Dark Chocolate Ice Cream Starter

Dark Chocolate Ice Cream Starter
Dark Chocolate Ice Cream Starter – Instructions

A Decadent Dessert… with Antioxidant Benefits!

A bowl of ice cream will bring a smile to any face. But for many of us, this sweet treat is an indulgence we often feel guilty about…

Until now!

Our custard-style chocolate ice cream is as sweet and decadent as the original. Yet it has 75 percent less sugar than leading brands. And with a full cup of antioxidant-rich organic cocoa in every package, this is one cool confection you can feel great about!

Package Yield: Six pints of ice cream (24 servings)
Batch Yield: Two pints (4 cups)
Servings: Eight ½ cup servings

NOTE: This table is best viewed in the widescreen format on mobile devices.

68 in stock

Recipe Books CollageOver the last ten years, Wellness Bakeries has developed hundreds of simple blend-and-bake recipes, featuring our grain-free, gluten-free and low-glycemic mixes.

Our goal is for YOU to be able to enjoy all your favorite comfort foods… without a care as to how it will affect your health… or your waistline.

The very best of these recipes are featured in a collection of eight digital cookbooks.

Included are 153 of the healthiest (and most delicious) decadent desserts, nourishing home-style breakfasts, chewy fresh-baked breads, crave-worthy cookies and everything in between.

We don’t sell these books. The entire collection is yours FREE with any purchase or when you subscribe to the Wellness Bakeries Newsletter!

You Will Need:

  • ½ cup Chocolate Ice Cream Starter Mix
  • 27 oz. organic heavy cream or full-fat coconut milk
  • 4 pastured egg yolks, room temp.
  • 2 Tbsp. organic vanilla extract
  • ½ tsp. sea salt
  • OPTIONAL: 1 Tbsp. glycerin or 2 Tbsp. vodka (to soften)

For Custard-Style Ice Cream: Add heavy cream or coconut milk and Dark Chocolate Ice Cream Starter to a saucepan. Whisk to dissolve as you bring mixture to steaming (170 F). Place the egg yolks in a medium bowl and whisk well. Slowly, add one cup of the hot milk mixture to the egg yolks, whisking constantly. (Do not pour the hot milk in all at once. Eggs will curdle!). Add the tempered yolk-milk mixture back into the saucepan. Whisk in salt and vanilla extract. Simmer 2-3 minutes or until slightly thickened. Remove from heat and transfer to a metal bowl. Whisk in optional ingredient, if using. Refrigerate for one hour. Pour into ice cream maker and follow instructions.


Chocolate Ice Cream - Nutrition Information