Now if you have known me personally for any length of time, you know that I’m a vanilla girl when it comes to ice cream.
Maybe, but *not* when you make it as insane delicious homemade vanilla!
I was never a chocolate ice cream fan but I don’t think I ever had it done the right way! Store bought chocolate ice cream doesn’t even compare to homemade when it’s done the right way. I think you can say that about most recipes – when you use real, fresh ingredients you are just going to have a more superior finish.
I’ve been working on my ingredients and ratios for this chocolate ice cream over the last few summers, and last year at my daughter’s birthday, her request for chocolate birthday cake and chocolate ice cream was my push to make it just right. When you are feeding others you want it to be perfect!
I really fell in love with this chocolate ice cream, and since my husband and I decided we needed a little chocolate in our lives a couple weeks ago, it seemed the perfect time to share this rich, creamy piece of chocolate heaven with all of you!
Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.
I just have a simple ice cream maker that I have had for literally years – it works so great and I love it! I do however have my eye on this larger ice cream maker so I can make birthday party sized volume in one shot instead of 2 batches.
- 3 cups whole cream (Preferably raw. At least not ultra-pasteurized. If you are dairy free use coconut milk.)
- ¾ cup raw cacao
- ½ cup raw honey (I get mine from a local farmer, but if you don't have access THIS is a good brand)
- ½ tsp sea salt (if you want a "salted chocolate" feel add another ¼ tsp or so!)
- 2 tsp almond extract
- 1 TB vodka (This is optional but keeps the ice cream from freezing rock hard. If you choose to leave it out, just put the ice cream on the counter for a while before trying to scoop and serve.)
- Blend all ingredients in a medium mixing bowl, and let it rest and marry flavors in the fridge for about 30 minutes.
- Stir the ice cream mixture, transfer to the ice cream maker, and process according to your manufacturer's instructions. My ice cream maker churns for 30 minutes.
- Store your churned ice cream in the freezer.
More real food recipes you might like:
Chocolate Birthday Cake