VegetarianGluten-free Ice Cream
Chocolate Ice Cream
A rich chocolate ice cream built on the same cream-cheese base as the vanilla, with cocoa powder for depth. Add cookie dough or chips if you like.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 15 g | 1 tbsp | cream cheese, softened | |
| 10 g | 2 tbsp | cocoa powder | |
| 65 g | ⅓ cup | granulated sugar | |
| 5 ml | 1 tsp | vanilla extract | |
| 180 ml | ¾ cup | double cream | |
| 240 ml | 1 cup | whole milk | |
| Mix-ins | |||
| edible cookie dough chunks, optional | |||
| mini chocolate chips, optional | |||
Ingredients
Mix-ins
Method
- Warm the cream cheese for a few seconds until soft, then stir in the cocoa, sugar and vanilla until it looks like frosting.
- Gradually whisk in the cream and milk until smooth.
- Pour into a Creami pint and freeze for 24 hours.
- Press: ICE CREAM Spin the frozen pint.
- Press: MIX-IN For mix-ins, make a hole in the middle, add them and run the mix-in program.
Nutrition per serving estimated
- Calories
- 317 kcal
- Fat
- 24 g
- of which saturates
- 15 g
- Carbohydrate
- 22 g
- of which sugars
- 21 g
- Fibre
- 0.9 g
- Protein
- 3.4 g
- Sodium
- 50 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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