I’m so excited to share with you my favorite chocolate milk ice cream recipe that’s been a hit with my family and kids. This creamy, dreamy dessert is not only delicious, but it’s also a great way to get some extra calcium and protein into our diets.
The best part? It’s incredibly easy to make and requires just a few simple ingredients.
I first discovered this recipe when I was a kid, and my mom would make it for us all the time. She’d add in some chopped nuts or sprinkles to give it an extra special touch.
As I got older, I started experimenting with different flavors and ingredients, but this classic recipe remains one of my favorites. There’s something about the combination of rich chocolate and creamy milk that just can’t be beat.
And let me tell you, my kids adore it too! They’ll often request it as a special treat after dinner, or as a fun snack on a hot summer day.
My oldest son even loves to help me mix it up in the blender, getting in there with his hands and making sure everything is perfectly combined.
Chocolate Milk Ice Cream
4.9 from 1160 votes
A creamy, rich chocolate ice cream made from chocolate milk, eggs, and sugar. This no-churn style recipe yields a smooth and decadent frozen dessert with deep cocoa flavor.
1In a medium saucepan over medium heat, combine the chocolate milk and sugar.
2Stir occasionally until the sugar dissolves and the mixture is warm but not boiling, about 3 to 4 minutes.
3In a separate bowl, whisk the egg yolks and cocoa powder together until smooth and slightly thickened.
4Slowly pour about half of the warm milk mixture into the egg mixture while whisking constantly to temper the eggs.
5Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon.
6Continue until the custard thickens enough to coat the back of the spoon, about 5 to 7 minutes, and do not let it boil.
7Remove the saucepan from heat and stir in the vanilla extract and salt.
8Pour the custard through a fine mesh strainer into a clean bowl to remove any lumps.
9Let the custard cool to room temperature, then cover and refrigerate until completely chilled, at least 2 hours.
10Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft serve consistency, about 20 to 25 minutes.
11Transfer the churned ice cream to a freezer-safe container, smoothing the top.
12Freeze for at least 2 hours or until firm enough to scoop.
For a richer flavor, use dark chocolate milk or add 2 ounces of chopped dark chocolate during the heating step. If you do not have an ice cream maker, pour the chilled custard into a shallow dish and freeze, stirring every 30 minutes for the first 2 hours to break up ice crystals.
Watch Video Of How Chocolate Milk Ice Cream Works
This chocolate milk ice cream is always a good idea for any occasion because it is simple to make and pleases everyone. I have served it at family barbecues, birthday parties, and even just on a quiet Tuesday night.
It works well for large gatherings because you can make it ahead and keep it in the freezer until you are ready. For storage, keep it in an airtight container with a layer of plastic wrap pressed directly onto the surface to prevent ice crystals.
To serve, let it sit at room temperature for about 5 minutes to soften slightly for easy scooping. You can top it with whipped cream, chocolate sauce, or fresh berries for a special touch.
This recipe has become a staple in my kitchen and I hope it becomes one in yours too.
❓ Frequently Asked Questions About Chocolate Milk Ice Cream
1. What is the best type of chocolate to use in this recipe?
For this recipe, I like to use high-quality dark chocolate that’s at least 70% cocoa solids. This gives the ice cream a deeper, richer flavor that’s not too sweet. You can also use milk chocolate if you prefer, but keep in mind that it will have a sweeter taste.
2. Can I use any type of milk in this recipe?
Yes, you can use any type of milk you like in this recipe. Whole milk, 2% milk, almond milk – they all work great! Just keep in mind that using non-dairy milks may affect the texture of the ice cream slightly.
3. How do I ensure my ice cream is smooth and creamy?
To get a smooth and creamy texture, make sure to blend the mixture until it’s perfectly combined and there are no lumps left behind. You can also add in a little bit of xanthan gum or guar gum to help thicken it up if needed.
4. Can I add in other mix-ins besides nuts and sprinkles?
Absolutely! Some other fun mix-ins you could try include chocolate chips, caramel sauce, or even crushed Oreos for a cookies-and-cream flavor.
5. How long does this ice cream keep in the freezer?
This ice cream will keep for up to 2 months in the freezer – just be sure to store it in an airtight container and keep it at 0°F (-18°C) or below.
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