Of Course Chocolate Ice Cream for National Ice Cream Month!

July is National Ice Cream Month and I've been sharing some recipes for making your own ice cream using the KitchenAid ice cream maker. Today I'm sharing a recipe for making chocolate ice cream - after all, it is National Ice Cream Month so chocolate ice cream should be part of this tasty month!

This rich 5-ingredient, no-cook chocolate ice cream uses real cocoa powder. 

Ingredients

• Whole Milk: 1.5 cups
• Heavy Cream: 2 cups
• Granulated Sugar: 1 cup (I would personally reduce this to 2/3 cup)
• Unsweetened Cocoa Powder: ½ cup (Dutch-processed yields the smoothest, richest flavor)
• Vanilla Extract: 1 teaspoon 
• If you add extra cocoa and reduce the sugar, you can get a dark chocolate ice cream.
• If you add mini chocolate chips when you pour your ice cream into containers before going into the freezer you can get a double chocolate ice cream.

Instructions

1. Freeze the Bowl: Ensure your KitchenAid Ice Cream Maker Bowl has been in the freezer for at least 15 hours before you begin. 
2. Mix the Base: In a large mixing bowl, whisk together the whole milk, cocoa powder, and granulated sugar until the cocoa and sugar are completely dissolved. 
3. Add Cream & Chill: Whisk in the heavy cream and vanilla extract until the mixture is smooth and uniform. Cover the bowl and refrigerate for 30–60 minutes so the base is completely cold. (This helps the mixture freeze much faster in the machine). 
4. Churn: Assemble the KitchenAid Ice Cream Maker attachment to your stand mixer. Turn the mixer to the "Stir" speed (Speed 1) and, with the motor running, slowly pour the chilled chocolate base into the frozen bowl. 
5. Freeze: Let the mixture churn on the "Stir" setting for about 15–20 minutes, or until the ice cream reaches a thick, soft-serve consistency. Transfer to a freezer-safe container and freeze for 1–2 hours to achieve a firmer, scoopable texture.
6. Enjoy!

While you enjoy your chocolate ice cream, here are some fun chocolate ice cream facts for you . . . 

• Chocolate ice cream actually predates vanilla. Because vanilla beans were rare and expensive in the 1700s, European aristocrats preferred freezing popular chocolate drinks
• Chocolate ice cream remains the second most popular flavor globally, trailing only vanilla.
• In 1775, Italian physician Filippo Baldini published a medical treatise recommending chocolate ice cream as a health remedy for ailments like scurvy and gout.
• Chocolate ice cream lovers celebrate National Chocolate Ice Cream Day annually on June 7.
• In the cone industry, a "jacket" is the melted chocolate or confectionary barrier applied to the bottom of the cone to prevent leaks.
• Chocolate ice cream contains antioxidants - doesn't this mean it is good for you?!!!

You will find more fun chocolate ice cream info at this link.