Ingredients:

  • 3/4 cup (65g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) whole milk
  • 1/4 tsp (1.5g) fine sea salt
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1 tbsp (15ml) pure vanilla extract
  • 4 oz (115g) semi-sweet chocolate chips, melted and cooled

Instructions:

  1. In a medium saucepan over medium heat, combine the whole milk, sugar, cocoa powder, and salt. Whisk constantly for 5-7 minutes until the mixture is smooth and begins to simmer to bloom the cocoa. Remove from heat and let it cool to room temperature.
  2. Pour the cooled chocolate mixture into a large bowl. Slowly whisk in the chilled heavy whipping cream and vanilla extract.
  3. Stream in the melted chocolate chips while whisking vigorously. Use an immersion blender for 30 seconds to ensure the fat and cocoa are perfectly bonded.
  4. For ice cream machine method: Pour the mixture into your churner and process according to the manufacturer's instructions (usually 20-25 minutes) until it reaches a soft-serve consistency.
  5. For no-machine method: Pour the mixture into a shallow metal pan. Place in the freezer and whisk vigorously every 30 minutes for the first 3 hours to break up ice crystals.