No Churn Chocolate Ice Cream

Rich, creamy, and sweet chocolate ice cream! From just a base of cream cheese and sugar, you can make this delicious and indulgent chocolate ice cream with just an electric hand mixer; no ice cream maker required. Plus, the lactase enzyme makes it lactose free for all those who are lactose intolerant!

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% Daily Values based on a 2,000 calorie diet

Step 1

In a large glass bowl, beat the cream cheese with a hand mixer on high speed for about 5 minutes to soften and incorporate air

Step 2

Add in your sugar, and beat until fully combined

Step 3

To a medium measuring glass, add your milk, vanilla, and salt. Roughly stir together with a spoon

Step 4

Slowly stream your milk mixture into the bowl as you beat on medium speed, until fully combined

Step 5

To make it lactose free, add in 8 servings of a lactase enzyme powder, one for each serving of ice cream you will yield

Step 6

Add the cocoa powder to the bowl, and beat on medium speed until fully incorporated

Step 7

Transfer the ice cream to an air tight container. Freeze overnight. This ice cream can be scooped directly out of the freezer

Step 8

You can alternatively use honey instead of brown sugar. Substitute the brown sugar for 1/2 cup (168 g) of honey. Because of the extra liquid of the honey, reduce the milk to 1/2 cup (120 g)

Step 9

Any type of milk will work here. Skim milk, whole milk, almond milk; whatever you have on hand

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