Indulge in the velvety decadence of our homemade chocolate ice cream, made with rich cocoa, creamy milk, sugar, and a touch of vanilla.
In just five simple steps, you’ll have a luscious frozen treat to savor!
For more ice cream recipes, view more.
• 2 cups of heavy cream
• 1 cup of whole milk
• 3/4 cup of granulated sugar
• 1/2 cup of unsweetened cocoa powder
• 1 teaspoon of vanilla extract
1. In the Ventray Indoor Grill over medium heat, combine the heavy cream, whole milk, sugar, and cocoa powder. Whisk until smooth and heated through.
2. Remove the Ventray Indoor Grill from heat and stir in the vanilla extract, ensuring it’s fully incorporated.
3. Transfer the mixture to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the churned ice cream to a lidded container and freeze for an additional 2-4 hours until it reaches your desired consistency. Scoop and enjoy the blissful chocolatey goodness!
Note: Feel free to add mix-ins like chocolate chips, nuts, or cookie crumbs for an extra treat!
