Chocolate wafer cookies and toasted walnuts are a delightful way to jazz up chocolate ice cream.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2008


Ingredient Checklist


Instructions Checklist
  • Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

  • Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.

  • Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.

  • Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.

  • Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add chopped cookies and walnuts to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.


Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week.

Equipment: Ice cream maker

Tip: Toasting chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.

Nutrition Facts

315.9 calories; protein 10.6g 21% DV; carbohydrates 45.7g 15% DV; exchange other carbs 3; dietary fiber 2.7g 11% DV; sugars 38.8g; fat 10.8g 17% DV; saturated fat 4.4g 22% DV; cholesterol 80.3mg 27% DV; vitamin a iu 399.2IU 8% DV; vitamin c 0.1mg; folate 20.4mcg 5% DV; calcium 264.3mg 26% DV; iron 2.2mg 12% DV; magnesium 86.1mg 31% DV; potassium 743.7mg 21% DV; sodium 132.5mg 5% DV; thiamin 0.2mg 21% DV.