In a medium saucepan, whisk together cocoa powder, milk, and sugar. Bring to a gentle boil over medium heat, whisking constantly to avoid clumps or burning. Remove from heat and let it cool completely.
Step 2:
Whip the cream in a separate bowl until soft peaks form. It should be light, thick, and fluffy. Gently fold the cooled chocolate mixture into the whipped cream until fully combined.
Step 3:
Pour the mixture into a freezer-safe container. Smooth the top, cover, and freeze for 7–8 hours or until solid. Scoop and serve with chocolate shavings for garnish.
Pro Tips
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Use unsweetened cocoa powder for more control over flavor and sweetness.
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Whisk continuously while heating to avoid scorching.
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Freeze in a shallow container to speed up freezing and make scooping easier.
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Add toppings like chocolate shavings just before serving for maximum effect.
FAQ
Can I use melted chocolate instead of cocoa powder?
Yes, but you’ll need to adjust sugar levels and possibly add more milk. Cocoa powder gives a more intense, smoother flavor and blends easily.
How long does it last in the freezer?
Up to 2 weeks in an airtight container. After that, texture may get icy.
What milk works best?
Whole milk is ideal for creaminess. Full-fat plant-based options like coconut or oat milk also work well.
Want it even more chocolatey?
Add a pinch of instant coffee powder to deepen the flavor, or fold in mini chocolate chips before freezing.
Can I use it for ice cream sandwiches?
Absolutely. Sandwich between two chewy cookies, refreeze, and roll the edges in sprinkles or chocolate chips for extra fun.
