Jeni’s Milkiest Chocolate Ice Cream 🍫🥛 (Silky & Creamy Classic)
JojoM adapted from Jeni Britton Bauer
A silky-smooth chocolate ice cream from Jeni Britton Bauer’s eggless base—made with rich cocoa and cream for the creamiest, milkiest scoop ever.
A Silky-Smooth Chocolate Indulgence 🍫🥛
When it comes to creamy, dreamy scoops, Jeni’s Milkiest Chocolate Ice Cream is a timeless favorite. Made with Jeni Britton Bauer’s signature eggless base, this recipe delivers the ultimate balance of rich cocoa and fresh cream for a silky, spoon-gliding texture. Unlike heavier chocolate desserts, this one is designed to be light yet indulgent—almost like sipping on a frozen chocolate milkshake but in scoopable form.
What Makes It “The Milkiest” ✨
The secret lies in the combination of unsweetened cocoa powder and dark chocolate, which gives the ice cream depth without overwhelming sweetness. Paired with Jeni’s innovative use of cream cheese in the base, the result is an incredibly smooth and stable ice cream that holds up beautifully in the freezer. The absence of eggs keeps the flavor clean, letting the chocolate truly shine.
Tips for the Perfect Scoop 🍦
- Use high-quality cocoa powder for the richest flavor.
- Be patient—chilling the base thoroughly before churning makes all the difference.
- For a café-style finish, add chocolate shavings or a drizzle of syrup just before serving.
Why You’ll Love This Chocolate Ice Cream ❤️
This recipe is:
- Silky & creamy – a true melt-in-your-mouth texture.
- Balanced in flavor – chocolatey without being too heavy.
- Egg-free – easier to make and lighter on the palate.
Final Thoughts 🌟
Whether you’re serving it solo, pairing it with a warm brownie, or layering it into an ice cream cake, this milkiest chocolate ice cream is a guaranteed crowd-pleaser. Jeni’s method proves that chocolate can be both bold and delicate, making every scoop an indulgent yet refreshing treat.
Jeni’s Milkiest Chocolate Ice Cream 🍫🥛 (Silky & Creamy Classic)
JojoM adapted from Jeni Britton BauerA silky-smooth chocolate ice cream from Jeni Britton Bauer’s eggless base—made with rich cocoa and cream for the creamiest, milkiest scoop ever.
Chef's Tips
Use high-quality cocoa powder for the richest chocolate flavor.
Chill the base thoroughly before churning to ensure a smooth texture.
Top with chocolate shavings or syrup for extra indulgence.
Tools Used
Medium Saucepan
Whisk
Ice Cream Maker
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Ingredients
Chocolate Base
Instructions
Cook the Base
- 1
In a small bowl, whisk 2 tbsp milk with cornstarch to form a slurry.
- 2
In another bowl, whisk softened cream cheese with salt until smooth.
- 3
In a saucepan, combine remaining milk, cream, sugar, corn syrup, and cocoa powder.
- 4
Bring to a rolling boil for 4 minutes, whisking to dissolve cocoa.
- 5
Remove from heat, add chopped dark chocolate, and stir until melted and smooth.
- 6
Whisk in cornstarch slurry, return to boil for 1 minute until slightly thickened.
- 7
Slowly whisk hot mixture into cream cheese until smooth.
Churn & Freeze
- 1
Chill base quickly in an ice bath for 30 minutes.
- 2
Pour into ice cream maker and churn until thick and creamy.
- 3
Transfer to a container, press parchment against surface, and freeze at least 4 hours.
Comments & Reviews
Amelia
6/2/2025
Creamiest chocolate ice cream I’ve ever had—smooth, silky, and rich!
Jordan
7/21/2025
Tastes like a chocolate milkshake frozen into the perfect scoop. Amazing!
Sophie
9/6/2025
I loved how balanced it was—chocolatey without being too heavy.
Nutrition Facts
Serving Size: 1/2 cup (about 100 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
