No-Churn Chocolate Ice Cream
Directions
- 1In a large bowl, use a hand mixer or whisk to whip the heavy cream until soft peaks form.
- 2In a separate bowl, whisk together milk, cocoa powder, maple syrup, vanilla, and sea salt until smooth.
- 3Gently fold the chocolate mixture into the whipped cream, stirring just until combined and smooth.
- 4Pour into a loaf pan or airtight container.
- 5Cover with parchment paper or plastic wrap and freeze for 4-6 hours until firm.
- 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
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