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Jul 26, 2025

Milk Chocolate Ice Cream

This Milk Chocolate Ice Cream is dense and creamy and has a super chocolate flavor that is both intense but still captures the essence of milk chocolate. 

Milk Chocolate Ice Cream in blue bowl.


The texture of this ice cream is almost like a cold, creamy candy bar, if you can imagine. 

The base is a combination of whole milk, heavy cream, and evaporated milk. Evaporated milk is milk with 60 percent of the water simmered out before being canned. It helps increase the density of the ice cream. It should not be confused with condensed milk, which also includes added sugar. 

In addition, the recipe includes both bittersweet chocolate and cocoa powder for lots of extra chocolatey deliciousness. 

Milk Chocolate Ice Cream in two blue bowls.


Ingredients in this Milk Chocolate Ice Cream:

Dairy: Whole milk, heavy cream, and evaporated milk. 

Cornstarch: It works as a thickening agent and helps prevent crystallization when the ice cream is frozen. You can also substititute tapioca starch.  

Chocolate: Bittersweet chocolate (at least 60%) and cocoa powder. 

Corn Syrup: It also helps prevent ice crystals. You can also use tapioca syrup if you can find it. 

Sugar and Salt. 

Equipment You Will Need:

Ice Cream Machine: I use an electric machine that has a cannister that you freeze for 24 hours before using. 

4-Quart Sauce Pan: For cooking the ice cream ingredients before chilling and freezing. 

Bowls: You'll need a large one for an ice bath used to chill the mixture after cooking and before freezing. You'll need another bowl for incorporating the chocolate into the cooked dairy mixture. Finally, you'll need a small bowl for dissolving the cornstarch in a small amount of milk. 

Whisk: For incorporating the chocolate into the hot milk mixture. 

Heavy Duty 1-Gallon Ziploc Freezer Bag: Pour the cooked mixture into the bag and immerse it in the ice water bath to quickly chill it.

Milk Chocolate Ice Cream in a glass bowl.


To Make Milk Chocolate Ice Cream: 

First, dissolve the constarch in a small amount of milk and place the chopped chocolate in a medium to large bowl. In addition, set up a large bowl with ice water. 

Next, add the rest of the milk, cream, evaporated milk, sugar, and corn syrup to a large saucepan. Then, whisk in the cocoa powder and boil the mixture for about 4 minutes. With the pan off the heat, whisk in the cornstarch mixture and bring everything to a boil again until it begins to thicken. Pour the mixture over the chopped chocolate and whisk until the chocolate melts and is fully incorporated. Add the salt. 

After that, pour the mixture into the Ziploc bag and place it in the ice water bath to chill for about 30 minutes. Then, pour the mixture into your ice cream machine and freeze it for about 30 minutes. 

Finally, place the semi frozen mixture into a container and place it in the freezer for at least four hours. 

Milk Chocolate Ice Cream with white sprinkles.


Storage: 

Keep this ice cream in the freezer for up to a week. Be sure to cover the surface of the ice cream with parchment paper to prevent crystallization. 


Sunday Funday - National Ice Cream Month:

Be sure to check out everyone's recipes. 


Milk Chocolate Ice Cream in two blue bowls.


Milk Chocolate Ice Cream

Milk Chocolate Ice Cream
Yield: 8 servings
Author: Karen Kerr
Prep time: 1 HourInactive time: 5 HourTotal time: 6 Hour

This Milk Chocolate Ice Cream is dense and creamy and has a super chocolate flavor that is both intense but still captures the essence of milk chocolate. 

Ingredients

  • 1 cup whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 2 ounces bittersweet chocolate (mine was 60 percent), finely chopped
  • 1/4 cup heavy cream
  • 1 cup evaporated milk
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 1/3 cup cocoa powder, sifted to remove any clumps
  • 1/4 teaspoon salt

Instructions

  1. Mix the cornstarch into 2 tablespoons of the milk to dissolve and set aside.
  2. Place the chopped chocolate into a medium bowl.
  3. Fill a large bowl with water and ice.
  4. Bring the rest of the milk, cream, and evaporated milk, sugar, and corn syrup to a boil in a 4 quart sauce pan. Add the cocoa and whisk it in. Continue to boil for about four minutes, adjusting the temperature so that it doesn't boil over.
  5. Remove the pan from the heat and whisk in the cornstarch/milk mixture.
  6. Place the pan back on the heat and boil, stirring, for about a minute, until slightly thickened.
  7. Remove from the heat and slowly whisk the mixture into the bowl with the chopped chocolate until the chocolate is melted and fully incorporated. Stir in the salt.
  8. Pour the mixture into a one gallon zipper bag, seal, and immerse it into the large bowl of ice water. Allow to chill for about 30 minutes, until cold. Add more ice cubes to the bowl if necessary.
  9. When the mixture is chilled, set up your ice cream freezer, and turn it on. Clip a corner of the bag with scissors and squeeze the mixture into the ice cream freezer.
  10. Process for about 25 to 30 minutes, according to your freezer's directions.
  11. Scoop the ice cream into a small container, cover with parchment, seal, and freeze in the coldest part of your freezer for at least 4 hours.

Nutrition Facts

Calories

220

Fat (grams)

9 g

Sat. Fat (grams)

6 g

Carbs (grams)

33 g

Fiber (grams)

2 g

Net carbs

31 g

Sugar (grams)

28 g

Protein (grams)

4 g

Cholesterol (grams)

22 mg
ice cream, chocolate
dessert
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Created using The Recipes Generator



Recipe adapted from Jeni's Splendid Ice Creams at Home (2011) by Jeni Britton Bauer. James Beard Award Winner for Best Baking and Dessert Book, 2011. All of the recipes are delicious. 

Would you like to comment?

  1. Yum! You really can't go wrong with chocolate ice cream. And I feel your pain with the melting ice cream. My post today for pancakes - well I put creme fraiche on top of the warm pancake and it instantly melted. I really didn't even have time to take one picture!

    xo Jackie

    ReplyDelete
    Replies
    1. It's hard because I don't want to waste food (e.g. cold pancakes and frozen creme fraiche). Thanks Jackie!

      Delete
  2. Now you are making me wish I still had an ice cream maker because I CAN IMAGINE eating a cold creamy candy bar! Such a delight!

    ReplyDelete
  3. I like the idea of using evaporated milk to cut down on the fat and calories while maintaining all the flavor and creaminess.

    ReplyDelete
  4. This is cool, Super delicious chocolate Ice-Cream.

    ReplyDelete
  5. The note about the texture put this recipe on the top of my list! This sounds really, really good. I can't wait to make it!

    ReplyDelete
  6. This is one of my favorite flavored ice cream!

    ReplyDelete
  7. This looks so decadent! I love chocolate ice cream!

    ReplyDelete

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