Description
This creamy frozen chocolate ice cream recipe offers a rich and velvety homemade treat made from real chocolate, cocoa powder, and a smooth custard base. It’s an easy-to-make dessert that requires simple ingredients and an ice cream maker to churn into a luscious, cold delight perfect for any chocolate lover.
Ingredients
Scale
Chocolate Ice Cream Base
- 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, finely chopped
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, and a pinch of salt until evenly blended and free of lumps.
- Add Milk and Heat: Stir in the whole milk and place the saucepan over medium heat. Cook the mixture, stirring constantly, until it is hot and the sugar and cocoa have fully dissolved. Avoid boiling to maintain smooth texture.
- Melt Chocolate: Remove the saucepan from heat and add the finely chopped semi-sweet or dark chocolate. Stir continuously until the chocolate is thoroughly melted and the mixture is smooth and uniform.
- Add Cream and Vanilla: Incorporate the heavy cream and vanilla extract into the chocolate mixture, stirring until fully combined to create a rich custard base.
- Chill Mixture: Cover the mixture with a lid or plastic wrap and refrigerate for at least 2 to 4 hours, or ideally overnight. This chilling step is important for developing flavor and ensuring proper texture during churning.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20 to 25 minutes, until the ice cream has thickened to a soft-serve consistency.
- Freeze to Set: Transfer the churned ice cream into an airtight container and place it in the freezer for at least 2 hours to firm up before serving.
- Serve and Enjoy: Scoop the creamy homemade chocolate ice cream into bowls or cones and enjoy your rich and smooth frozen dessert.
Notes
- For a deeper chocolate flavor, use dark chocolate with at least 60% cocoa content.
- Make sure the chocolate is chopped finely to allow rapid and even melting.
- Do not boil the milk and cocoa mixture to prevent bitterness and curdling.
- Chilling the mixture overnight improves texture and flavor development.
- If you do not have an ice cream maker, you can periodically stir the mixture during freezing to reduce ice crystals.
- Store leftover ice cream in an airtight container to prevent freezer burn.
