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Homemade German Chocolate Ice Cream

Makes 1-1/4 quarts

Even though I am a fan of dark chocolate, I really like the flavor of German sweet chocolate, such as the cake in the similar and related recipes, so I decided to use the chocolate in ice cream. It is wonderful. I like it just the way it is, but it can be transformed into something special when topped with caramel sauce and toasted flaked coconut to resemble the cake. This recipe can be halved, doubled or made in any amount to fit your ice cream maker.


Pour the milk into a medium microwavable bowl. Add the chocolate. Microwave on high for 1 minute; stir well. Continue to microwave and stir until chocolate is melted, 1-1/2 to 2 minutes, depending on microwave power. (This can be done in a pan on the stovetop.) Place mixture in refrigerator until well chilled.

When chilled, add the remaining ingredients except the nuts. Stir well to combine. Taste for sweetness and add sugar if desired. Place the mixture in ice cream maker bowl. Process according to manufacturer's instructions. Add the nuts during the last 5 minutes of freezing. Serve immediately as soft serve or place in a container and freeze to mature overnight. Before serving, place in refrigerator about 20 minutes to soften slightly.

Notes: Toasting the nuts brings out more of their nutty flavor. Place them in one layer on a sheet pan and bake in a preheated 350° F oven for about 8 minutes or until lightly browned, being very careful not to burn. This can also be done in a dry skillet over medium heat on the stovetop. If desired, the nuts can be omitted from the ice cream and served as a topping.