Description
This creamy frozen chocolate ice cream recipe delivers a rich and indulgent dessert made from scratch using real cream, milk, cocoa powder, and chocolate. Churned in an ice cream maker for the perfect velvety texture, this homemade treat is smooth, chocolatey, and easy to prepare with simple ingredients.
Ingredients
Scale
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
- Mix Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, and a pinch of salt to ensure even distribution and no clumps.
- Add Milk and Heat: Slowly stir in the whole milk and place the saucepan over medium heat. Cook the mixture while stirring constantly until it is hot and the cocoa powder and sugar have fully dissolved, but avoid boiling to preserve the smooth texture.
- Melt Chocolate: Remove the pan from heat and immediately add the finely chopped semi-sweet or dark chocolate. Stir continuously until the chocolate is completely melted and the mixture is smooth and uniform.
- Add Cream and Vanilla: Stir in the heavy cream and vanilla extract until fully combined, which enriches the base and adds a natural vanilla flavor.
- Chill Mixture: Cover the mixture and refrigerate it for at least 2 to 4 hours, or ideally overnight. This chilling step is crucial to develop flavor and ensure the mixture is cold enough to churn properly.
- Churn Ice Cream: Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions, usually for about 20 to 25 minutes, until the ice cream reaches a creamy consistency.
- Freeze to Firm: Transfer the churned ice cream into an airtight container and freeze it for at least 2 hours to allow it to firm up completely, achieving the perfect scoopable texture.
- Serve and Enjoy: Scoop the creamy homemade chocolate ice cream into bowls or cones and enjoy this decadent dessert made from scratch.
Notes
- You can substitute semi-sweet chocolate with dark chocolate for a more intense flavor or milk chocolate for a sweeter taste.
- For a quicker chill, place the mixture in an ice bath before refrigerating.
- If you don’t have an ice cream maker, you can place the mixture in a shallow container and stir every 30 minutes during freezing to break up ice crystals, though texture won’t be as smooth.
- Ensure the mixture is completely cold before churning to achieve the best texture.
- Store the ice cream in an airtight container to prevent ice crystals and freezer burn.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
