German Chocolate Ice Cream
Rich chocolate ice cream blended with a homemade coconut pecan frosting swirl creates a decadent, creamy treat. This indulgent dessert is easy to make at home, with a perfect balance of chocolate, coconut, and toasted pecans, ideal for family gatherings or a sweet indulgence anytime.
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.
