Chocolate Ice Cream

This chocolate ice cream is just like my vanilla ice cream, but with added cocao powder. It doesn’t have any refined sugar, but it’s still sweet like homemade ice cream. I bought this Whytner Ice Cream Maker about a year ago, it doesn’t require pre-freezing of the tub, and it makes this recipe in an hour, plus about 15 minutes for mixing and blending ingredients. My husband gets tired of all the appliances I buy, but this one actually gets used, and so far, it has held up really well so even he approves. We have been making this chocolate ice cream weekly and my boys love it. It really is a delicious, nourishing, sweet treat.

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Ingredients

• 3 pasture raised egg yolks
• 1/2 cup maple syrup
• 1/2 cup Just Panela organic, unrefined, and unprocessed pure cane sugar
• 1 tablespoon vanilla extract
• 1/4 cup cacao powder
• 2 cups cream-top whole milk (like Kalona SuperNatural Organic vat-pasteurized) or raw milk
• 1 cup organic heavy cream
• Pinch of Celtic sea salt

Directions

Place egg yolks in a small bowl and beat well and then place in blender and blend on high speed for about 15-30 seconds.

Add remaining ingredients and pulse to blend.

Pour in an ice cream maker and follow directions on ice cream maker.

Alternatively, pour into a metal loaf pan and put in freezer for 3 hours or until hardened. Remove from freezer, chop into pieces that will fit in your blender. Blend until smooth.

Serve right away for best results or scoop into quart container to freeze and eat later. Place a piece of parchment or wax paper over the top of the ice cream to prevent freezer burn. If you want a softer texture, re-blend it when you take it out of the freezer and before serving.

If making in an ice cream maker, serve when finished and/or save for later in a quart container in the freezer.

Enjoy!