Homemade Chocolate Ice Cream
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.
Servings: 6 servings
Ingredients
- 3 cups whole cream Preferably raw. At least not ultra-pasteurized. If you are dairy free use coconut milk.
- 3/4 cup raw cacao
- 1/2 cup raw honey I get mine from a local farmer, but if you don't have access THIS
is a good brand
- 1/2 tsp sea salt if you want a "salted chocolate" feel add another 1/4 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.
Instructions
- 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.