Easy Gourmet Ice Cream





Introduction: Easy Gourmet Ice Cream

I sweet talked this deliciously smooth chocolate ice cream recipe out of a chef at a fancy Caribbean resort.  I've since adapted it for different flavours, like nutmeg, coconut and mango.
It's easy, takes less than 10 minutes, has no strange ingredients and uses no fancy machines
A whisk, a bowl, and a pot are all you need!

Step 1: Ingredients

- 4 oz chocolate (1 organic dark chocolate bar - or 1/2 chocolate chips)
- 1 cup milk
- 2 eggs (farm fresh is best)
- 1 cup sugar
- 1 cup cream (heavy or whipping - it's all good)
- 1 tsp vanilla
- pinch salt

Step 2: Melt the Chocolate

1. Melt the chocolate bar in 1 cup milk over low heat. 
Whisk it to make smooth chocolate milk once melted.

Step 3: Whisk

2. In a bowl, whisk 2 eggs until light and fluffy.
3. Gradually whisk in 1 cup sugar.  (this can be reduced if wanted - I've made some with 1/2 sugar and it still turns out fine.)
4. Whisk in 1 cup cream, 1 tsp vanilla, and a pinch of salt.
5. Whisk in the chocolate milk mixture.

Step 4: Freeze (and Flavour Variations)

6. Freeze.
Just pop the whole bowl in the freezer.  I stir mine every couple of hours while it is freezing, but I've forgotten to do this sometimes and it still turns out fine.
It should be frozen and ready to enjoy, or scoop into a storage container in about 6 hours.

Omit the chocolate and use your imagination - some ideas are:

1. Nutmeg:  Add one grated nutmeg (about 2 tbsps).

2. Coconut:  Use canned coconut milk instead of cow's milk.  You can even substitute it for the cream as well if you want dairy free ice cream.  It still comes out very smooth and yummy.

3. Mango (or any fruit):  Puree in  blender or just chop as desired and whisk in before freezing.

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    I love ice cream, thanks!

    "4 oz chocolate" go international mate.. America isn't the only country on this world;)

    6 replies

    113 grams
    or 1/2 cup
    (and I'm Canadian!)

    Canadas the best!!! Great write up. Trying it today!!

    The rest of the world doesn't know how to use the converter built in to google? I use it all the time when wanting to try a recipe written by someone in the rest of the world...and I generally don't complain about it, either.

    Just type "4 oz to grams" into the search box....without the quotation marks of course.

    it is not about how many gramms 4 oz are, it is about sending a message:) but thanks for the hint anyway

    I'm just wondering what "message" you are talking about.

    I guess my point is that this is a DIY site...part of the interest is in taking what other people have done and using your tools till it works for you. The US is still in the dark ages. That's a given. As much as I try to think in metric, I've been using "English" units for the last 47 years. I KNOW what a cup is, I KNOW what 72 degrees farenheit is (room temperature and slightly cool for my taste), I KNOW what a foot is. When I do something, I have to convert to these archaic units in order to get a gut feel for it.

    I'm just thankful that I don't have to deal with barleycorns, fortnights and furlongs. I wish I had been brought up with nice, rational meters and grams and liters, but I wasn't. Therefore, if I post a recipe or an instructable, you can guarantee that the units will be American pseudostandard units and I will ask that you convert to metric just as I convert from metric when I build or cook something from the rest of the world. Besides, it's no fun if you don't have to work for it at least a little bit.

    In order to reduce the "risk" from the uncooked eggs, you can whisk in the Milk and chocolate mixture with the "fluffy eggs" this will cook the eggs before you mix it in with the rest of the ingredients.

    awesome instructible :)
    i just placed it in the freezer ready for tonight's dessert

    here, i converted the ingredients so the rest of the world can do it too ;)

    - 113g chocolate
    - 240ml milk
    - 201g sugar
    - 240ml cream
    - 12g vanilla

    useful links:
    Good old google :3 : https://www.google.com/search?source=ig&hl=en&rlz=&q=gr+in+oz&btnG=Google+Search&oq=300+torrent&aq=f&aqi=&aql=&gs_sm=3&gs_upl=47554l53086l0l53480l11l11l0l2l0l0l97l795l9l9l0



    If I show this to the "Ice cream Aholic" the freezer will become too small and she too big!!

    I'm wondering if the freezer temperature is relevant? Yours looks like a freezer compartment in a fridge, but up here all the freezers run at -19*C (-2.2*F). Store-bought ice cream becomes MUCH harder in that, any risk of "temperature shocks"?

    1 reply

    I think a faster freeze will be even better. You'll just have to stir it sooner then I do. Try just 10 minutes and see how it's doing. It doesn't settle so I don't think the faster freeze will cause any problems. As you know, you'll just have to sit it out for a minute or two before you can scoop it into nice balls. It's creamy enough that it shouldn't crystalize. Let me know how it goes.


    How's the consistency? Does it have the same texture as 'regular' ice cream? I'm interested in trying this regardless.

    1 reply

    The consistency is why I like this recipe so much. I find some homemade ice creams are too ice crystally. This one is smooth and scoops out really nicely - like ice cream from the store but without all the stabilizers. Hope you enjoy it.

    @ itge13 4 oz chocolate is 113 g. I hope this helps.

    A friend of mine does ice cream something like this but uses chocolate milk in place of melting the chocolate and milk mixture. They also use cool whip in place of the whipping cream. For those who can't wait.