Honey Chocolate Ice Cream

No refined sugars in this recipe! I use local raw honey and local raw milk. I like to use pasteurized dairy products too!

• Ready In: 15 mins
• Serves: 5
• Yields: 5 cups

Ingredients

• 3⁄4 cup honey (raw)
• 1⁄2 cup cocoa powder
• 1⁄4 cup butter (raw)
• 1  pinch sea salt
• 1⁄2 teaspoon vanilla extract
• 1  cup heavy cream (raw)
• 2  cups  whole milk (raw)

Directions

1. Combine honey and cocoa powder in a medium sauce pan; stir to incorporate.
2. Add the butter, turn the heat to low on the pan, and continually stir to combine.
3. Turn off the heat once most of the butter has melted and continue stirring until the butter is fully incorporated.
4. Add the cream a little at a time, stirring after each addition, to fully incorporate the chocolate sauce.
5. Add the whole milk; stir to combine.
6. Refrigerate for 2+ hours.
7. Follow the instructions on your model of ice cream maker and enjoy!