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Ingredients
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Vanilla Ice Cream
Chocolate Ice Cream
Vegan Chocolate Ice Cream
Method
Vanilla Ice Cream
- 1
Prepare the Base
In a mixing bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt. Whisk until the sugar is fully dissolved.
- 2
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- 3
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 4
Freeze
Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.
Chocolate Ice Cream
- 5
Prepare the Base
In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, cocoa powder, vanilla extract, and a pinch of salt until smooth and the sugar is dissolved.
- 6
Chill the Mixture
Cover the bowl and refrigerate for 2 hours or until well chilled.
- 7
Churn the Ice Cream
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 8
Freeze
Scoop the ice cream into an airtight container and freeze for at least 4 hours before serving.
Vegan Chocolate Ice Cream
- 9
Prepare the Base
In a mixing bowl, combine coconut milk, cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Whisk until fully combined and smooth.
- 10
Chill the Mixture
Cover and refrigerate for 1-2 hours to chill the mixture.
- 11
Churn the Ice Cream
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 12
Freeze
Transfer to an airtight container and freeze for at least 4 hours before serving.