Instructions:
1. Make the Chocolate Base
In a medium saucepan, whisk together the heavy cream, milk, sugar, both cocoa powders, and salt until smooth.
Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.
2. Add Flavor
Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Chill It
Transfer the cooled mixture to a bowl, cover, and refrigerate for at least 2 hours, or until thoroughly chilled. This step is crucial for a smooth and creamy texture.
4. Churn
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add the chocolate chips.
5. Freeze
Transfer your freshly churned ice cream into an airtight container and freeze for at least 4 hours, or overnight, until firm.
Tips for Extra Deliciousness 💡
• Make it richer: Swap the whole milk for half-and-half for an even creamier texture.
• Get creative: Add your favorite mix-ins like nuts, candy pieces, or fruit for a custom twist.
• No ice cream maker? No problem! Whip the cream until stiff peaks form, fold in the cooled chocolate base, and freeze—it’s that easy!
