Whisk the ingredients together, until the sugar and cocoa dissolves. Start a batch now, so you can see what youвЂ™ve been missing. I also use my homemade vanilla extract in this recipe.

All that extra cocoa butter gives the ice cream an intense chocolate flavor and color, so, it ends up tasting like you took the time to melt chocolate and make a custard. It has twice the fat of regular cocoa powder. I use a premium high-fat Dutch cocoa in my ice cream. ItвЂ™s specially-formulated to dissolve easy in liquids. While both natural cocoa or Dutch-processed cocoa will work in this recipe, I recommend using Dutch-processed, if you have it. Lots of ice cream recipes specify whole milk, but any type of dairy milk will work in this recipe вЂ“ even skim. Recipe Variation:For a more intense, dark chocolate flavor, omit 1/2 cup milk. 1/2 cup unsweetened cocoa powder (natural or Dutch-processed).This recipe makes approximately 1-1/2 quarts of chocolate ice cream. Ice Cream Maker Chocolate Ice Cream Recipe Store the freezer bowl in your freezer, and youвЂ™ll be able to make ice cream whenever a craving hits.

I like this Cuisinart Ice Cream Maker so well, I actually own two of them. Make this recipe once, and itвЂ™s sure to become your go-to chocolate ice cream. ThatвЂ™s thanks, in part, to my secret ingredient. This chocolate ice cream has a premium ice cream taste and texture, but comes together quickly, without eggs or stove time.

Ice cream maker