Choco Overload Freeze – Ooh, A Sublime Dive into Pure Chocolate Euphoria!
📝 Instructions
1: Create the Chocolate Base – In a medium saucepan, whisk together heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, Dutch-processed cocoa powder, and salt. Cook over medium heat, stirring constantly until the mixture comes to a boil. Remove from heat and stir in vanilla extract.
2: Chill the Mixture – Allow the chocolate mixture to cool completely, then chill in the refrigerator for at least 2 hours.
3: Churn the Ice Cream – Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Add chocolate chips during the last few minutes of churning.
4: Freeze & Serve – Transfer the churned ice cream to an airtight container and freeze for at least 4 hours (or overnight) until firm. Scoop, serve, and indulge in your decadent creation!
💡 Tips:
• For an even richer treat, substitute half-and-half for whole milk.
• Feel free to mix in extra goodies like nuts, candy, or fruit.
• No ice cream maker? Whip the cream to stiff peaks, fold in the cooled chocolate mixture, and freeze for a delightful no-churn version. Enjoy every luscious spoonful!
