Double Chocolate Ice Cream
This rich and smooth double chocolate ice cream is simple to make and perfect for hot days, parties, or a special dessert treat.
Ingredients
Base Ingredients
- 1 cup heavy cream Use full-fat for the richest texture.
- 1 cup whole milk Full-fat is recommended.
- 1 cup granulated sugar Adjustable if reducing sweetness.
- 1/2 cup unsweetened cocoa powder For deep chocolate flavor.
- 1/4 cup Dutch-processed cocoa powder Adds richness.
- 1/2 tsp salt Balances sweetness.
- 1 tsp vanilla extract For added warmth.
- 1/2 cup chocolate chips Add for texture and chocolate bursts.
Instructions
Preparation
- In a bowl, whisk together cream, milk, sugar, both cocoas, and salt until smooth and no lumps remain.
- Stir in vanilla extract for a hint of warmth.
- Cover and refrigerate for at least 2 hours.
Churning and Freezing
- Pour the chilled mixture into your ice cream maker and churn for 20–25 minutes until thick and creamy.
- In the last few minutes, add chocolate chips to swirl through the mix.
- Transfer to a freezer-safe container, smooth the top, and freeze for 4+ hours until firm.
Serving
- Scoop into cold bowls or cones and enjoy with extra chocolate chips or shaved chocolate on top.
Notes
For the creamiest texture, chill the base thoroughly before churning. You can also adjust the recipe by adding espresso or nuts for variation.