Ingredients:

  • 1.5 cups heavy cream
  • 1 cup whole milk
  • 0.5 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 oz semi-sweet chocolate, melted
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Whisk the sugar, cocoa powder, and salt in a bowl.
  2. Slowly stream in the whole milk and heavy cream, whisking constantly to ensure no cocoa clumps remain.
  3. Stir in the melted chocolate and vanilla extract until the mixture is a uniform, glossy mahogany color.
  4. Pour the mixture into your freezer-safe container, ensuring it is level.
  5. Freeze for a minimum of 24 hours until the base is completely solid to the touch.
  6. Place the frozen base into your processing machine and process on the 'Soft Serve' or 'Ice Cream' setting.
  7. If the texture appears powdery or crumbly after the first spin, add 1 tbsp of milk and 're-spin' until the consistency becomes a velvety, thick swirl.