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
Related recipes
Neiman Marcus Cake
Dessert
Lattice Pie Crust
American · Dessert
Gâteau au Lait Ninho Ultra Fondant
Dessert3h 20m
Dolly’s cuppa, cuppa, cuppa cake
Dessert
Prussians
Dessert
Torta vasca proteica
Dessert
High-Protein Pumpkin Cheesecake
Dessert
Monkey bread
Dessert
Lemonopita (Lemon Filo Pie)
Greek · Dessert1h 50m
Moist Chocolate Cake with Cream Cheese Buttercream
Dessert
High Protein Peanut Butter Bites
Dessert
Black Bean Brownies
Dessert