Simple Chocolate Ice Cream

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For a real treat, serve this with our Chocolate Sauce on page 22.

Makes about 8 cups

  • 1 cup cocoa powder
  • ²∕³ cup granulated sugar
  • ½ cup packed dark brown sugar
  • pinch table salt
  • 1¾ cups whole milk
  • 3¾ cups heavy cream
  • 1 tablespoon pure vanilla extract

Place the cocoa, sugars and salt in a medium bowl; whisk to combine. 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 1 to 2 hours, or overnight.

Pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

  • Calories 290 (67% from fat)
  • carb. 20g
  • pro. 3g
  • fat 22g
  • sat. fat 13g
  • chol. 80mg
  • sod. 45mg
  • calc. 69mg
  • fiber 1g


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