This chocolate ice cream has a secret ingredient…
Its tart flavor isn’t even noticeable in this ice cream — and yet it has many benefits for those who gobble it up. And don’t worry, they will gobble it up. 😉 I promise.
Although the recipe calls for both cream and milk, depending on your preference, feel free to substitute cream for all or part of the milk.
Probiotic Chocolate Ice Cream
- 2 cups whole coconut milk OR raw grass-fed cream
- 1 1/2 cups plain kefir
- 2 cups raw grass-fed whole milk
- 1/2 cup cocoa powder
- 1/2 to 1 ripe avocado
- 3 egg yolks
- 2 tablespoons vanilla extract
- 3/4 cup powdered Sucanat* OR 3/4 cup date pieces
Makes 2 quarts.
*For powdered Sucanat, grind until fine in a food processor or Vitamix. Combine all ingredients in high-powered blender. Blend until smooth. Chill thoroughly. Finally, freeze according to your ice cream maker’s instructions.
Serve immediately or put in the freezer to harden for 1 hour. If frozen much longer, it gets hard. But, on the plus side, hard ice cream = milkshakes!
Do you make your own homemade ice cream? Have you ever thought to make probiotic chocolate ice cream?
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