This is a pantry-friendly recipe for custard-style chocolate ice cream. No heavy cream or corn starch is necessary and it's successful with 2% milk, yet the results are still creamy and smooth! A digital kitchen thermometer is highly recommended while cooking to ensure you've reached the proper cooking temperature.

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Ingredients

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

Directions

Instructions Checklist
  • Fill sink with several inches of ice water.

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  • Beat eggs and cocoa powder in a bowl until well-blended and smooth.

  • Heat milk, evaporated milk, sugar, and cocoa powder mixture in a heavy-bottomed saucepan over medium-low heat, whisking constantly, until custard comes to 180 degrees F (82 degrees C), about 10 minutes. The custard should be thick enough to coat the back of a spoon.

  • Remove saucepan from heat and immediately transfer to sink to halt cooking. Continue to stir custard until cooled; stir in vanilla extract.

  • Pour custard into an ice cream maker once it reaches 40 degrees F (4 degrees C). Freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours to overnight.

Nutrition Facts

228.2 calories; 8.5 g protein; 34.1 g carbohydrates; 110.4 mg cholesterol; 104.6 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/04/2015
I'm giving it 4 stars because I think it needs a little cream--I used 1 cup milk and 1/2 cup cream. The instructions are very clear and it tastes just like Culvers! I love that it uses inexpensive panty ingredients. Read More
(3)

Most helpful critical review

Rating: 1 stars
07/02/2014
Didn't work Read More
(1)
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/04/2015
I'm giving it 4 stars because I think it needs a little cream--I used 1 cup milk and 1/2 cup cream. The instructions are very clear and it tastes just like Culvers! I love that it uses inexpensive panty ingredients. Read More
(3)
Rating: 4 stars
05/04/2015
I'm giving it 4 stars because I think it needs a little cream--I used 1 cup milk and 1/2 cup cream. The instructions are very clear and it tastes just like Culvers! I love that it uses inexpensive panty ingredients. Read More
(3)
Rating: 5 stars
02/02/2014
I changed nothing. I mixed it with my kitchen aid ice cream mixer on low for 15 minutes turned out perfectly. Loved by all members of my family Read More
(3)
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Rating: 1 stars
07/02/2014
Didn't work Read More
(1)
Rating: 3 stars
07/08/2018
I needed a stick blender to remove lumps of cocoa powder other than that I followed the instructions exactly. The flavor was good but nothing to brag about. Read More
Rating: 5 stars
07/15/2019
The ice cream is amazing. You won't get this at the grocery store. But let's drop the word "simple". This is a time consuming recipe. Basically what you are making is a creme anglaise that you freeze. I spent about 20 minutes stirring the "custard". You can't do it quickly or you burn it. So it's great ice cream but simple it ain't.. Read More
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Rating: 5 stars
08/26/2019
Very rich & creamy. I could have eaten the whole thing myself. I took it to a potluck and received many compliments Read More