The Ultimate Healthy Chocolate Ice Cream
This rich chocolate ice cream tastes just as indulgent as the kind sold in ice cream parlors! And the fact that it’s ready just 25 minutes after you start measuring the ingredients? Pure bliss! This ice cream is best if eaten the same day it’s made, but it’ll keep if stored in an airtight container in the freezer for at least 2 months. (It will turn somewhat icy and hard if left for too long in the freezer. However, you can minimize that by letting it thaw on the counter for a few minutes or microwaving it for 10-30 seconds, depending on the wattage of your microwave, before enjoying at a later date!)
Ingredients
- 1 ¼ cups (270mL) 2% milk (see Notes!)
- 1 cup (240g) plain nonfat Greek yogurt
- ½ cup (40g) unsweetened cocoa powder (measured like this – and see Notes!)
- 1 ½ tsp liquid stevia
- 1 tsp vanilla extract
- ½ tsp xanthan gum
- ¼ tsp salt
Instructions
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The night before you plan on making your ice cream, place the bowl of an electric ice cream maker in the freezer. Freeze for at least 12-16 hours.
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Add all of the ingredients to a large bowl. Beat with an electric mixer for 1 minute or until very frothy.
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Working quickly, remove the ice cream maker bowl from the freezer. Place it on the ice cream maker, attach the paddle and the lid, and turn it on. With the ice cream maker turning, pour in the milk mixture. Let the ice cream maker churn for 15-20 minutes or until the ice cream is frozen and has reached your desired consistency. For the best texture and taste, serve immediately.
