Description
Rich, creamy, and intensely chocolatey, this homemade Chocolate Ice Cream blends two types of cocoa and real chocolate chips for a decadent frozen dessert that rivals any scoop shop. Perfect for summer treats or any chocolate craving! Keywords: Chocolate Ice Cream, homemade ice cream, Dutch cocoa dessert, creamy chocolate frozen dessert, chocolate chip ice cream.
Ingredients
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1 cup heavy cream
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1 cup whole milk
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1 cup granulated sugar
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1/2 cup unsweetened cocoa powder
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1/4 cup Dutch-processed cocoa powder
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1/2 teaspoon salt
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1 teaspoon vanilla extract
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1/2 cup chocolate chips
Instructions
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In a medium saucepan, whisk together heavy cream, whole milk, sugar, unsweetened cocoa, Dutch-processed cocoa, and salt until smooth.
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Place over medium heat and stir constantly until the mixture comes to a gentle boil, about 5–7 minutes. Do not let it scorch.
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Remove from heat and stir in vanilla extract.
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Let the mixture cool to room temperature, then refrigerate for at least 2 hours until very cold.
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Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
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Add chocolate chips in the last few minutes of churning to evenly distribute.
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Transfer to an airtight container and freeze for at least 4 hours, or overnight, until firm.
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Scoop and serve!
Notes
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For extra texture, try adding chopped nuts or cookie pieces with the chocolate chips.
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Use high-quality cocoa powders for the best flavor depth.
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This recipe works best with an electric ice cream maker but can be adapted for no-churn methods with modifications.
