Comments on: Chocolate Ice Cream

By: Ellie Stroh

Ellie Stroh — Thu, 05 Jan 2012 02:33:09 +0000

This looks SO GOOD!!! I will definitely make some and keep visiting this site! Thanks!!

By: Michelle

Michelle — Sat, 31 Dec 2011 00:55:43 +0000

Hi Ryley, At least 8 hours, or overnight.

By: Maggie

Maggie — Tue, 27 Dec 2011 16:18:48 +0000

I’ve always heard at least 4 hours but up to 24 hours.

By: Ryley

Ryley — Tue, 27 Dec 2011 14:35:45 +0000

Hi, I am planning on making this today and I was wondering how long to chill it in the fridge for before pouring in the machine??

Thanks!

By: Advent Calendar Day 15 « Daily Foolishness

Advent Calendar Day 15 « Daily Foolishness — Tue, 20 Dec 2011 16:14:25 +0000

[...] did make it over the weekend and it is gooood! We were going for original chocolate inspired by this post by the Brown Eyed Baker where she posts the following recipe. We had all the ingredients (expect we only had plain Nestle [...]

By: Aimee

Aimee — Mon, 15 Aug 2011 07:12:05 +0000

Thanks so much Michelle, I went through with the Dutch cocoa powder I already had and it was an absolute success! I was thrilled that everything worked out and the chocolate ice cream turned out very rich in flavor- utterly delicious! Thanks again!

By: Michelle

Michelle — Thu, 11 Aug 2011 16:23:54 +0000

Hi Aimee, Does your dutch cocoa powder specifically say “sweetened”? If it doesn’t, it probably is actually unsweetened. If it is indeed sweetened, you’ll need to go with the unsweetened.

By: Aimee

Aimee — Thu, 11 Aug 2011 08:15:59 +0000

Hi Michelle,
I’ve never made homemade ice cream before and I’m excited to try this recipe along with the help of your “how to make homemade ice cream without an ice cream maker” post. The chocolate ice cream looks absolutely divine in your photo! But before I can begin my ice cream endeavor I have a question, all I have at home is regular dutch processed cocoa powder, i don’t have unsweetened dutch cocoa powder. Can I use the dutch powder that I already have or must I go buy the unsweetened?

By: Jessica

Jessica — Wed, 29 Jun 2011 02:35:36 +0000

I have gone through so many so called “perfect” recipes for chocolate ice cream. But either the texture didn’t suite my taste or the flavor lacked intensity. So in order to be cheap I decided to be “smart” and 3rd the recipe so if it turned out to be “meh” it’s not a big loss of my fairly expensive dutch coco and chocolate.

Quiet possibly the dumbest mistake I’ve made in the kitchen. It’s sooooo creamy and inteansly chocolaty and rich and ……I’ll stop….

I have just enough for a small serving but once thats gone I’ll defiently be making another batch of this.

By: Melty | From China Village

Melty | From China Village — Wed, 01 Jun 2011 15:09:16 +0000

[...] chocolate ice cream from the lovely brown-eyed [...]

By: Chocolate Ice Cream « é culinaire

Chocolate Ice Cream « é culinaire — Tue, 24 May 2011 05:14:53 +0000

[...] from: Brown Eyed Baker GA_googleAddAttr("AdOpt", "1"); GA_googleAddAttr("Origin", "other"); [...]

By: Johana

Johana — Tue, 17 May 2011 14:12:34 +0000

I’ve never been a huge fan of chocolate ice cream myself, but when I read his prologue of the recipe, I knew I had to try it. The ice creams that I make usually last 1 week or more in the freezer. This one lasts 2 days. When I’ve made it, my family takes two scoops each as dessert after lunch and dinner. We most absolutely love it!

By: Adventures in Ice Cream Making – Curdling Custard |

Adventures in Ice Cream Making – Curdling Custard | — Mon, 02 May 2011 04:09:34 +0000

[...] cream, my all time favorite. I modified David Lebovitz’s recipe for chocolate ice cream, using less cream and more whole milk as well as using chocolate chips instead of powdered [...]

By: Michelle

Michelle — Fri, 29 Apr 2011 17:07:05 +0000

Hi Cindy, Using half and half in place of whole milk would just create a creamier, richer custard base (um, yum!). Also, Dutch-processed cocoa can be ordered through King Arthur Flour, Penzeys, Amazon and a number of other online retailers. (I get mine from Penzeys). I’m glad you enjoyed the ice cream!

By: Cindy

Cindy — Thu, 28 Apr 2011 19:40:17 +0000

This looked so fabulous that I had to try it. It was the first recipe I made with my new ice cream attachment for my K.A. Instead of milk, I used 1/2 &1/2 (how did that change the recipe?). Also, I have no idea which cocoa is “dutch process”; I used Hersey’s. I used Ghirardeli semi sweet chocolate chips. Also I don’t know how I did it, but I totally forgot the vanilla! This ice cream is rich, creamy, thick, lucious.Beats any ice cream I’ve ever had. Thank you so much for sharing.

By: Chocolate Peanut Butter Cup Ice Cream | Brown Eyed Baker

Chocolate Peanut Butter Cup Ice Cream | Brown Eyed Baker — Thu, 28 Apr 2011 04:16:53 +0000

[...] took my all-time favorite chocolate ice cream recipe, added a peanut swirl to it, and mixed in chunks of Reese’s peanut butter [...]

By: Scrambled Pancakes » The Best Chocolate Ice Cream Ever (I Think)

Scrambled Pancakes » The Best Chocolate Ice Cream Ever (I Think) — Fri, 18 Feb 2011 09:08:25 +0000

[...] know that I could be having this instead.Chocolate ice creamRecipe adapted from David Lebovitz via Brown Eyed Baker.Should serve 8, probably. But don’t bet on getting more than 4 servings out of it. This stuff [...]

By: Anzelle @ Scrambledpancakes

Anzelle @ Scrambledpancakes — Mon, 14 Feb 2011 18:04:37 +0000

I just made this. Without an ice cream maker. And it is (I have the bowl next to me as I type) the best chocolate ice cream I have ever tasted. I followed the suggestions for making the ice cream with no ice cream maker, and it came out so smoothly, better than any ice cream I’ve ever had anywhere. It’s the perfect Valentine’s day dessert.

By: Valentine’s Day Dessert Recipes | Brown Eyed Baker

Valentine’s Day Dessert Recipes | Brown Eyed Baker — Tue, 08 Feb 2011 03:59:50 +0000

[...] Espresso Semifreddo Chocolate Ice Cream Classic Vanilla Bean Ice [...]

By: Carrie M

Carrie M — Thu, 30 Dec 2010 16:09:56 +0000

Just got this out of the KA and WOW! Such a great, creamy texture!! The dutch process/bittersweet combo is amazing. Thanks for the recipe!

By: Michelle

Michelle — Tue, 14 Sep 2010 03:00:17 +0000

Jujey – Thanks for coming back to share your results – I am a total slave to this ice cream too – intoxicating! And thank you for the kind words about the site – much appreciated!

By: Jujey

Jujey — Sun, 05 Sep 2010 19:56:26 +0000

OMG, I made this today, and I totally agree this is the best ice cream I have ever tasted…..it’s still not completely frozen and already the kids, hubby and I can’t seems to leave it alone…..i think by the time it is done, half of it will be done. It is so smooth!!! I love your website!!! Great pics, and u and I must have the same taste buds, b/c I love everything that u have posted. Keep up the great work!!!

By: Homemade Ice Cream Cookie Sandwiches | Brown Eyed Baker

Homemade Ice Cream Cookie Sandwiches | Brown Eyed Baker — Fri, 30 Jul 2010 14:04:17 +0000

[...] Cream: Classic Vanilla Bean (used here) Chocolate [...]

By: Jelly Roll Ice Cream Cake: Daring Bakers — {Sweetly} Serendipity

Jelly Roll Ice Cream Cake: Daring Bakers — {Sweetly} Serendipity — Wed, 28 Jul 2010 01:51:52 +0000

[...] ‘n’ cream ice cream, and what an awesome idea that was! The recipe I used was from Brown Eyed Baker, and I followed it exactly except for omitting one of the egg yolks (using 4 instead of the [...]

By: Ana-Maria Popescu

Ana-Maria Popescu — Fri, 25 Jun 2010 05:29:13 +0000

I will definitly try to make this icecream these days. I looks absolutely delicious!