Dark Chocolate Ice Cream
1 c. Dutch processed Dark cocoa powder
2/3 c. granulated sugar
1/2 c. packed brown sugar
1 1/2 c. whole milk
3 1/4 c. heavy cream
1 tsp. pure vanilla extract
Place cocoa and sugars in a medium bowl; stir to combine. Add whole milk and whisk to combine until the cocoa and sugars are dissolved (about 2 minutes).
Stir in heavy cream and vanilla. (Refridgerate if not using immediately)
Begin freezing the ice cream. When the ice cream is very thick, but still soft(~ 25 minutes; varies depending on your ice cream maker). Transfer the ice cream to a covered container and place in the freezer until completely frozen.