No matter how much chocolate milk I buy, it will all be consumed that same night. I have conducted studies. This is a true fact. And it’s not me drinking it, it’s Kyle. Sometimes I buy an individual pints. Sometimes 2 or 3.  And once I bought a half gallon and yes, the next morning it was laying on top of the trash in the kitchen, completely empty.

I don’t know if he even knows what he is doing past a certain time. He goes to sleep much later than I do, and makes his trip from the couch to the bed around 4am, and usually stops by the fridge for a sweet snack at this time. If you have ever seen Step Brothers, this is what I imagine it looking like in my kitchen every night. But no matter how much chocolate milk I buy, he drinks it around this time.

So I was standing in front of the chocolate milk section at the store, and wondered if I should buy a gallon of chocolate milk. But I couldn’t do it. It would almost be cruel because he may just drink it all in one night, and what a tummy ache I imagine that would cause! So I decided to grab another individual portion. As I continued roaming the aisles at the grocery store I looked at the ice cream labels for inspiration. Sometimes there are unique flavors that I want to create at home. I saw a ‘hot cocoa’ ice cream that sounded interesting, but I usually prefer a cold chocolate milk over hot cocoa. Then I remembered I had chocolate milk in my cart. Then I had an idea.

I used my chocolate milk in the custard of a basic ice cream recipe, to create a delicious and creamy chocolate milk ice cream. I did add some cocoa powder to increase the chocolate flavor, but with the heavy cream and sugar, it was subtle and rich just like chocolate milk.

Chocolate Milk Ice Cream
yield: 1 quart ice cream

1 1/2 cup Chocolate Milk, good quality
1 1/2 cups Heavy Cream
3/4 cup Sugar
1/4 cup Cocoa Powder
8 Egg Yolks
Pinch salt

1. In a bowl whisk together sugar, cocoa powder, eggs and salt. Set aside.
2. In a sauce pot combine chocolate milk and half of the heavy cream. Bring to a soft boil and ladle a small amount into the egg mixture. Whisk until combined and add liquid to the egg mixture one more time.
3. Then add the egg mixture into the pan and turn the heat to medium high. Quickly whisk and after a few minutes, mixture will be thick. Remove from the heat and add the remaning half of the cream to cool.
4. Cool in the fridge for at least 2 hours before adding to the bowl of an ice cream machine. Freeze ice cream according to manufacturers instructions.