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German Chocolate Ice Cream

Total Time

Prep: 25 min. + chilling Process: 20 min./batch + freezing

Makes

1 gallon

I found this recipe years ago and have been taking it to ice cream socials ever since. But you won't want to wait for a get-together to enjoy it. The cool combination of chocolate, coconut and pecans is delicious anytime. -Peggy Key, Grant, Alabama

Ingredients

  • 1-1/2 cups sugar
  • 1/4 cups all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 cups milk
  • 3 eggs, beaten
  • 1 quart half-and-half cream
  • 8 ounces German sweet chocolate, melted
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans

Directions

  1. In a large heavy saucepan, combine the sugar, flour, cinnamon and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Stir in the remaining ingredients. Refrigerate for several hours or overnight.
  2. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove ice cream from the freezer 10 minutes before serving.

Nutrition Facts

1/2 cup: 162 calories, 9g fat (4g saturated fat), 39mg cholesterol, 62mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • Erin
    Aug 15, 2020

    The recipe as it is written produces a very “icy” ice cream. When I make it, I replace the milk and half-and-half with 3c. whole milk and 5c. heavy cream, respectively. This improves the texture considerably. Also, I mix in the coconut and nuts during the last 5 minutes in the ice cream maker. That way they don’t all sink to the bottom.

  • bwenhold3
    Jan 24, 2012

    This is very good for a nice dinner for my family and i would very much recomment to make this again