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
1. Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.
TOTAL TIME: Prep: 10 min. Process: 20 min. + freezing
YIELD: 1-1/2 quarts.
1/2 cup: 288 calories, 18g fat (12g saturated fat), 65mg cholesterol, 31mg sodium, 28g carbohydrate (28g sugars, 0 fiber), 2g protein.