Richer Than Rich German Chocolate Ice Cream Recipe -
Richer Than Rich German Chocolate Ice Cream Recipe
  • READY IN ABOUT 5 hrs

Richer Than Rich German Chocolate Ice Cream

Recipe by  

"Coconut, toasted pecans, Baker's® sweet German chocolate, and whipping cream--enough said. To die for! I have made this many, many times--everyone loves it (unless they don't like coconut)."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    4 hrs 50 mins


  1. Heat milk, chocolate, sugar, flour, and salt in a saucepan over low heat. Cook until the chocolate melts, stirring occasionally. Stir about 1/2 cup of the hot chocolate mixture into the eggs, then stir the egg mixture into the saucepan. Increase heat to medium and continue cooking and stirring until the mixture is thickened, about 5 minutes. Pour chocolate egg mixture into a bowl. Cover and refrigerate until chilled, at least 2 hours. Stir in the heavy cream and vanilla extract.
  2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in the coconut and pecans. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
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  • Cook's Notes:
  • The whipping cream makes this very rich. You can substitute half-and-half for the whipping cream if you wish. It is made with German chocolate - so, it is not a "dark" chocolate ice cream.
  • To toast pecans, place them in a single layer in a pan. Bake in a 350 degree oven for 5 to10 minutes. Watch closely so they do not burn or get too brown. This cook time is based on pecan halves. Pecan halves will take a bit longer to toast than pecan pieces.

Reviews More Reviews

Most Helpful Positive Review
May 17, 2010

Wow! I made this exactly as the recipe is written, except that I divided it in half because I have a small quart-size ice cream maker. I toasted the coconut along with the pecans; 350 degrees for about 10 minutes - watch them closely and stir them often. I used the cookie pieces style of pecans because I like how small they are. I did a 24 hour chill in the fridge, mixed it up one night, made it the next night and this made it REALLY smooth and creamy. I'm sure if you mixed it up in the morning and made it that night it would be fine, but it does need to cool down quite a bit to keep the ice crystals from forming and also to help it get really frozen. I guess you could consider that a drawback since you can't decide to make this and have ice cream 40 minutes later, like you could with no cook recipes. But, trust me, it is WELL WORTH the wait. My husband said it's the best ice cream he's ever had and then ate enough to prove it. I've already hidden a small bowl of it behind the frozen peas in the freezer to make sure I get more than one bowl! Every ice cream maker is different, of course, but it came out of mine like a real thick soft serve style and after being in the freezer over night, it's hardened up nicely, but still scoopable. Definitely a keeper! I didn't have any caramel sauce, but I think this would put it over the top. I'll be trying that next time.

Most Helpful Critical Review
Mar 24, 2012

This was grainy and way too sweet. And that was without adding the coconut.

Mar 02, 2011

This frozen custard turned out great with a very smooth and creamy texture. I only had 2 ounces of german chocolate, so I added some dark cocoa powder to the mixture. I used my Kitchen Aid Ice Cream Attachment and for your information this recipe will fill the canister to full capacity. I had a little bit of ice cream coming out of the top as it was churning. I will absolutely be making this recipe again!

Jun 17, 2012

Just to comment on the person who said the ice cream was grainy. Although I have not had this problem with this ice cream recipe, i did have it happen with another custard based recipe. I let the warm mixture cook too long. It had started to boil around the edges of the pan. It turned out grainy. Per "The Perfect Scoop" by David Lebovitz, when cooking the custard for a custard-based ice cream, it is done when it just begins to steam. Test it by running your finger down a spatula or wooden spoon that is coated with the mixture. It is done when your finger leaves a definite trail that doesn't flow back together. He also suggests immediately removing the mixture to a separate bowl and sitting this bowl in an ice bath in a larger bowl, and stir frequently until the mixture cools. I always do this now with custard based recipes. It also helps shorten the cooling time. I can make the custard in the morning and have the ice cream ready that evening.

Jun 14, 2011

The best ice cream I've ever made!

Apr 20, 2011

This is a fantastic recipe. I used full fat half & half instead of whip or heavy cream and I didn't have 6 ounces of german chocolate so I used 3 1/2 ounces of milk chocolate bar and 2 1/2 ounces of semi-sweet chocolate squares. There are little chocolate specks in my ice cream but its still phenomenal! I also toasted my coconut and pecans together as other viewers did. This chocolate ice cream recipe is definitely a new base for me.

Apr 18, 2011

I made this last night and I am having my first bowl today. This is the best ice cream reciepe I've made! It tastes like store bought! Added caramel topping, SO good.

Jul 12, 2010

We loved this ice cream it is very rich and creamy. Thank you for the recipe!


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  • Calories
  • 477 kcal
  • 24%
  • Carbohydrates
  • 49.6 g
  • 16%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 30.4 g
  • 47%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 129 mg
  • 5%

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

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