It’s National Chocolate Ice Cream Day!
Is anyone else besides me excited about a day that celebrates chocolate and ice cream?
Yum and yum!
This easy recipe comes together quickly, doesn’t involve eggs (cooked, raw, or otherwise), and is a creamy confection perfect for a hot summer day.
Chocolate Ice Cream
1 1/2 cups whole milk
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
2 cups heavy cream
1 1/2 teaspoons vanilla extract
Whisk together the milk, cocoa powder, and sugar. Mix until the sugar and cocoa completely dissolve.
In a large bowl, beat the cream until it forms stiff peaks. Fold the whipped cream along with the vanilla extract into the cocoa powder mixture.
Cover bowl with plastic wrap and refrigerate for at least 30 minutes, until thoroughly chilled. This helps the ice cream to reach a freezing point more rapidly, improves the texture of the ice cream, and gives the cocoa powder an opportunity to reach full hydration by the milk and cream.
Once chilled, give the ice cream base a gentle stir and then freeze according to the directions of your ice cream maker. Eat immediately (for soft ice cream) or transfer to an airtight container and freeze for a few hours for a harder ice cream.