Chocolate Ice Cream

February 1, 2024

Ice cream can cost as much to make as when you buy it at the store but homemade is a superior taste and if you can find heavy cream on sale, can still be a good value.

I have a Cuisinart ice cream maker. Follow your maker’s recommendations for chilling the container


  • Prep Time: 10 min
  • Cook Time: 15-20 min “chill time” in maker
  • Other: 2 hrs (chill mixture) + 4 hours (firm up ice cream before eating)
  • Total Time: 6 hr 30 min
  • Servings: 10
  • Yield: 5 cups


  • 3⁄4 cup (28g) cocoa powder, sifted
  • 1⁄2 cup (99g) granulated sugar
  • 1∕3 cup (71g) packed dark brown sugar
  • pinch salt
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1⁄2 tablespoon pure vanilla extract


  1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
  2. Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2-4 hours. Remove from freezer about 15 minutes before serving.


  • None


  • 2024-04-04 – Another good batch. Nothing I’d change.
  • 2024-02-01 – Worked perfectly and very chocolaty.


  • From Cuisinart Ice Cream Maker instruction/recipe manual