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Homemade Ice Cream Using Hershey's Chocolate Syrup

Updated on May 19, 2017
Saarith LM profile image

I love ice cream and I am a scientist. So naturally I started experimenting with making my own. This is one of my favorite recipes.

Making Ice Cream in an Ice Cream Maker

Being a scientist and ice cream lover, I recently started experimenting with making my own ice cream. After a few kitchen disasters, I started to get the hang of making a decent mixture to use in a ice cream maker.

It is possible to use this recipe and freeze the mixture without stirring it, but that will leave you with an ice cream that is hard and unyielding, instead of the smooth and creamy texture you should get by using a good ice cream maker.

The reason for this lies in the fact that by stirring the ice cream mixture, air gets trapped in the mixture as is freezes, giving it the creamy texture and at the same time expanding it, much like whipped cream. But like whipped cream, you pay for that rich texture with a reduced storage time of the ice cream.

To get the best texture, you also want to have the mixture as cold as possible (without freezing) before adding it to the ice cream maker. Also the mixing bowl in the ice cream maker should be cooled before adding the mixture to it for the same reasons.

5 stars from 2 ratings of Homemade Hershey's Chocolate Syrup Ice Cream
A ready made Hershey's Chocolate Syrup ice cream. Straight from the ice cream maker.
A ready made Hershey's Chocolate Syrup ice cream. Straight from the ice cream maker. | Source

How to Make Hershey's Chocolate Syrup Ice Cream

This is my best chocolate ice cream recipe to date. It makes about 1,5 liters of delicious homemade Hershey's chocolate syrup ice cream if you use a ice cream maker that stirs the mixture as it freezes.

Time needed

Prep time: 2 hours 30 min
Cook time: 1 hour
Ready in: 3 hours 30 min
Yields: 1.5 L of delicious Hershey's chocolate ice cream

Ingredients for Hersey Chocolate Syrup Ice Cream

  • 2 cups (500ml) whole milk, (3-4% fat)
  • A pinch of salt
  • 3 egg yolk
  • Half a cup of Hersey chocolate syrup
  • Quarter cup sugar
  • 1 cup half and half, (about 15% fat)
  • 1 cup cream, (about 36% fat)

Step One: Gather and Mix the Ingredients

The first step it to take two cups of milk (250 ml) and pour it into a small pot that can take at least 2 liters. Then add three egg yolks and a pinch of salt. Finally add half a cup of Hershey's chocolate syrup. Whisk it together, and you should end with a light brown mixture.

After whisking together the first ingredients you should get a nice brown mixture in your pot.
After whisking together the first ingredients you should get a nice brown mixture in your pot. | Source

Step Two: Heat It Up

Next, you heat the mixture on a medium high setting until it just begins to simmer. It's very important to heat it slowly and not to get the heat to high.

When it's just reached the simmer point, take it off the hot plate and continue to whisk it for 2-3 minutes. At that point you should add in the pot a cup of cream and a cup of half and half, while continuing to whisk for a minute or so.

Finally you need to pour the blend through a strain to remove a bit of solid particles which almost always form during heating.

It's really important to strain the mixture as you will almost surely get some solid particulates as you can see in the pot.
It's really important to strain the mixture as you will almost surely get some solid particulates as you can see in the pot. | Source

Step Three: Let It Cool

At this point the blend is ready, but somewhat hot. It needs to cool down before the next step so place some cover over the blend and place it in the refrigerator for about 2-3 hours, or until cold. This ensures the ice cream retains a better texture as it freezes.

Placing a plastic cover keeps air from getting at the mixture, which would result in a thickening on the top of the mixture.
Placing a plastic cover keeps air from getting at the mixture, which would result in a thickening on the top of the mixture. | Source

Step Four: Put It in the Ice Cream Maker

When cold, you can add the mixture into your ice making machine. I use a ice cream machine from Sandstrom which I find quite useful as it does not require any pre-freezing of the bowl in the freezer. It has three settings, cooling, mixing and ice cream, which makes the ice cream. You can also set it on a timer if you know roughly how long it will take. The only downside is the moise it makes as it is mixing the ice cream.

If you have a ice cream maker like this you need to remember to cool the bowl before you start making the ice cream, again to retain a better texture as the ice cream freezes.

The Sandstrom ice cream maker I use to make my ice cream.
The Sandstrom ice cream maker I use to make my ice cream. | Source

Step Five: Package It Up

After about an hour, possibly less depending on the temperature of the mixture when you started, the ice cream should be ready for either enjoying directly from the ice cream maker or you can place it in storage containers to enjoy later.

The ice cream you store should be kept in sealed containers with as little room for air as possible, but be aware that such home made ice cream does not have the storage length of a store bought ice cream. Typically a couple of days is the most you can expect before the ice cream starts to sour.

Ready made ice cream. As you can see the ice cream expanded quite a bit during freezing from the trapped air.
Ready made ice cream. As you can see the ice cream expanded quite a bit during freezing from the trapped air. | Source

And there you have it, a simple recipe to make your very own home made ice cream.

If you tried this recipe and liked it them please rate it at the top of this page and let me know in the comments. Also if you have any questions, feel free to ask in the comments.

Nutrition Facts for a Single Cup Serving Size.

Nutrition Facts
Serving size: 1
Calories 340
Calories from Fat234
% Daily Value *
Fat 26 g40%
Saturated fat 17 g85%
Unsaturated fat 9 g
Carbohydrates 44 g15%
Sugar 38 g
Protein 5 g10%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

© 2017 Levictus Marcus Saarith

Questions? Comments?

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    • Paul Edmondson profile image

      Paul Edmondson 6 months ago from Burlingame, CA

      It feels like we are getting close to Summer time and making ice cream is one of those things I'd love to do more this season. Thanks for sharing. Looks delicious.

    • Spanish Food profile image

      Lena Durante 6 months ago from San Francisco Bay Area

      I make my own ice cream at home, too! It never occurred to me to add the chocolate syrup to the actual ice cream itself. I like the way you think!