Double Chocolate Ice Cream
A rich and creamy homemade ice cream that combines the deep flavors of chocolate and cream for a delightful treat.
Ingredients
Ice Cream Base
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup Dutch-processed cocoa powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Add-ins
- 1/2 cup chocolate chips For added texture and chocolate flavor
Instructions
Preparation
- In a bowl, whisk together the cream, milk, sugar, both cocoas, and salt until smooth and no lumps remain.
- Stir in the vanilla extract for a hint of warmth.
- Cover and refrigerate for at least 2 hours so flavors meld and the mixture is icy cold.
Churning
- Pour the mixture into your ice cream maker and churn for 20–25 minutes until thick and creamy like soft-serve.
- In the last few minutes of churning, toss in the chocolate chips to swirl through the mix.
Freezing
- Transfer to a freezer-safe container, smooth the top, and freeze for at least 4 hours until firm.
- Scoop into cones or bowls and enjoy the richest double chocolate scoop you’ve ever had!
Notes
To keep your ice cream fresh, store it in an airtight container in the freezer for about two weeks. Let it sit out for a few minutes before scooping to make it easier to serve. For variations, consider adding peanut butter or crushed cookies.