Very easy, no cooking required, chocolate ice cream. This recipe replaces refined white sugar with pure organic maple syrup. You will however, need an ice cream machine. I bought mine here 2 years ago and am very pleased with it so far.
Place all ingredients, except the cream, into blender and blend on the lowest setting until cocoa powder is mixed well. Try to avoid over-blending, I’m talking about bubbles! The less foam the better. Next, add cream and lightly mix with a spoon. (You can bypass the blender altogether and mix by hand, but the cocoa powder can be a bit difficult to mix in this way.)
Pour your mixture into a jar or container and place in fridge for a minimum of 30 min. (Can also place in freezer to speed up cool time, just don’t forget about it!)Once your mixture has cooled long enough, fill your ice cream machine with ice and ice cream salt. Thin layers of salt yield best results.
Place mixture into machine and turn on until machine stops, usually 45 minutes. (This step may vary depending on the type of ice cream machine you have. Refer to your machines instructions for best results.)
Once your machine stops, your ice cream is ready to eat! Serve immediately or place in freezer for a deeper freeze. Ice cream straight from the machine generally has a soft-serve consistency, you can freeze longer depending on preference.