Creamy Egg-Less Chocolate Ice Cream With Chocolate Chip Cookies

1. 1

   In a bowl, whisk together cocoa, both sugars and salt. Add milk and using a whisk or hand blender, mix until all the cocoa and sugar dissolves. Add heavy cream and vanilla extract and mix gently. Cover with a sheet of plastic wrap and refrigerate for at least 2 hours or up to overnight.

2. 2

   Process the ice cream according to the instructions of your ice cream maker. It usually takes 15-20 minutes to get to soft serve consistency. Towards the last 2-3 minutes, add the chocolate chip cookies or other add-ins if adding any. Freeze it in an airtight container. Serve in 2-3 hours or immediately as soft serve. Stays good for up to a month in the freezer.

3. 3

   Yields 5 cups ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.