Homemade Chocolate Ice Cream

Homemade Chocolate Ice Cream

Whether or not you have an ice cream machine, you're going to be able to make this rich and decadent Chocolate Ice Cream from scratch!

Course Dessert

Cuisine American

Keyword chocolate ice cream

Prep Time 1 hour

Cook Time 0 minutes

Freezing Time 11 hours

Total Time 12 hours

Servings 1/2 cup servings

Calories 263kcal

Ingredients

3/4 cup cocoa powder sifted
1/2 cup granulated sugar
1/3 cup packed brown sugar
pinch of salt
2 cups heavy whipping cream
1 cup whole milk
2 teaspoons vanilla extract

Instructions

In a medium bowl, whisk together the cocoa, sugars, and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars, and salt are dissolved.
Stir in the heavy cream and vanilla. Cover and refrigerate for 1 to 2 hours, or overnight.
Turn your ice cream maker on; pour the mixture into the machine and freeze according to manufacturer instructions. If you're using an ice cream maker with a frozen bowl, it should take 15-20 minutes. If you're using one with a compressor, it will take a little longer, 25-35 minutes.
Scoop and enjoy!

Notes

No-Churn Instructions

For this no-churn version, some of the ingredients and their corresponding measurements are different than what is stated in the recipe card, I’ve bolded the differences to make it a little easier to see. All of the other stated ingredients and their amounts are listed in the recipe card.

In a medium bowl, whisk together the cocoa and salt. Add in one can of sweetened condensed milk and vanilla then whisk until combined.
Whip 3 cups of heavy cream until soft to medium peaks form. Then fold the chocolate-sweetened condensed milk mixture into the whipped cream.
Cover and freeze until solid then scoop and enjoy!

Nutrition