- 1 cup unsweetened cocoa powder (Dutch process preferred)
- 2/3 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1 1/2 cups whole milk
- 3 1/4 cups heavy cream
- 1 tablespoon pure vanilla extract
Place the cocoa and sugars in a medium bowl; stir to combine.
Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.