|Nutritional Guidelines (per serving)|
|Servings: 10 servings (about 1 quart)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Homemade ice cream is a wonderful frozen treat, but most recipes call for using several egg yolks and cooking the mixture on the stove. This chocolate ice cream recipe has only five basic ingredients and can be put together in just a few minutes, not requiring any eggs or cooking at all. It will become a staple recipe for anyone interested in making homemade ice cream and is great for beginners.
Although delicious served as is, there are many mix-ins that you can add to this recipe to enhance the flavor. Fold in a ribbon of chocolate syrup after the ice cream is frozen, add a handful of chocolate chips, or even toss in a few roughly chopped chocolate sandwich cookies.
- 1 1/2 cups whole milk
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Gather the ingredients.
Whisk together the milk, cocoa powder, and sugar. Whisk until the sugar and cocoa completely dissolve.
In a large bowl, beat the heavy cream until it forms stiff peaks. Fold the whipped cream along with the vanilla extract into the cocoa powder mixture.
Refrigerate the mixture for at least 30 minutes before so it is completely cold. This will help it freeze faster, improve the texture, and allow 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 1/2 to 2 hours.
Store your ice cream in an airtight plastic container in the back of the freezer. This will help preserve the flavor and texture of the finished ice cream. You can serve the chocolate ice cream right from the ice cream maker, but it will have the texture of soft-serve. Freezing for an hour before serving will create a firmer texture.
- The key to great chocolate ice cream is buying good cocoa powder. If you have had an open container of cocoa powder sitting in your cupboard for countless months on end, it's time to replace it. Cocoa powder loses its potency over time. You can tell it is getting older when the color starts to fade from the deep chocolate hue it had originally.
- The milk-sugar-cocoa mixture should be smooth and fully dissolved. Otherwise, the texture of the ice cream will be off. Mixing these three ingredients separately from the others allows them to get to the appropriate consistency before combining them with the cream and vanilla.
- Add any mix-ins you like but only after the ice cream has been through the ice cream maker.
- Although the recipe calls for whole milk, you can use whatever type of milk you have on hand. The ice cream may not be quite as creamy but the recipe will still work.
- Once you've mastered this basic recipe, you can start getting creative by changing things up. For example, try adding a teaspoon of instant coffee or espresso powder for richer flavor.