Double Chocolate Ice Cream
This creamy, rich double chocolate ice cream is made with two types of cocoa and chocolate chips, offering an indulgent treat that's easy to make at home.
Servings 8 servings
Calories 300kcal
Ingredients
Base Ingredients
- 1 cup heavy cream Think rich and lush—the backbone of ultra-creamy ice cream!
- 1 cup whole milk Adds creaminess you just can't get with skim.
- 1 cup granulated sugar Perfect measure to keep things sweet, but not cloying.
- 1/2 cup unsweetened cocoa powder For deep, classic chocolate flavor.
- 1/4 cup Dutch-processed cocoa powder Gives your ice cream a smoother finish.
- 1/2 tsp salt Balances sweetness and lets the cocoa shine.
- 1 tsp vanilla extract Adds warmth and depth.
- 1/2 cup chocolate chips Semi-sweet or dark for dreamy bits in every scoop.
Instructions
Preparation
- In a big bowl, whisk together the heavy cream, whole milk, sugar, both types of cocoa powder, and salt until silky-smooth.
- Stir in the vanilla extract.
Chilling
- Cover the bowl and refrigerate for at least 2 hours.
Churning
- Pour the cold mixture into your ice cream maker and churn for 20–25 minutes, or until thick.
- In the last 2–3 minutes, sprinkle in the chocolate chips.
Freezing
- Scoop the ice cream into a freezer-safe container, smooth the top, cover, and freeze for at least 4 hours.
Serving
- Enjoy your homemade double chocolate ice cream straight from the cone, bowl, or spoon!
Notes
Chill your ice cream base well for a smoother texture and try different add-ins to customize your flavor!
