Repost – Ice Cream!

30 Nov

Previouly posted on Megans Recipe Box:

With the summer just about here, I find myself wanting more and more ice cream! While it’s nice to go out and get some at the local ice cream parlor or even your local grocery store, it’s even better to make your own! It can be costly, but depending on what kind you make you can buy the ingredients in bulk and save the rest for your next batch! In fact, the milk and heavy cream used for this ice cream was left over from my previous endeavor…making cake batter ice cream!

Simple Chocolate Ice Cream:


1 cup unsweetened cocoa powder

2/3 cup granulated sugar

1/2 cup firmly packed brown sugar

1 1/2 cups whole milk

3 1/4 cups heavy cream

1 tablespoon pure vanilla extract

  1. Place the cocoa powder and sugars in a medium size bowl and stir well. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1-2 minutes. *I used a whisk and while it did mix everything fairly well, I think a hand mixer would have been better to get the bottom of the bowl! Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
  2. Turn ice cream machine on, pour mixture into frozen freezer bowl and let mixture thicken; about 20-25 minutes. *I poured a bit more liquid into the machine than I should have, so when I made this it took about 40 minutes for it to thicken the way we like. The cream ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

For packing or gift ideas, CVS sells some great containers that will ensure the ice cream freezes and stays nice and fresh! has some great ideas as well:


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