Luxury Triple Chocolate [1.5l]¶

From the transcript of No Added Sugar Luxury Triple Chocolate Ice Cream.

Composition of the base

This recipe is all about pure comfort food! It is a dense, high-solids chocolate ice cream designed to be super rich without any added table sugar.

Because of the high amount of physical chocolate and cocoa, the solids content is very high, which makes the ice cream scoop a bit firmer and stay solid longer in the tub — perfect for slow snacking.

One thing to watch out for is perceived sweetness; since allulose isn't as sweet as regular sugar, a bit of stevia is added to make sure that chocolate flavor really pops.

Ingredients¶

• 600g (≈ 2.5 cups) Whole Milk
• 600g (≈ 2.5 cups) Whipping Cream (35% Fat)
• 150g (≈ 0.75 cups) Allulose
• 100g (≈ 1 cup) Cocoa Powder
• 50g (≈ 1.75 oz) Dark Chocolate (No Added Sugar)
• 45g (≈ 0.5 cups) Skim Milk Powder
• 5g (≈ 1 tsp) Stevia
• 0.75g (≈ 0.25 tsp) Stabilizer (e.g., Guar Gum)

Total Weight: 1550.75g

Add-ins (Optional)

• Costco Two-Bite Brownies
• Condensed Milk Fudge
• Fudge Swirl

Directions¶

1. Base Prep: Put the milk, allulose, and stevia into a pan. In a separate small container, mix the skim milk powder and the stabilizer together to prevent clumping, then whisk that into the milk mixture.
2. Heating: Whisk in the cocoa powder. Heat the base to 85°C (185°F) and hold it there for about 5 minutes. This activates the stabilizer and allows for a tiny bit of evaporation for a richer texture.
3. Melting: Chop the dark chocolate into small pieces. Once the base is heated, remove it from the heat, add the chocolate, and stir for about 30–60 seconds until completely melted.
4. Cooling: Pour in the cold whipping cream. This will quickly bring the temperature down (to ≈ 41°C).
5. Aging: Transfer the base to a container and age it in the fridge overnight.
6. Churning: Give the base a good stir before pouring it into your pre-chilled ice cream machine. Churn until it reaches the desired consistency.
7. Adding Mix-ins: Chop your brownies and fudge into small pieces. Layer them into your containers as you pour in the churned ice cream, or swirl in your fudge sauce.
8. Hardening: Place the tubs in the freezer to harden completely before serving.

Nutrition Facts¶

The following data is calculated using the Australian Food Composition Database (AFCD). Please note that optional add-ins are not included in these calculations.