No-Churn Chocolate Ice Cream
Directions
- 1Whip the heavy cream in a large bowl until soft peaks form.
- 2In a separate bowl, whisk together milk, cocoa powder, maple syrup (or raw honey), vanilla extract, and sea salt until smooth.
- 3Gently fold the chocolate mixture into the whipped cream, stirring just until combined and smooth.
- 4Pour the mixture into a loaf pan or airtight container.
- 5Cover the container with parchment paper or plastic wrap.
- 6Freeze for 4-6 hours until firm.
- 7Let the ice cream sit at room temperature for a few minutes before scooping.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 0.5 cup cocoa powder
- 0.5 cup maple syrup
- raw honey
- 1 tbsp vanilla extract
- 0.25 tsp sea salt
Equipment
stand mixerbowlwhiskloaf panairtight containerparchment paperplastic wrap
Tips
- Let sit at room temp for a few minutes before scooping for a creamy texture.
- Optional Add-ins: Dark chocolate chunks or cacao nibs, Crushed nuts (hazelnuts, walnuts), Swirl in peanut butter or caramel before freezing.
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