After the ice cream has set, store it in the freezer covered with plastic wrap or transfer it to an airtight container.
This ice cream will last about two months before it develops freezer burn.
You can use either regular or Dutch process cocoa powder. The Dutch process powder will give the ice cream a bit of a darker, richer flavor.
Be sure to stop mixing the ice cream as soon as stiff peaks begin to form. If you overmix the ice cream, then it will be harder to scoop and will not be as creamy.
Recipe Source: SerenaLissy.com
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