Chocolate Chip Ice Cream

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Joined Jun 11, 2013
I like making ice cream, especially ice cream with things added to give it texture . . . e.g., nuts, chocolate chips.

For chocolate chips (they need to be rather small), I've been using Hershey's mini semi-sweet chocolate baking chips. Unfortunately, the chocolate chips have a waxy texture when mixed in with ice cream. I suspect it's because these little chocolate chips were designed for baking, not for ice cream.

I thought I would see if anyone has any ideas. Does anyone have suggestions for better chocolate chips for ice cream.

Has anyone tried Regal Foods chocolate flakes topping? The flakes look a little too thin to be folded into ice cream.

https://www.webstaurantstore.com/regal-foods-chocolate-flakes-topping-5-lb/999CHOCFLKES.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=EAIaIQobChMI2KXAjem23QIViF9-Ch3iAQP9EAQYAyABEgJTc_D_BwE

There's also a source I found online (Nuts.com) that that claim to be chocolate chips for ice cream; however, in the picture they look like they've been swept up off the floor (link below).

https://nuts.com/chocolatessweets/toppings/chips/icecream.html?utm_source=google&utm_medium=cpc&adpos=1o5&scid=scplp05563-01&sc_intid=05563-01&gclid=EAIaIQobChMIkc-9xue23QIVDP5kCh3eZQdVEAQYBSABEgKghPD_BwE
 
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Joined May 4, 2005
Step one: find a good chocolate (look at the fancy bars)

Step two: melt the chocolate and put in a piping bag.

Step three: drizzle on top of churned Ice cream and stir it in to break it up.

This method will make it easier for the chocolate to melt in your mouth. You won’t have to chew it.
 
126
34
Joined Jun 11, 2013
Step one: find a good chocolate (look at the fancy bars)

Step two: melt the chocolate and put in a piping bag.

Step three: drizzle on top of churned Ice cream and stir it in to break it up.

This method will make it easier for the chocolate to melt in your mouth. You won’t have to chew it.
But, I want to chew it. I want chocolate chips, not a chocolate swirl.
 
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Joined Jun 11, 2013
I doubt it wouldn't harden into the size of chocolate pieces I want. If it's melted and piped into the ice cream in a stream while it's churning, it's not going to produce chocolate chips. I think it would produce a chocolate swirl. Besides, if you've done it this way, you already wrote "You wouldn't have to chew it."
 
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Joined Aug 15, 2003
You might try the pastry forum....

Could you just buy a bar of dark chocolate and chop it yourself? I feel like whenever I've had mint chocolate chip or chocolate chip ice cream it's usually flakes or small irregular pieces of chocolate, not actual chocolate chips. Just a thought.
 
126
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Joined Jun 11, 2013
You might try the pastry forum....

Could you just buy a bar of dark chocolate and chop it yourself? I feel like whenever I've had mint chocolate chip or chocolate chip ice cream it's usually flakes or small irregular pieces of chocolate, not actual chocolate chips. Just a thought.
Thanks. I had thought about that. What I've been surprised with so far is the waxy texture of the chocolate when it's at a temperature below freezing. The chocolate chips I have found in commercial ice cream doesn't have it . . . but, then I may be grateful that I don't know all of the ingredients of the chocolate portion since I suspect something is added to the chocolate to help the texture when it's so cold. I thought it might be related to the increased likelihood of ice crystallization because homemade ice cream is not typically frozen as quickly as commercial ice cream.

I came across a vague reference about adding coconut or canola oil to soften the chocolate at below freezing temperatures . . . however, there's no mention of proportions. Time to find a chocolate maker.
 
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Joined Aug 10, 2018
If you plan to melt, you will break it's temper. Untempered chocolate is much softer than tempered chocolate. A lot of lower cost chocolate uses lecithin/anhydrous milk fat in it as an emulsifier and can give a waxy texture.
 
126
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Joined Jun 11, 2013
If you plan to melt, you will break it's temper. Untempered chocolate is much softer than tempered chocolate. A lot of lower cost chocolate uses lecithin/anhydrous milk fat in it as an emulsifier and can give a waxy texture.
Thank you. I'm not familiar with the intricacies of chocolate making and use and you have probably just answered why I'm getting a waxy texture when I've used Hershey's mini chocolate chips. Time to upgrade to something better and try hand-cutting into chips and chunks.
 
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Joined Aug 10, 2018
Depending on what your liking is, I have always like a higher liquor content chocolate with ice cream, it provides a richer chocolate taste. When I say liquor, it means a chocolate with a higher cocoa bean percentage. I think it provides a nice balance of slight bitterness to the sweetness of the ice cream... If you have any questions about chocolate, just shoot me a PM, I work for a major manufacturer of chocolate.
 
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Joined Aug 10, 2018
Sorry, one more thing... It's not commonly found in the US, but if you can find cocoa nib, it is great on or in ice cream...
 
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Joined Aug 15, 2003
Cocoa nibs are great and have a number of applications, but I don't think they are really what you'd be looking for to go into a chocolate "chip" style ice cream.
 
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Joined Jun 11, 2013
Cocoa nibs are great and have a number of applications, but I don't think they are really what you'd be looking for to go into a chocolate "chip" style ice cream.
What are your thoughts on dark chocolate-covered cacao nibs?
 
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