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chocolate ice cream

Adapted from The Perfect Scoop by David Lebovitz


2 & 1/4 cups heavy cream
6 tablespoons cocoa powder
1 cup sugar
Pinch salt
6 ounces unsweetened chocolate, chopped 
1 cup whole milk
1 teaspoon vanilla extract


Whisk cream, cocoa powder, sugar, and salt in a large saucepan.

Heat mixture, whisking frequently until it comes to a rolling boil (will be foamy).

Remove from heat and whisk again until chocolate is completely melted, then whisk in milk and vanilla.

Pour mixture into a blender or use an  immersion blender for 30 seconds until smooth.

Chill thoroughly in refrigerator (8-12 hours) and then freeze in your ice cream maker.

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