Simple Chocolate Ice Cream Recipe

Every kitchen should have as standard issue an ice cream maker. Not the old-fashioned kind with a hand crank that requires adding ice, it should be one with an electric motor that produces ice cream in 20 minutes so one can finish another chapter of that great book. Don’t look at me, those are my niece Rachel’s requirements for an excellent home ice cream maker.

Since I was given one as a gift, I haven’t had to go shopping for one but I have felt grateful the machine passed Rachel’s standards. This is our favorite chocolate ice cream recipe and yes, we have tested several, all of course in the interests of achieving a higher culinary standard.

You’re welcome.

Simple Chocolate Ice Cream Recipe

Ingredients:

*¾ cup sifted cocoa powder

½ cup sugar

**1/3 cup packed dark brown sugar

A pinch of salt

***1 cup whole milk (or skim or powdered milk)

2 cups heavy whipping cream

½ teaspoon pure vanilla extract

Other Possible Recipe Alterations

Miniature chocolate chips

Spearmint flavoring

Fresh strawberries

Fresh bing cherries

This special dark Hershey blend is usually only available in summer so get an extra one for Christmas time baking. (Photo by Charlotte Ekker Wiggins)

*Rachel and I have experimented with a variety of cocoa powders, our favorite is Hershey Special Dark Chocolate, “a blend of natural and Dutched cocoas.” It has a paper red ribbon towards the bottom of the container, usually only available at a big box grocery store.

**You can also use either dark or light brown sugar; the darker brown sugar gives the ice cream a richer flavor.

***We experimented with cutting calories with the milk, substituting skim milk and prepared powdered milk. The lighter milks made the ice cream not as rich, which was fine with me. I preferred something lighter for at least summer.

Other Possible Flavor Alterations

In terms of alterations, we have also tested adding miniature chocolate chips and substituting a spearmint flavor for the vanilla to make a mint chocolate chip ice cream. I was told by Rachel’s father that it was delicious, I never made it to the tasting step.

I did, however, taste test adding chopped Bing cherries in one batch and cut up fresh strawberries in another batch and would recommend those combinations.

My niece Rachel refreshing her ice cream-making skills whipping up a chocolate ice cream batch.

How To Make Simple Chocolate Ice Cream

In a medium bowl, sift together the cocoa, sugars and salt. Add the milk and ,using a hand mixer on low speed, or a whisk, beat to combine until dry ingredients are dissolved.

Stir in the heavy cream and vanilla, or add another flavoring at this point.

Cover and refrigerate 1-2 hours or overnight.

Turn ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, 15-20 minutes. The ice cream will have a soft, creamy texture.

Chocolate ice cream is ready when it starts shaping into mounds.

Add chocolate chips in the last minute or so. If you are adding fresh fruit, add that by hand and mix with a wooden spoon.

If you want a firmer consistency, transfer ice cream into an airtight container and place in freezer for a couple of hours. Remove from freezer about 15 minutes before serving.

Makes about 5 cups (10 ½ cup servings) 268 calories per ½ cup serving, not counting anything else you may add.

Oh, don't worry, you will!

Charlotte