Chocomel Ice Cream - How to turn the best chocolate milk into über delicious ice cream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Pour 300 g of single cream into a bowl.

Add 133 g of light corn syrup to the bowl.

Pour in 2333 g of choko (chocolate milk) and set aside.

In a separate bowl, measure out 500 g of castor sugar.

Add 120 g of dutched cocoa powder to the sugar.

Add 46 g of skim milk powder to the mixture and whisk until combined.

Measure out 10 g of stabilizer (Locus bean gum) and mix it into the dry ingredients.

Heat the mixture on the stove until it reaches 85°C, stirring continuously to prevent burning.

Once at 85°C, pour the mixture through a fine sieve into a large metal bowl.

Prepare an ice bath with ice and water, and place the bowl on top to cool the mixture rapidly.

Stir occasionally until the mixture cools to about 60°C.

After cooling, wrap the bowl and refrigerate overnight to allow the mixture to mature.

The next day, take the mixture out of the fridge and mix it well.

Fill the Ninja Creamy canisters with the mixture, leaving space below the fill line.

Freeze the canisters for at least 24 hours.

After freezing, process the mixture in the Ninja Creamy using the ice cream setting until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens