"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." — JKINFLA
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unsweetened cocoa powder
egg yolks, beaten
2 2/3 cups
semisweet chocolate chips
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.
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.
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!
This is the BEST. So very rich and creamy. You could use 1/2& 1/2 and it would still be very rich.
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 :)
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!!
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)
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Velvet Ice Cream
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 302
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