Milkiest Chocolate Ice Cream

This milkiest chocolate ice cream is made with whole milk, cream, and evaporated milk, and boasts plenty of chocolate flavor thanks to bittersweet chocolate and cocoa powder.

A silver spoon holding a large scoop of the milkiest chocolate ice cream in the world.

Tasting, they say, is believing. With this milkiest chocolate ice cream, the pleasing, milky chocolate with superior creaminess is just like a bar of fine Swiss milk chocolate. And i’s not just believing the atrociously bold claim made by the title of this recipe, it’s believing that the atrociously bold claim made by the title of this recipe can be achieved without eggs. We’re believers. What about you?–Jeni Britton Bauer

Milkiest Chocolate Ice Cream

  • Quick Glance
  • (2)
  • 15 M
  • 45 M
  • Makes 8 (1/2-cup) servings
5/5 - 2 reviews
Print RecipeBuy the Jeni’s Splendid Ice Creams at Home cookbook

Want it? Click it.

Special Equipment: Ice cream maker

Ingredients


Directions

Combine 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Chop the chocolate and place it in a medium bowl.

Fill a large bowl with ice and water.

Combine the remaining milk, the cream, evaporated milk, sugar, and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Add the cocoa, whisking until it is incorporated, and continue to boil for 4 minutes.

Remove the pan from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until it thickens, about 1 minute. Remove from the heat.

Gradually whisk the hot milk mixture into the chocolate. Add the salt and whisk until the chocolate is melted.

Pour the mixture into a 1-gallon resealable plastic freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until the mixture is chilled through, about 30 minutes.

Pour the ice cream base into the ice cream maker and process until thick and creamy per the machine’s instructions.

Pack the ice cream into a resealable container, press a sheet of parchment directly against the surface of the ice cream, and seal it with an airtight lid. Stash it in the coldest part of your freezer until firm, at least 4 hours. Scoop into bowls, dollop it onto a cone, or simply grab a spoon. Originally published June 8, 2012.

Print RecipeBuy the Jeni’s Splendid Ice Creams at Home cookbook

Want it? Click it.

Recipe Testers' Reviews

You really have to put your money where your mouth is when you declare that your ice cream is the “milkiest chocolate”–and this recipe delivers just that. This ice cream tastes like frozen hot fudge sauce. It couldn’t be easier to make. The hardest part is waiting for the ice cream to harden in the freezer.

I would love to try this ice cream with some mix-ins such as marshmallows or white chocolate chunks.

From my teen daughter’s mouth: “WOW, this is awesome! Just like the good expensive ice cream you only buy a few times a year!”

The end result is indeed a very rich, creamy, smooth, and chocolaty ice cream that will WOW kids and adults alike. I must say, though, that next time I will have to triple the recipe as this felt like an appetizer for our family. And we don’t even have sweet tooths! The recipe asks for a frozen canister in which to spin it, but we do not have such a gadget. I did it the old-fashioned way, by hand shaking it, and it worked beautifully.

HUNGRY FOR MORE?

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

  1. While many have been perfecting their bread making skills during the pandemic, I’ve been dividing my time between bread and ice cream. This week, I realized that I had not tried any chocolate ice cream recipes and decided to give this one a whirl. This chocolate ice cream is the stuff that dreams are made of. It has a deep chocolate flavor and has just the right amount of sweetness. It’s reminiscent of chocolate pudding in all of the best ways. If you are wondering whether or not to make it – go for it and challenge yourself not to eat all of it from your ice cream maker base.

    1. Love hearing all of this, Trisha! Especially the part about how you’re spending your time while at home. Thanks so much for letting us know you love this as much as we do!

    1. Ohhh!!! just saw your notes about the error above!!! thank you! I was wondering when I made it why it was similar in dark chocolate status to her dark chocolate recipe!

  2. I wish I had seen this on your site before making the recipe from Jenis book! UGH!!!! There is a typo in the book, calling for 1/4 cup cream as opposed to the correct 1 1/4 cup that you have here. I realized the error while my ice cream was churning away in the maker and it just looked like frozen pudding to me. It is incredibly fudgy. I will have to retry the recipe with the correct measurements next time.

    1. Eileen, we learned the hard way, too, just like you. We were a little bewildered at the lack of milk chocolate-ness until I contacted the publisher. I’m sorry, too, that you couldn’t have found us sooner, but rest assured, when made with the proper amount of cream, as above, this recipe more than makes up for your first batch. Trust us.

      1. I just attempted two batches of this with the 1/4 cup cream and was trying to figure out why it turned out so poorly! Thanks for the clarification, I was going crazy trying to figure out where I went wrong.

        1. Suvi, you’re very welcome! We went through the same frustration as you when we first tested the recipe so rest assured you’re not the only one who tried the recipe in the book and had it turn out less stellar than spectacular. Rest assured, we only post recipes on our site that we test over and over and that repeatedly bring us magnificent results.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish