Chocolate Ice Cream
Easy · 7 ingredients — shared from Reciquest
1 servings · Easy
Ingredients
- 1 1/2 cups heavy whipping cream
- 1 cup unsweetened vanilla-flavored almond milk
- 3 large eggs
- 1 cup Splenda
- 1 cup unsweetened cocoa powder
- 1/2 tsp xanthan gum
- Pinch of salt
Instructions
- Place the heavy cream, almond milk, eggs, sweetener, cocoa powder, xanthan gum, and salt in a blender and blend until smooth. Pour into a medium-sized microwave-safe bowl and microwave on high for 1 minute, then stir. Microwave for 30 seconds more and stir again. Microwave for another 30 seconds and stir. By now, the mixture should be thick enough to coat the back of a spoon. If it is still very runny, microwave for another 30 seconds and stir one more time.
- Pour the ice cream mixture through a fine-mesh strainer to remove any lujmps, then chill in the freezer for 30 minutes or in the refrigerator for 4 hours.
- Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze until firm, about 2 hours.
- Store in an airtight container in the freezer for up to 1 month. For the best consistency, thaw for 10 minutes before serving.
Tags: pepperplate-import