We started making our own homemade ice cream last Summer, and OH MY! Truly, nothing compares. We certainly prefer and recommend raw milk and raw cream if it’s accessible to you (check out realmilk.com), but I know in some places its wildly pricey (where we moved from), and some places it’s actually cheaper than organic store bought milk (where we moved to)… so just do whatever whole milk and cream works for you!
Get some milk, get some heavy cream, vanilla bean is highly suggested, but vanilla extract works as well. Then, unsweetened cacao powder (this one is our favorite), and pure cane sugar (could sub for coconut sugar, too, if you prefer), and we love to add cinnamon at the end, too! So if you too, have fond memories enjoying Abuelita’s hot chocolate, in the winter, then you’ll love adding this too. We really enjoy organic Ceylon cinnamon.
We have this ice cream maker, so this recipe works well for this one, but if you have one that’s different, I’m guessing (can’t say one hundred percent) it’ll work just as well! Try it out, and let me know.
Prep for Homemade Ice Cream
- Be sure you have an ice cream maker for this recipe. We have had this one since last year, and have loved it! I’m sure one day we will need to invest in a larger one, but it works well for our family right now!
- Make sure you put the freezer bowl, in the freezer, and allow it to be completely frozen — typically about 24 hours before you’d like to make ice cream.
- This recipe yields ~5 cups of ice cream. Either plan to enjoy right away, or have a large enough freezer-safe container to store it in.
Ingredients for Homemade Chocolate Ice Cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/3 cup cacao powder
- pinch of sea salt
- 2 cups heavy cream
- 1 teaspoon vanilla extract (1/2 for vanilla bean powder or vanilla bean paste)
- 1/2 teaspoon cinnamon
How to Make Homemade Chocolate Ice Cream
- Gather all of your ingredients.
- In a medium bowl (or bowl of stand mixer), whisk (either thoroughly with a fork/wire whisk, whisk attachment, or a hand mixer) together your milk, sugar, cacao, salt, until fully combined and sugar is dissolved. It takes a while!
- Gently pour in your heavy cream, vanilla, and cinnamon, then mix together until fully combined. Cover bowl, and place in the fridge for an hour or two (or overnight). (We also often ignore this step, and immediately devour, and enjoy soft-serve style ice cream ;))
- Set up your ice cream maker, including your frozen bowl, and turn the maker on, slowly pouring in your ice cream mixture. Let it mix for a good 20 or so minutes, then enjoy! Either store in your freezer container (we have and love these ones) or enjoy right away!
Be sure to tag me on Instagram if you try it. You can also leave out the cacao, and simply enjoy vanilla bean/cinnamon ice cream! Super tasty… enjoy!