Richer Than Rich German Chocolate Ice Cream

Richer Than Rich German Chocolate Ice Cream

SharonBaker 0

"Coconut, toasted pecans, Baker's® sweet German chocolate, and whipping cream--enough said. To die for! I have made this many, many times--everyone loves it (unless they don't like coconut)."

Ingredients 4 h 50 m {{adjustedServings}} servings 477 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat milk, chocolate, sugar, flour, and salt in a saucepan over low heat. Cook until the chocolate melts, stirring occasionally. Stir about 1/2 cup of the hot chocolate mixture into the eggs, then stir the egg mixture into the saucepan. Increase heat to medium and continue cooking and stirring until the mixture is thickened, about 5 minutes. Pour chocolate egg mixture into a bowl. Cover and refrigerate until chilled, at least 2 hours. Stir in the heavy cream and vanilla extract.
  2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in the coconut and pecans. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
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  • Cook's Notes:
  • The whipping cream makes this very rich. You can substitute half-and-half for the whipping cream if you wish. It is made with German chocolate - so, it is not a "dark" chocolate ice cream.
  • To toast pecans, place them in a single layer in a pan. Bake in a 350 degree oven for 5 to10 minutes. Watch closely so they do not burn or get too brown. This cook time is based on pecan halves. Pecan halves will take a bit longer to toast than pecan pieces.
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Reviews 18

  1. 21 Ratings


Wow! I made this exactly as the recipe is written, except that I divided it in half because I have a small quart-size ice cream maker. I toasted the coconut along with the pecans; 350 degrees for about 10 minutes - watch them closely and stir them often. I used the cookie pieces style of pecans because I like how small they are. I did a 24 hour chill in the fridge, mixed it up one night, made it the next night and this made it REALLY smooth and creamy. I'm sure if you mixed it up in the morning and made it that night it would be fine, but it does need to cool down quite a bit to keep the ice crystals from forming and also to help it get really frozen. I guess you could consider that a drawback since you can't decide to make this and have ice cream 40 minutes later, like you could with no cook recipes. But, trust me, it is WELL WORTH the wait. My husband said it's the best ice cream he's ever had and then ate enough to prove it. I've already hidden a small bowl of it behind the frozen peas in the freezer to make sure I get more than one bowl! Every ice cream maker is different, of course, but it came out of mine like a real thick soft serve style and after being in the freezer over night, it's hardened up nicely, but still scoopable. Definitely a keeper! I didn't have any caramel sauce, but I think this would put it over the top. I'll be trying that next time.

House of Aqua

This frozen custard turned out great with a very smooth and creamy texture. I only had 2 ounces of german chocolate, so I added some dark cocoa powder to the mixture. I used my Kitchen Aid Ice Cream Attachment and for your information this recipe will fill the canister to full capacity. I had a little bit of ice cream coming out of the top as it was churning. I will absolutely be making this recipe again!


Just to comment on the person who said the ice cream was grainy. Although I have not had this problem with this ice cream recipe, i did have it happen with another custard based recipe. I let the warm mixture cook too long. It had started to boil around the edges of the pan. It turned out grainy. Per "The Perfect Scoop" by David Lebovitz, when cooking the custard for a custard-based ice cream, it is done when it just begins to steam. Test it by running your finger down a spatula or wooden spoon that is coated with the mixture. It is done when your finger leaves a definite trail that doesn't flow back together. He also suggests immediately removing the mixture to a separate bowl and sitting this bowl in an ice bath in a larger bowl, and stir frequently until the mixture cools. I always do this now with custard based recipes. It also helps shorten the cooling time. I can make the custard in the morning and have the ice cream ready that evening.