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three scoops of milk chocolate ice cream
johnsonhomenc

Homemade Chocolate Ice Cream

5 from 1 vote
Homemade chocolate ice cream machine recipe with only few, simple, and clean ingredients called for!
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Prep Time 15 minutes
Chill then Churn Time 2 hours
Servings: 10 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup cocoa powder
  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 1 generous pinch of salt
  • 1.5 cup whole milk
  • 1.5 cups heavy cream
  • 1/2 tbsp pure vanilla extract

Equipment

  • 1 ice cream maker/machine
  • 1 cup rock salt
  • ice

Method
 

  1. Mix together cocoa, sugars, and salt. Then add in milk to mix on low with your mixing agent. Allow sugars and salt to dissolve. Next, stir in heavy whipping cream and vanilla extract.
  2. Store in fridge for 1 hour. If your ice cream maker calls for it, store your canister in the freezer for this time too.
  3. Use ice cream maker’s instructions to get it going correctly.
  4. Pour your ice cream mixture into the canister and add canister to the ice cream maker. Allow mixture to mix for 45 mins to 1 hour. The texture will be more like soft serve and absolutely delicious. You can eat it immediately or store in ice cream containers like these single serves or this in the freezer for up to 2 weeks. An airtight container helps the ice cream last longer before getting frost burn.

Notes

*if you prefer a more "soft serve" ice cream, whipped cream and dreamy-like; use 1 cup of milk and 2 cups of heavy whipping cream.
 
Makes 1 quart. 
 
Our family prefers to allow ice cream to freeze for 30 minutes to 1 hour after churning so it is more frozen.
Letting the ice cream spin in the machine for over 1 hour can cause the heavy cream to whip more than you'd like. It results in a weird feeling in the roof of your mouth, like a butter feel.
 
More ice cream machine recipes at www. johnsonhomenc.com click Desserts
 
three scoops of milk chocolate ice cream