Cuisinart Chocolate Ice Cream Recipe

Homemade Chocolate Ice Cream

Chocolate Ice Cream

By Erin Huffstetler | 07/19/2020 |

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This chocolate ice cream has a premium ice cream taste and texture, but comes together quickly, without eggs or stove time. That's thanks, in part, to my secret ingredient. Make this recipe once, and it's sure to become your go-to chocolate ice cream.

I like this Cuisinart Ice Cream Maker so well, I actually own two of them. Store the freezer bowl in your freezer, and you'll be able to make ice cream whenever a craving hits.

Ice Cream Maker Chocolate Ice Cream Recipe

This recipe makes approximately 1-1/2 quarts of chocolate ice cream.

Ingredients:

2 cups heavy cream
1-1/2 cups milk
1/2 cup sugar
1/2 cup unsweetened cocoa powder (natural or Dutch-processed)
1 tsp vanilla extract

Recipe Variation:For a more intense, dark chocolate flavor, omit 1/2 cup milk.

Lots of ice cream recipes specify whole milk, but any type of dairy milk will work in this recipe – even skim. Just use what you have.

While both natural cocoa or Dutch-processed cocoa will work in this recipe, I recommend using Dutch-processed, if you have it. It's specially-formulated to dissolve easy in liquids.

I use a premium high-fat Dutch cocoa in my ice cream. It has twice the fat of regular cocoa powder. All that extra cocoa butter gives the ice cream an intense chocolate flavor and color, so, it ends up tasting like you took the time to melt chocolate and make a custard.

I also use my homemade vanilla extract in this recipe. Start a batch now, so you can see what you've been missing.

What You Do:

Whisk Together Ingredients for Chocolate Ice Cream

Whisk the ingredients together, until the sugar and cocoa dissolves.

Chocolate Ice Cream Base

Then, pour the chocolate ice cream base into your ice cream maker.

Churned Chocolate Ice Cream

Churn, according to the manufacturer's instructions. It should take around 20 minutes to reach the consistency of soft-serve ice cream.

Pan of Homemade Chocolate Ice Cream

For the best texture, transfer the ice cream to a freezer-safe container, and freeze for an additional two hours (longer is fine) This will give you a premium hard-scoop ice cream.

Homemade ice creams don't contain softeners or stabilizers (which is a good thing). If your ice cream is too hard to scoop when it first comes out of the freezer, just give it five minutes to soften.

Homemade Chocolate Syrup

Enjoy your chocolate ice cream in a cone, or bowl, with some of these homemade ice cream toppings:

Butterscotch Shell Topping
Chocolate Shell Topping
Peanut Butter Shell Topping
Chocolate Syrup
Dulce de Leche
Microwave Butterscotch Sauce

Ingredients:

2 cups heavy cream
1–1/2 cups milk
1/2 cup sugar
1/2 cup unsweetened cocoa powder (natural or Dutch-processed)
1 tsp vanilla extract

Instructions:

Whisk all the ingredients together in a large measuring bowl, until cocoa and sugar dissolve.

Pour chocolate ice cream base into ice cream maker, and churn, until it reaches the consistency of soft serve.

For hard-scoop ice cream, transfer to a freezer-safe container, and freeze for an additional two hours (longer is fine).

Notes

Recipe Variation:Omit 1/2 cup milk, if you prefer dark chocolate.
For an intense chocolate flavor, use premium Dutch-processed cocoa. It has twice as much cocoa butter as regular cocoa, and dissolves easily.
This ice cream will work with any dairy milk. There's no need to buy whole milk for this recipe.

1/2 cup 186 11.1 g 24.4 mg 14.8 g 13.1 g 2.8 g 45.4 mg