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Chocolate Ice Cream

 Chocolate Ice Cream
This is, without a doubt, the best ice cream I've ever had. Our family loves to make homemade ice cream when we get together for birthday dinners, and this is our favorite flavor.
20 ServingsPrep: 20 min. + chilling Process: 20 min./batch + freezing


  • 4 cups milk
  • 2 cups sugar
  • 1/3 cup baking cocoa
  • 2 tablespoons all-purpose flour
  • 1 egg, lightly beaten
  • 2 egg yolks, lightly beaten
  • 2 cans (12 ounces each) evaporated milk
  • 2 tablespoons McCormick® Pure Vanilla Extract
  • Milk


  • In a large saucepan, heat milk to 175°; stir in the sugar, cocoa
  • and flour until dissolved. Whisk a small amount of the hot mixture
  • into the egg and egg yolks. Return all to the pan, whisking
  • constantly. Cook and stir over low heat until mixture reaches at
  • least 160° and coats the back of a metal spoon. Remove from the
  • heat. Cool quickly by placing pan in a bowl of ice water; stir for 2
  • minutes. Stir in evaporated milk and vanilla. Press waxed paper onto
  • surface of custard. Refrigerate for several hours or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; add enough milk
  • to fill cylinder 3/4 full. freeze according to the manufacturer’s
  • directions. Refrigerate remaining mixture until ready to freeze.
  • When ice cream is frozen, transfer to a freezer container; freeze

2 of 2

Chocolate Ice Cream (continued)

Directions (continued)

  • for 2-4 hours before serving.
  • Yield: about 2-1/2 quarts.
Nutritional Facts: 1 serving (1/2 cup) equals 148 calories, 4 g fat (2 g saturated fat), 44 mg cholesterol, 44 mg sodium, 25 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.