In a chilled bowl, combine cocoa and both sugars, whisking to combine well. Add cold milk and whisk until sugars are dissolved. Stir in cold heavy cream and vanilla. The colder everything is, the better.
Pour mixture into the freezer bowl of ice cream maker. Let run for 25-30 minutes, or until mixture is thick, soft, and creamy. Churned ice cream should increase in volume, reaching the top of the machine's freezer bowl.
Transfer to airtight container and freeze at least 2 hours or until ice cream is desired consistency.
Prior to serving, let ice cream sit at room temp for a few minutes just to soften enough for easy scooping.
To chill your mixing bowl, place in freezer for a few minutes. You'll want everything super cold so it churns successfully.
Keep ice cream maker's freezer bowl in the freezer until ready to pour ingredients in. Follow your machine's manufacturer instructions. We use this simple Cuisinart machine from which this recipe was adapted.
Have a container and rubber spatulas ready to transfer churned ice cream as soon as it's done. You should have about 1.5 quarts, roughly the same amount as store-bought tubs. (Some machines make up to 2 quarts at a time.)
Each serving is approximately 3/4 cups.
If you enjoyed this recipe, please come back and give it a rating❤️