Chocolate Or Vanilla Ice Cream Recipe
210 CAL (no cone) with chocolate syrup topping, too! 100 CAL
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Ingredients
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Ice Cream Base
Chocolate Syrup Topping
Method
Ice Cream Base Preparation
- 1
Combine Ingredients
In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and salt until the sugar is fully dissolved.
- 2
Add Flavor
If making vanilla ice cream, stir in the vanilla extract. If making chocolate ice cream, add the cocoa powder and mix well until fully incorporated.
- 3
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
- 4
Churn the Mixture
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 5
Freeze
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Chocolate Syrup Preparation
- 6
Combine Syrup Ingredients
In a small saucepan, whisk together the cocoa powder, granulated sugar, water, and salt over medium heat.
- 7
Cook the Syrup
Bring the mixture to a gentle boil, stirring constantly until the sugar is dissolved and the syrup thickens slightly, about 5 minutes.
- 8
Add Vanilla
Remove from heat and stir in the vanilla extract. Let the syrup cool before serving.
