Time: 15 Minutes + 24 hours Freezing Time | Serves: 2
Scoop up summer with this creamy, smooth, and chilly ice cream! This nostalgic, chocolate ice cream is made with Alexandre Family Farm Chocolate Milk — low in sugar, high in quality, and full of pasture-raised goodness. Treat your whole family to this better-for-you chocolate ice cream!
Ingredients:
- 1/4 cup maple syrup
- 1 1/2 teaspoons cocoa powder
- 1 teaspoon vanilla extract
- 1 cup Alexandre Eco Dairy A2/A2 Organic 4% Chocolate Milk
- 1/2 cup Alexandre Family Farm A2/A2 Organic 40% Heavy Whipping Cream
- Pinch of sea salt
- Optional chocolate chunks, for serving
Method with Ninja Creami:
1. In a medium bowl, whisk together the maple syrup, cocoa powder, and vanilla extract until a smooth paste forms. Gradually add the chocolate milk and heavy cream, whisking well after each addition. Add a pinch of sea salt and whisk to combine.
2. Once the mixture is fully combined and smooth, pour it into a Ninja Creami pint container and secure the lid. Freeze for at least 24 hours, or until completely solid.
3. When ready to serve, place the frozen pint into the Ninja Creami machine. Select the “Scoop” and “Lite Ice Cream” functions, then press start. Once the cycle is complete, check the consistency and re-spin if needed.
4. Scoop into serving bowls and garnish with chocolate chunks, if desired. Serve immediately and enjoy!
Method with Traditional Ice Cream Maker:
1. In a medium bowl, whisk together the maple syrup, cocoa powder, and vanilla extract until a smooth paste forms. Gradually add the chocolate milk and heavy cream, whisking well after each addition. Add a pinch of sea salt and whisk to combine.
2. Once the mixture is fully combined and smooth, chill the mixture in the refrigerator for at least 4 hours or until very cold. Pour into your ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes, or until the ice cream reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze for 2–4 hours before serving for a firmer texture.
3. Scoop into serving bowls and garnish with chocolate chunks, if desired. Serve immediately and enjoy!
No Ice Cream Maker Method (Blender + Freezer Bag):
1. In a medium bowl, whisk together the maple syrup, cocoa powder, and vanilla extract until a smooth paste forms. Gradually add the chocolate milk and heavy cream, whisking well after each addition. Add a pinch of sea salt and whisk to combine.
2. Pour the mixture into a gallon-size freezer-safe zip-top bag. Seal the bag tightly, removing as much air as possible. Lay it flat on a baking sheet and place it in the freezer for at least 8 hours or overnight, until completely frozen.
3. Once frozen solid, break the bag into chunks using your hands or a rolling pin. Transfer the frozen pieces to a high-powered blender (like a Vitamix). Blend on high until smooth and creamy, using the tamper if needed. You may need to pause and stir occasionally. Tip: If the mixture is too thick to blend, let it sit at room temperature for 5–10 minutes to soften slightly before trying again.
4. Once creamy, scoop into bowls and top with chocolate chunks if desired. Enjoy immediately like soft serve, or transfer to a container and freeze for 1–2 hours for a firmer texture.
Note: The texture may come out more like soft serve with this method. For best results, we suggest using an ice cream maker, but this method also works great.