Homemade Chocolate Ice Cream
Indulge in this rich, ultra-creamy homemade chocolate ice cream crafted with simple ingredients for a deeply satisfying dessert.
Ingredients
- •2 cups heavy cream (480ml)
- •1 cup whole milk (240ml)
- •3/4 cup granulated sugar (150g)
- •1/3 cup unsweetened cocoa powder (30g)
- •4 ounces bittersweet chocolate, finely chopped (115g)
- •1 teaspoon pure vanilla extract
- •1/4 teaspoon salt
Instructions
- 1
In a medium saucepan, whisk together the whole milk, granulated sugar, cocoa powder, and salt until smooth.
- 2
Place the saucepan over medium heat and cook, whisking constantly, until the mixture is hot and the sugar and cocoa are completely dissolved, about 5 minutes.
- 3
Remove the saucepan from the heat and add the chopped bittersweet chocolate and vanilla extract, stirring until the chocolate is fully melted and the mixture is glossy.
- 4
Pour the heavy cream into a large bowl and set a fine-mesh strainer over the top.
- 5
Strain the warm chocolate mixture into the heavy cream, stirring well to combine.
- 6
Cover the bowl and chill in the refrigerator for at least 4 hours, or until thoroughly cold.
- 7
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 8
Transfer the ice cream to a freezer-safe container and freeze for at least 2 to 3 hours until firm enough to scoop.
💡 Chef tips
- Make sure your ice cream maker bowl is frozen for at least 24 hours before churning for the best texture.
- For an even richer flavor, you can replace half of the heavy cream with full-fat canned coconut milk.
- Store the ice cream in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent ice crystals.
✅ How it should turn out
The finished ice cream should be deeply chocolatey, rich, and velvety smooth with a luscious texture that melts perfectly on the tongue.