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.

INGREDIENTS

  • 1 ¼ cups (270mL) 2% milk (see Notes!)
  • 1 cup (240g) plain nonfat Greek yogurt
  • ½ cup (40g) unsweetened cocoa powder
  • 1 tsp vanilla extract
  • ½ tsp xanthan gum
  • ¼ tsp salt

INSTRUCTIONS

  • 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.
  • Add all of the ingredients to a large bowl. Beat with an electric mixer for 1 minute or until very frothy.
  • 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.

NOTES

MILK NOTES + ALTERNATIVES: You can use higher percentages of milk (i.e. whole milk) or coconut milk if you prefer.

It’s not recommended substituting nonfat milk, 1% milk, almond milk, and cashew milk. Any of these will result in ice cream with a less smooth and creamy texture.

COCOA POWDER NOTES: For more of a “dark chocolate” flavor, add an additional 2-3 tablespoons (10-15g) of cocoa powder.

STEVIA NOTES: For sweeter ice cream, increase the liquid stevia by ¼ to ½ teaspoon.

 XANTHAN GUM NOTE:It’s not recommended skipping the xanthan gum. Without it, your ice cream will taste icy and hard rather than smooth and creamy.

ICE CREAM MAKER RECOMMENDATIONS + NOTES: To achieve the best smooth and creamy texture, the ice cream should be made in an ice cream maker. This is the wonderful and affordable one I own. (I have two of them!) If you don’t own one, use the method below (but keep in mind that the ice cream will turn out with a grainier and harder texture).

***NO ICE CREAM MAKER METHOD: After Step 2, add the mixture to an 8”-square baking pan, and place in the freezer, ensuring that the pan is flat and level. Freezer for 2-3 hours, vigorously stirring with a spatula for 2-4 minutes every 30 minutes to break up any chunks and mix air into the ice cream.