Homemade Chocolate Chip Ice Cream

Homemade Chocolate Chip Ice CreamGrowing up in Cincinnati and having access to places like Graeter’s Ice Cream, I was a bit spoiled in the dessert department. More often than not, though, we’d go to UDF, and get Homemade Ice Cream. To this day, their chocolate chip remains my favorite, because the chips are more like little flakes. Fast forward 30+ years later, and I learned that type of chocolate chip ice cream is akin to Stracciatella Gelato.

Homemade Chocolate Chip Ice CreamAnd since I’m on this ice cream kick lately, I decided I’d try my hand at my own. I had to look up how to properly get the flaky chips–Whether it was to chop up the chocolate or what. Nope, you melt the chocolate and drizzle it in.

Homemade Chocolate Chip Ice CreamIt worked like a dream! This Homemade Chocolate Chip Ice Cream is almost a perfect replica of its UDF namesake. I just need a Reds game to watch on TV, and it’s like being a kid again.

Homemade Chocolate Chip Ice Cream

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  • 1 1/2 C heavy whipping cream
  • 1 1/2 C half & half
  • 1 C sugar
  • 1 vanilla bean
  • 1 C semi-sweet chocolate chips


  1. In a medium saucepan, whisk together the cream, half & half, and sugar. Bring to a simmer over medium heat, then remove from the heat.
  2. Slice the vanilla bean lengthwise, and scrape out the seeds. Add both to the cream mixture, and steep for 30 minutes.
  3. Strain the mixture into a clean bowl, cover and refrigerate at least 8 hours, preferably overnight. Discard the vanilla bean.
  4. Process the cream in an ice cream maker according to the manufacturer's directions. While it churns, melt the chocolate chips over low heat. Place the melted chocolate in a plastic ziplock bag, seal, and place in a cup or bowl of warm water to keep the chocolate soft.
  5. When the ice cream has less than 5 minutes left to churn, remove the chocolate from the water and snip off a tiny corner of the plastic bag. Slowly drizzle the chocolate into the ice cream in a thin stream.
  6. Place the ice cream in a freezer-proof container and allow to ripen for at least 4 hours. Allow to stand 5-10 minutes before serving.
Recipe Type: Dessert

And right now, I long for the innocence and ignorance of childhood…The days when grown-up problems were far off, and summer days were spent outside, or (in my case) holed up inside reading book after book, and being transported to different places and times. Being an adult sometimes isn’t all that much fun.

2 thoughts on “Homemade Chocolate Chip Ice Cream

    • This batch didn't last at all--We ate it all in one night! I'll definitely be making more this weekend. I know everybody loves the Black Raspberry Chip, but the Graeter's across the street from my college campus would have a pumpkin flavor in the fall that was to die for! I miss Graeter's. :(

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