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–+ servings
close up of two scoops of deep black ice cream and an ice cream scoop

Black Ice Cream

Author Erin Dooner
Course Dessert
Cuisine American
Servings 12
Prep Time 15 minutes
Total Time 10 hours 45 minutes
This black ice cream is creamy, egg-free, and made in a blender and no food coloring is needed. It tastes like Oreo and can be made traditional, vegan, keto, and paleo.

Ingredients

  • 3/4 cup (86 grams) The Cocoa Trader black cocoa see notes
  • 1/4 cup (50 grams) brown sugar firmly packed
  • 2/3 cup + 1/4 cup (183 grams) granulated sugar
  • 3 1/2 cups (828 ml) light whipping cream or 2 cups (473 ml) heavy cream + 1 1/2 cups (355 ml) whole milk
  • 2 tablespoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Combine all the ice cream ingredients together in a blender and blend on the very lowest setting just until no lumps of cocoa remain.
  • Chill in the fridge for at least 4 hours, or transfer to a flat container and place it in the freezer and stir frequently. This is what I do to get it nice and cold quickly. But check and stir every 5 minutes or so. It just needs to be very cold - it’s not there to thicken into ice cream.
  • Churn according to your ice cream maker's directions.
  • Transfer to a container and freeze overnight. It'll be nice and scoopable the next day. It can be kept in the freezer for up to 3 months.

Notes

  • Any brand of black cocoa powder will give you the right taste, but I can't guarantee that any other brand will give you the right color. Modern Mountain black cocoa results in brown ice cream.
  • For vegan, use canned full-fat coconut milk. When it's all mixed up, taste and add another 1/4 teaspoon salt, if needed (it was for me to make the cocoa flavor pop).
  • For paleo, do the above and use 233 grams coconut sugar instead of brown + granulated sugar. Please note that the taste and texture is much better when using black cocoa in my Vegan Gelato!
  • For keto, use 2/3 cup (128 grams) Gentle Sweet (or the copycat listed in the post) in place of the brown + granulated sugar.
  • This recipe yields 1.5 liter/quart. The nutritional info is based on 1/2 cup (125 ml) per serving.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 323kcalCarbohydrates: 23gProtein: 3gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 78mgSodium: 70mgPotassium: 157mgFiber: 2gSugar: 20gVitamin A: 1020IUVitamin C: 0.4mgCalcium: 57mgIron: 1mgNet Carbs: 21
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤