Creamy Chocolate Ice Cream
Indulge in a guilt-free delight with this luscious chocolate ice cream that’s rich in flavor but free from sugar and cream! Made with ripe bananas and unsweetened cocoa powder, this frozen treat is whipped to perfection for a creamy texture you won’t believe. Dive into this wholesome dessert and satisfy your sweet cravings without the guilt!
Prep
30
min
Cook
1440
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 1.5 cups hot milk (360 ml)
🫙Pantry Staples(3)
- 80g chocolate (2.82 oz)
- 1 tbsp cocoa powder (15 ml)
- 2 tbsp oats (30 ml)
📦Other(4)
- 2 tbsp almonds (30 ml)
- 1/4 cup cashews (60 ml)
- 6-7 dates
- 6-7 anjeer (figs)
👨🍳 Instructions
- 1
Soak everything in hot milk for 20-25 mins
- 2
Blend smooth
- 3
Cover with plastic wrap (touching the surface)
- 4
Freeze for 12-24 hrs
- 5
Scoop & enjoy!
💡 Pro Tips
- ✓Heat milk to exactly 185°F before soaking to extract maximum flavor compounds without scalding proteins that would create a grainy texture.technique185°F
- ✓Press plastic wrap directly onto the custard surface to prevent ice crystals from forming due to surface evaporation and temperature fluctuation.technique
- ✓Freeze for minimum 12 hours to allow fat globules to solidify completely and air bubbles to stabilize for proper scoopability.timing12 hours minimum
- ✓Chill your blender jar for 30 minutes before use to prevent the mixture from warming above 40°F during blending, which maintains emulsion stability.equipment40°F maximum
- ✓Let frozen ice cream temper at room temperature for 8-10 minutes before scooping to reach optimal serving temperature of 10-15°F for clean scoops.timing8-10 minutes, 10-15°F
Share this recipe
Prep
30
min
Cook
1440
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Chocolate Ice Cream
Indulge in a guilt-free delight with this luscious chocolate ice cream that’s rich in flavor but free from sugar and cream! Made with ripe bananas and unsweetened cocoa powder, this frozen treat is whipped to perfection for a creamy texture you won’t believe. Dive into this wholesome dessert and satisfy your sweet cravings without the guilt!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 1.5 cups hot milk (360 ml)
🫙Pantry Staples(3)
- 80g chocolate (2.82 oz)
- 1 tbsp cocoa powder (15 ml)
- 2 tbsp oats (30 ml)
📦Other(4)
- 2 tbsp almonds (30 ml)
- 1/4 cup cashews (60 ml)
- 6-7 dates
- 6-7 anjeer (figs)
👨🍳 Instructions
- 1
Soak everything in hot milk for 20-25 mins
- 2
Blend smooth
- 3
Cover with plastic wrap (touching the surface)
- 4
Freeze for 12-24 hrs
- 5
Scoop & enjoy!
💡 Pro Tips
- ✓Heat milk to exactly 185°F before soaking to extract maximum flavor compounds without scalding proteins that would create a grainy texture.technique185°F
- ✓Press plastic wrap directly onto the custard surface to prevent ice crystals from forming due to surface evaporation and temperature fluctuation.technique
- ✓Freeze for minimum 12 hours to allow fat globules to solidify completely and air bubbles to stabilize for proper scoopability.timing12 hours minimum
- ✓Chill your blender jar for 30 minutes before use to prevent the mixture from warming above 40°F during blending, which maintains emulsion stability.equipment40°F maximum
- ✓Let frozen ice cream temper at room temperature for 8-10 minutes before scooping to reach optimal serving temperature of 10-15°F for clean scoops.timing8-10 minutes, 10-15°F