Ingreadient :

• 2 cups half-and-half cream
• 1-1/2 cups sugar
• 1/2 cup baking cocoa
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream

Direction :

1. Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream.
2. Freeze in an ice cream maker according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.