Easy Chocolate Ice Cream

• servings: 10 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

3/4 cup cocoa powder (good quality, unsweetened)

1/3 cup brown sugar (firmly packed)

1/2 cup granulated sugar

1 1/2 cups whole milk (very cold)

2 cups heavy cream (very cold)

2 teaspoons vanilla extract (pure)

Directions

Whisk

In a chilled bowl, combine cocoa and both sugars, whisking to combine well. Add cold milk and whisk until sugars are dissolved. Stir in cold heavy cream and vanilla. The colder everything is, the better.

Churn

Pour mixture into the freezer bowl of ice cream maker. Let run for 20-30 minutes, or until mixture is thick, soft, and creamy. Churned ice cream should increase in volume, reaching the top of the machine's freezer bowl - if it starts to overflow, turn machine off.

Freeze

Transfer to airtight container and freeze at least 2 hours or until ice cream is desired consistency.

Serve

Prior to serving, let ice cream sit at room temp for a few minutes just to soften enough for easy scooping.

Nutrition

• Serving Size: 1 person
• Calories: 267 kcal
• Total Fat: 19 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Cholesterol: 58 mg
• Sodium: 30 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 2 g
• Total Sugars: 20 g
• Protein: 4 g