Buy Now →Chocolate Ice Cream (with coconut sugar)
Ingredients
Scale
3 cups heavy cream (from grass-fed cows)
2 cups whole milk (from grass-fed cows)
1/2 cup raw cacao powder
1 rounded cup coconut sugar
2 tsp vanilla extract
Optional for thick/creamy ice cream: 5 egg yolks (see notes for how to do this version)
Instructions
- Make sure your ice cream bowl has been frozen for at least 24 hours (this is for the Cuisinart ICE-70 Series). You can also pre-freeze the container you plan to put the ice cream in if you want. I use this insulated ice cream container and it’s the best! It helps keep a perfect ice cream texture, rather than freezing too hard.
- In a large mixing bowl, whisk together the milk, cream, vanilla extract, coconut sugar, cacao powder, and salt until thoroughly combined. Cover and refrigerate 2 hours, or overnight.
- Whisk the mixture together again before pouring in to the ice cream maker. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened, about 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an insulated ice cream container and place in the freezer for a couple hours. See notes if you don’t have an ice cream container.
- I truly cannot begin to express how much gratitude I have for those who leave comments/ratings on my posts. Your engagement on my website allows me to continue creating recipes for you and I absolutely love hearing from you!
Notes
Egg yolks make ice cream much more thick and creamy. I always prefer egg yolks in my ice cream, but it does take a bit longer to make because you have to cook some of the mixture on the stove, and you also have to let it chill for several more hours.
Instructions for using egg yolks in the ice cream:
- Make sure your ice cream bowl has been frozen for at least 24 hours (this is for the Cuisinart ICE-70 Series). You can also pre-freeze the container you plan to put the ice cream in if you want. I use this insulated ice cream container and it’s the best! It helps keep a perfect ice cream texture, rather than freezing too hard.
- In a pot, heat the milk, cream, vanilla extract, and 1/2 rounded cup coconut sugar until simmering. Remove from heat once it starts simmering.
- While waiting for the mixture to simmer: In a large bowl, whisk together the egg yolks, cacao powder, and 1/2 cup coconut sugar until fluffy and lightened in color (use electric mixer if you have it).
- Pour 1/3 of the hot mixture from the pot into the fluffy egg mixture, mixing as you pour. Add another 1/3 of the mixture and whisk in, then pour all of the mixture back into the pot and mix together.
- Return to heat and cook on low for 2 minutes to thicken. DO NOT boil the mixture or the egg yolks will overcook and curdle.
- Pour the mixture through a fine mesh strainer. Let the mixture cool at room temp for an hour then refrigerate for at least 5 hours, or overnight.
- Whisk the mixture together again before pouring in to the ice cream maker. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened, about 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an insulated ice cream container and place in the freezer for a couple hours. See notes if you don’t have an ice cream container.
- I truly cannot begin to express how much gratitude I have for those who leave comments/ratings on my posts. Your engagement on my website allows me to continue creating recipes for you and I absolutely love hearing from you!
