The milkiest chocolate ice cream in the world from Jeni's Splendid Ice Creams at Home: More Than 100 Addictively Good Artisanal Recipes (page 156) by Jeni Britton Bauer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe requires 1 and 1/4 cup (1.25 cups) of heavy cream.

  • lacreshia_2ffko3 on May 29, 2026

    This recipe was surprisingly easy to follow, and all of the ingredients were easy to find at my local grocery store. The finished ice cream has an incredibly silky texture—rich, smooth, and luxurious without feeling heavy. Every spoonful melts beautifully in your mouth with deep chocolate flavor. One of my favorite parts of making this recipe was that I made it with my 8-year-old son. The process was simple enough for him to help, and he was thrilled with the final result. If you're looking for a homemade chocolate ice cream that feels like something from a premium ice cream shop, this recipe definitely delivers.

  • lawrencecharcuterie on July 10, 2022

    OMG! I have made this recipe twice with the lesser amount of heavy cream (1/4 cup) and we adore it. It's almost like a fudge pop but a really good one! In one variation I added mini marshmallows and drizzled hazelnut spread in for the last 30 seconds or so of the churn. In the other I mixed in 1 and 1/2 cups of crushed girl scout thin mints in the last 2 minutes. I'm not sure if I am going to ever make this recipe with the full amount of cream (1 1/4).

  • anya_sf on August 01, 2020

    I did not see the correction to the volume of heavy cream before I made this recipe, but it explains why the ice cream base was super thick and the yield was much less than a quart. Made with 1/4 cup cream, the ice cream was very chocolatey (I used 70% bittersweet), rather than milky, with a dense, fudgy texture. My family did not complain!

  • Christine on January 14, 2013

    This is a very tasty, creamy recipe. I did end up with some clumped bits of cocoa, but I attribute that to a misguided attempt to ensure enough chocolatey-ness by adding some extra cocoa after the mixture partially boiled over. That being said, be very careful when bringing this recipe to a boil. Mine went from gently bubbling to boiling over VERY quickly -- you really want to keep the boil under careful control. Also, as an added measure to prevent the clumped bits, I think I would also sift the cocoa before adding it in next time. My little snafu aside, this recipe freezes really well and I didn't have any problems with an icy texture that all too often plagues homemade ice cream, so I was most impressed.

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Reviews about this recipe

  • Leite's Culinaria

    ...the atrociously bold claim made by the title of this recipe can be achieved without eggs. We’re believers. What about you?

    Full review
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