No-Churn Chocolate Ice Cream

360 mins
Serves 1
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Directions

  1. 1In a large bowl, use a hand mixer or whisk to whip the heavy cream until soft peaks form.
  2. 2In a separate bowl, whisk together milk, cocoa powder, maple syrup, vanilla, and sea salt until smooth.
  3. 3Gently fold the chocolate mixture into the whipped cream, stirring just until combined and smooth.
  4. 4Pour into a loaf pan or airtight container.
  5. 5Cover with parchment paper or plastic wrap and freeze for 4-6 hours until firm.
  6. 6Serve and enjoy!

Ingredients

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

Equipment

KitchenAid mixerloaf panairtight containerparchment paperplastic wraphand mixerwhisk

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
No-Churn Chocolate Ice Cream | Clip Recipe