Ingredients:

  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/4 tsp (1.5g) salt
  • 1 cup (240ml) whole milk, chilled
  • 2 cups (480ml) heavy cream, chilled
  • 2 tsp (10ml) vanilla extract

Instructions:

  1. In a large mixing bowl, whisk together the granulated sugar, cocoa powder, and salt.
  2. Slowly pour in the chilled whole milk, whisking constantly until the mixture is smooth and the cocoa is fully integrated with no visible dry clumps.
  3. Stir in the heavy cream and vanilla extract until the liquid is a uniform, deep mahogany color.
  4. Turn on your ice cream maker and pour the chocolate base into the frozen canister.
  5. Churn on medium-high speed for approximately 20 minutes until the mixture has thickened to the consistency of soft-serve ice cream and holds a soft peak.
  6. Transfer the soft ice cream into an airtight freezer-safe container, smooth the top with a spatula, and press a piece of parchment paper directly onto the surface.
  7. Freeze for at least 4 hours, or until the ice cream is firm enough to scoop.