Chocolate Ice Cream

Hubby and I are now trying different types of ice cream and gelato!

We found this one and really like it! I’d definitely suggest using good chocolate… We tried it with nestle chips and it was ok, not fabulous, but good.

Hubby really liked it!


Chocolate Ice Cream

For the best flavor, use high-quality chocolate, such as Ghirardelli or Guittard. Gourmet chocolate is available in the baking aisle at specialty food stores and many supermarkets.


3 cups 1% low-fat milk, divided
1/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
4 ounces semisweet chocolate, finely chopped


1. Place 2 1/4 cups milk in a heavy saucepan; bring to a simmer over medium heat. Combine 1/4 cup milk, sugar, cornstarch, and salt in a medium bowl, stirring with a whisk until smooth. Slowly add the sugar mixture to pan, stirring constantly with a whisk. Cook 4 minutes or until mixture begins to thicken, stirring constantly with a whisk. Remove pan from heat.

2. Place chopped chocolate in a small bowl. Bring remaining 1/2 cup milk just to a boil in a small saucepan over medium heat. Pour hot milk over chocolate; let stand 1 minute. Stir chocolate mixture until smooth. Add chocolate mixture to sugar mixture; stir until well blended. Cover and chill 2 hours.

3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.


1 1/2 quarts (serving size: 1/2 cup)

Nutritional Information

CALORIES 95(33% from fat); FAT 3.5g (sat 2.1g,mono 1.1g,poly 0.1g); IRON 0.3mg; CHOLESTEROL 2mg; CALCIUM 78mg; CARBOHYDRATE 14.9g; SODIUM 57mg; PROTEIN 2.4g; FIBER 0.6g