Use the print button 
on your browser
to print this recipe.

Mike Graham’s Cocoa Ice Cream

For future reference, the normal ratio to sweeten cocoa is 1:1 cocoa to sugar, so 1/2Tbsp of cocoa and 1/2tbsp of equal or whatever should (!) give you the proper sweetness.  Mix the cocoa and sweetener into whipping cream, then whip it into whipped cream, then put it in bowls and put it in the freezer to set.  It's not unlike chocolate ice cream if it gets chilled for the right length of time.  Taste the mixture before you whip it to make sure it has enough cocoa/sugar in it – no point in making it weak.  Add a bit of strong coffee if you like coffee.