Jeni’s Milkiest Chocolate Ice Cream
The famous “milkiest chocolate ice cream” from Jeni’s Splendid Ice Creams – it’s egg-free, rich, and has the most amazing chocolate flavor!
Say hello to my new best friend… this chocolate ice cream.
A month or so ago, I asked you all in one of my Friday things about Jeni’s ice cream, and if it lived up to the hype, since I’ve long been a Graeters girl. Almost all of you said yes and many of you said that this milkiest chocolate ice cream was the best ever. I quickly did two things – I picked up a pint of brambleberry crisp (LOVED it!) during my next trip to Whole Foods, and I busted out the Jeni’s cookbook to get to work on the famous milkiest chocolate ice cream.
Let me tell you…
It is the stuff of dreams. It’s rich without being too much… it’s full of chocolate flavor without actually using a ton of chocolate… it’s egg-free… it’s easy to make and I could not stop eating it. Like, snuck a spoonful multiple times a day. AMAZING.
This ice cream did not go off without a hitch, unfortunately. The first time I made it, I made it directly from the book. After the mixture thickened, it seemed… REALLY thick. Once it was cooled down, it was pretty much like set pudding and it was basically impossible to churn it (even though I tried). I was so bummed and couldn’t figure out what I may have done wrong.
I started Googling and found that there is an error in the cookbook for the milkiest chocolate ice cream recipe – there should really be 1¼ cups of heavy cream, but it is only printed as ¼ cup. Gah! Big difference and would totally explain the texture. I made it again with the correct amount and it was perfect! So if you have the book, be sure to note this difference! There appear to be other errors in early editions of the book – here is a list of all of the corrections that I found so your ice cream doesn’t meet the same fate as my first batch!
I have an old recipe for chocolate ice cream that I’ve loved for years and years, so I was definitely curious as to whether or not Jeni’s chocolate ice cream would stack up for me.
The verdict? It’s better. SO much better. And since there are no eggs in it, I didn’t have to worry about Joseph swiping his finger across the mixer and sneaking a taste. He just kept saying “mmm mmm” over and over again. He obviously has his mother’s taste :)
My father-in-law loves chocolate ice cream, so I made a cone for him and asked for his opinion… he said it was the best chocolate ice cream he’d ever tasted. BOOM.
Look no further!
One year ago: Zucchini & Orange Marmalade Muffins with Cranberries & Pecans
Six years ago: Chewy, Chunky Blondies
Seven years ago: How To Make Pastry Cream
Jeni's Milkiest Chocolate Ice Cream
Ingredients
- 1 cup (244 ml) whole milk, divided
- 1 tablespoon + 1 teaspoon cornstarch
- 2 ounces (56.7 g) bittersweet chocolate, finely chopped
- 1¼ cups (297.5 ml) heavy cream
- 1 cup (256 ml) evaporated milk
- ⅔ cup (133.33 g) granulated sugar
- 2 tablespoons light corn syrup
- ⅓ cup (28.67 g) unsweetened cocoa powder
- ¼ teaspoon (0.25 teaspoon) fine sea salt
Equipment Used:
Instructions
- In a small bowl, stir together 2 tablespoons of the milk with the cornstarch until smooth; set aside.
- Place the chopped chocolate in a medium bowl.
- Fill a large bowl with ice water.
- Combine the remaining milk, heavy cream, evaporated milk, sugar and corn syrup in a 4-quart saucepan. Place over medium-high heat and bring to a rolling boil. Add the cocoa powder, whisk until incorporated, and continue boiling for an additional 4 minutes.
- Remove the pan from the heat and gradually whisk in the cornstarch slurry.
- Place the pan back over medium-high heat and bring back to a boil. Cook, stirring constantly with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
- Gradually whisk the hot milk mixture into the chopped chocolate. Add the salt and whisk until the chocolate is completely melted and incorporated. Place the bowl inside the bowl with the ice water and let stand, stirring occasionally, until cold, about 30 minutes.
- Pour the ice cream mixture into the frozen canister of your ice cream maker and freeze according to the manufacturer's instructions. Pack the ice cream into a storage container and freeze until firm, at least 4 hours.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I’m just making a batch. It’s got the consistency of pudding and made only 1/2 of the usual amount of base. I have no idea what went wrong, but I think I haven’t got ice cream, but a sad hot fudge sauce. What could have happened? I followed the recipe precisely.
Perfect! To ensure I didn’t mess it up like the salty caramel, I boiled for a little longer in a bigger pot with a wider base, I think it turns out much richer than jenis but maybe it’s because I had to work at it 🤣
I love this recipe!
I have the book and thought something was off with the recipe. The book says 1/4 cup heavy cream so now I see it should say 1 1/4 cup… Wish I found this before I made it. Its kinda like fudge with less cream
Why do you think she suggests to stir the mixture over iced water before placing in the fridge to cool completely? Does it make any difference rather than just placing it in the fridge? Thankss🙏🏻
It helps it to cool down a bit faster, I do this with my pastry cream, as well.
I’ve made Jeni’s ice cream base a few times and it uses cream cheese. This one does not, correct?
I made this recipe today (and am waiting impatiently for the mixture to cool), so I can confirm you do not need cream cheese. In the book, Jeni says the evaporated milk has enough body that it can stand alone.
Nope, no cream cheese!
I’m an ice cream lover, but I’m also a bit lazy, I’m looking for recipes where I can just mix everything in a Vitamix, then pour into my ice cream maker. This one worked. A few hints, for anyone wanting to follow the same path:
1. Pour all the liquids in the carafe.
2. Turn the Vitamix on low.
3. Gently pour the powders in.
4. Put the bittersweet chocolate in.
5. Turn the Vitamix up to high.
6. Turn Vitamix off before the mixture starts to warm.
7. Pour mixture into ice cream maker.
I don’t know how this compares to using the stove, but it’s easily some of the best chocolate ice cream I’ve ever made.
Seriously, this is without a doubt the best chocolate ice cream we have every had. I modified the recipe slightly by using “Special Dark” dutch process cocoa (which is also unsweetened) instead of just cocoa powder. This ice cream is creamy and smooth with a deep dark chocolate flavor. Absolutely delicious and a true indulgence.
So glad I found your post! Although I wish I had found it 24 hours ago! I’ve had Jeni’s book for years, but never made anything from it. Until I tasted her ice cream at her DC shop and then bought a new ice cream maker. To test our new machine, yesterday, I made the vanilla and this chocolate recipe. The vanilla was perfect. The chocolate turned about exactly as you described. Happy to know it was a printing error and not a user error, or overall poor recipes. Can’t wait to try more recipes! Her flavor combinations are amazing.
So, curious as to what happens after step 8????
You eat it.
Hello,
I bought the book in a german translation and I don’t like how some ingredients are rounded up, so I bought the english version, but it is not the same, Jeni has increased some ingredients and uses a newer machine.
How can I be sure to get the “older” version of the book? How is the picture on the cover sheet?
Nice if you can help me.
Kind regards Tanja
Hi Tanja, Unfortunately I’m not sure, usually when a book as errors and they release new copies, the cover does not change.
Hi Michelle!
Thanks for the recipe, I have been infatuated with Jeni’s ice cream for over a year now. I have found that the ice cream takes much longer to churn than my machine’s instructions and was wondering if anyone else has this problem? I put the mixture in the ice bath until it was just above room temperature, but did not freeze the canister beforehand (I have an old fashioned ice cream maker) any suggestions?
that should say just below room temperature
Hi Seth, I’ve only ever used a frozen canister, so I’m not sure that it would make a difference. To make up for it, you could try thoroughly chilling the custard first for 4 to 8 hours.
YUM! Just made this tonight and it was so delectable! I couldn’t stop liking the spatula while it was in the ice bowl. Tasted like homemade pudding. I just finished scraping my ice cream maker bowl of every last frozen morsel. Thanks Michelle!
If it’s milk chocolate ice cream why is it made with bittersweet chocolate?
or am I reading the title wrong by assuming “milkiest” referring to milk chocolate…. anyways… trying to find the best milk chocolate ice cream recipe
Hi Taryn, Yes, it appears the title could be misleading… it’s not actual milk chocolate, the texture of the ice cream is “milky”.
Just got an ice cream maker for Christmas and this was the first recipe I tried. While it was really delicious, it was more time consuming than I had planned on. I was wondering if you had any suggestions for a good recipe that doesn’t involve cooking the ice cream base? I’d love something that’s quick and easy and still YUMMY! Thanks.
Hi Michelle, DELICIOUS! I make so many of your ice cream recipes and your other chocolate recipe is a family and friends favorite! Had to try this one. OMGGG, I love it! Reminds me of the fudgsicles we ate as kids. I told my brother in law who is crazy about the other one about this one and it’s supposed to be better. He said IMPOSSIBLE. But I have to agree with you. Question, it doesn’t make a full quart, maybe 3/4 full. Any ideas why? Thank you. He is coming for dinner today so we’ll see!
and it was DELICIOUS
Hi Noreen, If you let the chocolate mixture cook until a little thicker, it’ll probably yield a little bit less.
This looks amazing! I was wondering. If I mix it up, instead of doing the ice bath could I throw it in the fridge overnight and then churn it the next morning to have with dessert in the evening?
Hi Brittany, Yes, you can do that, but you’ll still need to use an ice bath, as it should be room temperature before you refrigerate it.
Hi! I really want to make this ice cream but no light corn syrup, what can be a good substitute for it? Please and thank you
Hi Beth, You could use Lyle’s golden syrup as a substitute.
Hi Michelle thank you for getting back to me…do u think might be able to substitute the cocoa for corn flour n chocolate for caramel chocolate?we love the texture of this ice cream…
Wish we stayed closer would to meet you…im in south Africa, other end of the world.
Unfortunately, I’m not familiar with either corn flour or caramel chocolate, so I couldn’t say how they would affect the recipe. If you try it, let me know how it turns out!
Hi Michelle..i have tried this recipe n its amazing!!!
My husband can not get enough of it!
Any idea how can adapt the recipe to make caramel ice cream? What can I substitute for the cocoa?
Hi Sumayya, So glad you loved this! I’m not sure that just swapping for the cocoa would be the best way to get caramel ice cream… I think she has a great a salted caramel ice cream recipe, I’ll have to give it a go and share it! I’ve also made a salted caramel ice cream if you’d like to check it out:
https://www.browneyedbaker.com/salted-caramel-ice-cream-recipe/
What is the best way to be able to print out your recipes. Sorry, not a
fan of Pininterest (SP).
Hi Maytha, Just look at the top of the recipe box – you should see icons for printing and emailing. Just click the print button.
Thank you so much for the link to the cookbook corrections! I have an early edition with the booboos….
Your little fella (and your pups!) are too darn cute!
Your previous recipe for chocolate ice cream has been my absolute favorite and go-to for a long time, so if you say this one is better, I HAVE to give it a try!!
I LOVE Jeni’s and I love all of her ice creams I’ve recreated at home – you’ll have to try roasted pistachio next and then peanut ice cream with chocolate flakes. SO DELICIOUS!
I am a fan!!! Thank you so much for being so generous in sharing your delicious recipes.
I can’t wait to try this at home. Just curious though, will it work for soft serve as well? Hope to hear from you soon!
Hi Rachel, Not sure what you mean by work for soft serve? Do you mean just serve it directly after churning it? You could certainly do that, although it will obviously be much softer.
Love Jeni’s ice cream & frozen yogurts! Son & DIL lived in Columbus,Oh & we would go to Jeni’s when we visited. May I suggest the lemon tart buttermilk yogurt. I love lemon & this is so, so good!
Oh wow, THANK YOU for posting the CORRECT recipe for this ice cream from Jeni’s cookbook! I have owned this cookbook for a few years now, but I don’t own an ice cream maker so I’ve not tried making this recipe at home. Jeni’s ice cream truly is the BEST ice cream on earth. It’s not surprising that there are errors in the recipes, as I just completed my smoothie recipe cookbook and I found a HUGE error. I forgot to add the cocoa powder in one of the chocolate smoothies…EEK! Luckily I caught it before it was finished. Thanks for the link to all the errors too!
I made this and the taste is amazing however, the ice cream is rock hard the next day. Any suggestions? Does incorporating alcohol help?
Yes, we found the same thing last night. The ice cream was super hard. I was wondering the same?
Hi Lu, Oh wow mine isn’t like that at all! I usually take my ice cream (any ice cream) out of the freezer about 5 to 10 minutes before I want to scoop it. But I actually found that Jeni’s was actually more melty than most of my homemade ice creams. Are you trying to scoop directly from the freezer, or letting it sit for a few minutes? It just might need a little time to make it more scoopable.
Oh man…it’s so crazy different from The Perfect Scoop’s recipe. How is possible it’s better?!??
SO different, but definitely better in my book, but obviously that’s totally personal preference :)
I just bought a ice cream maker with the built in compressor and can make ice cream much quicker than I could with my frozen bowl. I’m going to get this going right away, looks amazing!
Thanks!
I saw this recipe this morning as I was making my food shopping list, so I quickly added all the ingredients I needed. I would have to agree with Joseph and your father-in-law, it’s wonderful! It’s creamy, full of chocolate flavor, and it wasn’t too difficult to make (plus chocolate is my favorite!) This weekend I am also making your recipe for Frozen Brownie Sundae, it looks great and fits the bill as I wanted ice cream and brownies (it’s my birthday on Saturday!) I’ll top the brownies with some of this chocolate and my favorite homemade vanilla from D.Lebovitz’s book – The Perfect Scoop (it’s my favorite vanilla recipe with no eggs.) Thanks for making my birthday a little sweeter by sharing these two recipes!
Jeni’s is the absolute best – and this comes from someone who is otherwise addicted to Penn State’s Creamery. (Jeni went to their ice cream school!) I did a comparison of my own Buckeye with the purchased flavor and I couldn’t tell the difference. Only suggestion I can make is to consider getting a standard ice cream maker like the Cuisinart. I was using my Kitchen Aid ice cream attachment but I couldn’t successfully get the chocolate “freckles”. The Cuisinart is sooo simple and even the ice cream volume is greater. And try Snowville milk (carried by Whole Foods) – that’s the dairy Jeni uses. And many thanks for the link to the errata list.
After making this from the same cookbook, I’ll never make another chocolate again!
I’m not far from Jeni’s and every ice cream flavor is great!
The “milkiest chocolate” is showing up everywhere. We enjoyed it
at a local festival as well as seeing it on the web. Step aside salted caramel.
Thanks for clearing up the misprints in the book.
Your photos are amazing! I wanted the cone for breakfast.
As I read this recipe, I was reminded of a KAF ice cream recipe called Chocolate Decadence. It is very similar in that the base is much like a cooked chocolate pudding. The KAF recipe does not use any heavy cream…just whole milk and the end product has a very rich chocolate flavor. It is so rich, I found I could only eat a small amount but if chocolate is a favorite flavor, this is another recipe to add to one’s recipe list.
Just curious…because Jeni’s recipe and the KAF recipe both use what amounts to a pudding base, do you think with a little work/experimentation, other flavors could be made from a pudding base? I have been thinking about trying but just haven’t been motivated yet. I have another eggless recipe that uses a whole milk/ evaporated milk/sweetened condensed milk base that I work off of to make many different flavors…most recent was a yummy Nutella/mini chic chip batch.
Hi Nancy, I definitely think so. All of the recipes in her book appear to be egg-free and use the same preparation method.
This sounds amazing, I also have a go to chocolate ice cream recipe that I use for my chocolate butter pecan ice cream that always wins raves with the family. I will be giving this a try.