π Instructions
1: Create the Chocolate Base β In a medium saucepan, whisk together heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, Dutch-processed cocoa powder, and salt. Cook over medium heat, stirring constantly until the mixture comes to a boil. Remove from heat and stir in vanilla extract.
2: Chill the Mixture β Allow the chocolate mixture to cool completely, then chill in the refrigerator for at least 2 hours.
3: Churn the Ice Cream β Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Add chocolate chips during the last few minutes of churning.
4: Freeze & Serve β Transfer the churned ice cream to an airtight container and freeze for at least 4 hours (or overnight) until firm. Scoop, serve, and indulge in your decadent creation!
π‘ Tips:
β’ For an even richer treat, substitute half-and-half for whole milk.
β’ Feel free to mix in extra goodies like nuts, candy, or fruit.
β’ No ice cream maker? Whip the cream to stiff peaks, fold in the cooled chocolate mixture, and freeze for a delightful no-churn version. Enjoy every luscious spoonful!
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