CHOCOLATE ICE CREAM Philadelphia Style

YIELDS 5 cups)
Prep Time2 hrs 10 mins
Churn time40 mins
Total Time2 hrs 50 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate, Ice cream
Servings: 10


  • Ice Cream Maker Waring WCIC20 Ice cream Maker



  • ¾ cup cocoa powder sifted
  • ½ cup granulated sugar
  • cup packed dark or light brown sugar
  • pinch sea or kosher salt
  • 1 cup whole milk
  • 2 cups heavy cream
  • ½ tablespoon pure vanilla extract



  • In a blender add cocoa, sugar, and salt. Pulse until combined.
  • Add milk and pulse until sugar is dissolved.
  • Add heavy whipping cream to blender pulse until combined.
  • Refrigerate for at least 2 hours
  • Pour the mixture into the mixing bowl of the Ice Cream Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start.
  • Let mix until thickened, about 40 minutes. The ice cream will have a soft, creamy texture.
  • If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours.
  • Remove from freezer about 15 minutes before serving.


All ice cream recipes are churned in a Waring WCIC20 2 Qt. Compressor Ice Cream Maker.
The Whynter ICM-200LS Automatic Ice Cream Maker is the residential version of the Waring WCIC20
The Cuisinart ICE-100 1.5-Quart Ice Cream and Gelato Maker can be used for these recipes