For an even more intense chocolate flavor, use high-quality German sweet chocolate. To toast the pecans, spread them in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Alternatively, toast them in a dry skillet over medium heat, stirring frequently, until fragrant. If you don't have an ice cream maker, you can still make this ice cream using the 'no-churn' method. Simply pour the chilled mixture into a freezer-safe container and freeze for 3-4 hours, stirring every 30 minutes to break up ice crystals. Feel free to adjust the amount of pecans and coconut to your liking.
Richer Than Rich German Chocolate Ice Cream
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME4 hrs 50 mins
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SERVING10 People
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VIEWS82
Indulge in the unparalleled decadence of this German Chocolate Ice Cream. A symphony of flavors unfolds with each spoonful, as the rich German chocolate intertwines with the delicate sweetness of coconut and the satisfying crunch of toasted pecans. Prepare for an unforgettable frozen delight!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol92 mg
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Fiber2 g
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Protein6 g
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Saturated Fat15 g
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Sodium129 mg
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Sugar44 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 mins
In a medium saucepan, combine the milk, sugar, chocolate, flour, and salt. Cook over low heat, stirring frequently, until the chocolate is completely melted and the mixture is smooth. (Approximately 8-10 minutes)
02
Step
2 mins
Temper the eggs by gradually whisking about 1/2 cup of the hot chocolate mixture into the beaten eggs. Then, pour the egg mixture back into the saucepan. Increase the heat to medium and continue cooking, stirring constantly, until the custard thickens enough to coat the back of a spoon. (Approximately 5-7 minutes)
03
Step
5 mins
Strain the chocolate custard through a fine-mesh sieve into a clean bowl to ensure a silky-smooth texture. Cover the surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, until thoroughly chilled.
04
Step
1 mins
Once chilled, stir in the heavy cream and vanilla extract until well combined.
05
Step
2 hrs
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. (Approximately 20-25 minutes)
06
Step
1 mins
Gently fold in the toasted pecans and shredded coconut.
07
Step
20 mins
Transfer the ice cream to a lidded container. For the best results, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the lid. Freeze for at least 2 hours, or preferably overnight, to allow the flavors to fully meld and the ice cream to firm up to a scoopable consistency.
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Lucious Kiehn
May 20, 2025This ice cream is so much better than anything you can buy in the store. It's worth the effort!
Lonzo Koeppflatley
Apr 26, 2025This ice cream is dangerous! It's so good that I can't stop eating it. I'll definitely be making this again.
Odie Von
Apr 23, 2025I substituted almond milk for the regular milk, and it still turned out great! A good option for those who are dairy-free.
Joe Auer
Mar 1, 2025Absolutely divine! The perfect balance of chocolate, coconut, and pecans. My family devoured it!
Abigail Glover
Jan 29, 2025I've made this recipe several times, and it's always a hit. I sometimes add a swirl of caramel sauce for extra indulgence.
Afton Carroll
Jan 19, 2025The directions were clear and easy to follow, even for a beginner like me. Thanks for sharing this amazing recipe!
Lance Moen
Dec 20, 2024I followed the recipe exactly, and it turned out perfectly. The only thing I changed was adding a little extra coconut because I love it!
Delta Bernier
Nov 29, 2024This recipe is a keeper! The ice cream is so rich and creamy, and the German chocolate flavor is spot on.
Dolores Gerhold
Oct 30, 2024The plastic wrap tip really works! My ice cream was so smooth and creamy with no ice crystals.
Alison Douglas
Oct 16, 2024So decadent and delicious, I loved it!