Chocolate ice cream is a summertime staple for kids and adults alike. But, the added sugar in store-bought varieties can be overwhelming. The best way to make sure that your family’s dessert doesn’t lead to an energy crash later on is by making it yourself! This recipe uses coconut milk instead of dairy milk and maple syrup instead of processed white sugar. And, did we mention that this chocolate ice cream has no eggs? We’re not kidding: there are no eggs in this recipe whatsoever. It’s made with just four ingredients–coconut milk, cocoa powder, maple syrup and vanilla extract—nothing more than you would find in your regular pantry!
prep: 10 mins, cook: 10 mins, additional: 4 hrs, total: 4 hrs 20 mins, Servings: 8, Yield: 8 (1/2 cup) servings
2 tablespoons unsweetened cocoa powder
1 cup milk
¾ cup sugar
1 teaspoon vanilla extract
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
¼ teaspoon salt
2 cups heavy cream
Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer’s directions.
Per Serving: 353 calories; protein 4g; carbohydrates 26.9g; fat 26.7g; cholesterol 160.8mg; sodium 111.1mg.