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.