Simple & Decadent Homemade Chocolate Ice Cream


  • 2/3 cup Dutch processed cocoa powder
  • 2/3 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup milk (1 or 2% is fine)
  • 1 cup half & half
  • 3 1/4 cups heavy cream
  • 1 tablespoon pure vanilla extract


  1. Place the cocoa and sugars in a large bowl or measuring cup (I use my 8-cup pyrex measuring cuand whisk together until well combined. Add the milk, and half & half and whisk until the cocoa and sugars are dissolved. Stir in the heavy cream and vanilla.
  2. Cover and refrigerate 1 to 2 hours or until well-chilled. Pour into canister of your ice cream maker and freeze according to manufacturers directions.
  3. Once ice cream frozen, the ice cream will have a soft and creamy texture. You can enjoy it now or transfer it to a freezer-safe container and freeze for a few more hours for a firmer consistency.