Rich Chocolate Ice Cream

by lydia on June 6, 2010

I’ve been making chocolate ice cream on and off since last August. I have two variations, one with coconut milk and coconut oil that I love. The other is a with cream and I don’t so much love it. It kind of reminds me of a Wendy’s frosty. So tonight I decided to change that. Mainly because 2 of my kids do not prefer the coconut version. Kids, I tell ya! Anyway, it turned out great, so I had to share.

I always say, I may not get things done quickly around here, but I eventually get around to them. Coming up with this recipe sure needed to happen long ago ( just because it is simply awesome)! If you don’t have an ice cream maker, get one!! Seriously, it will be well worth it, and will pay you back in countless ways! The joy of making wholesome ice cream is just to good to pass by. I can’t get raw cream very often, not to mention it’s pretty pricey. However, I can get grass fed cream that is vat pasteurized and not homogenized for $5.35 a quart. To me that is the next best thing. I am happy to make my own ice cream to avoid the hormones in commercial milk, not to mention other undesirables. This makes my homemade wholesome ice cream no more expensive than store bought – have you seen ice cream prices lately? Yikes!

Rich Chocolate Ice Cream…………


  • 3 cups heavy cream, preferably raw from grass fed cows, or pasteurized (but not ultra pasteurized or homogenized)
  • 1/3 cup cocoa powder
  • 1/3 cup honey
  • 1.75 oz. of organic dark chocolate broken into pieces- 73% or darker
  • 3 -4 pastured egg yolks
  • 2 Tablespoons vanilla extract


  1. In a small saucepan (or double boiler), over medium low heat, add the chocolate, cocoa, honey and 1/2 cup of the cream.
  2. Gently heat until the chocolate melts and the honey dissolves, a few minutes.
  3. Remove from heat.
  4. Whisking well, add in the egg yolks and the vanilla one item at a time, once incorporated slowly whisk in the remaining 2 1/2 cups cream.
  5. Place in the refrigerator to chill. 30 minutes to 1 hour.
  6. Then following the instructions for your ice cream maker proceed with making the ice cream.
  7. My machine makes it creamy so I place the ice cream in a quart container and freeze until it firms up a bit more, which takes a couple hours. Although many times we will eat it straight from the ice cream maker too!

This post contributed to ‘Real Food Wednesdays‘.

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LydiaLydia Joy Shatney is a certified Nutritional Therapist Practitioner through the Nutritional Therapy Association. Additionally, she is the chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest.

Lydia offers specialized step by step counseling to transform your health. Personalized consultations to suit your specific needs are offered via phone, Skype or in person. Lydia offers a variety of packages offered to suit your individual needs. Contact Lydia today to get started as well as to learn more about what she has to offer you!



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{ 3 comments… read them below or add one }

Karen Baldwin October 29, 2010 at 7:58 am

Any chance you would share the recipe with coconut milk and coconut oil? Sounds yummy!


lydia October 31, 2010 at 9:01 am

Hi Karen,

I have been thinking I’d share that recipe at some point, I will try to get it up soon!! Thanks for stopping by!!


marina April 28, 2011 at 12:37 pm

Great recipe – have made all sorts of ice creams since i got a great ice cream maker a year ago, but not chocolate. My youngest keeps asking for chocolate ice cream though, and I will use this recipe!!


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