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Chocolate Ice Cream

Chocolate Ice Cream

Makes about ten 1/2-cup servings

2/3 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/3 cup firmly packed brown sugar
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract

Place the cocoa and sugars in a medium bowl stir with a whisk to combine and remove any lumps. Add the whole milk and use a hand mixer (about 1 to 2 minutes on low speed) or whisk to combine the milk with the cocoa powder and sugars until they are dissolved. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.

Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing.

If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.

Serve in cups or cones, adding mix-ins while dispensing ice cream.

Nutritional information per serving: Calories 255 (62% from fat)  – carb. 23g  – pro. 3g  – fat 18g  – sat. fat 12g  – chol. 69mg  – sod. 33mg  – calc. 75mg  – fibre 3g

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