Very Chocolate Ice Cream

Very Chocolate Ice Cream

236 Reviews 24 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    4 h 20 m
Recipe by  WENDYWR

“This is a very rich, custard style ice cream with NO raw eggs!”

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Adjust Servings

Original recipe yields 8 (1/2 cup) servings



  1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
  2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

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Reviews (236)

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Both in quality and texture, this is one of the best ice creams I've ever made. I had none of the issues or criticisms others experienced like graininess, flecks of chocolate, consistency, freezing time, etc. In my opinion this is a flawless recipe, and my suggestion is to use the finest chocolate your budget can afford. I used 3 ozs. of Scharffenberger chocolate (by accident!) and it was perfect, tho' die hard chocoholics might even appreciate another ounce. This had a smooth, velvety mouth feel, totally creamy, chocolatey and rich. This is every bit as good as the frozen custard Wisconsin is so famous for. The directions are well written and easy to follow. No need to change or add a thing--unless you have some unexplainable burning desire to do so!



Don't be fooled by these ratings. Have been making homemade ice cream for years. This recipe will not freeze. In over an hour run time the best I can say is that it thickened. Taste is average at best.



Very TASTY Recipe! The only change to the ingredients was that I used half & half instead of the milk. Also after the chocolate was melted I put the pan in ice water for 2 minutes then wisked in the cream & vanilla, then refrigerated the mixture for several hours before freezing. This version is how my other ice cream recipes are made and they have all turned out great!

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Amount Per Serving (8 total)

  • Calories
  • 352 cal
  • 18%
  • Fat
  • 26.7 g
  • 41%
  • Carbs
  • 26.9 g
  • 9%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 161 mg
  • 54%
  • Sodium
  • 111 mg
  • 4%

Based on a 2,000 calorie diet



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Easy Mint Chocolate Chip Ice Cream


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Nuclear Chocolate Ice Cream