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German Chocolate Ice Cream


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German Chocolate Ice Cream 0 Picture


  • 3 C milk
  • 6 oz German Sween Chocolate
  • 1.5 C White sugar
  • 2.5 T flour
  • .25 t salt
  • 2 large eggs beaten
  • 1.5 C heavy cream
  • 1 t vanilla extract
  • .5 C shredded sweetened coconut
  • 1 C chopped pecans, toasted


Servings 2


Step 1

Heat milk, chocolate, sugar, flour, and salt in a saucepan over low heat. Cook until the chocolate melts, stirring occasionally. Stir about .5 cups of the hot chocolate mixture into the eggs, then stir the egg mixture into the saucepan. Increase heat to medium and cook stirring constantly until thickened. Pour into a bowl and refrigerate until chilled minimum 2 hours.

Stir in cream and vanilla Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches soft serve consistency. Stir in coconut and pecans. Transfer to a one or two quart lidded plastic container, cover surface of ice cream with plastic wrap, seal and allow to ripen in freezer 2 hours or over night.


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