Double Chocolate Ice Cream

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!