🍫 Classic Chocolate Ice Cream
🍦 With Ice Cream Maker (Custard-Style)
Ingredients:
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2 cups heavy cream
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1 cup whole milk
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3/4 cup granulated sugar
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1/2 cup unsweetened cocoa powder
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4 oz semi-sweet or dark chocolate, chopped
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4 large egg yolks
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1 tsp vanilla extract
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Pinch of salt
Instructions:
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Make the Chocolate Base:
In a saucepan over medium heat, whisk together cocoa powder, sugar, and 1 cup of cream until smooth. Add chopped chocolate and stir until melted. Add milk and heat until steaming (not boiling). -
Temper the Egg Yolks:
In a bowl, whisk egg yolks. Slowly pour in a ladle of hot chocolate mixture while whisking constantly. Repeat with another ladle to gently heat the yolks. -
Cook the Custard:
Pour yolk mixture back into saucepan. Stir constantly over medium heat until mixture thickens slightly and coats the back of a spoon (170–175°F / 77–80°C). -
Cool the Mixture:
Remove from heat, stir in vanilla, salt, and remaining 1 cup of cream. Chill thoroughly (at least 4 hours or overnight). -
Churn:
Pour into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes). -
Freeze:
Transfer to a container and freeze for 2–4 hours until firm.
❄️ No Ice Cream Maker? Try This No-Churn Version:
Ingredients:
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2 cups cold heavy cream
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1 (14 oz) can sweetened condensed milk
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1/2 cup unsweetened cocoa powder
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1 tsp vanilla extract
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1/2 cup melted chocolate (optional for extra richness)
Instructions:
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Whip cream to stiff peaks.
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In another bowl, mix condensed milk, cocoa, vanilla, and melted chocolate if using.
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Gently fold whipped cream into the chocolate mixture.
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Pour into a loaf pan or container, cover, and freeze 6–8 hours.
🍫 Optional Mix-Ins:
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Chocolate chips, brownie chunks, cookie dough
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Crushed Oreos or pretzels
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Swirls of fudge or peanut butter
Would you like a dairy-free version, spicy Mexican chocolate twist, or protein-packed recipe?