Chocolate Ice Cream

I just love coming up with new ice cream recipes. Everybody here has their favorite flavor. Although I use my Cuisinart Ice Cream maker to make mine, you can use my recipes and make them in your freezer as well. It will take a little more work but will taste the same. It may not have the same exact consistency, not as smooth and creamy, but still very good! Once you make your ice cream liquid, let it cool down by setting the pan on a plate of ice. Stir and pour into a covered freezer container. Place the container in the refrigerator for at least 6 hours or overnight. Remove ice cream liquid from the refrigerator, stir, cover and place it into the freezer. Stir every 30 minutes. You will notice the outside edges will start to freeze and crystalize first. You want to stir that back into the rest of the ice cream, breaking up any crystals. The crystals that form are what keeps the ice cream from being smooth and creamy. Keep stirring every 30 minutes until the ice cream is all the same consistency. Store in the freezer for additional 4-6 hours before serving. Scoop into a dish, add your favorite topping and enjoy!

Chocolate Ice Cream



3/4 cup cocoa

1 cup sugar

1-3/4 cup half-n-half

3 cups heavy whipping cream

1 Tbl vanilla extract

1/4 tsp kosher salt


In a medium, heavy bottom pan mix all of the ingredients. Place on a burner over medium heat stirring constantly just until the sugar is dissolved. Do not let it get hot or boil. Cool pan on a plate of ice. Cover and refrigerate at least 6 hours or overnight. Pour liquid ice cream mixture into your ice cream maker and follow manufactures directions. Once it turns into ice cream, place it into a freezer container for at least 4-6 hours before serving. Top with your favorite toppings and serve.

Categories: Ice Cream

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