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Richer Than Rich German Chocolate Ice Cream

Richer Than Rich German Chocolate Ice Cream


"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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4 h 50 m servings 477 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 129 mg
  • 5%

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

  • Cook

  • Ready In

  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.


  • 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.

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Read all reviews 20
  1. 23 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ...

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 t...

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 C...

The best ice cream I've ever made!

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 ounce...

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.

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

This is a great recipe! Loved the suggestion to toast both coconut and pecans together. I substituted coconut extract for the vanilla, added some caramel sundae syrup and about 1 Tbsp Godiva liq...

I don't really like chocolate ice cream but couldn't pass this up when I saw the title. I made it exactly as written but halved everything. It was incredible. I may add more pecans next time ...

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