Notes: For more information regarding the ingredients and why they’re critical to achieving the smooth, creamy texture of the ice cream, please read my explanation here.

You can use higher percentages of milk (i.e. whole milk) if you prefer, but do not substitute nonfat or 1% milk. I also recommend against substituting almond or cashew milk.

For a more dark chocolate flavor, add an additional 2-3 tablespoons (10-15g) of cocoa powder.

I have not tried substituting other sweeteners and do not know how they will turn out. If you prefer not to use the vanilla crème stevia, you’ll need the equivalent of ½ to ¾ cup granulated sugar.

Do not skip the xanthan gum. Without it, your ice cream will taste icy and hard rather than smooth and creamy.

I own this ice cream maker by Cuisinart, and I love it! It’s so easy to use and really inexpensive.

After about 10 minutes, I found that my ice cream started getting “stuck” and wasn’t fully churning around the ice cream maker. If that happens to you, carefully “help” it along by gently pressing down with a small spatula to get the ice cream moving around the ice cream maker’s bowl. (I did that very frequently for the last 10 minutes of freezing!)

To achieve the best smooth and creamy texture, the ice cream should be made in an ice cream maker. If you don’t own one, use the following method (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.

{gluten-free, clean eating, low fat, low calorie, low sugar, higher protein}