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Chocolate Ice Milk Recipe


  • 4 cups whole milk (you can also uselactose-free milk for a non-dairy version, coconut, almond, or soy milk for avegan version)
  • 1 lb premium milk chocolate (you can use dark too)
  • 1 cup sugar or any othersweetener of your choice (optional)
  • ¼ tsp vanilla or butterscotchextract for extra flavoring (optional)

You can also add ½ a cup of any of the following additions for variety:

  • Marshmallows
  • Chocolate chips
  • Crushed cookies
  • Nuts
  • Berries


  • Break the chocolate into smaller pieces and put them in a double boiler with hot water underneath but not in contact with the chocolate.
  • Add ½ a cup of the milk to the chocolate and bring the boiler to medium heat.
  • Wait for the chocolate to melt completely, then gradually add the remainder of the milk.
  • Whisk the molten chocolate gently until it’s completely smooth.
  • Leave the mixture to simmer uncovered on medium to low heat for about 25 minutes. Meanwhile, continue to scrape the sides frequently as you leave it to cook.
  • Remove the chocolate pot from the double boiler and set it aside to cool down for 30 minutes.
  • Refrigerate the chocolate mix for about 8 hours while continuing to stir occasionally every hour or churn it in the ice cream machine until it reaches the desired consistency.