Category: Ice Cream

Blueberry Ice Cream (No Eggs)

Fresh Blueberry Ice Cream is smooth, creamy and swirled with a simple homemade blueberry sauce in every scoop. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with fresh blueberry flavor for a treat everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Follow the instructions below to have two scoops of your new favorite Fresh Blueberry ice cream ready to serve. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

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You Might Also Like

If you loved this recipe, be sure to check out more of my homemade ice cream flavors: Homemade Fresh Strawberry Ice Cream, Homemade Mango Ice Cream, Homemade Cherry Ice Cream, and Homemade Pineapple Ice Cream. And don’t forget to pair any of these with my homemade waffle cones!

Make the blueberry sauce. In a saucepan, add the blueberries and sugar. Simmer for 10–15 minutes, until the blueberries are soft and the sugar is fully dissolved. Let cool for 10 minutes.

Mix the base. In a bowl, combine the blueberry sauce, heavy whipping cream, whole milk, vanilla extract, and salt. Whisk everything together until well blended.

Then cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

Churn. Turn on the ice cream maker and make sure it’s churning properly. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40–60 minutes.

Serve or freeze. Enjoy it immediately as soft-serve, or transfer it to an airtight container with a lid and freeze for at least 6 hours to let it firm up to the perfect scoopable texture.

Enjoy!

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Blueberry Ice Cream (no eggs)

Fresh Blueberry Ice Cream is smooth, creamy and swirled with a simple homemade blueberry sauce in every scoop.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Churn 1 hour
Course Dessert
Cuisine American
Servings 6
Calories

Equipment

Ingredients
  

  • 4 cups blueberries (fresh or frozen)
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1 ½ cups granulated sugar
  • 2 tsp vanilla extract
  • ⅛ tsp salt

Instructions
 

  • Prep your ice cream maker. Follow your manufacturer's instructions for best results (usually in the user manual, which may also be available online). If your machine has a built-in compressor, you can make ice cream right away. Otherwise, place the ice cream bowl in the freezer for at least 24 hours before you start.
  • Make the blueberry sauce. In a saucepan, add the blueberries and sugar. Simmer for 10–15 minutes, until the blueberries are soft and the sugar is fully dissolved. Let cool for 10 minutes.
  • Mix the base. In a bowl, combine the blueberry sauce, heavy whipping cream, whole milk, vanilla extract, and salt. Whisk everything together until well blended, then cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
  • Churn. Turn on the ice cream maker and make sure it's churning properly. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40–60 minutes.
  • Serve or freeze. Enjoy it immediately as soft-serve, or transfer it to an airtight container with a lid and freeze for at least 6 hours to let it firm up to the perfect scoopable texture.

Video

Keyword blueberry ice cream, easy blueberry ice cream, fresh blueberry ice cream
Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

Tips and Ideas

  • Use fresh, ripe blueberries for the best flavor — they break down into a richer sauce than frozen berries. If using frozen, thaw and drain excess liquid first.
  • Let the blueberry sauce cool completely before mixing it into the cream base, so the ice cream churns properly and doesn’t end up icy.
  • Chilling the base for a few hours (or overnight) before churning helps it freeze faster and gives a creamier final texture.
  • For a swirled look instead of a fully blended one, reserve a few tablespoons of the blueberry sauce and fold it in during the last minute of churning.
  • A squeeze of fresh lemon juice in the blueberry sauce brightens the flavor and balances the sweetness.
  • Try folding in graham cracker crumbs, white chocolate chips, or a swirl of lemon curd for a fun twist on the classic.
  • Store in an airtight container with plastic wrap pressed directly on the surface to help prevent ice crystals from forming.

Desserts

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Easy Cookies and Cream Ice Cream

Easy Cookies and Cream Ice Cream is smooth, rich and absolutely loaded with chopped Oreos in every scoop. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with vanilla flavor and crunchy cookie bits for a treat everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Follow the instructions below to have two scoops of your new favorite Cookies and Cream ice cream ready to serve. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

That’s it! A rich, creamy, cookies-and-cream ice cream made right at home — no fancy equipment or complicated steps required. Give it a try this weekend and let me know how it turns out.

— EatFoodlicious

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You Might Also Like

If you loved this recipe, be sure to check out more of my homemade ice cream flavors: Homemade Chocolate Chip Ice Cream, Homemade Mint Chocolate Chip Ice Cream, Homemade Vanilla Bean Ice Cream, and Coffee Ice Cream. And don’t forget to pair any of these with my homemade waffle cones!

Mix the base. In a bowl, combine the sugar, heavy whipping cream, whole milk, vanilla extract, and salt. Whisk everything together until well blended.

Churn. Turn on the ice cream maker and make sure it’s churning properly. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40–60 minutes. Chop your Oreos. Chop the Oreos and set them aside until you’re ready to add them in. Add the mix-ins. Add the chopped Oreos during the last 5 minutes of churning so they stay crunchy and evenly distributed.

Serve or freeze. Enjoy it immediately as soft-serve, or transfer it to an airtight container with a lid and freeze for at least 6 hours to let it firm up to the perfect scoopable texture.

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Easy Cookies & Cream Ice Cream

Easy Cookies and Cream Ice Cream is a rich, creamy homemade vanilla ice cream loaded with chopped Oreos. No eggs, no custard — just churn and freeze.
No ratings yet
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Prep Time 5 minutes
Churn 55 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 6
Calories

Equipment

Ingredients
  

  • 2 cups Heavy Whipping Cream
  • 1 cup Whole Milk
  • ¾ cup Sugar
  • 2 tsp Vanilla Extract
  • ⅛ tsp salt
  • 15 Oreos

Instructions
 

  • Prep your ice cream maker. Follow your manufacturer's instructions for best results (usually in the user manual, which may also be available online). If your machine has a built-in compressor, you can make ice cream right away. Otherwise, place the ice cream bowl in the freezer for at least 24 hours before you start.
  • Mix the base. In a bowl, combine the sugar, heavy whipping cream, whole milk, vanilla extract, and salt. Whisk everything together until well blended.
  • Chop your Oreos. Chop the Oreos and set them aside until you're ready to add them in.
  • Churn. Turn on the ice cream maker and make sure it's churning properly. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40–60 minutes.
  • Add the mix-ins. Add the chopped Oreos during the last 5 minutes of churning so they stay crunchy and evenly distributed.
  • Serve or freeze. Enjoy it immediately as soft-serve, or transfer it to an airtight container with a lid and freeze for at least 6 hours to let it firm up to the perfect scoop-able texture.

Serve & Enjoy! Don’t forget to try out my homemade waffle cones with the ice

    Video

    Keyword best cookie and cream ice cream, easy cookie and cream ice cream, quick and easy cookie and cream ice cream
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Tips for the Best Batch

    • Don’t skip the pre-freeze on your bowl if your machine doesn’t have a built-in compressor — a fully frozen bowl is key to getting that creamy texture.
    • Chop your Oreos into small-to-medium pieces; too fine and they’ll disappear, too big and they’re hard to scoop through.
    • Patience pays off — resist the urge to eat it straight from the churner if you want that classic scoopable ice cream texture.

    Desserts

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    Homemade Pineapple Ice Cream

    Made from scratch Homemade Pineapple Ice Cream is smooth sweet and delicious. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with pineapple flavor that everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

    Watch the video and follow the instructions below to have two scoops of your new favorite pineapple ice cream ready to serve. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

    Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

    Place the pineapple chucks in a blender or food processor and puree until smooth.

    Ice Cream Base

    In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. 

    In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

    Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

    Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

    Add pineapple puree to the bowl and mix well. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

    Churn

    Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min. 

    Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

    Scoop & Enjoy!

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    Homemade Pineapple Ice Cream

    Homemade Pineapple Ice Cream is an elegant treat that is sweet, delicious, and full of naturally authentic flavors making this recipe a classic.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Churn 40 minutes
    Total Time 50 minutes
    Course Dessert
    Cuisine American
    Servings 8 cups
    Calories

    Equipment

    Ingredients
      

    • 2 cups pineapple chucks without juice
    • 2 cups heavy whipping cream
    • 1 ½ cups whole milk
    • ¾ cup granulated sugar
    • 1 tbsp lemon juice
    • 5 large egg yolks

    Instructions
     

    • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
    • Place the pineapple chucks in a blender or food processor and puree until smooth.

    Ice Cream Base

    • In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
    • In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
    • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add pineapple puree to the bowl and mix well.
    • Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

    Churn

    • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min.
    • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

    Serve with a waffle cone or in a cup.

      Video

      Keyword best pineapple ice cream, easy fresh pineapple ice cream, pineapple ice cream
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Ice Cream Recipes

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      Homemade Mango Ice Cream

      Homemade Mango Ice Cream is a treat that is rich, delicious & full of fresh mangoes making this recipe a timeless classic. My daughter giggles every time she grabs a cone full of this sweet treat. This is an elegant homemade ice cream that has the textures of a fancy style of ice cream that normally costs more than what I am willing to pay for such a treat. Being able to make something so fine at home creates excitement and anticipation for what is one of life’s simple yet important delights.  Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

      Watch the video and follow the instructions below and turn those seasonal cherries into a nice reward that can be enjoyed anytime. Many of use have used hand cranks or those old electric machines that required time outside, ice and rock salt. These modern machines are so simple and easy to clean that making homemade ice cream has never been any easier than it is today. Recipes like this one require some planning but it is well worth it. Share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.

      Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

      Remove the mango flesh and cut/dice.

      Place the mangos in a blender or food processor and puree until smooth. Get 2 cups of mango puree and set aside.

      Ice Cream Base

      In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. In a small bowl: whisk the egg yolks.

      Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

      Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

      Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

      Add mango puree to the bowl and mix well.

      Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

      Churn

      Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl

      Churn for 40- 60 min. 

      Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

      Serve with a  waffle cone 

      Serve in a cup.

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      Share on social media

      Homemade Mango Ice Cream

      Homemade Mango Ice Cream is an elegant treat that is rich, delicious, and full of naturally authentic flavors making this recipe a classic.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 13 minutes
      Churn 40 minutes
      Total Time 1 hour 3 minutes
      Course Dessert
      Cuisine American, Asian
      Servings 2 Quarts
      Calories

      Equipment

      Ingredients
        

      • 3 large mangoes 2 cups of puree
      • 2 cups heavy whipping cream
      • 1 ½ cups whole milk
      • ¾ cups sugar
      • 1 tbsp lemon juice
      • 5 large egg yolks

      Instructions
       

      • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
      • Remove the mango flesh and cut/dice. Place the mangos in a blender or food processor and puree until smooth. Get 2 cups of mango puree and set aside.

      Ice Cream Base

      • In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
      • In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
      • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add mango puree to the bowl and mix well.
      • Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

      Churn

      • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min.
      • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

      Serve with a waffle cone or in a cup.

        Video

        Keyword best homemade mango ice cream, easy mango ice cream, fresh mango ice cream, homemade mango ice cream
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Ice Cream Recipes

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        Homemade Cherry Ice Cream

        This homemade cherry ice cream has the rich, creamy texture of a proper custard base swirled through with a real cherry sauce — the kind of quality you’d expect from a premium ice cream shop, made right in your own kitchen. It’s a family favorite here, and it comes together easily with a standard ice cream maker. Pair a scoop with a batch of homemade waffle cones for the full experience.

        Watch the video and follow the instructions below and turn those seasonal cherries into a nice reward that can be enjoyed anytime. Many of use have used hand cranks or those old electric machines that required time outside, ice and rock salt. These modern machines are so simple and easy to clean that making homemade ice cream has never been any easier than it is today. Recipes like this one require some planning but it is well worth it. Share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.

        Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

        Cherry Sauce

        Place the cherries, sugar and lemon juice in a stainless steel or nonstick pan. Mix everything together. Turn the stove top heat high and bring it to a boil (this should take about 2-3 minutes). Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium and let simmer for an additional 15-18 minutes. Continue to stir frequently. 

        Place a mesh/strainer on top of a bowl. Pour the cooked cherries and sauce through the strainer. Save and refrigerate the cooked cherries for the next day. Set the cherry sauce aside for later.

        Ice Cream Base

        In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. 

        In a small bowl: whisk the egg yolks.

        Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

        Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

        Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add cherry sauce to the bowl and mix well. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

        Churn

        Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 60 min.

        The last 5-10 minutes, add the cooked cherries into the ice cream and continue to churn until done. 

        Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

        Scoop & Enjoy!

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        Homemade Cherry Ice Cream

        Rich, creamy homemade cherry ice cream made with a custard base and real cherry sauce — better than the ice cream shop, and simple to churn at home.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 25 minutes
        Churn 1 hour
        Total Time 1 hour 35 minutes
        Course Dessert
        Cuisine American
        Servings 2 quarts
        Calories

        Equipment

        Ingredients
          

        Cherry Sauce

        • 1 ½ lbs fresh or frozen cherries pitted & chopped
        • ½ cup granulated sugar
        • 1 tsp lemon juice

        Ice Cream Base

        • 2 cups heavy whipping cream
        • 1 ½ cups whole milk
        • ½ cup granulated sugar
        • 1 tsp vanilla extract
        • ⅛ tsp salt
        • 6 large egg yolks

        Instructions
         

        • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
        • Cherry Sauce: Combine cherries, sugar, and lemon juice in a pan. Bring to a boil over high heat (2–3 minutes), stirring frequently. Reduce heat to medium and simmer 15–18 minutes, stirring constantly. Strain through mesh, reserving both cooked cherries and sauce separately.
        • Ice Cream Base: Whisk sugar, milk, cream, vanilla, and salt in a pot. Cook on low-medium heat for 5 minutes until sugar dissolves, stirring frequently. Whisk egg yolks separately, then temper by gradually adding 2 tbsp warm milk mixture four times. Pour tempered yolks into the pan while whisking. Cook on low for 8 minutes. Strain mixture into a bowl, add cherry sauce, and mix well. Cover with plastic wrap directly on the surface. Refrigerate at least 6 hours or overnight.
        • Churn: Churn mixture for 60 minutes. Add reserved cooked cherries during the final 5–10 minutes. Serve immediately or freeze in an airtight container for 6+ hours before scooping.

        Serve with a waffle cone or in a cup.

          Video

          Keyword best homemade cherry ice cream, easy homemade cherry ice ream, homemade cherry ice cream, old fashion cherry ice cream
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Storage

          Store in an airtight, freezer-safe container with a piece of parchment or plastic wrap pressed directly on the surface to prevent ice crystals. Keeps well in the freezer for up to 2–3 weeks at peak texture.

          Recipe FAQs

          Do I need an ice cream maker? This recipe is written for one, since churning is what gives it a smooth, scoopable texture. Without a machine, you’d need a no-churn approach with a different method (typically whipped cream folded into sweetened condensed milk), which isn’t a direct substitute for this custard base.

          Can I use frozen cherries? Yes — the recipe already calls for fresh or frozen cherries for the sauce; no need to thaw first.

          Why is my ice cream icy instead of creamy? This usually comes down to either under-churning, not chilling the base long enough before churning (a full 6 hours or overnight matters), or storing it without a surface layer of plastic wrap/parchment to block air.

          Can I skip tempering the egg yolks? No — tempering (gradually warming the yolks with small amounts of the hot milk mixture before combining) prevents the eggs from scrambling. Skipping this step risks a curdled base.

          Ice Creams

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          Homemade Chocolate Chip Ice Cream

          Made from scratch Chocolate Chip Ice Cream is smooth rich and delicious. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with vanilla flavor and chocolate bits for a treat everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

          Watch the video and follow the instructions below to have two scoops of your new favorite Chocolate Chip ice cream ready to serve. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes for until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

          Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

          Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

          The next day- chop the chocolate bar into small chucks and tiny pieces.

          Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 60 min. The last 5 minutes add the chocolate into the ice cream and continue to churn until done. 

          Once ready, serve immediately or transfer the ice cream to an air tight container with lid. 

          Place in the freezer for at least 6 hours to form the proper ice cream texture.

          Serve & Enjoy! Don’t forget to try out my homemade waffle cones with the ice cream.

          Recent Posts

          Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          Homemade Chocolate Chip Ice Cream

          Smooth Chocolate Chip Ice Cream is creamy and delicious with harmonious chunks of sweet chocolate for a perfectly refreshing fresh tasting homemade treat.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 5 minutes
          Cook Time 13 minutes
          Total Time 18 minutes
          Course Dessert
          Cuisine American
          Servings 8
          Calories

          Equipment

          Ingredients
            

          • 2 cups heavy whipping cream
          • 1 ½ cups whole milk
          • 1 cup granulated sugar
          • 2 tsp vanilla extract
          • ⅛ tsp salt optional
          • 4 oz 60% Cacao Bittersweet Chocolate Baking Bar
          • 3 large egg yolks

          Instructions
           

          • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
          • In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
          • In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
          • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
          • The next day- chop the chocolate bar into small chucks and tiny pieces.
          • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 60 min. The last 5 minutes add the chocolate into the ice cream and continue to churn until done.
          • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

          Serve & enjoy!

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            Keyword best chocolate chip ice cream, best mint chocolate chip ice cream, easy chocolate chip ice cream, homemade chocolate chip ice cream
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