Cultured Chocolate Ice Cream
You can make healthy chocolate ice cream at home very easily! Nutrient dense and also delicious, you can have this classic treat ready to serve in under an hour. Make it a probiotic rich dessert or skip the culturing as you wish.
Equipment
- ice cream maker
- blender or hand mixer
Ingredients
- 2 C milk kefir, yogurt, or raw milk
- 2 C cultured cram or heavy cream
- 1/4 C cacao or cocoa powder
- 1/4 C raw honey
- 1 tsp vanilla
- dash salt
- 6-12 raw egg yolks optional
Instructions
- In blender, combine all ingredients except the cream. Blend thoroughly. Add more honey if you want it sweeter. Alternatively, you can use a hand mixer.
- Add cultured cream to blender and mix. Avoid overmixing; the cream can turn to butter if you let it go too long.
- Pour mixture into ice cream maker and process as the manufacturer directs.
- When the ice cream is ready (20-30 minutes), scoop it into a chilled container, cover, and put in the freezer.
- If you serve the ice cream within the first 2-3 hours, it will scoop easily. much longer than that and you will need to let it soften for a bit at room temperature. The more egg yolks and the more honey you use, the more scoopable the ice cream will be after longer freezing times. If you used a lower amount of honey and no egg yolks, you may need 30 minutes or so to soften the ice cream.