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2 cups heavy cream
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1 cup whole milk
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¾ cup granulated sugar
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¼ cup unsweetened cocoa powder
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100 g (3.5 oz) semi-sweet or dark chocolate, chopped
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1 teaspoon vanilla extract
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Pinch of salt
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(Optional): ½ cup mini chocolate chips or chocolate chunks for extra texture
Preparation
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In a saucepan, combine milk, sugar, cocoa powder, and salt. Heat gently over medium heat, stirring until sugar dissolves and the mixture is warm.
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Remove from heat and stir in the chopped chocolate. Let it melt completely, then whisk until smooth and glossy.
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Add the heavy cream and vanilla extract. Stir to combine.
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Chill the mixture in the refrigerator for at least 2 hours, or until very cold.
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If using an ice cream maker, churn according to the manufacturer’s instructions until thick and creamy.
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If you don’t have an ice cream maker, pour the chilled mixture into a shallow freezer-safe container. Freeze for 1 hour, then stir vigorously to break up ice crystals. Repeat this every 30–45 minutes for about 3–4 hours, or until the texture is scoopable.
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Stir in chocolate chips or chunks during the last churn or mix-in stage (optional).
Serving and Storage Tips
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Let the ice cream sit at room temperature for 5 minutes before scooping for perfect texture.
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Serve in bowls, cones, or as a base for sundaes with whipped cream, berries, or fudge sauce.
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Store in an airtight container in the freezer for up to 2 weeks.
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To avoid ice crystals, press a piece of parchment paper or plastic wrap directly on the surface before sealing.
Variants
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Spicy chocolate: Add a pinch of cayenne pepper or cinnamon for a Mexican chocolate twist.
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Mocha flavor: Stir in 1 tablespoon of instant espresso powder with the cocoa for a coffee kick.
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Mint chocolate chip: Replace vanilla extract with peppermint extract and add chopped mint chocolate.
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Dairy-free version: Use full-fat coconut milk instead of cream and milk, and sweeten with maple syrup.
FAQ
Q: Can I use chocolate chips instead of chopped chocolate?
A: Yes, but chopped chocolate melts more smoothly. Use high-quality chocolate for the best flavor.
Q: What’s the difference between cocoa powder and melted chocolate in this recipe?
A: Cocoa powder provides rich flavor and color, while melted chocolate adds creaminess and depth.
Q: Do I need an ice cream maker?
A: No! It’s helpful but not necessary. The manual freeze-and-stir method works perfectly with a little patience.
Q: Can I reduce the sugar?
A: You can slightly reduce it, but sugar helps prevent the ice cream from becoming too icy. Try ¼ cup less to start.
Q: Can I make this vegan?
A: Yes — use plant-based cream and milk alternatives (like coconut cream + almond milk) and dairy-free chocolate.
