Easy Creamy Chocolate Ice Cream
Let’s start with some great news: you don’t need an ice cream maker for this Easy Creamy Chocolate Ice Cream recipe! Ice cream makers are fantastic kitchen gadgets to have allowing you to make several ice cream flavors right in the comfort of your own home. Although you may want to invest in one eventually, today you can still make this frozen treat without it. And you will not be disappointed either, since most people assume that unless you have an ice cream maker your homemade ice cream won’t be creamy and smooth as the store-bought variety.
Our Easy Creamy Chocolate Ice Cream recipe mimics the texture of artisanal ice cream by adding our Once Again Creamy Cashew Butter to the mix prior to freezing. Cashew butter has the ideal balance of natural sugars and fats that deliver the creaminess you expect from ice cream. The appeal of ice cream making at home is also in the fact that you can pick the ingredients and therefore avoid unnecessary additives and artificial ingredients added to the manufactured options of grocery store varieties.
Our base for this ice cream recipe consists of the following: frozen banana, adding the sweetness to our cream, avocado, which has high fat content and freezes well, and our Once Again Cashew Butter. To this combination at the appropriate ratio given below in the recipe, you can add your own twist of flavors. For example, you could add frozen berries instead of chocolate, or frozen mango and pineapple as well. We recently tried coconut flakes, pineapple and a splash of orange juice, which was another winning combination.
Here are a few tips for making this recipe. The better you mix the ingredients, the smoother the ice cream. Therefore, use a good high-speed blender or food processor for best results. Also, when pouring into a dish to take it to the freezer, choose a shallow one instead of the deeper kind. Something like a cake pan works well for bigger batches. The larger surface area allows the ice cream to freeze evenly avoiding ice crystal formation in the process. Also, cover the cream with plastic wrap allowing it to touch the top of the ice cream, as this prevents any air from coming into contact with the ice cream during freezing. Prior to serving, remove from freezer and let it stand for just a few minutes. Use an ice cream scoop that has been dipped in lukewarm water between servings. And remember to return reminder of ice cream to freezer as soon as possible to avoid melting and ice crystal formation. If you don’t eat it all in the first serving, you can store it in the freezer for up to one week. Another idea is to turn the ice cream into Popsicles! We are anxious to hear how you add your own flair to this recipe. Please share it with us in the comments section!
We have another ice cream recipe! Try our Hazelnut Ice Cream Cake! Would you like to stock up? Check out our online shop.
Easy Creamy Chocolate Ice Cream
vanilla flavored yogurt of your choice
non-dairy yogurt for vegan option
of Once Again Creamy Cashew Butter
of cacao powder
of a Hass avocado
Place all ingredients in a high-speed blender or food processor.
Blend until smooth, and then pour mixture into a shallow container and freeze for 4 hours. Remove ice cream from freezer, and let it stand for 5 minutes. Then, scoop and serve!
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