Updated: May 12
Whether the ice cream parlors are closed, you want to save money, or the idea of homemade ice cream gets you nostalgic, the motivation to make homemade ice cream doesn't matter. It's easy, fun, and a process that can get the creative juices flowing.
Making homemade ice cream is exciting! Have you ever come across someone with ice cream who was in a bad mood? (I haven't! Ice cream puts a smile on people's faces.)
You can also control what goes into it. Real ice cream is not going to be "healthy." However, you can eliminate preservatives and reduce the amount of sodium and sugar that commercial manufacturers overload pints of ice cream with.
If you have an ice cream maker and you're in the mood for chocolate ice cream, this recipe is a very creamy milk chocolate dessert. The recipe is adapted from Cuisinart's Simple Chocolate Ice Cream. (For vegan options, try this non-dairy ice cream or this healthy "nice" cream recipe.)
Creamy Chocolate Ice Cream
Prep Time: 10 mins.
Chill Time: 2 hours
Churn Time: 20 mins.
Freeze Time: Overnight
Total Time: 10.5 hours
Yield: 5 cups
Ice Cream Maker
3/4 cup unsweetened cocoa powder, sifted
1/3 cup packed brown sugar
pinch of salt
1 cup whole milk
2 cups heavy cream
1/2 cup agave syrup
1/2 Tbsp vanilla extract
Put the ice cream maker base in the freezer to freeze overnight.
Whisk the cocoa powder, brown sugar, and salt in a bowl.
Add in milk and continue whisking until the dry ingredients are dissolved in the milk.
Add in the heavy cream, agave syrup, and vanilla and mix well to combine.
Use plastic wrap to cover the bowl and refrigerate 2 hours or overnight.
Once the base is frozen and the ice cream mixture has chilled, put the base on the ice cream maker and turn it on. Slowly pour in the ice cream mixture and let it churn for 20 minutes.
Note: If you want to add any mix-ins like nuts or cookies, these can be crushed and added during the last 5 minutes of churning.
The ice cream will be very soft and melt quickly upon removal from the ice cream maker. If you'd like a harder ice cream, scrape the ice cream into a Tupperware with a spatula. Cover with plastic or parchment paper, and then add the Tupperware lid. Place it in the freezer overnight.
Nutrition per 1/2 cup:
268 Calories, 23g Carbohydrates, 3g Protein, 19g Fat, 11g Saturated Fat, 69mg Cholesterol, 44mg Sodium, 61mg Calcium, 1g Fiber, 20g Added Sugar