Double Chocolate Ice Cream is a rich and decadent dessert that combines two types of chocolate—typically milk and dark chocolate—into a creamy ice cream base. Here’s a simple recipe to make it at home:
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup cocoa powder (unsweetened)
- 4 oz dark chocolate (chopped or chips)
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Melt the chocolate: In a heatproof bowl, combine the dark chocolate and 1/2 cup of the heavy cream. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Alternatively, melt the chocolate in the microwave in short bursts, stirring in between. Once melted, set aside to cool.
- Mix the base: In a separate bowl, whisk together the whole milk, sugar, cocoa powder, and salt until the sugar is dissolved. Add the remaining heavy cream and vanilla extract, and whisk to combine.
- Combine the chocolate and base: Once the melted dark chocolate has cooled slightly, pour it into the milk and cream mixture and stir until everything is well incorporated.
- Chill the mixture: Cover the mixture and refrigerate for at least 2-4 hours, or until it is well-chilled. This helps the ice cream churn better and results in a creamier texture.
- Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
- Freeze the ice cream: Once churned, the ice cream will have a soft-serve consistency. Transfer it to an airtight container and freeze for at least 4 hours or until firm.
- Serve and enjoy: Scoop the double chocolate ice cream into bowls or cones and enjoy the rich, chocolatey goodness!
Optional: For extra indulgence, you can add chocolate chips or chunks to the ice cream during the last 5 minutes of churning.
