Ingredients
Scale
- 1 cup Whole Milk
- 1 cup Heavy Cream (plus 1.5 cups for no-churn option)
- 3/4 cup Granulated Sugar (plus 1/2 cup for no-churn option)
- 1/2 cup Unsweetened Cocoa Powder (high quality recommended)
- 1/4 teaspoon Salt
- 2 large Egg Yolks (omit for no-churn)
- 1 teaspoon Vanilla Extract
- 1 (14-ounce) can Sweetened Condensed Milk (for no-churn option only)
Instructions
- Prepare the Chocolate Base (Custard Method – Churn): In a medium saucepan, whisk together the milk, 1 cup of heavy cream, sugar, cocoa powder, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is hot but not boiling (about 175°F/80°C).
- Temper the Egg Yolks: In a separate bowl, lightly whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot chocolate mixture into the yolks while whisking constantly to temper them.
- Cook the Base: Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring constantly with a rubber spatula, until the mixture thickens slightly and coats the back of the spoon (reaching 170°F/77°C). Do not boil.
- Chill: Remove from heat. Stir in the vanilla extract. Pour the custard base through a fine-mesh sieve into a clean bowl. Cover the surface directly with plastic wrap (to prevent a skin from forming) and chill completely in the refrigerator for at least 4 hours, or preferably overnight.
- Churn (If using a machine): Once chilled, pour the base into your ice cream maker and churn according to the manufacturer’s directions (usually 20-30 minutes) until it resembles soft-serve.
- Freeze: Transfer the soft ice cream to an airtight container and freeze for 2-4 hours to firm up before serving.
- No-Churn Method: Skip steps 1-4. Instead, whisk the cocoa powder, salt, and 1/2 cup of sugar into the 1 cup of milk until smooth. Stir in the vanilla. In a separate large bowl, whip the 1.5 cups of heavy cream until stiff peaks form. Gently fold the sweetened condensed milk into the chocolate milk mixture. Then, gently fold the whipped cream into the chocolate mixture until just combined.
- Freeze (No-Churn): Pour the no-churn mixture into a loaf pan or freezer-safe container, cover tightly, and freeze for a minimum of 6 hours, stirring every 90 minutes for the first 3 hours for a creamier result.
Notes
- For an even richer flavor, use dark or Dutch-processed cocoa powder.
- If the ice cream is too hard straight from the freezer, let it sit on the counter for 5-10 minutes before scooping.
- For an extra layer of flavor, add 1 teaspoon of espresso powder to the heated milk mixture.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Ice Cream
- Method: Churn or No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 35g
- Sodium: 75mg
- Fat: 22g
- Saturated Fat: 14g
- Protein: 6g
- Cholesterol: 80mg