This indulgent Double Chocolate Ice Cream is rich, creamy, and packed with layers of chocolate flavor. Perfect for chocolate lovers, it’s easy to make and sure to be a crowd-pleaser!
Ingredients:
1 cup heavy cream 1 cup whole milk 1 cup granulated sugar ½ cup unsweetened cocoa powder ¼ cup Dutch-processed cocoa powder ½ teaspoon salt 1 teaspoon vanilla extract ½ cup chocolate chips
Instructions:
Make the Chocolate Base:
In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, both types of cocoa powder, and salt.
Cook the Mixture:
Cook the mixture over medium heat, stirring constantly, until it comes to a boil. Once boiling, remove the saucepan from the heat.
Add Vanilla Extract:
Stir in the vanilla extract and let the mixture cool completely at room temperature.
Chill:
Once cooled, place the mixture in the refrigerator and chill for at least 2 hours, or until it is completely cold.
Churn the Ice Cream:
After chilling, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add the chocolate chips.
Freeze:
Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or overnight until firm.
Enjoy!
Scoop into bowls or cones and enjoy the creamy, decadent chocolate goodness!
Tips:
For a Richer Flavor: Use half-and-half instead of whole milk for extra creaminess.
Custom Mix-ins: Feel free to add your favorite mix-ins, like nuts, candies, or fruit.
No Ice Cream Maker? You can make this no-churn! Whip the cream to stiff peaks using a stand mixer, then fold in the cooled chocolate mixture and freeze.
Enjoy your creamy, dreamy Double Chocolate Ice Cream! 
