I am having so much fun making ice cream this year.  There are so many different recipes out there to try that I feel like a kid in a candy store when I go to a recipe page for ice cream.

“OOH!  I want to try this one!  OOOOOHHH!  Look at that!  I want that one!  Whoa!  That one looks cool!  I want it!”

I’d been craving a good chocolate ice cream that didn’t require a lot of work and I kept getting recipes that produced an ice cream so dark that it looked like fudge and not ice cream.  So, naturally, I whipped up some of my own.  I used the base of that super easy vanilla ice cream that I talked about here. In case you need a refresher:

* 2 cups heavy whipping cream
* 2 cups half-and-half cream
* 3/4 cup white sugar
* 1 tablespoon vanilla extract

Simply add 2 Tblsp. of a good quality cocoa powder to this mixture (Hershey or Ghirardelli are my personal favorites).  Same as before, chill this mixture in the refrigerator before putting it in your ice cream maker.

Once it is in the ice cream maker, turn the machine on and watch the mixture carefully.  When you notice that it is getting thick and starting to set, add 1/3 cup of chocolate syrup.  Just let the machine mix it up for you.

When the ice cream is ready to be put into containers and frozen in the freezer (an ice cream maker won’t freeze it all that way.  It will still be very soft.), add 1/2 cup of semi-sweeet chocolate chips and mix.  Let the ice cream freeze in your freezer for at least 3 hours before eating.  Being triple chocolate, it is very chocolatey but not terribly rich.

I understand that the chocolate chips in this might be a textural crap-shoot for some people.  It’s no problem.  If you think that they would bother you, then just leave them out!  You’re still going to have an awesome Double Chocolate Ice Cream.

I’d like to make a quick note about my Sundae cups.  You’ve noticed, I’m sure, that I almost always serve my ice cream in these tiny dishes.  This is because the recommended serving size of ice cream is only a 1/2 cup!  These Sundae cups are perfect for making sure that I don’t end up eating too much ice cream or serving too much to my family.  You can pick these up anywhere!  Look into them.

This is a quick and easy recipe and since it is not a custard-base, it’s not terribly rich.  Oh don’t get me wrong, it’s still rich.  There’s a lot of chocolate in this, but you don’t feel like your teeth are going to fall out after eating this dish.  Give it a try and enjoy!