So, I’ll be honest. I was actually trying to make a different ice cream than what I ended up with. But this oh so chocolatey Homemade Chocolate Ice Cream is so delicious, it was quite a happy mistake!
My original goal/inspiration was to recreate the now defunct Capogiro’s scuro gelato – the most decadent and beautifully silky dark chocolate gelato. It was my mom’s favorite gelato ever and she’s basically been chasing the high of Capogiro’s scuro gelato ever since they sadly closed in December 2018.
I didn’t quite get to dark chocolate status this round (don’t you worry, that will be a future post!), but I am pretty sure this is the best chocolate ice cream ever. EVER. Don’t believe me? Try this recipe out for yourself!
Ingredients:
- 3 cups heavy cream
- 1 cup whole milk
- 1 1/4 cups sugar
- 1 1/4 cups cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
To make your Chocolate Ice Cream, add the heavy cream, whole milk, sugar, cocoa powder, and salt to a pot over medium heat. Whisk until the cocoa powder and sugar and fully combined into the heavy cream and milk.
Heat, stirring frequently, until the mixture is steaming is reaches between 170 and 175 degrees F. (Using an instant read thermometer – paid link – is super helpful here.)
Remove from heat and pour through a fine mesh sieve into a bowl. Stir in the vanilla extract and let cool. Cover and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.
The next day, remove the mixture from your fridge and your ice cream bowl from your freezer.
Add the ice cream bowl to the ice cream maker (paid link) and pour in the cream mixture.
Follow the manufacturer’s instructions to churn into ice cream (mine took about 15 minutes).
Scoop the mixture into a freezer safe container (paid link).
Add to your freezer and freeze for at least 4 hours before serving.
Oh yes. This is the most rich, decadent, chocolate ice cream.
As a chocolate lover, I was disappointed in myself for only making 1 quart of this! So don’t make the same mistake as me, and, if your ice cream maker can do so, definitely double this recipe and make 2 quarts!
Homemade Chocolate Ice Cream
Ingredients
- 3 cups heavy cream
- 1 cup whole milk
- 1 1/4 cups sugar
- 1 1/4 cups cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- To make your Chocolate Ice Cream, add the heavy cream, whole milk, sugar, cocoa powder, and salt to a pot over medium heat.
- Whisk until the cocoa powder and sugar and fully combined into the heavy cream and milk.
- Heat, stirring frequently, until the mixture is steaming is reaches between 170 and 175 degrees F.
- Remove from heat and pour through a fine mesh sieve into a bowl.
- Stir in the vanilla extract and let cool.
- Cover and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.
- The next day, remove the mixture from your fridge and your ice cream bowl from your freezer.
- Add the ice cream bowl to the ice cream maker and pour in the cream mixture.
- Follow the manufacturer’s instructions to churn into ice cream (mine took about 15 minutes).
- Scoop the mixture into a freezer safe container.
- Add to your freezer and freeze for at least 4 hours before serving.
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