If the Low Sugar Vanilla Ice Cream would work with three ingredients without being churned, I figured a Chocolate version would work.
I was right!
Several suggested that if we added whole milk to the cream/sweetener/vanilla combo it would scoop out nicely. I tried that on my round two of ice cream and didn’t find it to work as well as the milkless version. I’ve decided to stick with only cream and not add milk. I’m curious what you discovered if you tried the recipe!
The only adjustment you need to make to make a chocolate version is to simply add cocoa powder to the vanilla ice cream recipe. (And if you want Chocolate Mint, just switch the vanilla extract with some mint extract. Easy!)
Low Sugar Chocolate Ice Cream
- 2 cups heavy whipping cream
- 3 Tablespoons real maple syrup (more or less to taste)
- 3 heaping Tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Blend ingredients together with a hand mixer or in a high power blender until they have thickened - but have not yet turned into stiff whipped cream. (The mixture should still be runny.)
- Pour mixture into a small casserole dish.
- Cover and freeze for about three hours.
- Scoop and serve right away.
- If ice cream has been in the freezer overnight, you may need to let it sit out to soften for a few minutes before serving.
If you didn’t guess already, this ice cream tastes delicious in my favorite Coffee Milkshake. Follow the recipe here, scoop in some of this chocolate ice cream, and you’ll have a Chocolate Mocha Milkshake.
Still to come as I continue to experiment – Low Sugar Peaches and Cream, Strawberry, and Peanut Butter Ice Cream! Hmm, while I’m at it, I suppose I should try a Mocha Ice Cream. This is too much fun.
If you add a Tbsp of arrowroot it makes the icecream easy to scoop.
I need to try that…and I need to replenish my arrowroot supply! :)
We have a Cuisinart electric ice cream freezer where you freeze the bowl and then pour the mixed ingredients in it. Regular recipes turn out soft serve and get firmer if we put the ice cream in the freezer for a while. Do you think that could work? My bigger question is this – would coconut milk or cream work? We had to go dairy free except for a little cheddar cheese. We have eaten store bought Coconut Bliss and it’s yummy, but I’d rather have a homemade version. Thanks!
I’m thinking the Cuisinart should work great, and I haven’t tried coconut milk, but I really do think it should work in this recipe!
Thanks!! I will be trying this soon & I’ll let you know how it goes! (We are trying to go grain-free too so I’ll be watching for good recipes!)
We tried this ice cream and it left a film in our mouth that makes it very unpleasant to eat. The cream was fresh. We used a Vita-Mix. Did we do something wrong or is the “film” just part of a no-churn ice cream?
Thank you!
Aww, shucks. I don’t think you did anything wrong, I think the straight cream leaves a bit of a film as compared to churned ice cream with eggs and such. Ultimately I prefer a churned ice cream, but I LOVE how easy this is to whip up and enjoy as a cheater method. :)
Thanks Laura! Yes, it is very easy to make compared to churned.