Make Your Own Chocolate Ice Cream
Copyright 2024 by Lisa Maliga
Knowing some of the ingredients in commercial ice cream, I wanted to make my own, especially as I can find raw milk in my area. I bought a Cuisinart ice cream maker which is easy to use. There’s a simple on and off button, and all you do is put the double-insulated mixing bowl in your freezer for about 24 hours before it’s ready to use. Depending on your freezer, it can be ready in less time, as little as 12 hours.
As I love chocolate, I thought I’d make some and here’s my recipe which makes just under 2 quarts. I didn’t have enough containers and didn’t want the ice cream to overflow.
I’d recommend using a strong silicon, rubber or wood spatula or spoon to remove your ice cream from the cold mixing bowl. Metal spoons will scratch the mixing bowl which could damage it.
Ingredients:
1 cup unsweetened cocoa powder, sifted
2/3 cup cane sugar
1/2 cup light brown sugar
3/4 teaspoon pink Himalayan salt
1 cup raw milk [or whole milk]
3 1/4 cups heavy cream
1 Tablespoon pure vanilla extract
Instructions:
In a large mixing bowl, whisk together cocoa powder, sugar, brown sugar, and salt.
Whisk in milk, mixing until the sugars and cocoa powder are dissolved.
Pour in cream and vanilla extract.
Turn on the ice cream maker and pour the mixture into the freezer bowl.
Then place the cover on top, and let it mix ’til it thickens which is about 25-30 minutes.
Your chocolate ice cream will be like a soft serve style. Turn off the machine and scoop the ice cream into bowls if eating immediately. For storage, add to a freezer-safe container.
Link to Cuisinart ice cream maker: https://amzn.to/3Vg83KH
2 quart-size freezer containers: https://amzn.to/4bRFDxO
Where to find raw milk: https://getrawmilk.com/map
Short Video link: https://youtube.com/shorts/Fgv9jGrGKzE?feature=share