Indulge in a decadent treat with this homemade German Chocolate Ice Cream, where rich chocolate ice cream meets a luscious coconut pecan swirl.
Packed with protein from eggs and healthy fats from cream and pecans, this dessert is both satisfying and nourishing.
Perfect for family gatherings or a special treat, it combines texture, flavor, and creamy richness in every bite.
German Chocolate Ice Cream
Equipment
- Ice cream maker, 1
- Saucepan – medium and large
- Whisk (1)
- Fork – 1 (for beating yolks)
- Sieve – 1
- Bowl – large
- Ice bath – 1
- Spatula or large spoon – 1
Ingredients
Chocolate Ice Cream Base:
- ¾ cup granulated sugar
- ⅓ cup Dutch-process cocoa powder sifted
- ¼ teaspoon salt
- 1 cup whole milk
- 2 cups heavy cream
- 8 oz bittersweet or semi-sweet chocolate finely chopped
- 1 teaspoon vanilla extract
- 4 large egg yolks lightly beaten
Coconut Pecan Frosting:
- 1 cup heavy cream
- 1 cup granulated sugar
- 3 large egg yolks
- ½ teaspoon salt
- ½ cup unsalted butter cubed
- 1 teaspoon vanilla extract
- 1 cup toasted finely chopped pecans
- 1 ½ cups sweetened shredded coconut toasted
Instructions
- Prepare the Chocolate Base: In a medium saucepan, combine 3/4 cup granulated sugar, 1/3 cup sifted Dutch-process cocoa powder, and 1/4 teaspoon salt. Using a whisk, blend the dry ingredients thoroughly to remove any lumps and create a smooth, even mixture. Slowly pour in 1 cup whole milk and 2 cups heavy cream while continuously whisking, ensuring the cocoa fully dissolves and the mixture becomes smooth. Place the saucepan over medium-low heat and stir constantly until the liquid begins to simmer gently, forming tiny bubbles along the edges. Remove the pan from the heat before it reaches a full boil.
- Temper the Egg Yolks: In a small bowl, lightly beat 4 large egg yolks with a fork until the color is uniform. Gradually add ½ cup of the hot chocolate mixture to the yolks, whisking constantly to prevent the eggs from curdling. Slowly pour the tempered yolks back into the saucepan with the remaining chocolate mixture, stirring continuously to fully incorporate and maintain a smooth texture.
- Incorporate the Chocolate: Add 8 ounces of finely chopped bittersweet or semi-sweet chocolate to the saucepan. Stir constantly over low heat until the chocolate fully melts into the mixture. Continue cooking for 5–7 minutes until the mixture thickens slightly and coats the back of a spoon. If you have a thermometer, aim for 170°F (77°C). Do not let the mixture boil. Once thickened, remove from heat and stir in 1 teaspoon vanilla extract to enhance the flavor.
- Chill the Chocolate Mixture: Pour the chocolate base through a fine-mesh sieve into a large bowl to remove any small lumps and ensure smoothness. Place the bowl in an ice bath and stir occasionally until the mixture reaches room temperature. Cover the bowl tightly with plastic wrap or a lid, and refrigerate for at least 4 hours or up to 24 hours. Chilling helps the flavors develop and ensures the ice cream churns with a creamy texture.
- Toast the Coconut and Pecans: While the chocolate mixture chills, preheat your oven to 350°F (175°C). Spread 1 1/2 cups of sweetened shredded coconut evenly on a baking sheet. Toast in the oven for 5–7 minutes, stirring halfway through to prevent burning, until golden brown and fragrant. On a separate sheet, toast 1 cup of pecans for 5–6 minutes. Once toasted, chop the pecans finely. Set both toasted ingredients aside to cool to room temperature.
- Make the Coconut Pecan Frosting: In a medium saucepan, combine 1 cup heavy cream, 1 cup granulated sugar, 3 large egg yolks, and 1/2 teaspoon salt. Whisk the mixture together until smooth and no lumps remain. Place the pan over medium heat, stirring occasionally, and cook until the mixture reaches a low simmer and thickens slightly, forming a custard-like consistency. Remove the pan from heat, then stir in 1/2 cup cubed unsalted butter, 1 teaspoon vanilla extract, the toasted pecans, and toasted coconut. Mix thoroughly until fully combined, creating a rich, glossy frosting. Allow the frosting to cool to room temperature.
- Churn the Ice Cream: Once the chocolate base is fully chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. Churning typically takes 20–30 minutes, transforming the mixture into a thick, creamy ice cream. The consistency should resemble soft-serve ice cream when finished.
- Fold in the Coconut Pecan Frosting: Transfer the churned ice cream to a large bowl or directly into a freezer-safe container. Gently fold in the cooled coconut pecan frosting using a spatula or large spoon. You can either swirl the frosting throughout for a marbled effect or layer it between portions of ice cream for pockets of gooey richness. Be careful not to overmix, as you want visible streaks of frosting throughout.
- Freeze to Set: Cover the container with a tight-fitting lid or plastic wrap and place it in the freezer. Allow the ice cream to firm up for at least 2–4 hours before serving. This extra time ensures the ice cream achieves the perfect scoopable texture while maintaining a creamy, indulgent mouthfeel.
- Serve and Enjoy: When ready to enjoy, scoop the ice cream into bowls or cones. Optionally, drizzle any remaining coconut pecan frosting over the top for extra flavor and crunch. This ice cream is best enjoyed within one month for optimal taste and texture but can be stored for up to 2–4 months in a well-sealed container.
Notes
- Make sure to sift the cocoa powder before combining it with sugar and salt to avoid lumps and ensure a smooth chocolate base.
- When tempering the egg yolks, pour the hot chocolate mixture slowly into the yolks to prevent scrambling. Patience here guarantees a silky custard.
- Toasting the coconut and pecans brings out their natural flavors and adds a satisfying crunch to the finished ice cream.
- Chilling the chocolate base thoroughly before churning is crucial; a fully cold mixture churns faster and results in a creamier texture.
- The frosting can be folded in partially for a marbled effect or fully incorporated for uniform sweetness. Any leftover frosting makes a delicious topping.
Chef’s Secrets: Insider Tricks For Excellence
To elevate this German Chocolate Ice Cream, pay attention to temperature and timing.
Never rush the custard cooking; gentle heat ensures the eggs thicken the mixture without curdling.
Using a high-quality chocolate will dramatically enhance the depth of flavor.
For extra richness, consider adding a small pinch of espresso powder to the chocolate base—it intensifies the chocolate without tasting like coffee.
When folding in the frosting, incorporate it slowly and gently to maintain beautiful swirls of coconut and pecans.
For an even creamier texture, allow the ice cream to sit at room temperature for 5–10 minutes before scooping.
Serving Suggestions: Delicious Ways To Enjoy
This ice cream shines on its own, but you can elevate it with a few creative touches.
Serve in chilled bowls or waffle cones for a classic presentation.
For special occasions, drizzle extra coconut pecan frosting over the top and sprinkle with toasted coconut or chopped pecans.
It pairs beautifully with warm chocolate or caramel sauces and is delicious alongside fresh berries, brownies, or chocolate cake.
For a playful twist, serve scoops between graham crackers to create decadent ice cream sandwiches.
Storage Tips: Keep Ice Cream Fresh Longer
To maintain the ice cream’s creamy texture, store it in an airtight, freezer-safe container.
Press a piece of plastic wrap directly onto the surface before sealing the lid to prevent ice crystals from forming.
The ice cream reaches its best flavor and texture within one month but will remain safe to eat for up to 2–4 months.
Avoid frequent thawing and refreezing, as this can make the texture icy.
When serving, let it sit at room temperature for a few minutes to soften slightly for easier scooping.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! You can pour the chilled chocolate base into a freezer-safe container and stir every 30–45 minutes as it freezes to break up ice crystals.
This manual method will yield a slightly less creamy texture but still delicious results.
2. Can I use light cream or milk instead of heavy cream?
Using light cream or milk will reduce the richness and creaminess of the ice cream.
Heavy cream is recommended for a smooth, custardy texture. If needed, you can replace up to 1/2 cup with milk for a lighter version without sacrificing flavor too much.
3. How can I make the frosting extra smooth?
Cook the frosting slowly over medium heat and whisk frequently to avoid lumps. Straining it through a fine-mesh sieve after cooking can create an ultra-smooth texture before folding it into the ice cream.
4. Can I prepare this ice cream ahead of time?
Absolutely. Both the chocolate base and coconut pecan frosting can be made up to one day in advance.
Assemble and churn the ice cream when ready to serve or freeze for later. Pre-made elements allow for faster dessert preparation.
5. How do I prevent the ice cream from becoming icy?
Ensure the base is fully chilled before churning and store the finished ice cream in an airtight container with plastic wrap pressed onto the surface.
Avoid repeatedly thawing and refreezing, as this encourages ice crystal formation. Gentle thawing before scooping keeps it creamy.
