Raw Chocolate Ice Cream Recipe
How to make homemade RAW chocolate ice cream using only wholesome ingredients that is far healthier than even the organic or premium brands at the store.
Ingredients
- 3 egg yolks preferably pastured
- 3 cups raw cream
- 1/3 cup cocoa powder *not cacao
- 1/2 cup date syrup
- 1 tsp vanilla extract
Instructions
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Wash eggs in warm soapy water and pat dry with a clean towel.
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Crack and separate eggs into whites and yolks.
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Beat egg yolks briefly in a large, glass bowl. Tip: Refrigerate the separated egg whites in a small glass container with a lid to make healthy protein cookies later.
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Mix in the syrup with the yolks and then beat in the cocoa powder until just smooth.
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Blend the cream gently with the yolk mixture and then stir in the vanilla. Pour the blended ingredients into your ice cream maker. Follow your model's directions for how long the ice cream is churned.
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When the ice cream is frozen and ready (about 25 minutes for my ice cream machine), pour into a shallow, glass baking dish (for easier scoopability).
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Serve immediately if soft serve style ice cream is preferred. For harder ice cream, cover the dish with a lid and keep in the freezer for at least 4 hours to fully set.
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While the vanilla extract helps maintain good scoopability right out of the freezer, leaving the ice cream container on the counter for a few minutes before serving makes the process even easier.
Recipe Video
Recipe Notes
If using carob instead of cocoa, substitute the vanilla extract with chocolate extract.