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by Stephanie Manley, Last Updated 23 Comments
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It is hard to beat Ben and Jerry’s ice cream. You can make their delicious chocolate ice cream at home. It is hard to beat creamy chocolate ice cream. When you are making it just like Ben and Jerry’s, you know it has to be good.
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Homemade Chocolate Ice Cream
It is hard to beat Ben & Jerry’s ice cream. And, it is even harder to beat creamy and chocolatey ice cream! So, put the two together, and you’ve got something wonderful! Now you can make Ben & Jerry’s delicious chocolate ice cream at home. When you are making homemade chocolate ice cream just like Ben & Jerry’s, you know it has to be good.
Chocolate ice cream is an ice cream flavor that is difficult to beat, and this creamy sweet treat is well, honestly, amazing. And, what is also amazing is that this is a simple chocolate ice cream recipe that anyone can make.
This homemade chocolate ice cream recipe isn’t based on a custard, so it is easy to put together. You don’t need to cook the mixture before freezing, unlike some recipes where you need to cook the base then freeze it.
Chocolate ice cream is hard to beat, this creamy sweet treat is well honestly, amazing. This is a simple chocolate ice cream recipe that anyone can make.
Ben & Jerry’s Chocolate Ice Cream Ingredients
Here’s a list of what you need to make this delicious chocolate ice cream:
- Unsweetened chocolate
- Milk
- Eggs
- Sugar
- Heavy Cream
- Vanilla
- Salt
If you have concerns about raw eggs, you should purchase eggs that are pasteurized as these eggs are safe to consume raw.
How to Make Ben and Jerry’s Chocolate Ice Cream
- Make the base by heating chocolate and milk until smooth.
- Whisk eggs in a mixing bowl until light and fluffy.
- Whisk sugar into the eggs.
- Add cream, vanilla, and salt to the egg mixture. Whisk to combine.
- Add chocolate to the egg mixture and stir to combine.
- Refrigerate the ice cream base for at least 3 hours (overnight is best.
- Transfer the ice cream base to an ice cream maker and freeze according to the manufacturer’s instructions.
- Serve and enjoy!
Chocolate Ice Cream Variations
Here are some great chocolate ice cream add-ins for added flavors:
- Chocolate chips to make chocolate chip ice cream.
- Mint flavoring for a minty treat.
- Chopped roasted nuts such as almonds, pecans, peanuts, or walnuts.
- Fudgy brownie pieces to make chocolate fudge brownie ice cream.
- Edible chocolate chip cookie dough pieces.
- Peanut butter chips for chocolate peanut butter ice cream.
- Chopped strawberries for strawberry chocolate ice cream.
I’m sure you can get even more creative. Check out more of Ben & Jerry’s ice cream flavors for inspiration.
No Churn Chocolate Ice Cream
This recipe uses an ice cream maker machine because ice cream makers whip air into the ice cream base making it lighter.
You can do this as a no-churn recipe by simply pouring the ice cream into a container and putting it into your freezer for many hours for it to freeze solid. However, you will end up with something that is much harder and heavier than if you had used an ice cream maker.
Love Ice Cream? Try these recipes!
- Ben and Jerry’s Vanilla
- Cake Flavored Ice Cream
- Cherry Garcia Ice Cream
- Coconut Milkshake
- Homemade Vanilla Ice Cream
- Ice Cream Bon Bons
- Lucky Charms Milkshake
- No Churn Vanilla Ice Cream
- Peanut Butter Ice Cream
- Root Beer Freeze
Tasty Ice Cream Toppings
- Hot Fudge Sauce
- Homemade Peanut Butter Sauce
- Hersheys Chocolate Sauce
Be sure to check out more ice cream recipes and copycat dessert recipes.
Ben & Jerry’s Chocolate Ice Cream
You can make rich chocolate ice cream at home with this easy copycat recipe.
5 from 7 votes
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Course: Dessert
Cuisine: American
Keyword: Ben & Jerry’s Recipes, chocolate ice cream, Ice Cream Recipes
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Servings: 8
Calories: 308kcal
Author: Stephanie Manley
Ingredients
- 4 ounces unsweetened chocolate
- 1 cup milk
- 2 large eggs
- 1 cup sugar
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1 pinch salt
Instructions
Place the chocolate in a small saucepan over medium heat.
As the chocolate melts, gradually add the milk, whisking constantly, until smooth.
Remove the chocolate mixture from the heat and let it cool to room temperature.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar into the eggs, a little at a time, then continue whisking until completely blended, about 1 minute more.
Add the cream, vanilla and salt to the egg mixture and whisk to blend.
Pour the chocolate mixture into the cream mixture and blend.
Cover and refrigerate until cold, from 1 to 3 hours, depending on your refrigerator.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
Notes
Variations:
Add 1 cup of any of these in after the ice cream stiffens, about 2 minutes before the ice cream is finished churning, then continue to freeze until the ice cream is ready.
- Chocolate Almond – chopped and roasted whole almonds (salted or unsalted)
- Chocolate Chip – mini chocolate chips work great.
- Edible Cookie Dough Pieces
- Chocolate Brownie Pieces
- Peanut Butter Chips
Nutrition
Calories: 308kcal | Carbohydrates: 31g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 90mg | Sodium: 50mg | Potassium: 197mg | Fiber: 2g | Sugar: 26g | Vitamin A: 555IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 2.7mg
About Stephanie Manley
I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.
Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.
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Reader Interactions
Comments
Julie
Turned out a bit grainy, next time I will use different chocolate. I used unsweetened Bakers chocolate and it became grainy as it set up in the fridge prior to the ice cream maker.
Reply
Suzy Wills
Chocolatey and delicious. I did find it to be a slight bit grainy but not too much. I did end up using 2% milk instead of whole milk. It still came out very good.Reply
Elaine
Can you make this and store it in the refrigerator for a day before putting it into the ice cream maker?
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Stephanie
I would not do this, I don’t know what will happen to the egg mix during the resting time.
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Elaine
It was perfect, gave it a quick mix just to make sure it was all blended. Came out PERFECT. The grandkids are coming over for an ice cream social.Stephanie
How fun! My grandparents used to have ice cream socials during the summer. I just loved them. Stay safe and healthy!
Trisha
My son loves chocolate ice cream with fudge and Reese’s pieces. If I want to add fudge (to create swirls of fudge) and Reese’s pieces chunks to the ice cream what stage of the process would I do this? What temperature should the fudge be? Also hot fudge? Cold fudge? Room temperature fudge? I saw the variation above for the almonds but wasn’t sure what you meant about after it stiffens ( does that mean before it’s frozen but stiff)? Thanks!
Reply
Stephanie
If you want to add hot fudge, add room temperature to ice cream that has already stiffened. If you add it when the ice cream is soft, it will mix in.
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Paul
Raw eggs? Seems risky…. Or, are you thinking the heated milk will cook the eggs enough to kill Salmonella?
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Stephanie
You can purchase eggs that have been pasteurized.
Reply
Helen
For those that don’t have an ice cream maker try freezing it first – probably overnight. When you are ready to eat it set it out for a few minutes to soften a bit. Much like you do to dip it easily. Then beat it with your mixer until smooth and creamy. This is how my mother-in-law did it 60-70 years ago. Much better than just straight out of freezer!
Reply
Deborah
this is awesome I added some homemade brownies pieces to this and it was even better than the real Ben and Jerry’s chocolate fudge brownie ice cream you buy in the storeReply
Kiki
Thank you so much for sharing this chocolate ice cream.Reply
Dana
Best chocolate recipe!!! This will be my 3rd mixture. It’s easy to double recipe to make 4 quarts. Yummy!!
Reply
Susan M. Bell
I assume the first line should be something about melting the chocolate.
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Stephanie
I have updated the instructions. They were vague.
Reply
Valerie Corbett Everette
“Instructions: Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.”…..I think something is missing before this. What do I do with the chocolate?
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Stephanie
I have updated the instructions. They were vague.
Reply
Mohd
What do we do for the Chocolate Mixture? It didnt have ANY steps:P
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Herbfell
‘Transfer the mixture to an ice cream maker”? I thought it already was ice cream at this point, why couldn’t you just put it in a bowl or whatever and freeze it?
Buying an ice cream maker makes this not very interesting.
Reply
Anonymous
To get the ice cream to set up, you need to put it into an ice cream maker, you need to whip air into it. If you don’t I guess you could freeze the sweetened milk mixture but you will end up something that is hard as a rock.
Reply
Missy C.
Herbfell. That is the most stupid Response ever. You thought this was ice cream at this point without an ice cream maker. Seriously? LOL ???? .Reply
Chefsomeone
It looks delicious!!!!!!!!!!!!! 🙂
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