Reviewed: Oct. 29, 2009

I've never been much of a chocolate ice cream fan, but for a very special dinner I was serving homemade chocolate cake and homemade vanilla ice cream (used Alton Brown's Serious Vanilla Ice Cream recipe), so I thought I'd accommodate ALL the guests by offering a chocolate ice cream as well. It was SOOOO rich and smooth. Used 2/3 cup cocoa powder, an additional 4 tablespoons of sugar, and had only 2/3 cup heavy cream in the fridge so I made up the difference with 1/2 and 1/2. For silky, chocolate-y goodness, this is a keeper. My guests went ga-ga over it. Thanks for sharing!!

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Bree F.

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Reviewed: Oct. 12, 2009

Amazing ice cream. I substituted half-and-half for half of the cream but followed all the other directions to a tee. Incredibly tasty.

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Devin

Cooking Level: Expert

Living In: Fredericksburg, Virginia, USA

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Reviewed: Oct. 9, 2009

The cream cream had really great flavor! I used brown sugar instead of white, and added peanut butter, and it gave it a rich flavor. But the heavy whipping cream made it TOO fluffy. I should have thought to cut down the whipping cream and perhaps halved it with whole milk or half and half. Again, great flavor, but I'll probably be using this as a whipped topping on top of brownies this time.

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moleissa

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Reviewed: Sep. 26, 2009

This needed more choc chips and a teaspoon of vanilla extract to kick in the chocolate flavor, but YUM!

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Val-Panama

Cooking Level: Expert

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Reviewed: Sep. 20, 2009

Add a VERY little dark chocolate with orange. VERY nice flavor and SUPER velvety. I like ice cream rich and will be looking for ways to make this richer!

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LadyHotchKiss

Cooking Level: Expert

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Reviewed: Sep. 18, 2009

My sister bought me the Kitchen Aid Ice cream attachment for my Kitchen Aid mixer. I've been dying to make homemade chocolate icecream and came across this recipe. OH MY GOD!!! THIS IS THE BEST HOMEMADE ICECREAM THAT I EVER TASTED!!! This was my very first time making icecream and I gotta say WOWOWOWOW!!! I love how it taste. I added brownie bits along with Doves fudge sauce to the icecream as it was mixing just to give it a little kick ( I love brownies and fudge sauce) and it tasted even better. Even without the sauce and brownies it still taste GREAT!!! This recipe is a definite keeper!!! 10 stars for sure!!!

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BABY

Cooking Level: Intermediate

Living In: Glendale, New York, USA

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Reviewed: Sep. 8, 2009

This was my first venture into making ice cream and it was a huge hit at my son's birthday party. My wife declared it the best ice cream she's ever had.

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h0t5auce

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

Living In: Milan, Illinois, USA

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Reviewed: Aug. 31, 2009

Made this for a neighborhood ice cream contest and it was the first to be eaten! I even lowered the fat a bit by doing 5 egg yolks and 4 liquid eggs. Also I did half cream and the other 1/2 and 1/2. I also made brownies and rolled them into tiny balls and stirred them in after the ice cream had frozen. It was a definite show stopper!

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madmax396

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Reviewed: Aug. 22, 2009

The ice cream was very good but we didn't care for the grittiness of the chocolate chips. We feel it would have been better had they been left whole. Thank you JKINFLA for sharing a very good recipe!

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Aug. 8, 2009

Very good. We didn't have heavy cream, so we substituted with milk/butter. Came out great!

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Jen S.

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2009

Creamy, rich, delicious...I could continue gushing with one adjective after another to describe this fabulous ice cream; I can certainly understand why the word velvet is in the name. I shaved good quality dark chocolate into the mix instead of chocolate chips. My family is pretty fond of the chocolate ice cream I have been making for years, but I think that this one may have gone to the top of our list!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 17, 2009

This was the first time I tried to make chocolate ice cream....and it came out great!!! Tasted very expensive and rich...I substituted just 1/3 cup of cream for milk for a bit less greasiness, and added 1 tsp. vanilla and a pinch of salt. Used 2 bars of Hershey's Special Dark chopped up and put into ice cream maker last few mins. of churning. Was very chocolatey and will make again!!! Thank you!!!

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QueenRahel

Cooking Level: Intermediate

Home Town: Rockledge, Florida, USA

Living In: Oviedo, Florida, USA

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Reviewed: Jul. 15, 2009

I omitted the extra chunks/shaves of chocolate for personal preference and added about 1/2 tsp of salt. WONDERFUL! Really super yummy! My 3 1/3 year old godson was beyond amazed at the yummy ice cream we made together!!!

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MagDukes

Cooking Level: Expert

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Reviewed: Jul. 7, 2009

This is the best ice cream ever. It is better than any specialty ice cream shop. The recipe is perfect as is.

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Sara

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Reviewed: Jul. 7, 2009

This is very good ice cream. I haven't used another chocolate ice cream recipe since. I'm going to make it into rocky road ice cream next time. :))

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m

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2009

I got on a homemade Ice cream kick today and whipped up a couple.. LOL This one was really good. It was more like a dark choc flavor. Next time might try milk choc.. But other than that it was awesome

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heather7399

Cooking Level: Expert

Living In: Lake City, Florida, USA

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Reviewed: Jun. 30, 2009

this is so creamy, omitted the chocolate chips and it went down smooth as silk the best! I hope there is some left when hubby gets home..

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beth

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Reviewed: Jun. 29, 2009

I loved the airy, marshmallowy texture of this quick ice cream. I felt better about using a pasteurized egg product, as another reviewer suggested, rather than use raw eggs. It wasn't quite chocolaty enough for me! I will add more cocoa next time. My husband loved it as is though.

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ChiefChef

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jun. 23, 2009

Delicious! I used 2 cups of heavy whipping cream and 2/3 cup of half & half, but only because that was what I had. I also used almost 1/2 cup of cocoa powder and still thought it could handle more. I made mine more rocky road, adding mini marshmallows and chopped almonds. I will definitely make this again - so velvety smooth and delicious.

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Lyndsay

Home Town: Atlanta, Georgia, USA

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Reviewed: Jun. 18, 2009

Put in 1/3 Plus 1 Tablespoon plus 1 teaspoon SUPER DUPER double-strength brewed expresso, cooled completely, and 1/2 cup or so crushed almonds, and guess what you get? The best Jamoca Almond Fudge Ice Cream you'll ever eat! Try it!

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