Double Chocolate Ice Cream

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Ingredients

  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup Dutch-processed cocoa powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • ½ cup chocolate chips

How to Make Double Chocolate Ice Cream:

Step-by-Step Instructions:

  1. Prepare the chocolate base: In a medium saucepan, whisk together the sugar, both cocoa powders, and salt. Gradually whisk in the milk until smooth, making sure to eliminate any cocoa lumps.
  2. Heat the mixture: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture is warm and the sugar has completely dissolved (about 3-4 minutes). Do not let it boil.
  3. Add the cream and vanilla: Remove from heat and stir in the heavy cream and vanilla extract. Whisk until well combined.
  4. Chill thoroughly: Transfer the mixture to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent skin formation), and refrigerate for at least 4 hours or overnight.
  5. Freezing method:
    • With an ice cream maker: Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions (usually 20-25 minutes).
    • Without an ice cream maker: Pour the mixture into a shallow freezer-safe container. Freeze for 30-45 minutes, then remove and vigorously stir with a spatula to break up ice crystals. Return to freezer and repeat this process every 30 minutes for about 3-4 hours.
  6. Add chocolate chips: When the ice cream reaches a soft-serve consistency, fold in the chocolate chips.
  7. Final freeze: Transfer to an airtight container and freeze for at least 2 hours before serving for a firmer consistency.

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