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Chocolate Velvet Ice Cream

Chocolate Velvet Ice Cream


"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."
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1 h servings 399 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 33.6 g
  • 52%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  1. 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.
  2. 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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Read all reviews 190
  1. 232 Ratings

Most helpful positive review

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 re...

Most helpful critical review

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 mig...

Most helpful
Most positive
Least positive

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 re...

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 ...

This is the BEST. So very rich and creamy. You could use 1/2& 1/2 and it would still be very rich.

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...

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. ch...

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 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 chi...

LOVED IT! I am going to try 1/2 & 1/2 next time, just because. Also, I used pasturized egg product (carton in dairy section) because raw egg grosses me out. Turned out great!

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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