Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 oz semi-sweet or dark chocolate, chopped
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Chocolate Mixture:
- In a medium saucepan, combine the heavy cream, milk, sugar, cocoa powder, and salt. Whisk together over medium heat until the mixture is warm and the sugar is dissolved.
- Add the chopped chocolate and stir until fully melted and smooth. Remove from heat.
- Cool the Mixture:
- Stir in the vanilla extract. Allow the chocolate mixture to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
- Churn the Ice Cream (With Ice Cream Maker):
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for 4 hours or until firm.
- No Ice Cream Maker Method:
- If you don’t have an ice cream maker, pour the chilled mixture into a freezer-safe container. Place in the freezer and stir every 30 minutes for the first 2 hours to break up ice crystals. Freeze until fully set, about 4-6 hours.
- Serve:
- Scoop the ice cream into bowls or cones, and enjoy! You can also top with whipped cream, chocolate syrup, or any other favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Nutrition
- Serving Size: 6 servings
- Calories: 300 kcal
- Fat: 19g
- Carbohydrates: 32g
- Protein: 4g