Homemade Chocolate Ice Cream
Ingredients:
2 cups (480 ml) heavy cream (cold)
1 cup (240 ml) whole milk
3/4 cup (150 g) sugar
1/2 cup (50 g) unsweetened cocoa powder
100 g dark chocolate (chopped, optional for richer flavor)
1 teaspoon vanilla extract
A pinch of salt
Instructions:
- Mix the base:
In a saucepan, combine the milk, sugar, cocoa powder, and salt. Heat over medium heat, stirring until the sugar and cocoa are fully dissolved. - Melt the chocolate (optional):
If you’re using dark chocolate, add it to the warm mixture and stir until smooth. - Add cream and vanilla:
Remove from heat, then stir in the cold heavy cream and vanilla extract. - Chill the mixture:
Cover and refrigerate for at least 2–3 hours, or until completely cold. - Churn the ice cream:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
👉 If you don’t have an ice cream maker: pour the mixture into a container, freeze, and stir every 30 minutes for 3–4 hours to break ice crystals until creamy.
- Freeze:
Transfer to a container, cover, and freeze for at least 4 hours before serving.
