DOUBLE CHOCOLATE ICE CREAM
A luscious, velvety chocolate ice cream made with both cocoa powder and melted chocolate for an ultra-indulgent treat.
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INGREDIENTS
2 cups (480ml) heavy cream
1 cup (240ml) whole milk
¾ cup (150g) granulated sugar
½ cup (45g) unsweetened cocoa powder
100g (3.5 oz) semisweet or dark chocolate, chopped
1 tsp vanilla extract
⅛ tsp salt
Optional: ½ cup chocolate chunks or chips (for extra texture)
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INSTRUCTIONS
1. Make the Chocolate Base:
In a medium saucepan, combine the milk, sugar, cocoa powder, and salt.
Heat over medium heat, whisking constantly until sugar is dissolved and mixture is hot (do not boil).
2. Melt the Chocolate:
Add the chopped chocolate to the hot mixture and whisk until completely melted and smooth.
3. Add Cream & Chill:
Remove from heat and stir in the heavy cream and vanilla extract.
Transfer to a bowl and let cool slightly. Cover and refrigerate for at least 4 hours or overnight until well chilled.
4. Churn:
Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions.
(Optional) In the last 2–3 minutes of churning, fold in extra chocolate chips or chunks.
5. Freeze:
Transfer to a container, smooth the top, and freeze for at least 4 hours to firm up.
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TIPS
For extra richness, add 2 egg yolks while heating the milk mixture and cook until thickened, then strain and chill before churning.
Use quality chocolate for best flavor.
