Description
A rich and creamy homemade chocolate ice cream recipe, smooth and without ice crystals, perfect for summer afternoons.
Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
Instructions
- Whisk together cocoa powder, milk, and sugar in a saucepan over medium heat until smooth and warm.
- In a separate bowl, whisk the egg yolks, then slowly pour the warm cocoa mixture into the yolks while stirring to temper them.
- Return the tempered mixture to the saucepan and cook over medium heat, stirring continuously until it thickens, about 5-7 minutes.
- Remove from heat, add heavy cream, salt, and vanilla extract, and chill in the refrigerator for at least 2 hours.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze for at least 4 hours before serving.
- Let the ice cream sit out for a few minutes at room temperature for easier scooping before serving.
Notes
For a lighter version, substitute half of the cream with whole milk. If you prefer non-dairy, consider using almond or coconut milk.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 22g
- Sodium: 50mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg
Keywords: chocolate ice cream, homemade ice cream, summer dessert, creamy ice cream