No-Churn Chocolate Ice Cream

Name: No-Churn Chocolate Ice Cream
Total time: 6 min
Yield: 4 servings
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

Serves 4

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No-Churn Chocolate Ice Cream

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Serves 4

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

No-Churn Chocolate Ice Cream

Serves 4

facebook.com

No-Churn Chocolate Ice Cream

facebook.com

Serves 4

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.