DELICIOUS CHOCOLATE ICE CREAM (GLUTEN-FREE) | EGGLESS
There's never a wrong time to enjoy Chocolate ice cream! No wonder it is the #2 ice cream flavor. This recipe unlocks the secret to making rich, decadently smooth and dense Gluten-free chocolate ice cream, eggless and without condensed milk! The use of less processed cacao powder makes this recipe a healthier choice.
Equipment
- 1 Ice Cream Maker
- Measuring Cups
- Ice cream scoop
Ingredients
- 1 cup Half-and-Half
- 3 cups Heavy Whipping Cream
- 1 cup Granulated White Sugar
- ¾ cup Cacao powder organic, gluten-free
- 1 tsp Pure vanilla extract
Instructions
Preparation
- Chill the ingredients: Make sure the heavy whipping cream and half and half are chilled. Do not take them out until you're ready to start.
- Prep your ice cream machine: If you're using an ice cream machine, make sure it is setup in a well-ventilated area. If you're using an ice cream maker with a freeze bowl, make sure the bowl is completely frozen (at least 10 hours). Keep the ice cream maker accessories, canister, paddle attachment, and lid ready.
- Make Chocolate slurry: Add cacao powder in a large mixing bowl. Now, mix half and half in small batches using a whisk/ spoon until smooth. Keep adding the half and half in small batches and mix until dissolved before adding more. Mix well to get a uniform consistency.
- Freeze an airtight container: Freeze an airtight container that you'll use to store the ice cream for at least 1-2 hours.
Making the Ice Cream Mixture
- Add heavy whipping cream to the bowl with chocolate slurry. In case you're not using an ice cream machine, whisk the heavy whipping cream using a hand blender until peaks are formed. Then, combine with chocolate slurry.
- Add sugar to the mixture and mix until well combined. Blend in vanilla extract in the mixture.
The Final Step
- Transfer the ice cream mixture into the ice cream machine's canister/ freeze bowl (depending on the make).
- Place the canister with the paddle attachment, turn on the machine, and set a timer for 20 minutes.
- *In case you're not using a machine, transfer the mixture to a pre-frozen air tight container, cover the surface with a plastic wrap and freeze for at least 6 hours.
- After about 20 minutes, check the consistency, for a firmer consistency, churn for an additional 5 minutes. Turn off the machine, transfer the ice cream to the frozen airtight container and freeze for at least 4-6 hrs.
- Your smooth, creamy and delicious eggless, chocolate ice cream is ready!