Chocolate Ice Cream (And Variations)

When deciding on which ice cream flavor to make, I have a hard time choosing anything that isn’t chocolate. This chocolate ice cream recipe is adapted from the book that came with my Cuisinart churn.

Mix together to get rid of the lumps:

1 c. Dutch process cocoa powder (Important! Natural cocoa doesn’t give as good of a flavor here. Hershey’s Special Dark is now 100% Dutch process and you can find it at the regular grocery store.)

2/3 c. sugar

Stir in the remaining ingredients:

1/2 c. brown sugar

1 1/2 c. whole milk

3 1/4 c. heavy cream

1 T. vanilla

Chill the mixture, then churn until you reach soft-serve consistency. You can eat it right away or freeze it for a few hours to get a harder consistency.

Chocolate Peanut Butter

When you’re done churning the chocolate ice cream, layer by thirds:

2/3 c. peanut butter, slightly warmed

Freeze the ice cream for several hours before enjoying.

Rocky Road

Toast in the oven at 350 until fragrant (about 10 minutes):

1/2 c. almonds

Roughly chop the almonds. 5 minutes before churning is done, add the almonds and

1 c. mini marshmallows

Eat as soft-serve or freeze for a few hours until hard.

Almost The Tonight Dough

Technically, The Tonight Dough has caramel and chocolate ice cream bases, but I only make 1 base at a time. The mix-ins are pretty easy, though.

5 minutes before churning is done, add and mix well:

1/4 package chocolate chip cookie dough (about 3/4 c. dough balls)

1/4 package peanut butter cookie dough (about 3/4 c. dough balls)

I get the Pillsbury brand for both of these because it’s marketed as edible and saves me a lot of time.

6 Oreos, crushed

caramel syrup or sauce for topping (optional, but nice)

Chocolate ice cream is a classic for a reason. I love getting creative with mix-ins, but the original is delicious on its own.

Find more delicious ice cream recipes here.