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
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.
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