The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 20, 2008
Excellent. Haven't had ice cream in a long time due to lactose intolerance. Luckily I don't have any problem with heavy cream. This ice cream is great. Smooth and velvety. If you use your ice cream maker, it will churn for a long time due to the high fat content.
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3 users found this review helpful

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Cooking Level: Expert

Home Town: Placerville, California, USA
Living In: El Dorado Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 27, 2008
Fantastic! Smooth, rich, every bite was so tasty! You might think about regular cream instead of heavy cream - healthier and yields ice cream that is lighter in consistency.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 24, 2008
Yummy! We have tried several chocolate recipes with our ice cream maker, including the two in the instruction manual, all of them have been nasty, gritty, eggy or lumpy. This one is awesome. The taste was good and the texture good. I love not having to cook the mixture. Very Impressed!
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5 users found this review helpful

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Cooking Level: Expert

Living In: Palm Springs, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 19, 2008
This was good. I would prefer a little more chocolate, but it is still yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 8, 2008
There goes the diet! It's 7am and I am making this for tonight, I can't stop sticking my spoon in the ice cream maker. Delicious!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 21, 2008
This ice cream is amazing!! I used 1/2 & 1/2 and it turned out great. It reminds me of Cold Stone ice cream. I'm sure it would be a great base ice cream to add other toppings into and experiment.
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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 29, 2008
I really enjoyed this ice cream. It was a great base for building your own ice cream creation.
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1 user found this review helpful

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Cooking Level: Expert

Home Town: Yorba Linda, California, USA
Living In: Fruita, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 15, 2007
YUMMY! I made the recipe exactly to its description (changing the measurements via the conversion tool for 12 servings) and I have to say that is the best ice cream I have ever eaten.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 3, 2007
WOW!! How can you not say great things about this recipe?! I wone first prize at a "churn off" at the hospital I work at during our annual employee picnic. I veered from the recipe a bit based on other feedback. I, too, used egg beaters. I also combined it all the ingredients in the blender to mix them. I used Baker's semi-sweet chocolate and grated 1 square using a microplane grater...made the chocolate very fine and incorporated it wonderfully! I then added the grated chocolate to the other ingredients. The end result was just like chocolate velvet....smooth & creamy!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 1, 2007
REEAAALLY good. I added more chocolate to make it richer. Great recipe and very easy, THANKS!!
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1 user found this review helpful

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Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA
Living In: Janesville, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 3, 2007
Incredible! I doubled the recipe. For the cream, I used mostly heavy cream and about 1/3 half & half. It is still plenty rich and creamy! I also added extra cocoa (probably 2-3 Tablespoons more) and skipped the chocolate chips. For those who like lots of chocolate, I will serve with chopped gourmet chocolate on top of the ice cream. I just got it out of my ice cream maker and it hasn't gone into the freezer yet to harden, but I had to have some. It is so good! This one is a keeper!
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Cooking Level: Expert

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: 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)
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10 users found this review helpful

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Cooking Level: Expert

Home Town: Lancaster, Ohio, USA
Living In: Redding, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 29, 2007
i chose this recipe because i always have cocoa powder. the first time i made it i didn't print out the recipe and ended up using the wrong measurements! i used a half cup of cocoa and a cup of sugar and i didn't add the chocolate chips and it was GREAT! the second time i used dark chocolate cocoa and added the chocolate chips and it was totally different (but i should have realized everytime i substitute dark chocolate i end up with a totally different texture in whatever i'm making). then i made it again using my first screw up with the 1 cup of sugar and 1/2 c. cocoa and it was good again. the altered version has made it into my cookbook!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 20, 2007
Very creamy and chocolatey!! I used a combination of evaporated milk and heavy cream. I also added brownie bits and it was perfect!!
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8 users found this review helpful

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Cooking Level: Intermediate

Living In: Walkersville, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 19, 2007
Very good. I doubled the recipe and used 4 cups whipping cream and 1 1/3 cup 1% milk. Substituted a dark chocolate bar for the chips. Yummy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 17, 2007
Just a good basic chocolate ice cream. I added chopped bittersweet chocolate. Good standard recipe to have on hand.
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2 users found this review helpful

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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 5, 2007
I really hate adding raw egg yolks but this was fabulous. Tastes like chocolate mousse. I will definitely make again. Would be fabulous with bits of brownie in it!
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7 users found this review helpful

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Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 28, 2007
I used my ice cream maker for the first time and was greatly impressed with this recipe. The texture, flavor, and consistency was perfect. The only change I made was to double it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 28, 2007
Mmmmm! Smooth & creamy, a wonderful chocolate flavor. I did make the change of using 1/2 half and half & 1/2 heavy cream since that's what I had on hand. Will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 13, 2007
Wonderful recipe!! The last time we made it, I ran out of cocoa. I used 1/2 cocoa and 1/2 chocolate-flavored Carnation Instant Breakfast. We liked the more subtle chocolate flavor better, so we're keeping that alteration.
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2 users found this review helpful

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Cooking Level: Expert

Home Town: Columbus, Indiana, USA
Living In: Wahiawa, Hawaii, USA

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