Looking for some input on an issue I have been having making dairy/gluten free ice cream. I’ve been using this recipe: [https://handletheheat.com/death-chocolate-ice-cream/#comment-264328](https://handletheheat.com/death-chocolate-ice-cream/#comment-264328) but I substituted out the whole milk and whipping cream for barista style oat milk. I am using Hu Baking Dark Chocolate and Hershey Special 100% Dark Cocoa Powder. I also tempered the eggs really well as I have practiced a number of times now. The texture itself came out surprisingly well. However, in all of my attempts there is a chocolate powder feel to the melt off. It was present just using cocoa powder and with a mix of powder and melted dark chocolate. I was wondering if anyone else has had this issue. I am going for a perfectly smooth dark chocolate ice cream that I can later use for mix-ins.
by ZadesLegacy
1 Comment
Yep, switch to a recipe using a 100% cocoa bar to get around this problem.
I’ve gotten tired of the mouthfeel that you get with cocoa powder. No amount of mixing or blending will get rid of it.