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
- 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
For more information regarding the ingredients and why they’re critical to achieving the smooth, creamy texture of the ice cream, please read my blog post here.
MILK NOTES + ALTERNATIVES: You can use higher percentages of milk (i.e. whole milk) or coconut milk if you prefer.
I do not recommend 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.
I do not recommend substituting Dutched or special dark cocoa powder. These have a different acidity level, which can affect the flavor and consistency of your ice cream. They also tend to make this ice cream taste more muted and bland, compared to the really decadent and rich flavor of regular unsweetened cocoa powder.
STEVIA NOTES: For sweeter ice cream, increase the liquid stevia by ¼ to ½ teaspoon. (I highly recommend using it! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too! I buy it here because that's the cheapest price I've found.)
I have not tried substituting other sweeteners and do not know how they will turn out. If you prefer not to use the liquid stevia, you’ll need the equivalent of ½ to ¾ cup granulated sugar.
XANTHAN GUM NOTE: I do not recommend 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).
After about 10 minutes, I found that my ice cream started getting “stuck” and wasn’t 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!)
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.
STORAGE TIPS: 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 after being stored in the freezer. However, you can minimize that by letting it thaw on the counter for a few minutes before scooping and eating it OR by microwaving it for 10-30 seconds (depending on the wattage of your microwave) before enjoying at a later date!
{gluten free, clean eating, low fat, low calorie, low sugar, higher protein}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.