Double Chocolate Ice Cream

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This Double Chocolate Ice Cream is the ultimate treat for chocolate lovers! Rich, creamy, and bursting with intense chocolate flavor from both cocoa powder and chocolate chips. This homemade ice cream is luxuriously smooth with a deep chocolate taste that store-bought versions simply can’t match.

Why You’ll Love This Recipe:

  • Intensely Chocolatey: With both regular and Dutch-processed cocoa plus chocolate chips, this ice cream delivers serious chocolate flavor
  • Perfectly Creamy: The combination of heavy cream and whole milk creates a silky-smooth texture
  • No Ice Cream Maker Required: Our simple method works without special equipment
  • Customizable: Easy to adapt with mix-ins like nuts, caramel, or more chocolate
  • Crowd-Pleaser: Both kids and adults will devour this decadent dessert

Ingredients You’ll Need:

  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup Dutch-processed cocoa powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • ½ cup chocolate chips

How to Make Double Chocolate Ice Cream:

Step-by-Step Instructions:

  1. Prepare the chocolate base: In a medium saucepan, whisk together the sugar, both cocoa powders, and salt. Gradually whisk in the milk until smooth, making sure to eliminate any cocoa lumps.
  2. Heat the mixture: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture is warm and the sugar has completely dissolved (about 3-4 minutes). Do not let it boil.
  3. Add the cream and vanilla: Remove from heat and stir in the heavy cream and vanilla extract. Whisk until well combined.
  4. Chill thoroughly: Transfer the mixture to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent skin formation), and refrigerate for at least 4 hours or overnight.
  5. Freezing method:
    • With an ice cream maker: Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions (usually 20-25 minutes).
    • Without an ice cream maker: Pour the mixture into a shallow freezer-safe container. Freeze for 30-45 minutes, then remove and vigorously stir with a spatula to break up ice crystals. Return to freezer and repeat this process every 30 minutes for about 3-4 hours.
  6. Add chocolate chips: When the ice cream reaches a soft-serve consistency, fold in the chocolate chips.
  7. Final freeze: Transfer to an airtight container and freeze for at least 2 hours before serving for a firmer consistency.

Helpful Tips:

  • For the richest flavor, use high-quality cocoa powders and chocolate chips
  • The combination of regular and Dutch-processed cocoa provides depth of flavor, but you can use all of one type if needed
  • Room temperature ingredients incorporate more easily
  • Don’t skip the chilling time before freezing – it improves the final texture
  • For extra decadence, try dark chocolate chips instead of semi-sweet
  • A metal container will help the ice cream freeze faster than glass or plastic

Details:

  • Prep Time: 20 minutes
  • Chilling Time: 4 hours
  • Freezing Time: 3-4 hours
  • Total Time: 7-8 hours
  • Servings: 6-8
  • Calories: Approximately 310 calories per serving

Notes:

  • This ice cream stays creamy for about a week when properly stored
  • The salt enhances the chocolate flavor – don’t skip it!
  • For a softer scoop, let the ice cream sit at room temperature for 5 minutes before serving
  • This recipe creates a dark chocolate ice cream; for a milder flavor, reduce the cocoa powder by 2 tablespoons

Frequently Asked Questions:

Can I use half-and-half instead of heavy cream?

Yes, but the ice cream won’t be quite as rich. For best results, stick with heavy cream.

Why use two types of cocoa powder?

Regular cocoa powder provides classic chocolate flavor, while Dutch-processed adds depth and a more intense color. The combination creates a complex chocolate experience.

Can I make this recipe dairy-free?

Yes! Substitute full-fat coconut milk for the heavy cream and your favorite non-dairy milk for the whole milk. The result will have a slight coconut undertone but will still be delicious.

How can I prevent ice crystals from forming?

Make sure to store the ice cream in an airtight container with plastic wrap pressed directly onto the surface, and avoid frequent temperature changes by keeping it in the back of your freezer.

Can I add other mix-ins besides chocolate chips?

Absolutely! Chopped nuts, cookie pieces, caramel swirls, or marshmallows make wonderful additions. Add them when you add the chocolate chips.

Storage Instructions:

Store your Double Chocolate Ice Cream in an airtight container in the freezer for up to 2 weeks. For best texture and flavor, place a piece of plastic wrap directly on the surface of the ice cream before sealing the container to prevent freezer burn.

If the ice cream becomes too hard, let it sit at room temperature for 5-10 minutes before scooping.

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Conclusion:

This Double Chocolate Ice Cream is a chocolate lover’s dream come true. With its rich, velvety texture and intense chocolate flavor, it’s the perfect dessert for any occasion. Whether you’re serving it on a hot summer day or as a decadent finale to a dinner party, this homemade chocolate ice cream will always impress. The combination of two cocoa powders and chocolate chips creates layers of chocolate flavor that make this recipe truly special. Try it once, and it will become your go-to chocolate ice cream recipe!

Have you tried making this Double Chocolate Ice Cream? Let us know how it turned out in the comments below!

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