- 1 1/2 cup whole milk
- 2 cups heavy cream
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp vanilla extract
Steps to Make It
Gather the ingredients.
Whisk together milk, cocoa powder, and sugar to combine. The sugar and cocoa should close to completely dissolve.
Stir in heavy cream and vanilla extract.
Refrigerate the chocolate ice cream base for at least 30 minutes before putting it in your ice cream freezer, so it is completely cold. This will help it freeze faster, improving 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 freezer.
Store your ice cream in an air-tight plastic container in the back of the freezer. This will help preserve the flavor and texture of the finished ice cream.