No-Churn Chocolate Ice Cream

240 mins
Serves 1
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Directions

  1. 1Whip the heavy cream in a large bowl until soft peaks form.
  2. 2Whip the heavy cream in a large bowl until soft peaks form.
  3. 3Whip the heavy cream in a large bowl until soft peaks form.
  4. 4In a separate bowl, whisk together milk, cocoa powder, maple syrup (or raw honey), vanilla extract, and sea salt until smooth.
  5. 5In a separate bowl, whisk together milk, cocoa powder, maple syrup (or raw honey), vanilla extract, and sea salt until smooth.
  6. 6In a separate bowl, whisk together milk, cocoa powder, maple syrup (or raw honey), vanilla extract, and sea salt until smooth.
  7. 7Gently fold the chocolate mixture into the whipped cream, stirring just until combined and smooth.
  8. 8Gently fold the chocolate mixture into the whipped cream, stirring just until combined and smooth.
  9. 9Gently fold the chocolate mixture into the whipped cream, stirring just until combined and smooth.
  10. 10Pour the mixture into a loaf pan or airtight container.
  11. 11Pour the mixture into a loaf pan or airtight container.
  12. 12Pour the mixture into a loaf pan or airtight container.
  13. 13Cover the container with parchment paper or plastic wrap.
  14. 14Cover the container with parchment paper or plastic wrap.
  15. 15Cover the container with parchment paper or plastic wrap.
  16. 16Freeze for 4-6 hours until firm.
  17. 17Freeze for 4-6 hours until firm.
  18. 18Freeze for 4-6 hours until firm.
  19. 19Let the ice cream sit at room temperature for a few minutes before scooping.
  20. 20Let the ice cream sit at room temperature for a few minutes before scooping.
  21. 21Let the ice cream sit at room temperature for a few minutes before scooping.

Ingredients

  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup whole milk
  • 0.5 cup cocoa powder
  • 0.5 cup cocoa powder
  • 0.5 cup cocoa powder
  • 0.5 cup maple syrup
  • 0.5 cup maple syrup
  • 0.5 cup maple syrup
  • raw honey
  • raw honey
  • raw honey
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 0.25 tsp sea salt
  • 0.25 tsp sea salt
  • 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.