Ingredients:

  • 2 cups (480ml) heavy cream, chilled
  • 1 cup (240ml) plain Greek yogurt, full fat
  • ¾ cup (150g) monk fruit sweetener
  • ½ cup (45g) unsweetened cocoa powder
  • 1 tsp (5ml) vanilla extract
  • ¼ tsp (1.5g) fine sea salt
  • 2 tbsp (30ml) hot water
  • ½ cup (85g) dark chocolate chips, mini
  • ½ cup (60g) crushed chocolate wafers
  • ¼ cup (60ml) sugar-free chocolate syrup

Instructions:

  1. Combine the cocoa powder and hot water in a small bowl. Stir until a thick, smooth paste forms to ensure no clumps remain and to maximize flavor extraction.
  2. In a large mixing bowl, beat the heavy cream, monk fruit sweetener, and salt until soft peaks form. Gently fold in the Greek yogurt, vanilla extract, and the bloomed cocoa paste, stirring until the mixture is a uniform, deep chocolate hue.
  3. Pour the mixture into an ice cream maker and churn according to manufacturer instructions. If using a Ninja Creami, pour the mix into the pint container and freeze for 24 hours on a level surface.
  4. Once the ice cream reaches a soft-serve consistency, fold in the mini chocolate chips and crushed wafers. Transfer to a container and swirl in the chocolate syrup using a knife to create ribbons. Freeze for an additional 2 hours for a scoopable texture.