Double chocolate no-churn ice cream

Ingredients

• 2 cups whipping cream
• 1 2/3 cups milk
• 1/2 cup honey or maple syrup
• 1/2 cup cacao powder
• 1 tsp vanilla extract
• 2 tsp FOCUS Lion's Mane powder
• Good pinch of salt
• Fudge sauce: 2 tbsp butter, 1/2 cup finely chopped dark chocolate, 1/2 cup cream, 3 tbsp cacao powder, pinch of salt

Method

1. 1

   Fudge sauce: warm the cream and butter without boiling, pour over the chocolate, stir to melt, then whisk in the cacao and salt.

2. 2

   Simmer the milk and honey on low for about 20 minutes, stirring often, until thickened. This is your condensed milk.

3. 3

   Cool, then whisk in the cacao, salt, vanilla and FOCUS powder.

4. 4

   Whip the cream to soft peaks and fold through the chocolate mixture.

5. 5

   Layer into a freezer container with spoonfuls of fudge sauce and freeze overnight.

6. 6

   Leave out 10 to 15 minutes before scooping.

Made with

FOCUS | Lion's Mane Mushroom PowderView product