Homemade Chocolate Ice Cream
Makes about 2 1/2 - 3 quarts! Homemade Chocolate Ice Cream is a no-cook recipe that’s ready to enjoy in just 50 minutes. Serve in a bowl or with your favorite baked treats.
Ingredients
- 3 eggs, beaten
- 1 quart half and half
- 1 quart whipping cream
- ¾ cup white sugar
- ¾ cup brown sugar
- ½ cup cocoa powder
- 1 tsp. salt
- 2 ½ Tbsp. vanilla
- Ice
- Rock salt
Equipment
Instructions
- Mix all ingredients together in a large bowl; beat together on medium with a hand mixer or stand mixer for 1-2 minutes.
- Fill the ice cream freezer and make according to appliance directions, layering a lot of ice and rock salt, until the machine shuts off.
- Immediately remove the paddle; place the lid back on. Cover with more ice and a heavy towel until ready to eat (so ice cream continues to freeze and set).
Notes
Sandy’s tips:
- Storage: Store any leftovers in a covered container in the freezer for up to a month. It’ll keep best in a freezer-safe container with a tightly fitting lid. Scoop and serve as needed!
- Use quality ingredients: Use good-quality cream, cocoa powder, and vanilla for this recipe. Make sure to use real cream and not cream substitutes for the best flavor and texture. You need full-fat ingredients to prevent crystallization.
- Unplug the freezer when done: Make sure when the freezer stops churning, you unplug it! And then, pull out the paddle and place the lid back on, and allow it to continue to freezer (surrounded by ice).
- Soften before serving: Always allow your frozen ice cream to sit out for 10-15 minutes for easier scooping.
Nutrition Facts
Calories: 378kcal, Carbohydrates: 26g, Protein: 5g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.003g, Cholesterol: 118mg, Sodium: 187mg, Potassium: 204mg, Fiber: 1g, Sugar: 24g, Vitamin A: 1123IU, Vitamin C: 1mg, Calcium: 119mg, Iron: 1mg