Chocolate lovers, rejoice! This simple homemade chocolate ice cream is proof that sometimes the classics really are the best. Rich cocoa meets double cream indulgence for a dessert that’s velvety, decadent, and way too easy to scoop “just one more” serving. Made effortlessly with the Cuisinart® Ice Cream & Gelato Maker , it delivers that dreamy, churned-to-perfection texture without the fuss. Whether you enjoy it soft and creamy straight from the bowl or frozen firm for a scoop-shop finish, this recipe is your golden ticket to homemade chocolate bliss.

PRODUCT USED:  Ice Cream & Gelato Maker 

Makes about 5 cups (ten ½-cup servings)

INGREDIENTS

• ¾ cup cocoa powder, sifted
• ½ cup white sugar
• ¹∕³ cup packed brown sugar
• pinch flaked salt
• 1 cup full cream milk
• 2 cups thickened cream
• 2 teaspoons pure vanilla extract

METHOD

1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the thickened cream and vanilla. Cover and refrigerate for a minimum of 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
2. Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream & Gelato Maker  fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 50-60 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. If frozen for longer remove from freezer about 10 minutes before serving.