- 2 cups heavy cream
- 1–1/2 cups milk
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder (natural or Dutch-processed)
- 1 tsp vanilla extract
Whisk all the ingredients together in a large measuring bowl, until cocoa and sugar dissolve.
Pour chocolate ice cream base into ice cream maker, and churn, until it reaches the consistency of soft serve.
For hard-scoop ice cream, transfer to a freezer-safe container, and freeze for an additional two hours (longer is fine).
- Recipe Variation: Omit 1/2 cup milk, if you prefer dark chocolate.
- For an intense chocolate flavor, use premium Dutch-processed cocoa. It has twice as much cocoa butter as regular cocoa, and dissolves easily.
- This ice cream will work with any dairy milk. There’s no need to buy whole milk for this recipe.