Sort ingredients
icescreeamer
QR Code
Listen
Pdf
Gather the ingredients.
Whisk together 1 ½ cups whole milk, ½ cup unsweetened cocoa powder, and 1 cup granulated sugar. Whisk until the sugar and cocoa completely dissolve.
In a large bowl, beat 2 cups heavy cream until it forms stiff peaks. Fold the whipped cream along with 1 teaspoon vanilla extract into the cocoa powder mixture.
Refrigerate the mixture for at least 30 minutes until it is completely cold. This step helps it freeze faster, improves the texture, and allows the cocoa powder to become fully hydrated by the milk and cream.
Give the ice cream base one more gentle stir and freeze according to the directions of your ice cream maker—about 1 ½ to 2 hours.
Store your ice cream in an airtight plastic container at the back of the freezer to help preserve its flavor and texture. You can enjoy the chocolate ice cream straight from the ice cream maker, but it will have a soft-serve texture. Freezing it for an additional hour before serving will create a firmer texture.