Ingredients (~1.5 quarts)
- 2 1/4 cups heavy whipping cream
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp finely ground sea salt
- 3/4 cup semi-sweet chocolate chips
- 1 Tbsp vanilla extract
- 2 1/4 cups whole milk
Make the Base
Place the heavy whipping cream, sugar, cocoa powder, and sea salt in a medium, heavy-bottomed saucepan over medium heat.
Whisk constantly as the mixture heats up. You want to bring it to a gentle simmer.
Do not walk away; the high sugar and cream content can burn easily.
When the mixture begins to steam and is gently simmering, remove it from the heat immediately.
Add the chocolate chips to the hot mixture. Whisk vigorously until they are fully melted and the mixture is smooth.
Whisk in the vanilla extract and the whole milk until well combined.
Chill the Base
Transfer the hot ice cream base to a heat-safe glass bowl. Let it sit on the counter to cool for ~30 minutes.
Cover the bowl tightly with plastic wrap and place it in the refrigerator.
Refrigerate for at least ~4 hours (or overnight). The base must be completely cold before churning.
Churn and Freeze
Pour the chilled base into your ice cream machine and churn according to the manufacturer’s instructions.
Churn until it reaches a soft-serve consistency.
For soft serve, eat immediately. For scoopable ice cream, transfer it to a freezer-safe container and freeze for at least ~4 hours to harden.
Chocolate Ice Cream (Made with Real Chocolate)
Ingredients
Ingredients (~1.5 quarts)
- 2 1/4 cups heavy whipping cream
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp finely ground sea salt
- 3/4 cup semi-sweet chocolate chips
- 1 Tbsp vanilla extract
- 2 1/4 cups whole milk
Instructions
- Combine cream, sugar, cocoa powder, and salt in saucepan over medium heat.
- Whisk constantly until mixture gently simmers.
- Remove from heat and whisk in chocolate chips until melted.
- Add vanilla and milk, whisking until smooth.
- Cool base at room temperature for 30 minutes.
- Refrigerate base for 4 hours until completely cold.
- Churn in ice cream machine until soft-serve consistency.
- Freeze for additional 4 hours for scoopable texture.
