Serves 6
720 min
Chocolate Ice Cream
Recipe GLPR6e7b312fa3775a
A rich and creamy homemade chocolate ice cream made with cocoa powder, heavy cream, and milk, sweetened with xylitol for a smooth texture. No ice cream maker required—just a food processor and freezer. The result is a decadent frozen dessert with deep chocolate flavor.
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Ingredients
1/2 cup xylitol
1/2 cup unsweetened cocoa powder
1 cup whole milk
1 cup heavy cream
1 tablespoon vanilla extract
Directions
Add the xylitol to a food processor and pulse until the granules are very fine and powdery.
Pour the unsweetened cocoa powder into the food processor with the xylitol and process until the two ingredients are thoroughly combined.
Pour in the whole milk, heavy cream, and vanilla extract. Process the mixture for about 1 minute, pausing once or twice to scrape down the sides and bottom of the bowl to ensure even blending.
Continue processing for an additional 1 minute until the mixture becomes very fluffy and light.
Transfer the chocolate mixture to a 9-inch square baking dish, cover with plastic wrap or a lid, and refrigerate for 1 hour. This resting time allows the xylitol and cocoa powder to fully absorb the liquids and develop flavor.
After 1 hour, uncover the dish, stir the mixture well to recombine, then cover again and place in the freezer for at least 12 hours until completely frozen and firm.
