Simple Chocolate Ice Cream - 14 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

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.