Ingredients
- 3/4 cup cocoa powder (sifted) – This gives the ice cream its rich, chocolatey flavor. Make sure to sift the cocoa powder to avoid any lumps.
- 1/2 cup granulated sugar – This is the sweetener for the base of the ice cream.
- 1/3 cup packed brown sugar – This adds a slight molasses flavor and depth to the ice cream.
- Pinch of salt – Just a pinch of salt helps balance the sweetness and enhances the chocolate flavor.
- 2 cups heavy whipping cream – The heavy cream is what makes the ice cream rich and creamy.
- 1 cup whole milk – Whole milk provides the right consistency for a smooth and creamy ice cream.
- 2 teaspoons vanilla extract – Vanilla adds a subtle depth to the flavor and complements the chocolate.
For the no-churn version, the ingredients and their measurements differ slightly. You’ll need:
- 1 can of sweetened condensed milk – This serves as the base of the ice cream, offering sweetness and creaminess.
- 3 cups of heavy cream – Whipped until soft peaks form to give the ice cream its airy texture.
Instructions
1. Prepare the Chocolate Mixture
In a medium-sized bowl, whisk together the sifted cocoa powder, granulated sugar, brown sugar, and a pinch of salt. This combination forms the base of your chocolate flavor. Make sure to sift the cocoa powder, as this will prevent any clumps from forming in your mixture.
2. Add the Milk
Next, pour in the whole milk and whisk the mixture to combine. You can either use a hand mixer on low speed or just a whisk—whichever you prefer. The goal here is to dissolve the cocoa, sugar, and salt into the milk, creating a smooth chocolate mixture. Keep mixing until you no longer see any dry ingredients.
3. Stir in the Heavy Cream and Vanilla
Once the cocoa and sugars are fully dissolved, stir in the heavy whipping cream and vanilla extract. These two ingredients are what give the ice cream its creamy texture and rich flavor. Stir until everything is well combined.
4. Refrigerate the Mixture
Cover the bowl and place it in the refrigerator for at least 1 to 2 hours, or preferably overnight. Chilling the mixture allows the flavors to meld together, and it also ensures a smoother texture when churning.
5. Churn the Ice Cream
Now it’s time to churn the mixture! If you have an ice cream maker, turn it on and pour the chilled mixture into the machine. Follow the manufacturer’s instructions for your particular ice cream maker. If you’re using a machine with a frozen bowl, it should take about 15-20 minutes for the mixture to freeze into a soft-serve consistency. If you have a machine with a compressor, it will take a bit longer, about 25-35 minutes.
6. Scoop and Serve
Once the ice cream reaches a soft-serve consistency, it’s ready to be scooped into bowls or cones. If you prefer a firmer texture, you can transfer the ice cream to an airtight container and freeze it for an additional 2-3 hours before serving.
No-Churn Version
If you don’t have an ice cream maker or you’re looking for a simpler method, the no-churn version is just as delicious. Here’s how to make it:
1. Mix the Cocoa and Salt
In a medium bowl, whisk together the cocoa powder and salt.
2. Add Sweetened Condensed Milk and Vanilla
Pour in the can of sweetened condensed milk and add the vanilla extract. Whisk everything together until the mixture is smooth and well combined.
3. Whip the Cream
In a separate bowl, whip the heavy cream until soft to medium peaks form. This will give the ice cream its light, airy texture.
4. Fold the Mixture Together
Gently fold the chocolate mixture into the whipped cream, making sure to combine everything evenly. Be careful not to deflate the whipped cream too much during this step.
5. Freeze Until Solid
Transfer the mixture to an airtight container and freeze it until solid, about 4-6 hours, or overnight.
Notes
- Chill Your Mixture: Don’t skip the chilling step! Refrigerating the ice cream base allows the ingredients to fully incorporate and helps the ice cream churn more smoothly. If you’re in a hurry, try to chill for at least 1 hour.
- Mix Well: Make sure the cocoa powder, sugars, and salt are fully dissolved before adding the milk. If there are any clumps of cocoa, it can affect the texture of your ice cream.
- Watch Your Cream: When whipping the cream for the no-churn version, be careful not to overwhip it. Soft peaks are the key to a creamy texture. Overwhipped cream can turn into butter, which will make your ice cream too dense.
- Prevent Ice Crystals: For a smoother texture, it’s important to churn the ice cream long enough (or freeze it long enough if you’re making the no-churn version) to prevent large ice crystals from forming.
- Prep Time: 1 hour