Homemade Chocolate Ice “Cream”

Frozen desserts can be a good source of calcium and even protein if done right! With this recipe, you can enjoy a treat once thought to be forbidden in a healthy lifestyle.

Click to get more Easy, Healthy Recipes

Ingredients

1. 1½ tsp / 7½ g unflavored gelatin
2. 1 Tbsp / 15 ml water
3. 3 cups / 720 ml organic grass-fed milk, full fat
4. 3 large egg yolks, omega-3 or grass-fed
5. 14-oz / 420-ml can sweetened condensed milk
6. ¼ cup / 20 g unsweetened pure cocoa powder
7. 2 oz / 57 gm chopped unsweetened chocolate, 70% or more cacao

Directions

1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you continue.
2. Pour half of the milk (1½ cups/360 ml) into a large saucepan. Add cocoa and chocolate to the milk.
3. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl.
4. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3-5 minutes. Do not bring to a boil, or the custard will curdle.
5. Strain the custard through a fine-mesh sieve into a large bowl (must be very clean). Add the softened gelatin and whisk until dissolved. Whisk in the remaining milk. Cover and refrigerate until chilled, for at least 2 hours.
6. Whisk ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.
7. Ice cream can be stored in an airtight container in the freezer for up to 1 week.
8. If you want to flavor the ice cream with stir-ins such as crumbled cookies, toasted nuts, chopped fruit, etc., here are a few tips:
   • Stir-ins should be small, about the size of a pea.
   • Cool toasted ingredients completely before adding them to the ice cream maker.
   • Add stir-ins to the ice cream maker during the last 5 minutes of freezing.
   • Check your ice cream maker’s instructions when it comes to judging the volume of your stir-ins. In general, the ratio is 1 cup/240 gm of stir-ins per quart/liter of ice cream.

Wasn't that delicious? Do you want more?