Step 1

Place the cocoa and sugars in a large bowl or measuring cup (I use my 8-cup pyrex measuring cup) and whisk together until well combined. Add the milk, and half & half and whisk until the cocoa and sugars are dissolved. Stir in the heavy cream and vanilla.

Step 2

Cover and refrigerate 1 to 2 hours or until well-chilled. Pour into canister of your ice cream maker and freeze according to manufacturers directions.

Step 3

Once ice cream frozen, the ice cream will have a soft and creamy texture. You can enjoy it now or transfer it to a freezer-safe container and freeze for a few more hours for a firmer consistency.