Easy Chocolate Chip Ice Cream
You can whisk this all together in a bowl or you can whisk together the dry ingredients then add the liquid and dry ingredient mix to a blender and blend for 2 minutes. The blending method will whip the mixture (it will thicken quite a bit!) and give you a slightly airier ice cream.
Servings 6
Cost 5
Ingredients
- ½ cup sugar (100 grams)
- 4 ½ tablespoons nonfat dry milk powder (40 grams)
- ¼ teaspoon xanthan gum
- ⅛ teaspoon salt
- 1 cup whole milk, cold
- ¼ cup light corn syrup (or golden syrup) (70 grams)
- 2 teaspoons vanilla extract or vanilla bean paste
- 2 cups heavy cream, cold (450 grams)
Chocolate Chunks
- ⅔ cup Hershey's Special Dark Chocolate Chips
- 2 ½ teaspoons coconut oil
Instructions
- The xanthan gum needs to be mixed with the dry ingredients, so to start, mix the sugar, milk powder, xanthan gum and salt together in a mixing bowl.
- To your sugar mixture, add 1 cup of milk and whisk for about 2 minutes, scraping the side of the bowl to get any xanthan that may have gummed up. The goal is to hydrate the xanthan gum and dissolve the milk powder. T
- Whisk in the corn syrup, vanilla, and heavy cream.
- Pour into your ice cream maker and churn as the manufacturer directs. Towards the end of the churn, add the chocolate chips or chunks.
- Scrape into containers and freeze until firm.
Chocolate Chunks
- To make the chocolate chunks or chips, toss ⅔ cup dark chocolate chips or 114 grams of chopped dark chocolate with 2 teaspoons of coconut oil. Heat on high in the microwave for 30 seconds. Stir well and continue heating at 15 or 30 second intervals until chocolate is melted.
- Spread chocolate on a small plate or tray lined with parchment. Put in the freezer for about 10 minutes or just until soft set. Score while it is soft-set, then freeze until hard. Break or cut into chunks.