Ingredients:

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Combine the granulated sugar, cocoa powder, and sea salt in a medium saucepan. Whisk vigorously to break up any cocoa clumps.
  2. Pour in the whole milk and heavy cream. Place over medium heat and whisk constantly for 3–5 minutes until the sugar is dissolved and the cocoa has bloomed. Remove from heat and stir in the vanilla extract.
  3. Pour the mixture through a fine-mesh strainer into a bowl. Cover and refrigerate for 2 hours.
  4. Pour the chilled mixture into an ice cream machine and churn according to manufacturer's directions. Stop churning as soon as the mix reaches a thick frosting consistency (usually 15–20 minutes) to maintain the soft-serve texture.