Cocoa powder is a key ingredient in chocolate ice cream, providing a rich chocolate flavor without the need for chocolate bars. It’s also versatile, allowing you to adjust the intensity of the chocolate taste by choosing different types of cocoa powder, such as Dutch-process or dark cocoa powder. The use of cocoa powder also results in a lighter texture compared to using melted chocolate.

To make chocolate ice cream with cocoa powder, gather the following ingredients:

1 cup unsweetened cocoa powder
2/3 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon sea salt
1 1/2 cups whole milk
3 1/4 cups heavy cream
1 tablespoon vanilla extract

These ingredients combine to create a rich and creamy base that is both delicious and easy to prepare.

Before you start mixing your ingredients, ensure that the ice cream maker’s canister is pre-frozen. This is crucial for achieving the right texture in your ice cream.

In a large mixing bowl, whisk together the cocoa powder, granulated sugar, brown sugar, and salt until well combined.

Gradually whisk in the whole milk, ensuring that the cocoa powder and sugars dissolve completely. This step is essential to avoid a grainy texture in your ice cream.

Once the mixture is smooth, whisk in the heavy cream and vanilla extract. This will enhance the creaminess of the ice cream.

Pour the mixture into the pre-frozen ice cream maker. Turn it on and churn for about 20-25 minutes, or until the ice cream reaches a soft-serve consistency.

If you prefer a firmer texture, transfer the churned ice cream to an airtight container and freeze for an additional 2-3 hours. This step allows the ice cream to harden further, making it easier to scoop.

Your homemade chocolate ice cream can be enjoyed in various ways:

Serve it in a bowl or on a cone.
Top with chocolate syrup, caramel, or fresh fruits.
Use it to create ice cream sandwiches with your favorite cookies.

Dissolve Thoroughly: Ensure that the cocoa powder and sugars are fully dissolved in the milk to avoid a grainy texture.
Chill the Mixture: Refrigerate the mixture for at least 30 minutes before churning to improve the texture.
Experiment with Flavors: Add mix-ins like chocolate chips, nuts, or even a swirl of peanut butter during the last few minutes of churning for added texture and flavor.

When stored in an airtight container, homemade chocolate ice cream can last in the freezer for about 3-4 weeks.

Yes! If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze it. Stir the mixture every 30 minutes for the first few hours to break up ice crystals until it reaches your desired consistency.

You can use either natural unsweetened cocoa powder or Dutch-process cocoa powder. Each will give a slightly different flavor and color to your ice cream.

Making chocolate ice cream with cocoa powder at home is a simple and rewarding experience. With just a few ingredients and some patience, you can create a delicious treat that rivals any store-bought option. Customize it to your taste with various mix-ins and toppings, and enjoy the creamy, chocolatey goodness with family and friends. Happy ice cream making!

• 1 cup unsweetened cocoa powder
• 2/3 cup granulated sugar
• 1/2 cup light brown sugar
• 1 teaspoon sea salt
• 1 1/2 cups whole milk
• 3 1/4 cups heavy cream
• 1 tablespoon vanilla extract