It’s June. And it’s hoooooooot outside. Which means it’s the perfect time to make homemade ice cream!
My parents had a Cuisinart ice cream maker that they never used and let me have last summer. It was my first time making my own ice cream and it is a world of difference from store-bought ice cream!
I’ll be sharing some of my favorite ice cream recipes over the next few weeks!
Here is my favorite Double Chocolate ice cream. It’s so rich and absolutely delicious. Try it and let me know what you think!
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In a sauce pan over medium heat, whisk together 2 cups whole milk, sugar, cocoa powder and salt. The cocoa will make little bubbles – that’s OK. They’ll smooth out.
While that’s heating, in a separate small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.
Heat the cocoa mixture until the milk starts to steam, but before it starts to boil. And then add the cornstarch mixture and whisk to incorporate.
Boil until thickened and stir often so it doesn’t start to stick to the bottom. Once the mixture has the consistency of chocolate pudding, take it off the heat.
In a separate, smaller saucepan, heat 1/2 cup of heavy cream. Put 3/4 C chocolate chips in a heat resistant bowl, and once the cream is boiling, pour over the chocolate chips. Let sit for 1 minute, then stir together until smooth. Side note: Ghirardelli chocolate chips are my favorite! They have an added depth of flavor to them that other brands just don’t have.
Stir the melted chocolate chips into the chocolate ice cream base. Place in a bowl and put in the fridge until cool.
It’s hard to wait until it’s completely cool, but this is a must for it to harden as it should!
Once cool, follow the manufacturer’s instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, you can leave as is or add peanut butter! Slowly drizzle in 1/2 cup of warm peanut butter. It. Is. Divine.
It will need to sit in the freezer for a bit to harden up.
Now, my husband is a nut and doesn’t like chocolate with peanut butter. Whhhaaaat? I. Know. And since I love him, I didn’t add peanut butter to the main batch. (That’s true love right there.) But I did add some later to a bowl, and it worked just as well!
The full recipe is below that you can print out or save. Enjoy!
- 2-½ C whole milk
- 1 C Sugar
- ⅓ C unsweetened cocoa powder
- 1 whole pinch of salt
- 3 Tbl cornstarch
- ½ C heavy cream
- ¾ C semi-sweet chocolate chips
- ½ C smooth peanut butter, optional
- In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk starts to steam, but before it starts to boil.
- In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.
- Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will have the consistency of chocolate pudding. Remove from the flame.
- Put the chocolate chips in a small bowl. In a separate small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.
- Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.
- Once cool, follow the manufacturer’s instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. You can heat the peanut butter in the microwave for a few seconds to soften it a bit. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.
- Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.