Choco Overload Freeze – Ooh, A Sublime Dive into Pure Chocolate Euphoria!
Ingredients
1 cup heavy cream
1 cup whole milk
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup Dutch-processed cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chocolate chips
Instructions
Whisk the Base
In a medium saucepan over medium heat, whisk together the heavy cream, whole milk, sugar, both cocoa powders, and salt. Stir constantly until the mixture is smooth and just starts to simmer — do not boil.
Melt the Chocolate
Remove from heat and stir in the chocolate chips until completely melted and the mixture is velvety smooth.
Add Vanilla
Stir in the vanilla extract. Let the mixture cool to room temperature.
Chill Thoroughly
Cover and refrigerate for at least 4 hours, or until the mixture is fully chilled.
Freeze It
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. It should take about 20–25 minutes to reach a soft-serve consistency.
Final Freeze
Transfer to an airtight container and freeze for at least 2 hours for a firmer texture — or enjoy right away for a softer scoop!
Serving Tips
Top with shaved dark chocolate or a drizzle of hot fudge.
Serve in a chilled glass with chocolate curls and whipped cream for a frozen mousse-style delight.
Blend with a splash of espresso for a mocha twist!
