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Chocolate Ice Cream

Chocolate Ice Cream




1 quart


56 minutes


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  • 2 cups whole milk
  • 1 - 1/2 cups heavy cream
  • 1 cup sugar
  • 3/4 cup cocoa powder, unsweetened, sifted
  • 1/3 cup Crown® Lily White® Corn Syrup
  • 1 tablespoon pure vanilla extract
  • Pinch of salt (optional)



  1. Combine milk, cream and sugar in a mixing bowl and stir well to dissolve the sugar. Add corn syrup, cocoa powder, vanilla extract and salt; continue stirring until well blended. TIP: Chill 4 hours or overnight for quicker freezing.
  2. Pour mixture into ice cream machine bowl. Process according to manufacturer directions for 25 to 30 minutes or until the consistency of thick soft-serve ice cream. Can be served immediately or stored in a sealed container in the freezer. The ice cream will become more solid in the freezer.
  3. Stir-in ideas for fun variations OR make up your own creations: Add chopped cookies, nuts or candies during the last minute of churning or fold in by hand before transferring to a storage container. Use about 1 cup per quart of ice cream. When adding ingredients you will need a container that holds at least 1-1/2 quarts.


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