Easy No-Churn Chocolate Ice Cream (Low FODMAP)

15 Minutes prep • 4 Hours chill • Low FODMAP • Gluten-free • Serves 4 - 6 • Ok to make ahead: Steps 1-2

Chocolate ice cream this creamy and rich is hard to find. Unless you make it yourself! This recipe comes together quickly and simply with two kinds of chocolate and real cream. These simple ingredients are the key to making it the best and easiest chocolate ice cream around. It needs a bit of chill time so it’s ideal to make it the night before you want to serve it. Eat it as is, or serve it with any of your favorite low FODMAP toppings.

Ingredients

2 cups heavy cream

1/2 cup superfine sugar (this is baking sugar, not confectioners sugar; you can substitute white sugar but it doesn’t dissolve as fast)

1/3 cup Dutch process cacao (I used Ghirardelli)

2 ounces bittersweet or semi-sweet chocolate, chopped (I used Ghirardelli 70% Extra Bittersweet)

1 teaspoon vanilla extract

1 pinch Kosher salt

Directions

(1) Prepare the ice cream: Put all ingredients, except the chopped chocolate, together in the bowl of your stand mixer fitted with the whisk attachment. Whisk until soft peaks form. Don’t keep whipping past the soft peaks stage. You’re not making whipped cream. Fold the chopped chocolate into the blended cream mixture.

(2) Freeze the ice cream: Put the whipped mixture into a container with some depth to it, cover tightly, and freeze until firm (about 3 - 4 hours or overnight).

Make-ahead note: At this point, the ice cream can be stored in an airtight container in the freezer for up to 4 weeks.

(3) Plate and serve: Remove and thaw for 2 - 3 minutes before scooping so the ice cream is nice and creamy.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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