Black Cocoa Ice Cream Recipe

Amazingly creamy black cocoa ice cream. Black cocoa ice cream made eggless tastes rich and dark chocolatey. 

– 1 cup milk plus ¼ cup 240g plus 30g – 1 ½ tablespoons cornstarch or tapioca starch – ½ - ⅔ cup black cocoa depending on how strong you want it, 50g-65g – 1 cup brown sugar light or dark, 200g – 2 cups heavy cream 480g – Pinch fine sea salt – 2 teaspoons vanilla

INGREDIENTS

━━━━━━━━━━  

INSTRUCTION

Mix the cornstarch and ¼ cup of milk in a small bowl using a whisk. Put away. In a medium-sized pot, mix the cocoa, sugar, heavy cream, salt, and 1 cup of milk.  

Yellow Wavy Line

STEP  1 .

Cook over medium-low heat until the sugar melts. Add the cornstarch mix and keep whisking while cooking on medium-low heat until the bottom of the mixture starts to get thicker.  

Yellow Wavy Line

STEP 2.

Immediately remove it from the heat, transfer it to a container that is able to withstand heat, and then add the vanilla. In order to combine, stir.  

Yellow Wavy Line

STEP 3.

After allowing it to warm up, cover it and place it in the refrigerator so that it can cool down. What a relief! Putting it in your ice cream maker and freezing it is an option; however, 

Yellow Wavy Line

STEP 4.

the bowl of the machine typically needs to be frozen for a full 24 hours before it can be used. Place the ice cream in a container that does not allow air to enter, 

Yellow Wavy Line

STEP 5.

Alternatively, you could use a loaf pan that has been lined with plastic wrap or another container that is airtight.  

Yellow Wavy Line

STEP 6.

Pressing the plastic wrap into the ice cream will prevent it from becoming freezer burnt. This will prevent the ice cream from becoming spoiled.  

Yellow Wavy Line

STEP 7.

See Also

Basic Swiss Meringue Recipe