Fudgy homemade chocolate ice cream (1988)

Fudgy homemade chocolate ice cream (1)

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You can make this fudgy homemade chocolate ice cream right at home — and you don’t even need an ice cream maker!

A note: Raw egg yolks are no longer considered safe to eat. Here are some ways to replace them (namely, with cornstarch and a little cream cheese), plus a few tips on cooking the yolks to use in your dessert.

Fudgy homemade chocolate ice cream (2)

Fudgy homemade chocolate ice cream

Yield: 12 servings
Prep Time: 15 minutes
Additional Time: 6 hours
Total Time: 6 hours 15 minutes


  • 1 ounce unsweetened chocolate, melted
  • 14 ounces Eagle Brand sweetened condensed milk (NOT evaporated milk)
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 2 cups half-and-half
  • 2 cups whipping cream, whipped (do not use non-dairy whipped topping)
  • 1 cup chopped nuts, optional


  1. In large mixer bowl, beat chocolate, Eagle Brand, egg yolks and vanilla; mix well.
  2. Stir in nuts if desired.
  3. Fold in whipped cream.
  4. Pour into 9- by 5-inch loaf pan or other 2-quart container: cover.
  5. Freeze 6 hours or until firm.
  6. Return leftovers to freezer.


Makes 1-1/2 quarts.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 136mgSodium: 126mgCarbohydrates: 31gFiber: 1gSugar: 28gProtein: 9g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Fudgy homemade chocolate ice cream recipe card

MORE: A classic chocolate fudge truffle cheesecake recipe

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