Eggless Chocolate Chip Cookie Ice Cream
  • ¾ cup good cocoa powder
  • ½ cup granulated sugar such as cane sugar or others, preferably organic
  • ⅓ cup packed dark brown sugar
  • pinch salt
  • 1 cup whole milk, preferably organic
  • 2 cups heavy cream, preferably organic
  • ½ tablespoon pure vanilla extract
  • 1 cup chopped chocolate chip cookies or other goodies. You can add chocolate chips, brownies and much more. Possibilities are endless. (I used this recipe). You can buy from market if you are short on time.
  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. Refrigerate covered for at least 2 hours or up to overnight.
  2. Process the ice cream according to the instructions of the ice cream maker.It usually takes 15-20 minutes to get to soft serve consistency. Towards the last 2-3 minutes, add the add ons if adding any. Freeze it in an air tight container. Serve in 2-3 hours or immediately as soft serve. Stays good for up to a month in freezer.
Recipe by Naive Cook Cooks at