THE LIKE-A-PRO ICE CREAM
With cocoa powder, milk, cream, sugar, and xanthan gum.
This Cocoa Powder-only ice cream is perfect for celebrating the flavour of your favourite cocoa powder. Or for making you happy on those days when you crave chocolate ice cream but run out of chocolate, and there is cocoa powder in the cupboard.
Other chocolate ice cream recipes available: our Classic Chocolate Ice Cream (with chocolate AND cocoa powder), and our Chocolate-only ice cream.
Ice Creams made with xanthan gum are our Like-A-Pro ice creams, because which just one extra ingredient -xanthan gum-, you can make an eggless ice cream with a perfect, full-bodied mouthfeel, which churns beautifully, melts uniformly during serving, and keeps well in the freezer for a long time. Just like professionals do!
No xanthan gum? Here are 3 more ways to make this ice cream:
THE EASY! Crowd-pleasing and easy to make. Eat now and thank us later. With cocoa powder, milk, cream, sugar.
THE ITALIAN WAY. This is your hot weather ice cream: easy to make and resistant to melting. Perfect for popsicle moulds, too. With cocoa powder, milk, cream, sugar, corn starch.
THE FRENCH-STYLE ICE CREAM. Rich and velvety, this is a custard-based ice cream; a tad bit tricky to make, but so much worth it. With cocoa powder, milk, cream, sugar, egg yolks.
THE EASY! Crowd-pleasing and easy to make. Eat now and thank us later. With cocoa powder, milk, cream, sugar.
THE ITALIAN WAY. This is your hot weather ice cream: easy to make and resistant to melting. Perfect for popsicle moulds, too. With cocoa powder, milk, cream, sugar, corn starch.
THE FRENCH-STYLE ICE CREAM. Rich and velvety, this is a custard-based ice cream; a tad bit tricky to make, but so much worth it. With cocoa powder, milk, cream, sugar, egg yolks.
or see:
Do not reduce or replace anything; everything is there for a reason.
• Xanthan gum can be found in speciality shops, health food stores and online. Read more about it here.
• Milk: use whole milk; this has approx. 3,5% fat. Do not substitute with skimmed milk (lower fat) or non-dairy milk. You need both the fat and the milk proteins for this ice cream recipe.
• Unsweetened cocoa powder: the taste of this cocoa ice cream will be as good as the taste of the cocoa powder you use, so use one that you like. We use the same cocoa powder that we prefer for baking goods.
You can use any unsweetened cocoa powder: natural cocoa powder, raw cacao powder or Dutch-processed. Take care that the cocoa powder you use is unsweetened, which means it should contain neither sugar nor other sweeteners.
• Heavy cream (for double cream read below): for this recipe you can use heavy cream with 35% to 40% fat content. It is ok to use cream suitable for whipping or ultra-pasteurised cream with 35-40% fat content. Do not use low-fat cream or non-dairy cream.
For UK readers: if you want to use double cream -which has a higher fat content (50%) than heavy cream (35-40% fat)- stir some milk into the double cream to bring it to the right fat content. Instructions in “double cream – how to use”.
• Sugar: you can use regular sugar (white granulated sugar) or a raw cane sugar such as Demerara or Turbinado, which enhances the cocoa’s flavour.
Do not use any other sugar or sweetener, natural or artificial, liquid or powder, like honey, stevia, golden syrup, table sweeteners, confectioner’s sugar, etc.
• Xanthan gum can be found in speciality shops, health food stores and online. Read more about it here.
• Unsweetened cocoa powder: the taste of this cocoa ice cream will be as good as the taste of the cocoa powder you use, so use one that you like. We use the same cocoa powder that we prefer for baking goods.
You can use any unsweetened cocoa powder: natural cocoa powder, raw cacao powder or Dutch-processed. Take care that the cocoa powder you use is unsweetened, which means it should contain neither sugar nor other sweeteners.
• Sugar: you can use regular sugar (white granulated sugar) or a raw cane sugar such as Demerara or Turbinado, which enhances the cocoa’s flavour.
Do not use any other sugar or sweetener, natural or artificial, liquid or powder, like honey, stevia, golden syrup, table sweeteners, confectioner’s sugar, etc.
• Heavy cream (for double cream see scroll to the right): for this recipe you can use heavy cream with 35% – 40% fat. It is ok to use cream suitable for whipping or ultra-pasteurised cream with 35-40% fat content.
Do not use low-fat cream or non-dairy cream.
For UK readers: if you want to use double cream -which has a higher fat content (50%) than heavy cream (35-40% fat)- stir some milk into the double cream to bring it to the right fat content. Instructions in “Double cream: how to use” notes in the recipe.
This is a quick overview of the recipe. If you are new to ice cream making, do read the recipe before proceeding.
Bring the heavy cream and the sugar to a boil; remove from the heat and add the cocoa powder, whisking to dissolve.
Pour in the blender jug with of the cold milk. Turn the blender on and sprinkle the xanthan gum.
Strain the mixture and cool it down over an ice bath.
Put the ice cream mixture in the refrigerator overnight, or until completely cold.
Churn in your ice cream maker until creamy and wavy.
Put it in the freezer for a few hours to set.
As soon as it sets, you can either serve it from the ice cream maker bowl or transfer it to a container and store it in the freezer.
When making ice cream, prefer to weigh all the ingredients, even the liquid ones. We also recommend – whenever possible – to weigh the liquid ingredients directly into the bowl/pan as you proceed with the recipe instead of transferring them from one bowl to another because this transfer causes a small -but unwanted- loss of quantity.
If you do not have a kitchen scale, follow these guidelines:
• 1 cup (US) = 237 ml | 1 tablespoon = 15 ml
• sugar: measuring sugar in tablespoons is more accurate than measuring it in cups. Use a 15 ml measuring tablespoon (not a regular one); this is 13 gr of sugar. To measure correctly, each time you scoop the sugar, level it with the flat side of a knife.
• cocoa powder: first, sift the cocoa powder into a bowl and then measure by the spoonful by gently taking a spoonful at a time; and levelling it with the flat side of a knife. Do measure the cocoa powder right after sifting it, as its volume lessens while it sits.
• milk and heavy cream: thoroughly scrape with a rubber spatula any residues left on the sides and bottom of the cup every time you measure something and empty it.
Note that the quantities in each measuring system (grams, ounces, and cups) in our recipes may not always be accurate conversions; any deviations in conversions you may notice do not affect the outcome.
This recipe makes a 1.2 litre/quart ice cream mixture (before churning), perfect for ice cream makers with a capacity of 1.5 and up to 2 litres/quarts (like Cuisinart ice cream makers).
If you need to scale the ice cream mixture up or down, use this ratio of the ingredients (in weight only):
milk 45.9% / heavy cream 32.9% / sugar 17.3 % / cocoa powder 3.78% / xanthan gum 0.12%
in desired total weight of ice cream mixture.
For example, if you want to make 1000 g (approx. 1 litre) of ice cream mixture, you need:
• 1000 g x 45.9% = 459 g milk
• 1000 g x 32.9% = 329 g heavy cream
• 1000 g x 17.3% = 173 g sugar
• 1000 g x 3.78% = 37.8 g cocoa powder
• 1000 g x 0.12% = 1.2 g xanthan gum
You can adjust the quantity of the xanthan gum in the recipe to your liking, depending on the texture you want to achieve:
You can combine double cream with whole milk to make heavy cream for this recipe.
To make 395 g (13.9 oz) heavy cream, stir together:
The resulting heavy cream has 36% fat, perfect for this ice cream. Proceed with the recipe just as if you had the 395 g (13.9 oz) heavy cream needed.
A flexible rubber spatula is good for:
-wiping the bottom of the saucepan when you cook dairy on the stovetop.
-scraping residues from bowls, saucepans etc.
If you do not have one, we strongly encourage you to buy one, preferably a flexible one.
The ice cream mixture needs to rest and cool completely before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator.
If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.
This step is a foolproof way to bring the ingredients to the right temperature before sprinkling the xanthan gum, without using a thermometer. To sum it up, all we do is combine that much fridge-cold liquid with that much voiling-hot liquid. And that’s it. The blend instantly reaches our target temperature for the xanthan gum to dissolve efficiently.
You can read more about this no-thermometer method here.
In this step, we add the xanthan gum to the blender while the blender is running. But some blenders run aggressively, splitting out their content when you remove the cap, so you may want to check beforehand how smoothly your blender runs with 1200 ml of warm -not hot (55° C / 131° F)- water; you should be able to remove the blender cap without any water split out.
Alternatively, you can use an immersion blender, keeping it submerged at all times to avoid the formation of foam on the surface.
Place a rubber spatula and a whisk on a plate next to the stovetop to have them ready to use interchangeably.
Set up the blender to have it ready to use.
Pour the cold milk (550 g; 19.4 oz) into the blender jug (or a large bowl, if using an immersion blender). If you do not proceed with the recipe immediately, put it in the refrigerator to keep it cold.
Bring the heavy cream to a boil: in a medium saucepan, put the heavy cream (395 g; 13.9 oz) and the sugar (208 g; 7.3 oz). Warm over medium heat, often stirring until the sugar dissolves.
Increase the heat to medium-high and bring to a boil (85° C / 185° F / when the cream bubbles up vigorously / if the cream starts to overflow). Remove from the heat.
Add the cocoa powder (45 g; 1.6 oz), whisking to dissolve it.
Return the saucepan to medium-high heat and cook briefly, constantly stirring with the rubber spatula, scraping the bottom of the saucepan to prevent it from scorching. Remove from the heat as soon as it starts to bubble up.
Pour the boiling hot cream into the blender jug with the cold milk.
Turn the blender on (medium speed). Note: by blending that much boiling hot milk with that much fridge-cold cream, the blend instantly reaches the right temperature for the xanthan gum to dissolve efficiently.
Sprinkle in the xanthan gum: with the blender on, sprinkle the xanthan gum (½ teaspoon) over the surface and blend for 2 minutes to fully hydrate the xanthan gum. Do not expect the blend to thicken; it will thicken as it cools.
Strain the ice cream mixture over a fine-mesh sieve and into a bowl.
Cool it down: prepare an ice bath by putting the bowl with the ice cream mixture into a larger bowl and filling the empty sides with ice cubes and cold water. How many ice cubes? A tray of ice cubes (200 g; 7 oz of ice) is enough to cool down the ice cream mixture: we just need to cool it down until it is no longer warm to the touch so that you can safely put it in the refrigerator. This will take approx. 30 minutes; do stir occasionally.
Chill until completely cold: cover the bowl and refrigerate for at least 8 hours and up to 3 days. Xanthan gum needs 6-8 hours in the refrigerator to fully develop, so do not rush the cooling process.
Check if the ice cream mixture is cold before churning it: 4ºC–12ºC / 39ºF-54ºF / it feels fridge-cold when you place your finger into it.
Prepare the ice cream maker according to the manufacturer’s instructions.
Stir: the ice cream may thicken after chilling; give it a nice and thorough stir with the rubber spatula; or if it is too thick, give it a quick blitz with the immersion blender to loosen it; this will allow it to churn for longer and fluff up.
Churn: with the machine running, pour the ice cream mixture through the canister and into the ice cream maker. Leave to churn until creamy and wavy; depending on your ice cream maker, this can take anywhere from 30-60 minutes.
This ice cream is ready when it is creamy and wavy. The total churning time depends on your ice cream maker and could be anywhere from 30-70 minutes.
To evaluate if it is ready, lift a spoonful; it should be thick enough to stand on the spoon, but it will still be soft like soft-serve ice cream. If it looks watery or starts to melt the moment you spoon it, leave it to churn for longer.
In any case, if you feel doubts about the consistency, leave it to churn for ten minutes more. But beware: at this stage, do not expect it to be like store-bought carton ice cream; for now, it should be more like soft-serve ice cream. It will firm up and become like store-bought ice cream only after it sets in the freezer.
So, stop the ice cream maker when the ice cream is smooth and pliable. If you leave to churn it for much longer, it will start turning grainy.
Warning: some ice cream makers are programmed to stop after a specific time, which doesn’t make sense because the ice cream may need to churn for more to reach its fullest potential. So, if you notice that your ice cream maker stops on its own and upon checking the ice cream, you find that it is sloppy instead of fluffy, try to turn the machine on again and leave it to churn until it reaches the desired texture.
The setting time for the ice cream largely depends on the type of ice cream maker you use.
It can take :
Note: the times given are indicative. Setting time depends on many factors.
Check it occasionally (approx. every 2 hours; or as needed) while it is in the freezer. The ice cream is ready when it has an internal temperature of -11ºC / 12ºF. If you do not have a thermometer, to evaluate if the ice cream has set, insert a round tip knife into it, all the way to the bottom:
If the ice cream stays in the removable freezer bowl for too long, it will harden and be difficult to remove or serve.
To make it scoopable again, leave it in the refrigerator to soften. That can take:
(Note: the time given is indicative, time may vary depending on many factors, so do check it occasionally as it sits in the refrigerator.)
When the ice cream is easy to scoop (or it has an internal temperature of approx. -11°C / 12°F if you have a thermometer), you can transfer it to another container and store it in the freezer or serve it directly from the removable freezer bowl.
Straight after churning, the ice cream has a soft-serve consistency and melts immediately upon contact with anything. This makes it impossible to serve or transfer to another container.
Putting it in the freezer after churning sets it and brings it to the right consistency, similar to that of an ice cream parlour’s.
Storing: in the freezer for one month, covered well to protect it from absorbing the freezer’s smells.
Scooping: this ice cream, like all artisanal ice cream, freezes hard in the long term. You can make it perfectly scoopable again by putting it in the refrigerator for 45-60 minuter until soft; or until its internal temperature reads -10°C / 14°F.
The ice cream mixture needs to cool completely before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator.
If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.
Before starting, read Get to know your blender in the questions and troubleshooting section below.
Place a rubber spatula and a whisk on a plate next to the stovetop to have them ready to use interchangeably.
Set up the blender to have it ready to use.
Pour the cold milk (550 g; 19.4 oz) into the blender jug (or a large bowl, if using an immersion blender). If you do not proceed with the recipe immediately, put it in the refrigerator to keep it cold.
Bring the heavy cream to a boil: in a medium saucepan, put the heavy cream (395 g; 13.9 oz) and the sugar (208 g; 7.3 oz). Warm over medium heat, often stirring until the sugar dissolves.
Increase the heat to medium-high and bring to a boil (85° C / 185° F / when the cream bubbles up vigorously / if the cream starts to overflow). Remove from the heat.
Add the cocoa powder (45 g; 1.6 oz), whisking to dissolve it.
Return the saucepan to medium-high heat and cook briefly, constantly stirring with the rubber spatula, scraping the bottom of the saucepan to prevent it from scorching. Remove from the heat as soon as it starts to bubble up.
Pour the boiling hot cream into the blender jug with the cold milk.
Turn the blender on (medium speed). Note: by blending that much boiling hot milk with that much fridge-cold cream, the blend instantly reaches the right temperature for the xanthan gum to dissolve efficiently.
Sprinkle in the xanthan gum: with the blender on, sprinkle the xanthan gum (½ teaspoon) over the surface and blend for 2 minutes to fully hydrate the xanthan gum. Do not expect the blend to thicken; it will thicken as it cools.
Strain the ice cream mixture over a fine-mesh sieve and into a bowl.
Cool it down: prepare an ice bath by putting the bowl with the ice cream mixture into a larger bowl and filling the empty sides with ice cubes and cold water. How many ice cubes? A tray of ice cubes (200 g; 7 oz of ice) is enough to cool down the ice cream mixture: we just need to cool it down until it is no longer warm to the touch so that you can safely put it in the refrigerator. This will take approx. 30 minutes; do stir occasionally.
Chill until completely cold: cover the bowl and refrigerate for at least 8 hours and up to 3 days. Xanthan gum needs 6-8 hours in the refrigerator to fully develop, so do not rush the cooling process.
Check if the ice cream mixture is cold before churning it: 4ºC–12ºC / 39ºF-54ºF / it feels fridge-cold when you place your finger into it.
Prepare the ice cream maker according to the manufacturer’s instructions.
Stir: the ice cream may thicken after chilling; give it a nice and thorough stir with the rubber spatula; or if it is too thick, give it a quick blitz with the immersion blender to loosen it; this will allow it to churn for longer and fluff up.
Churn: with the machine running, pour the ice cream mixture through the canister and into the ice cream maker. Leave to churn until creamy and wavy; depending on your ice cream maker, this can take anywhere from 30-60 minutes‘ read more in How do I know when the ice cream is ready in questions & troubleshooting below.
Put in the freezer to set: before serving the ice cream or moving it to a container for storing, you have to put it in the freezer to set. To do so, turn off the ice cream maker and:
· remove the removable freezer bowl (still filled with the ice cream) from the ice cream machine
· remove the paddle, scraping any ice cream attached to it back into the ice cream bowl
· cover the ice cream bowl and place it in the freezer
Setting time depends on many factors; read How long does it take for the ice cream to set in questions & troubleshooting below.
Serve or store: as soon as it sets, you can either serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storing.
Storing: in the freezer for one month, covered well to protect it from absorbing the freezer’s smells.
Scooping: this ice cream, like all artisanal ice cream, freezes hard in the long term. You can make it perfectly scoopable again by putting it in the refrigerator for 45-60 minuter until soft; or until its internal temperature reads -11°C / 12°F.
In step 1, we add the xanthan gum to the blender while the blender is running. But some blenders run aggressively, splitting out their content when you remove the cap so you may want to check beforehand how smoothly your blender runs with 1200 ml of warm -not hot (55° C / 131° F)- water; you should be able to remove the blender cap without any water split out.
Alternatively, you can use an immersion blender, keeping it submerged at all times to avoid the formation of foam on the surface.
This step is a foolproof way to bring the ingredients to the right temperature before sprinkling the xanthan gum, without using a thermometer. To sum it up, all we do is combine that much fridge-cold liquid with that much voiling-hot liquid. And that’s it. The blend instantly reaches our target temperature for the xanthan gum to dissolve efficiently.
You can read more about this no-thermometer method here.
When churning with a domestic ice cream maker, the ice cream mixture must be fridge-cold (4ºC–12ºC / 39ºF-54ºF / it feels fridge-cold when you place your finger into it).
If the ice cream mixture is not cold enough, the ice cream maker may not be able to churn it to its fullest potential, resulting in a sloppy liquid vs. fluffy ice cream.
This ice cream will expand and fluff up during churning. It is ready when it looks smooth and fluffy, with the consistency of soft-serve ice cream. The total churning time depends on your ice cream maker and could be anywhere from 30-70 minutes.
To evaluate if it is ready, lift a spoonful; it should be thick enough to stand on the spoon, but it will still be soft like soft-serve ice cream. If it looks watery or starts to melt the moment you spoon it, leave it to churn for longer.
In any case, if you feel doubts about the consistency, leave it to churn for ten minutes more. But beware: at this stage, do not expect it to be like store-bought carton ice cream; for now, it should be more like soft-serve ice cream.
It will firm up and become like store-bought ice cream only after it sets in the freezer.
So, stop the ice cream maker when thick and creamy, as described above. If you leave to churn it for much longer, it will start turning grainy.
Warning: some ice cream makers are programmed to stop after a specific time, which doesn’t make sense because the ice cream may need to churn for more to reach its fullest potential. So, if you notice that your ice cream maker stops on its own and upon checking the ice cream, you find that it is sloppy instead of fluffy, try to turn the machine on again and leave it to churn until it reaches the desired texture.
The setting time for the ice cream largely depends on the type of ice cream maker you use.
It can take :
Note: the times given are indicative. Setting time depends on many factors.
Check it occasionally (approx. every 2 hours; or as needed) while it is in the freezer. The ice cream is ready when it has an internal temperature of -11ºC / 12ºF. If you do not have a thermometer, to evaluate if the ice cream has set, insert a round tip knife into it, all the way to the bottom:
Straight after churning, the ice cream has a soft-serve ice cream consistency and melts immediately upon contact with anything. This makes it impossible to serve or transfer to another container.
Putting it in the freezer after churning sets it and brings it to the right consistency, similar to that of an ice cream parlour’s.
If the ice cream stays in the removable freezer bowl for too long, it will harden and be difficult to remove or serve.
To make it scoopable again, leave it in the refrigerator to soften. That can take:
(Note: the time given is indicative, time may vary depending on many factors, so do check it occasionally as it sits in the refrigerator.)
When the ice cream is easy to scoop (or it has an internal temperature of approx. -11°C / 12°F if you have a thermometer), you can transfer it to another container and store it in the freezer or serve it directly from the removable freezer bowl.
2 Responses
I’m diabetic,why would allulose not work ?
Sugar does much more in the ice cream than sweetening it: it traps the free water in the ice cream mixture and adds to the creamy ice cream mouthfeel. Sweeteners do not have this ability to trap water. And this free water in the ice cream makes it icy.
Furthermore, each sweetener has its own sweetening ability, which means one cannot substitute e.g. 100 g of sugar with 100 gr of stevia unless they know how sweet this 100 g of stevia is.
If you know how much allulose you need to substitute with the amount of sugar for this recipe, then you can try it. But do expect the ice cream to have a cold mouthfeel; and to turn icy, after a day or two in the freezer.