We spent Independence Day at home doing some work around the house and relaxing a little, too. To make the day a little more special, we decided to make a batch of Homemade Chocolate Ice Cream.
This recipe is just too easy not to do! There’s no custard required, so it’s just mix and churn.
- 1 quart Half & Half
- 1 quart Whipping Cream
- 3 cups Sugar
- 1 cup Baking Cocoa
- 2 tsp Vanilla
See, even the ingredient list is short!
You’ll also need some Ice Cream/Rock Salt for later.
Add the Half & Half, sugar, vanilla, and baking cocoa to a blender and mix until smooth.
Pour the blender mixture into a bowl and add the whipping cream. Stir in the whipping cream until well incorporated. You don’t want to add any air here.
Pour the mixture into the ice cream maker.
Every last drop of goodness… It was really hard for me not to just pour this into a glass and drink it on the spot!
Add the paddle, put on the lid, and put into the larger bin.
The ice cream will stop churning once it gets too thick for the motor to turn the mixture, so stop and check the consistency.
We were happy with this, so take out the paddle (we forgot to do that!), put the lid back on, pack with fresh ice and salt, and cover to keep it cold and help it freeze until you’re ready to eat it!
Travis has it all nicely packed with ice.
When we were ready to eat, the ice cream was still a little soft in the middle, but that didn’t bother us!
Scoop it into bowls…
And dig in!
Elizabeth didn’t mind a little soft ice cream!
I put it in the freezer and Travis and I ate it again the next night. It is such a good consistency. Nice and creamy, rich and delicious! Not hard as a rock like some homemade ice creams can be. If you ever have the hankering for some good homemade ice cream, try this one! You won’t be sorry!