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Dark chocolate ice cream topped with cocoa and served in a cone

Dark’n’Angsty Chocolate Ice Cream

A rich and decadent chocolate ice cream with a creamy texture, perfect for chocolate lovers.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups heavy cream Chill before use for smooth consistency.
  • 1 cup whole milk Chill before use for smooth consistency.
  • 1 cup granulated sugar
  • 1 cup unsweetened cocoa powder Use high-quality cocoa for best flavor.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
Optional Add-ins
  • 1 cup dark chocolate chips or chunks Add for texture during last few minutes of churning.

Method
 

Preparation
  1. In a medium saucepan over medium heat, combine the heavy cream and whole milk. Stir gently until heated but not boiling.
  2. In a separate bowl, whisk together the sugar, cocoa powder, and salt until well combined.
  3. Gradually add the dry mixture to the heated cream, whisking continuously until fully dissolved and smooth.
  4. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
Churning
  1. Once cooled, transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions.
  2. If desired, mix in dark chocolate chips during the last few minutes of churning.
Freezing
  1. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Serving
  1. Scoop into bowls and enjoy!

Notes

For best texture, allow the ice cream to sit at room temperature for 5-10 minutes before scooping. This ice cream can last in the freezer for up to 2 weeks.