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
- 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.
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.