German Chocolate Ice Cream Recipe

Chocolate Delight: German Chocolate Ice Cream Recipe

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Enjoy the best chocolate experience with this German Chocolate Ice Cream recipe. It’s silky, rich, and has a coconut filling. It’s like the Oktoberfest cake but as a refreshing ice cream treat for all year.

Making this dessert is easy, whether with an ice cream maker or the no-churn way. You’ll love making this ice cream. It’s a joy for your taste buds.

This treat needs egg yolks, sugar, milk, cocoa, vanilla, chocolate chips, cream, brown sugar, butter, evaporated milk, coconut, and pecans. These make the ice cream taste amazing.

First, mix the egg yolks and sugar until fluffy. Then, heat milk, cocoa, and vanilla until steaming. This step ensures a creamy texture.

Add chocolate chips for a velvety taste. Chill the custard for an hour to set the base.

The ice cream wouldn’t be the same without the coconut and pecan filling. Cook sugar, butter, milk, and egg yolks, then add coconut, pecans, and vanilla. It adds amazing texture and flavor.

Mix the ice cream base and filling. Layer them together for a mix of tastes and textures. Freeze until it’s ready to scoop, letting the flavors blend perfectly.

This German Chocolate Ice Cream is an adventure in creaminess. It’s perfect for any moment, whether as a treat or for impressing at gatherings.

Don’t miss out on making this tasty ice cream. One spoonful will take you to chocolate heaven, with sweet coconut and crunchy pecans. Enjoy making and eating this wonderful dessert.

How to Make German Chocolate Ice Cream

Delight in making your own German Chocolate Ice Cream at home. This dessert is a perfect mix of chocolate ice cream and German chocolate cake filling. Follow our simple steps, and you’ll make a delicious treat swiftly.

First, collect these ingredients:

  • 3 large egg yolks
  • About 4 ounces or 113g of chocolate chips or chopped baking chocolate
  • ⅔ cup (133g) of granulated sugar
  • ¼ cup (30g) of unsweetened cocoa powder
  • 1 tablespoon (13g) of pure vanilla extract
  • 2 cups (480g) of heavy whipping cream
  • For the German chocolate cake filling:
    • ¾ cup (150g) of brown sugar
    • ¼ cup (50g) of granulated sugar
    • ½ cup (113g) of salted butter
    • ¾ cup (189g) of evaporated milk
    • 3 egg yolks
    • 1 tablespoon (13g) of pure vanilla extract
    • 1 ½ cups (150g) of flaked or shredded coconut
    • 1 cup (125g) of chopped pecans (optional)

Step-by-Step Instructions:

  1. Whisk 3 large egg yolks with ⅔ cup (133g) of granulated sugar. Do this until it’s pale and fluffy.
  2. Heat 2 cups (480g) of cream, ¼ cup (30g) of cocoa powder, 1 tablespoon (13g) of vanilla, and a pinch of salt. Do so over medium heat until it steams and bubbles slightly at the edges.
  3. Slowly pour the hot cream mixture into the yolk mixture, whisking continually.
  4. Put the mixture back into the saucepan. Stir on medium-low heat until it thickens. It should coat a spoon.
  5. Take it off the heat. Stir in 4 ounces (113g) of chocolate until it’s melted and mixed in well.
  6. Cover the custard with cling film, touching its surface to stop a skin from forming. Chill it for 1 hour or until fully cool.
  7. Meanwhile, make the cake filling. In a saucepan, mix ¾ cup (150g) of brown sugar, ¼ cup (50g) of granulated sugar, ½ cup (113g) of butter, and ¾ cup (189g) of milk. Stir on medium heat until it boils.
  8. Lower the heat. Let it simmer for 5 minutes as you stir. Then take it off the heat.
  9. In another bowl, whisk 3 egg yolks and 1 tablespoon (13g) of vanilla. Gradually stir this into the hot sugar mix.
  10. Add 1 ½ cups (150g) of coconut and 1 cup (125g) of pecans (if using). Stir until they are well mixed.
  11. When the custard is cool and the filling is ready, it’s time to make ice cream. Churn the custard and cream in an ice cream maker as per the maker’s guide. For a no-churn version, whip the cream to soft peaks and fold it into the custard.
  12. Layer the chocolate ice cream and cake filling in a container. Repeat until all is used. Swirl the layers gently.
  13. Freeze the container for 4 to 8 hours, or until the ice cream sets.

Now, your German Chocolate Ice Cream is ready to enjoy. Serve it in bowls or cones. Enjoy every bite filled with chocolate, coconut flavours. It’s a great dessert for sharing with your loved ones.

For more tasty homemade ice cream recipes, check out Poetry and Pies.

Recipe Details
Servings About 12 (½ cup servings)
Chill Time 1 hour
Churn Time 30 minutes
Freeze Time 4 to 8 hours

Tips for Making the Perfect German Chocolate Ice Cream

Creating a luscious German Chocolate Ice Cream is simple with the right tips. They ensure your homemade treat is creamy and full of flavour:

  1. Whisk until pale and fluffy: Start by whisking egg yolks and sugar. Whisk until they’re pale and fluffy for a creamy texture.
  2. Choose whole milk: Whole milk makes your ice cream creamier than low-fat milk. Its fat makes the ice cream smooth and rich.
  3. Use unsweetened cocoa powder: Go for unsweetened cocoa powder. It balances sweetness and keeps your ice cream from being too sweet.
  4. Opt for pure vanilla extract: Pure vanilla extract adds the best flavour. It makes your German Chocolate Ice Cream taste amazing.
  5. Stick to heavy cream: Use heavy cream, not lighter options. Its fat is key for a creamy and smooth texture.
  6. Choose sweetened shredded coconut: Sweetened shredded coconut adds a sweet, chewy taste. It pairs well with the chocolate.
  7. Toast the pecans: Toast the pecans for extra flavour. It brings out their oils and nutty taste.
  8. Ensure custard coats the spoon: The custard should coat a spoon before cooling. It means it’s thickened right for freezing.

Follow these tips for a homemade German Chocolate Ice Cream that’s smooth, rich, and delicious. Get ready for a creamy adventure with this decadent treat!

German Chocolate Ice Cream tips

Indulge in a Creamy Adventure with German Chocolate Ice Cream

German Chocolate Ice Cream is a wonderful treat. It mixes rich chocolate, sweet coconut, and crunchy pecans perfectly. This homemade recipe turns a classic German chocolate cake into a creamy, frozen delight. It’s perfect for Oktoberfest or a cosy evening, making everyone happy.

Making this ice cream at home is simple. Choose between using an ice cream maker or a no-churn method. Start by whisking egg yolks and sugar for a smooth custard. Then add cocoa powder, vanilla, and chocolate chips for extra richness. After chilling, layer it with coconut, pecans, and evaporated milk for that special German chocolate touch.

The final dessert is wonderfully creamy and packed with traditional German chocolate flavours. Its mix of textures and tastes brings joy with every bite. It’s great for treating yourself or impressing friends and family. This German Chocolate Ice Cream recipe is a sure hit with everyone.


How long does it take to make German Chocolate Ice Cream?

Making German Chocolate Ice Cream takes about 5-6 hours. This time includes both chilling and freezing.

Can I make German Chocolate Ice Cream without an ice cream maker?

Yes, you can still make this ice cream without a maker. Just whip the cream until it forms soft peaks. Then fold it gently into the custard mixture.

Can I use nonfat milk instead of whole milk?

For the best creamy texture, you should use whole milk. It’s key for getting that rich taste.

Should I use sweetened or unsweetened cocoa powder?

Choose unsweetened cocoa powder for this recipe. The recipe already includes enough sugar for sweetness.

Can I substitute the heavy cream with half and half or milk?

Substituting heavy cream with half and half or milk isn’t advised. The fat in heavy cream makes the texture just right.

What type of coconut and pecans should I use for the German Chocolate cake filling?

Opt for sweetened shredded or flaked coconut, and don’t forget to toast the pecans. It enhances the flavour of your ice cream.

How do I know if the custard is thick enough?

The custard is ready when it coats the back of a spoon well. That’s when it’s ready for chilling.


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