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READY IN 1 hr

Chocolate Velvet Ice Cream

Read Reviews (176)

"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

Ingredients Edit and Save

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Sugar and Sweeteners

All about Eggs

All about Cream

Original recipe makes 1 quart Change Servings

2/3 cup white sugar
1/3 cup unsweetened cocoa powder
3 egg yolks, beaten

2 2/3 cups heavy cream
1/3 cup semisweet chocolate chips

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Directions

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.
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.

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PREP 15 mins
READY IN 1 hr

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Reviews More Reviews

Most Helpful Positive Review

May 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.

—naples34102

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Most Helpful Critical Review

Aug 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.

—luvacook

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216 Ratings

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Jun 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!

—MYKIDSMOM5

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Oct 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.

—NIMITZ

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Jun 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 :)

—ZAKIAH

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May 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!!

—Rachel

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Jun 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)

—Fervent Frugal Foodie

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Oct 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!!

—PUDDLESTOMPER

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Nutrition

Calories
399 kcal
20%

Carbohydrates
25.5 g
8%

Cholesterol
184 mg
61%

Fat
33.6 g
52%

Fiber
1.6 g
6%

Protein
3.6 g
7%

Sodium
35 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Velvet Ice Cream

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 399
Calories from Fat: 302

% Daily Value *
Total Fat 33.6g 52 %
Saturated Fat 20.4g 102 %
Cholesterol 184mg 61 %
Sodium 35mg 1 %
Potassium 147mg 4 %
Total Carbohydrates 25.5g 8 %
Dietary Fiber 1.6g 6 %
Protein 3.6g 7 %
Sugars 20.7g
Vitamin A 25 %
Vitamin C < 1 %
Calcium 8 %
Iron 9 %
Thiamin 3 %
Niacin 7 %
Vitamin B6 3 %
Magnesium 11 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.