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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Jim of Alexandria

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Reviewed: Jun. 16, 2009

I increased the cocoa powder (Nestle) to 1/2 cup and skipped the raw egg. Excellent!

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LatinArabesque

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Jun. 15, 2009

Soooooo rich and creamy!! I used 2 cps heavy cream & 2/3 cp half/half. I increased the cocoa powder to a 1/2 cp for a more intense chocolate flavor. Also added 1/2 tsp cinnamon and 2 Tb of Kahlua. I finely-grated Ghiradelli Dark Chocolate Bar into icecream mixture in the last 5 minutes of churning. If eaten like softserve it tastes like chocolate mousse with a more subtle chocolate flavor. When frozen more firmly the next day all the rich flavors of cocoa, cinnamon, and Kahlua blend together for an unbelievably smooth and creamy treat!

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Denise Davis

Cooking Level: Intermediate

Living In: Burke, Virginia, USA

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Reviewed: Jun. 5, 2009

My roommates and boyfriend LOVED this! I thought it was pretty good as well. :) I made one small change that I think made a difference. I had leftover dark chocolate from Italy (I don't eat choc straight up very often), so I grated that and mixed it in, instead of using semi-sweet chips as suggested. I also think this makes more than one quart as my 1.5 quart maker was quite full at the end of the freezing process.

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Tammy

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2009

I couldn't make myself use the full amount of cream. I used 1 cup of cream and made up for the rest with skim milk. The soft serve came out so heavenly. Not too sweet with strong cocoa flavor. When I let this ripen in the freezer, it froze solid. Next time I'll add some coffee liquer so it won't be so hard. Still tasted good though.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

Made this in my Cuisineart this week. Very easy, but will leave out the extra chopped chocolate as I think it detracted from the finished product and kept it from being smooth.

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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Reviewed: Mar. 31, 2009

One of the best chocolate ice creams I have ever had! It tastes very similar to Parlour brand ice cream, but without all the chemicals! I omitted the grated chocolate and added a few teaspoons more cocoa instead - it was heavenly without it and I thought I'd save a few calories, but I ended up pouring chocolate fudge all over it later anyway LOL. Delicious!!!

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Sonia M.

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 30, 2009

GREAT recipe!! I've made this several times and have noticed that unless you scrape the bowl many times during the mixing process, the choclate doesnt mix all that well. And you HAVE to add the cream painfully slow as you mix, stop and scrape, mix and add cream, stop and scrape. It seems like it takes forever (because the ice cream is so good it's painful to wait for!), but its worth it because you wont have a glop of chocolate at the bottom of the bowl when you pour the mix in the ice cream maker. And when I process the chocolate chips, I leave them kinda chunky becuase its fun biting into the chocolate when you eat the ice cream! I'm pretty sure that this recipe would be AWESOME with extra stuff like oreos, toffee bits, mini marshmallows, maraschino cherries, etc!

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JanJanRice

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Mar. 28, 2009

Amazing! It was so creamy and light. I have a kind of cheap ice cream maker and the ice cream always seems to come out with ice crystals in it. With this recipe it was incredible. Extremely rich and yummy.

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Lkh

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Reviewed: Mar. 19, 2009

Excellent, excellent, excellent. So silky and smooth and even with all that cream, no greasy mouthfeel. It hardens nicely and doesn't get icy. My biggest complaint about store bought ice cream is that it is often too sweet. That is not the case with this recipe. The chocolate level is perfect is you use good quality cocoa. The only change I made was to add a pinch of salt, which is the secret to perfect chocolate ice cream.

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Noochie Mama

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

The best ice cream I have ever made! The velvet texture is amazing. The whole family enjoyed this recipe.

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Scott

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Reviewed: Feb. 4, 2009

This ice cream so rich in flavor that I didn't want as large portion as I normally do. It's a good recipe for chocolate snobs.

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bezick2

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Reviewed: Jan. 18, 2009

Delicious, smooth, light chocolaty flavor ... I subbed in 1 cup half & half (fat free) for 1 cup of the cream. Used a fine sieve to strain the mixture as I poured it into the ice cream maker.

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susieqpdx

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Reviewed: Jan. 14, 2009

This is delicious. I used 2 cups of half and half and 1 cup of milk, and used egg beaters. It was really velvety, and sooo chocolatty. It is really hard to find a recipe that dosn't give you that filmy feeling in your mouth, and this one dosn't. Next time I will put in toasted almonds.

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luv2eat5

Cooking Level: Intermediate

Home Town: Brockton, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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Reviewed: Jan. 6, 2009

substituted egg-beaters & half-and-half and it was still amazing!

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bubilina

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 18, 2008

This is the first time making my own ice cream and i think it taste great.... i followed everything to the T... good recipe for a first timer... reminds me of milo... will definitely work towards making it creamier ... i did this with an ice cream maker...

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adelyn

Cooking Level: Expert

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Reviewed: Nov. 16, 2008

This is super ice cream and I would leave 5 stars, but it doesn't make very much ice cream at all. There is no way this recipe serves 8...maybe 2 people.

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Tami

Cooking Level: Expert

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Reviewed: Oct. 20, 2008

This turned out great!! Used no fat half and half. I am sure the consistency and richness is better with the heavy cream, but for fat free it was pretty good.

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LOBSTER

Cooking Level: Intermediate

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Sep. 19, 2008

This recipe was pretty good. The first time I made it I did not have any semi-sweet chocolate chips. It tasted fine. The second time, I added it the chips. I thought it was a little too chocolate-ty for my taste. I will probably make this one again, because chocolate ice cream is my all-time favorite.

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