Rating: 4.5 stars
26 Ratings
  • 5 star values: 22
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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).


Recipe Summary

20 mins
4 hrs
4 hrs 50 mins
30 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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.

Nutrition Facts

477 calories; protein 6.4g; carbohydrates 49.6g; fat 30.4g; cholesterol 92mg; sodium 129.1mg. Full Nutrition