Jeni's milkiest chocolate ice cream
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Jeni's milkiest chocolate ice cream

A super smooth and creamy chocolate ice cream that is perfect for the summertime. Throw in your favorite add-ins for a candy-bar like treat!
Prep Time5 mins
Cook Time15 mins
Chilling time4 hrs
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: Ice Cream
Servings: 1 quart
Author: Eva Bakes


  • 1 cup whole milk
  • 1 Tablespoon plus 1 teaspoon corn starch
  • 2 ounces bittersweet chocolate ideally 55%-70% cocoa
  • 1/4 cup heavy cream
  • 1 cup evaporated milk
  • 2/3 cup granulated sugar
  • 2 Tablespoons light corn syrup
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt


  • In a small bowl, mix 2 Tablespoons of milk with the cornstarch to make a slurry. Set this aside. Reserve the remaining milk and keep it separate.
  • Chop the chocolate and place it in a large bowl. Set a fine mesh sieve above it.
  • In a medium sized saucepan, heat the cream, remaining milk, evaporated milk, sugar and corn syrup on medium to medium-high heat until boiling. Add the cocoa powder and whisk until it is fully incorporated. Continue boiling for 4 minutes.
  • Take the saucepan off the stove and very carefully add the cornstarch/milk slurry. Mix until everything is well incorporated and put the pan back on the stove. Allow the mixture to come back to a boil and until the liquid becomes slightly thicker, about 1 minute.
  • Turn off the stove and pour the liquid through the sieve into the large bowl with the chopped chocolate. Add the salt and mix well until everything is fully incorporated.
  • At this point, you have two options. You can either set the ice cream over an ice bath (pour the contents into a large zip-top bag, seal it shut and place it over a large bowl with ice cubes), or put it in the refrigerator for several hours or overnight.
  • Once the mixture is completely cool, churn it in your ice cream maker according to the manufacturer's directions.
  • Pour the ice cream into a container and set it in the freezer until it has hardened (at least 4 hours).