Reviewed: Jun. 21, 2009

Have made it twice - great both times!

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DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

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Reviewed: Jun. 15, 2009

I didn't like the taste of the evaporated milk in this recipe.

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Lynnette

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Reviewed: May 30, 2009

This ice cream is super easy to make, mostly with items you probably already have. I had to sub 1c of sugar with 1c of brown sugar, and it still had a good flavor. I wish I hadn't added as much milk at the end, because it seemed to dilute the choc flavor a bit, so next time I won't add nearly as much. I'd also exchange some heavy cream for at least half of the milk, just because it needed to be creamier and less "ice milky" once ripened - it was actually a little better soft serve than ripened. I also added some Reese's mini cups for additional texture. Thanks to Kathryn for the recipe!

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THEPETALER

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Reviewed: Apr. 18, 2009

"Great Recipe" However I am diabetic so I must make some minor changes. I used the basic recipe but I substituded isomalt ( available on line at LEpicere )for the sugar. Isomalt is like sugar but does not raise blood sugar. I also added 1 cup of splenda to make up for the loss of sweetness of the isomalt and I cut the vanilla down to 1 1/2 tsp. everything else according to recipe.

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pyro man

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Reviewed: Nov. 5, 2008

Very easy. Tastes coco-ish instead of chocolatey... don't know why.

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has3girls

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Reviewed: Jul. 20, 2008

This was awesome! The only change I made was to substitute 1 cup of whole milk with 1 cup of heavy whipping cream. I did that only because I didn't want the whipping cream to go to waste. It turned out wonderful! I'm sure the original would be great as is. I took it to an ice cream social at our church and everybody liked it. The only other thing that I might change is to use on 1/4 cup of cocoa because it did have a strong flavor. I liked it though!

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Phyllis Williams

Cooking Level: Expert

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Reviewed: Mar. 23, 2008

Way too much vanilla flavoring. I followed this recipe exactly and it tasted horrible. Then I checked some other chocolate ice cream recipes and noticed that they call for 1 or 2 teaspoons of vanilla not the 2 tablespoons that this one did. The rest of the ingredients together didn't taste too bad. But once the vanilla was added, ick.

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Greg H.

Cooking Level: Intermediate

Home Town: Kaukauna, Wisconsin, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Oct. 11, 2007

This is good, but I'm not sure if it needs as much cocoa as it says. That's just an opinion though. I tried adding PB and if you try that too, be sure to sweeten your PB first.

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Jody

Cooking Level: Intermediate

Living In: Clinton, Indiana, USA

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Reviewed: Aug. 6, 2007

this is a real good recipe easey to do i did put little more cocoa and in place of milk added som heavy cream to milk its sooogood and when frozen its still soft and creamy to dip. this is good.

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donald

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Reviewed: Jun. 18, 2007

I didn't change a thing. This was great!

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Cindy T.

Cooking Level: Expert

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Reviewed: Jun. 13, 2007

The only change I made to this recipe is I added a bag of Reeses peanut butter cups (the tiny ones used for baking). Very good chocolate flavor. This recipe is a keeper!

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