Chocolate Ice Cream

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Chocolate Ice Cream

This wonderful chocolate ice cream has a deep chocolate flavor and a creamy texture. It requires no ice cream maker. Simply mix, refrigerate, then freeze. Since the cocoa powder slows down the freezing process, this ice cream takes a long time to freeze, so it’s best to make it a day in advance.

Chocolate Ice Cream
 
Prep and Cool time
Total time
 
Author:
Recipe type: Dessert, Gluten-Free, Low-Carb
Yield: 6 servings
Ingredients
  • ½ cup xylitol*
  • ½ cup unsweetened cocoa powder
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
Instructions
  1. Place the xylitol in your food processor bowl. Process into fine granules.
  2. Add the cocoa powder and process to incorporate.
  3. Add the milk, heavy cream and vanilla. Process to incorporate, about 1 minute, stopping once or twice to scrape the sides and bottom of the bowl.
  4. Process 1 more minute, until very fluffy.
  5. Transfer the mixture to a square 9-inch baking dish. Cover and refrigerate for 1 hour. This will allow the xylitol and cocoa powder to absorb the liquids.
  6. Uncover, mix again, cover and freeze for at least 12 hours.
Notes
*Here’s why I believe xylitol and erythritol are safe; if you’re not convinced, replace with equal amounts of granulated sugar or coconut sugar. You can also try using honey or maple syrup, but then you would need to adjust the other liquids in this recipe.
Nutrition Per Serving
Serving size: ½ cup (100 grams); Calories: 224; Fat: 17g; Carbohydrates: 7g; Sugar: 2g; Sodium: 33g; Fiber: 2g; Protein: 3g

Chocolate Ice Cream

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