Chocolate Ice Cream

We blend our own chocolate using 22-24% naturally processed cocoa powder and turbinado sugar. This rich chocolate slurry is churned at a slow speed until it is as smooth as silk. It is then mixed and frozen on our 5 gallon Emery Thompson batch machine which yields a consistency of chocolate whipped cream. After eight hours in a blast freezer this flavor does not need anything else to satisfy your chocolate cravings.