Simple Chocolate Ice Cream

Simple Chocolate Ice Cream

KittySkyfish 0

"This is a pantry-friendly recipe for custard-style chocolate ice cream. No heavy cream or corn starch is necessary and it's successful with 2% milk, yet the results are still creamy and smooth! A digital kitchen thermometer is highly recommended while cooking to ensure you've reached the proper cooking temperature."
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2 h 50 m servings 228 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

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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. Fill sink with several inches of ice water.
  2. Beat eggs and cocoa powder in a bowl until well-blended and smooth.
  3. Heat milk, evaporated milk, sugar, and cocoa powder mixture in a heavy-bottomed saucepan over medium-low heat, whisking constantly, until custard comes to 180 degrees F (82 degrees C), about 10 minutes. The custard should be thick enough to coat the back of a spoon.
  4. Remove saucepan from heat and immediately transfer to sink to halt cooking. Continue to stir custard until cooled; stir in vanilla extract.
  5. Pour custard into an ice cream maker once it reaches 40 degrees F (4 degrees C). Freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours to overnight.



I changed nothing. I mixed it with my kitchen aid ice cream mixer on low for 15 minutes turned out perfectly. Loved by all members of my family

I'm giving it 4 stars because I think it needs a little cream--I used 1 cup milk and 1/2 cup cream. The instructions are very clear and it tastes just like Culvers! I love that it uses inexpensi...

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