If you like chocolate ice cream you'll love this ice cream reminiscent of a frozen mousse. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Recipe Summary

prep:
15 mins
additional:
45 mins
total:
1 hr
Servings:
8
Yield:
1 quart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.

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  • While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer's instructions.

Nutrition Facts

399 calories; protein 3.6g; carbohydrates 25.5g; fat 33.6g; cholesterol 184.3mg; sodium 34.6mg. Full Nutrition
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Reviews (195)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/05/2008
This really is velvety and delicious--an excellent no cook custard-style ice cream. Be sure to beat your egg yolks for 1-2 minutes, until they are light and fluffy, before continuing with the recipe, which will help ensure the very best consistency of the ice cream. Knowing that using all heavy cream can result in a greasy mouth feel, I substituted half and half for 2/3 c. of the cream, tho' milk could just as easily have been used. To intensify the flavor I increased the cocoa to 1/2 cup, added 1 tsp. vanilla, and a pinch of salt. For the chocolate, I added small chunks of a good quality semi-sweet chocolate bar during the last minute or two of churning. Just perfect. Read More
(226)

Most helpful critical review

Rating: 3 stars
08/15/2011
Family did no care for mousy taste so it was no eaten well. I think I may have not put the right amount of cream since I doubled it and it came out with about 8 servings instead of 16 so it might be a 5 if I did not mess up. Read More
(2)
238 Ratings
  • 5 star values: 188
  • 4 star values: 40
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
05/05/2008
This really is velvety and delicious--an excellent no cook custard-style ice cream. Be sure to beat your egg yolks for 1-2 minutes, until they are light and fluffy, before continuing with the recipe, which will help ensure the very best consistency of the ice cream. Knowing that using all heavy cream can result in a greasy mouth feel, I substituted half and half for 2/3 c. of the cream, tho' milk could just as easily have been used. To intensify the flavor I increased the cocoa to 1/2 cup, added 1 tsp. vanilla, and a pinch of salt. For the chocolate, I added small chunks of a good quality semi-sweet chocolate bar during the last minute or two of churning. Just perfect. Read More
(226)
Rating: 5 stars
06/17/2008
The only reason I gave this four stars instead of five is because this is much more like chocolate mousse than ice cream. It is delicious and we added mini marshmallows and nuts. I also added more cocoa powder which I'm glad I did. O.k. I take back the four stars and gave it five because after leaving it overnight in the freezer, this was some of the best ice cream I've ever had! Soooooooooo good! Read More
(56)
Rating: 5 stars
10/09/2003
This is the BEST. So very rich and creamy. You could use 1/2& 1/2 and it would still be very rich. Read More
(37)
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Rating: 5 stars
06/16/2006
all I can say is WOW!! this recipe is so simple and the outcome is just as promised. I didn't have any ice cream maker but the ice cream turned out just fine. What I did was to whip the cream a little bit then add the chocolate sugar egg mixture. Froze it in the fridge overnight and voila! Homemade chocolate ice cream. The taste is excellent and you'll never go wrong with this recipe. Thanks for sharing:) Read More
(29)
Rating: 5 stars
05/05/2007
I made this last night it was the first time I tried my new Ice Cream maker. My family loved it!!! I used egg beaters instead of raw eggs and 1/2 & 1/2 instead of heavy cream and mini choc. chips next time I think I will try the heavy cream and grated chocolate. Thank you!! Read More
(28)
Rating: 5 stars
06/29/2007
DEEElicious! I often will use straight evap milk-altho cream yields a creamier result and always sub in egg beaters for the yolks (I have little kids). I dump all ingredients into my blender (so I don't have to use a hand mixer it incorporates the cocoa better and turns the chocolate to tasty tidbits)--give it a mightly whirl and pour into my ice cream machine for divine results!YUM! Thanks for an awesome recipe! Don't be afraid to jack up the cocoa amount if you are a chocoholic. =0) Read More
(20)
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Rating: 5 stars
10/09/2003
I was looking for a fast ice cream recipe that didn't need to be cooked and could be converted to sugar free. This was wonderful. I used splenda instead of sugar and left out the chocolate chips. Superb!! Read More
(18)
Rating: 5 stars
12/29/2005
LOVED IT! I am going to try 1/2 & 1/2 next time just because. Also I used pasturized egg product (carton in dairy section) because raw egg grosses me out. Turned out great! Read More
(17)
Rating: 5 stars
06/20/2007
Very creamy and chocolatey!! I used a combination of evaporated milk and heavy cream. I also added brownie bits and it was perfect!! Read More
(16)
Rating: 3 stars
08/15/2011
Family did no care for mousy taste so it was no eaten well. I think I may have not put the right amount of cream since I doubled it and it came out with about 8 servings instead of 16 so it might be a 5 if I did not mess up. Read More
(2)
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