Gluten-Free Chocolate Ice Cream
If you love chocolate, this gluten-free chocolate ice cream is a dream come true. It’s smooth, creamy, and bursting with rich chocolate flavor, yet it’s free from gluten and packed with protein. Trust us when we say that each bite of the delicious chocolate is like a decadent treat, without the guilt.
Gluten-Free Chocolate Ice Cream
Ingredients
- 1 pint heavy whipping cream chilled
- 3 tablespoons (15 g) unsweetened processed cocoa powder
- 5 ounces bittersweet chocolate chopped
- 10 ounces unsweetened condensed milk
- 2 scoops Elite 100% Whey Rich Chocolate
Directions
- In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer), place the cream. Beat medium-high speed until slightly stiff peaks form.
- Add the cocoa powder and 2 scoops of protein powder to the whipped cream, whisking or beating constantly just until it is mostly absorbed into the cream.
- Place the whipped cream in the refrigerator to chill. Melt the chopped chocolate in the microwave or in a double boiler (in a heat-safe bowl positioned over a pot of simmering water, making sure the water does not touch the bowl), stirring occasionally until smooth.
- In a large bowl, mix the melted chocolate with the sweetened condensed milk, and whisk until well-combined and smooth.
- Scrape about half of the whipped cream into the bowl of chocolate and condensed milk, and whisk carefully until smooth.
- Add the remaining whipped cream and, using a silicone spatula, fold it in until very few bright white streaks remain.
- Pour the mixture into a 2 quart freezer-safe container with a lid, and smooth the top.
- Cover tightly and place in the freezer until firm (at least 4 hours).
- Allow to sit at room temperature for about 10 minutes or in the refrigerator for about 15 minutes before serving to make scooping easier.
