Chocolate Crunch Ice Cream Recipe
Chocolate Crunch Ice Cream Recipe photo by Taste of Home
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Chocolate Crunch Ice Cream Recipe

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Making ice cream goes smoothly when you do prep work in advance. I make the custard ahead and refrigerate it overnight. Plus, I toast the almonds beforehand and separate my add-ins into labeled containers. —Rosalie Peters, Caldwell, Texas
TOTAL TIME: Prep: 30 min. + chilling Process: 20 min./batch + freezing
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling Process: 20 min./batch + freezing
MAKES: 8 servings


  • 1-1/2 cups milk
  • 3/4 cup sugar, divided
  • 4 egg yolks
  • 2-1/2 teaspoons instant coffee granules
  • 2 cups 60% cacao bittersweet chocolate baking chips, melted and cooled
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips, melted
  • 3/4 cup slivered almonds, toasted
  • 1/3 cup milk chocolate toffee bits

Nutritional Facts

3/4 cup: 675 calories, 46g fat (25g saturated fat), 182mg cholesterol, 95mg sodium, 67g carbohydrate (61g sugars, 5g fiber), 9g protein.


  1. In a large saucepan, heat milk to 175°; stir in 1/2 cup sugar until dissolved. In a small bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate.
  2. In small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
  3. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
  4. Line a baking sheet with waxed paper; spread melted semisweet chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop coarsely.
  5. Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
  6. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the chopped chocolate, almonds and toffee bits. Freeze 2-4 hours or until firm. Yield: 1-1/2 quarts.
Originally published as Chocolate Crunch Ice Cream in Country Woman March/April 2006, p43

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Queenlalisa User ID: 15400 155184
Reviewed Jun. 7, 2014

"Creamy chocolate goodness!"

Anika Brown User ID: 6852076 207748
Reviewed Sep. 8, 2012

"My family doesn't like chocolate ice cream, but they devoured an entire batch in less than 20 minutes. I like serving the mix-ins on the side. The texture is so smooth that some prefer it without the mix-ins."

PianoJanie User ID: 62871 157840
Reviewed Jul. 4, 2009 Edited Jul. 6, 2009

"This is a wonderful recipe. I've made it more than once with great results. I did not make the "add-ins", and it was fine w/o them."

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