Start your summer right with this simple eggless chocolate ice cream that will be an instant hit with its incredibly smooth and rich texture!
Total Time
6hr
2.0
1 Rating
Author: Cooking with Tovia
Servings:
6
Ingredients
•
1
cup
Milk
•
2
cups
Heavy Cream
•
1/2
cup
Granulated Sugar
•
4
Tbsp
Unsweetened Cocoa Powder
•
2
tsp
Vanilla Extract
•
1
tsp
Instant Coffee
(optional)
Cooking Instructions
1.
In a medium sauce pan on medium low flame, heat the Milk (1 cup) and Heavy Cream (2 cups). Do not allow this to simmer or come to a boil.
2.
In a bowl mix together the Granulated Sugar (1/2 cup) and Unsweetened Cocoa Powder (4 Tbsp).
3.
Once the milk and cream are warm, add the sugar and cocoa powder and mix until everything has dissolved.
4.
Turn off the flame and add the Vanilla Extract (2 tsp) and Instant Coffee (1 tsp).
5.
Pour the cream into a container and allow it to chill in the fridge for 4 hours or over night.
6.
Churn the ice cream in the ice cream maker for 45 to 50 minutes. Put into a freezer safe container and freeze until firm.
Nutrition Per Serving
CALORIES
364
FAT
27.6 g
PROTEIN
2.4 g
CARBS
26.7 g
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