Eggless Dark Chocolate Ice-Cream

1. 1

   In a medium saucepan combine cream, cocoa powder, sugar and whisk it over medium heat till combined and sugar melts.

2. 2

   Bring mixture to a gentle boil, stirring often, remove from heat and immediately whisk in chocolate until completely melted.

3. 3

   Next whisk in milk till mixture is glossy and well mixed before adding liquor if using.

4. 4

   Sieved the mixture through fine strainer into the loaf pan/tray, cool to room temperature.

5. 5

   Churn above mixture in an ice cream maker according to manufacturer's instructions or alternatively, if you don't have an ice cream maker, freeze it for at least 2 hours or until firm.

6. 6

   Use a fork/spoon break out mixture and process it in blender (or whisk it using hand-held beater) for a few second till creamy. You might need to repeat the process at least twice if you prefer a smoother texture.

7. 7

   Return mixture to pan, freeze for another 3 hours or until firm. (I freeze it overnight)

8. 8

   Serve scoops of ice-cream with extra chocolate sauce and topping in cones or cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.