Description
Indulge in rich, velvety Double Chocolate Ice Cream—a homemade treat made with two types of cocoa and studded with chocolate chips. This easy-to-make frozen dessert is perfect for chocolate lovers and hot summer days.
Ingredients
-
1 cup heavy cream
-
1 cup whole milk
-
1 cup granulated sugar
-
1/2 cup unsweetened cocoa powder
-
1/4 cup Dutch-processed cocoa powder
-
1/2 tsp salt
-
1 tsp vanilla extract
-
1/2 cup chocolate chips
Instructions
-
Make the Base: In a medium saucepan, whisk together heavy cream, milk, sugar, unsweetened cocoa, Dutch cocoa, and salt.
-
Heat: Cook over medium heat, stirring constantly until mixture comes to a gentle boil.
-
Flavor: Remove from heat and stir in vanilla extract.
-
Chill: Cool the mixture completely, then refrigerate for at least 2 hours.
-
Churn: Pour the chilled base into an ice cream maker and churn according to manufacturer’s instructions.
-
Add Chips: In the last few minutes of churning, add chocolate chips.
-
Freeze: Transfer to an airtight container and freeze for at least 4 hours or overnight.
Notes
-
Substitute whole milk with half-and-half for extra richness.
-
Add chopped nuts, crushed cookies, or fruit for variation.
-
No ice cream maker? Whip cream to stiff peaks, fold in the cooled chocolate mixture, and freeze until firm.
- Prep Time: 15 minutes
- Cook Time: 10minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
