Homemade Chocolate Ice Cream Recipe
User Reviews
5
Homemade Chocolate Ice Cream Recipe
Description
This recipe combines milk, unsweetened cocoa powder, sugar, vanilla extract, and optional sea salt whisked together to dissolve the cocoa and sugar completely. Heavy cream is then whipped in until the mixture thickens. Chilling the ice cream base before freezing in an ice cream maker improves texture and helps the cocoa incorporate evenly.
The ice cream machine typically churns the mixture for about 20 minutes, producing a soft serve consistency. At this stage, mix-ins such as chocolate chunks or nuts can be added. For a firmer texture suited to scooping, the ice cream is transferred to a chilled container and frozen further.
Variations include using different milk fat contents like 2% or 1%, which results in less creaminess but still good texture. Sugar substitutions may also be used successfully. This recipe produces a classic chocolate ice cream that can be customized with mix-ins or enjoyed as is.
Ingredients
- 1 1/2 cups milk I used organic, whole
- 1/2 cup cocoa powder unsweetened
- 1 cup granulated sugar I use all natural organic cane sugar
- 2 cups heavy cream I used organic, aka whipping cream, or heavy whipping cream
- 1 1/2 teaspoons vanilla extract
- Optional mix-ins see notes
- pinch salt optional, sea salt
Instructions
- In a large bowl with a hand mixer or whisk, stir together milk, cocoa powder, vanilla extract and sea salt until cocoa powder and sugar are dissolved and combined. About 2 minutes. Pour in heavy cream, whip or whisk well, another 2-3 minutes until thickened and no sugar granules can be seen.
- Refrigerate ice cream batter for 30 minutes or longer, prior to placing it in the ice cream freezer. By allowing it to hang out in the fridge, it will help it freeze faster, greatly improve the texture AND allows the cocoa powder to get to know the milk and the cream.
- Stir it again one last time -- a nice gentle stir to ensure everything is mixed well. Then pour into your ice cream freezer and follow the directions on your ice cream machine. Mine takes about 20 minutes. Add in any desired mix-ins once to soft serve consistency.
- Ice cream straight from the machine is a soft serve texture. For firm, scoopable ice cream, scoop soft ice cream into a chilled (I put my container in the freezer while the ice cream maker is on) loaf pan or container. Press a piece of wax paper or parchment onto the ice cream, then cover and tuck in the back of your freezer. Freeze at least 6 hours or overnight.The longer you let it hang out, the harder it will be, a couple of hours will yield firm on the edges, soft in the center. Freeze vernight or longer, firm, scoopable ice cream.
Notes
- Using 2% or 1% milk is possible but reduces creaminess.
- Sugar replacements have been successfully used by others.
- Optional mix-ins like brownies or nuts can be added during churning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 170kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 17mg | 1% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 474IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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