Chocolate Ice Cream

Ice Cream! Who doesn’t love ice cream? I know I do, along with absolutely everybody in my family 🙂

Back in the ‘good old days’ when ice cream was made naturally with eggs, sugar and cream – it was seen as a treat, something for a special occasion. But unfortunately that’s not the case these days. I know many families who have ice cream for dessert almost every night. People often can’t go the movies without getting a choc-top to munch on, and who doesn’t like an ice cream on a hot day … for no reason at all other than it’s a hot day?

Did you know that when you treat yourself or your family to an ice cream – you are most like treating yourself to a sugar-laden, artificial, chemical concoction that will leave you feeling bloated and sick; not to mention the fact that it will most likely add a few extra centimetres to your waistline!

Healthy, tasty and easy to make. What more could you need from an ice cream recipe? And you don’t even need an ice cream machine!

But, you do need some good ice cream molds. I found mine in an op shop on the Sunshine Coast – and have come to realize that they are pretty fancy and cost about $60 for 2! There are some on eBay, and I’m sure you could find them at local shopping centres. I prefer the molds where you can use your own sticks, as in my previous experience, the sticks always get lost! But, of course, it is up to you 🙂

This can also be made in one large container, but it will freeze quite hard. So be sure to pop the ice cream in the fridge for about half an hour before serving.

Instructional video here:

Ice Cream Ingredients:

  • 5 egg yolks (pasteurised)
  • 500ml pure cream
  • 2 tsp. vanilla extract
  • Stevia drops (I use vanilla flavoured drops for my vanilla ice cream, chocolate for chocolate, strawberry for strawberry and so forth – but you can use whatever you prefer. Unflavoured would be OK as well)
  • 2 Tbsp. cacao powder


  • Sugar-free chocolate suitable for melting (melted) or
  • Cacao powder, stevia and coconut oil mixed together


  1. Using a hand beater or a food processor beat/whip the cream until it’s almost fluffy (I use the whipping attachment on my Breville food processor).
  2. Add the egg yolks, stevia and extract.
  3. Whip until mixed in.
  4. Taste and adjust the amount of extract and sweetener/cacao powder etc.
  5. Continue to whip until light and fluffy.
  6. Coat your ice cream mold with the melted chocolate.
  7. Pour the ice cream into the mold.
  8. Drizzle with melted chocolate and stir through (I used a cake skewer).
  9. Freeze until set.


  • Make vanilla ice cream by leaving out the cacao powder.
  • Flavour and sweeten with some raw honey (not too much!) or rice malt syrup
  • Use Chocolate Adrenal Switch for a health boosting, cortisol lowering, delicious and oh-so-good-for-you ice cream.
  • Flavour using different extracts like coffee, banana etc.
  • Add in some chocolate chips.
  • Stir in some desiccated coconut.
  • Whiz some strawberries up and stir them into the vanilla ice cream.
  • Puree a few blueberries, stir the mixture in, and then drop a few fresh, whole ones in for an extra berry burst!
  • You don’t have to coat them with chocolate.



Other Ice Cream Recipes:



How to Pasteurize Eggs




  1. Fill a saucepan with water and place the eggs inside.
  2. If using a digital thermometer, fit onto the pan (follow manufacturer’s instructions) I use a long glass one (not digital).
  3. Turn the heat to low. When the water temperature reaches 15° C – 60° C, use a timer to time 3 minutes.
  4. During this time, do not allow the water to become hotter than this.
  5. Remove the pan from the heat for a few seconds if it starts to get too hot. Keep an eye on the thermometer to maintain a steady temperature.
  6. Take the eggs out of the pan and put them in a bowl full of very cold water.
  7. Make sure they’re thoroughly cool before storing. Store in the fridge.

These instructions are suitable for eggs up to size large. For XL eggs, cook 5 minutes.