Real Chocolate Ice Cream + Wholehearted Food (giveaway)
Who doesn’t love chocolate ice cream? I’ve used raw cacao powder, rapadura sugar, organic full-cream milk, organic eggs and pure cream to create this truly silky smooth, rich and decadent treat.
Recipe type: Dessert
  • 2 cups organic full-cream milk
  • 1 pinch sea salt
  • 2 teaspoons vanilla bean paste
  • 1 cup raw cacao powder
  • 1 cup fine-dried rapadura sugar (page 180) or plain rapadura
  • 8 organic egg yolks
  • 300 ml pure cream
  1. Heat the milk, salt and vanilla in a heavy-based saucepan over medium heat. Whisk in the cacao powder and remove from the heat before the milk reaches boiling point. Cool to room temperature.
  2. Put the sugar and egg yolks into the bowl of an electric mixer fitted with a whisk attachment and whisk on high speed until pale and thick.
With the mixer on a low speed, gradually add the chocolate milk mixture until incorporated.
  3. Strain the mixture into a heavy-based saucepan and gently heat, constantly stirring until the custard thickens and coats the back of the spoon – don’t bring the custard to a boil or it will separate. Allow to cool to room temperature and then refrigerate for 1 hour.
  4. Meanwhile, in a mixing bowl, whip the cream to soft peaks with a whisk or hand-held electric mixer. Fold the cream into the cold custard. Churn in an ice-cream machine according to the manufacturer’s instructions until set, then freeze until ready to serve.
  5. Makes 1.5 litres
Recipe by she cooks, she gardens at