Simple Chocolate Ice Cream - 14 Servings

Cuisinart original


Makes about fourteen 1/2-cup servings


  • 1 cup unsweetened cocoa powder (Dutch process preferred)
  • ⅔ cup granulated sugar
  • ½ cup firmly packed brown sugar
  • 1½ cups whole milk
  • 3-¼ cups heavy cream
  • 1 tablespoon pure vanilla extract

Nutritional information

Calories 286 (66% from fat) • carb. 23g • pro. 3g • fat 22g • sat. fat 14g • chol. 79mg • sod. 37mg • calc. 81mg • fiber 2g


  1. Place the cocoa and sugars in a medium bowl; stir to combine.
  2. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes.
  3. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
  4. Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 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 hours.
  5. Remove from freezer about 15 minutes before serving.