount of corn flour/corn starch.  If substituting, add the slurry with the sugars at the start of the cooking because the corn flour/starch needs to cook for longer to activate it. 
Corn flour/starch doesn't freezer as well, so your ice cream maybe a little icier, but will still taste delicious!
If you don't use glucose syrup your ice cream may freeze a little firm.  Put it in the fridge for about ten minutes to make it soft enough to scoop (this is better than leaving it on the bench because it will soften uniformly).  


Calories: 499kcalCarbohydrates: 36gProtein: 5gFat: 38gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 82mgSodium: 35mgPotassium: 261mgFiber: 2gSugar: 30gVitamin A: 1061IUVitamin C: 0.4mgCalcium: 102mgIron: 2mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: Choc chip ice cream
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