I bought my ice cream maker about 2 or 3 years ago from a local yard sale, but it was only last year when I decided to dig it out of the basement and try my hand at homemade ice cream. I like my ice cream flavors simple and uncomplicated so I have not ventured further than the classic vanilla and chocolate flavors.
Do you remember the Ben & Jerry’s ice cream flavor “Late Night Snack”? It was an homage to Jimmy Fallon and his crew when he was hosting Late Night on NBC. It was a base of sweet vanilla ice cream with clusters of fudge covered potato chips and swirls of salty caramel. I loved the salty sweet flavors, but the fudge covered potato chips are what really got me. I’ve only had this once several years ago and I have not seen it since.
I could’ve eaten the chocolate covered chips alone, and it took all that I had to stop munching on those sweet salty morsels of insanity. But I really need a new name for this ice cream…”Vanilla Ice Cream with Chocolate Covered Potato Chips” is just really a mouthful. I was thinking more along the lines of either “The 40-week Craving” or “TGIF Ice Cream” or “Mom’s Ice Cream”. What do you think?
Now the vanilla base for this ice cream is a Ben & Jerry’s recipe and I think it is the best vanilla ice cream. The. Best.
Vanilla Ice Cream with Chocolate Covered Potato Chips #IceCreamforOXO
Ingredients
- 8 ounces semi-sweet chocolate chips about 1 cup
- 3 ounces potato chips thicker cut works better
- 2 large eggs
- 3/4 cup granulated white sugar
- 2 cups heavy whipping cream
- 1 cup whole milk
- 2 teaspoons vanilla extract
Instructions
- Find a small saucepan and a small metal mixing bowl which will fit snugly over the opening of the saucepan.
- Add about an inch of water into the saucepan and bring to a simmer over medium heat. Place the bowl over the saucepan. Add the chocolate chips. Make sure the steam or any water does not get into the chocolate or else the chocolate will seize or turn grainy and won't melt properly.
- Meanwhile, add the potato chips to a large mixing bowl. Crush them lightly into smaller bite-sized pieces. Pour the melted chocolate into the potato chips. Mix and toss until the chips are thoroughly coated.
- Distribute the chips evenly on a parchment-lined baking sheet and freeze.
- In the meantime, prepare the ice cream. Whisk the eggs until fluffy, about 1-2 minutes. Add a 1/4 cup of sugar at a time. Continuing whisking for about 1 minute more. Add the cream, milk, vanilla, and whisk to blend. Transfer the mixture to an ice cream maker and follow the manufacturer's instructions. When there is about 3 minutes left of churning, take the chips out of the freezer and gradually add the chips to the ice cream mixture.
- Serve immediately as soft-serve ice cream or scoop the ice cream into a container with an air-tight cover and store in the freezer until needed. This OXO LockTop Square is currently one of my favorite containers and works perfectly for storing your homemade ice cream.
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oh my gawd chocolate covered potato chips?!!! LOVE!!!
The stuff is addictive! 🙂
I might have to dig out my ice cream maker for this!!
You should, Su, you should! 🙂
Oh man, I would’ve wanted this at my 40 weeks. Heck, I want a tray of those chocolate covered potato chips right now!
Those chips are soooo addictive!
I prefer the more classic flavors like chocolate and vanilla, too, and adding chocolate covered potato chips was genius!!! It was wonderful to finally meet you in person this weekend, Amy! You are just as sweet as I expected!!! xo
Awww, thanks! I loved meeting you also! Such a fun weekend!
CHOCOLATE COVERED POTATO CHIPS!!! I remember watching a show on the Food Network about that Ben & Jerry’s flavour and they were talking about how they had to completely cover the chips in chocolate so that they wouldn’t get soggy in the ice cream. This looks balls to the walls amazing, Ames. Only someone as awesome as you would think of making this.
This recipe is beyond amazing! Those chocolate covered potato chips!!! I’m pretty sure they wouldn’t make it past my mouth and into the ice cream – I would have to triple that part of the recipe!!
I’m so glad we met and had a chance to chat at the Food and Wine Conference last weekend, Amy!