Chocolate Ice Cream Dessert
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2. Chocolate Ice Cream Dessert Directions
- In a large bowl, sift together the unsweetened cocoa powder, salt, and cornstarch (if using) to remove any lumps.
- Add the unsweetened almond milk, sugar-free chocolate syrup, maple syrup, and vanilla extract to the dry mixture.
- Whisk or use an electric mixer to blend the mixture until smooth and fully combined.
- For a richer flavor, heat the mixture: pour it into a saucepan over medium heat and whisk until it warms (without boiling). This step helps dissolve any remaining lumps and intensifies the chocolate flavor.
- Remove from heat and let the mixture cool to room temperature. For quicker cooling, place the bowl in the refrigerator for about 30 minutes.
- Using an Ice Cream Maker: Pour the cooled mixture into the machine and churn for 20-25 minutes until it reaches a soft-serve consistency.
- Without an Ice Cream Maker: Pour the mixture into a blender, blend for 20-30 seconds, and then transfer to an airtight container.
- Whether you used an ice cream maker or blender, smooth the top of the mixture in an airtight container and place it in the freezer for at least 4 hours until the ice cream is firm.
- When ready to serve, let the ice cream sit at room temperature for 5-10 minutes for easier scooping.
- Scoop the chocolate ice cream into bowls and add your desired toppings: fresh berries, chopped nuts, shr< edded coconut, or sugar-free whipped cream.
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