No-Churn Chocolate Ice Cream
Directions
- 1Whip 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. Cover with parchment paper or plastic wrap. Freeze for 4-6 hours until firm.
- 5Let sit at room temperature for a few minutes before scooping for a creamy texture.
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
stand mixerwhiskspatulaloaf panice cream scoop