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Use 100 g of 100% chocolate and 200 g of sugar. All the other ingredients remain the same. The results will be exactly as you would use 70% chocolate and the quantities of the video's recipe.

Thanks so much. Can I just put everything in the blender instead of melting the chocolate and waiting for 40 mins? Or that somehow will affect the final texture?

@@vanessa700830 I am not sure if this will work. If you skip the heating part, the sugar will remain partially undissolved, and for this reason, the ice cream will develop large ice crystals in the freezer.

Thank you, that is helpful. I followed the recipe but used nut milk and keto sweetener. It came out so good! First time after months that I finally got to taste “real” chocolate ice cream. I actually ate all of them in one day loll ( I only made half of the portion but still). But thank you so much for the recipe. I downloaded all your recipes and will try them ❤

Creating smooth and creamy ice cream without an ice cream maker can be challenging. Traditional ice cream makers incorporate air into the mixture while breaking down large ice crystals, resulting in the perfect mouthfeel. Without a maker, the alternative is a no-churn ice cream recipe, which typically requires a lot of sugar and heavy cream to prevent it from turning icy. However, this type of ice cream tends to be overly sweet and has a fatty mouthfeel. If you're interested in such recipes, please let me know, and I can create some for this channel.

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So glad to hear this! Hope you will love it!❣😊

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Thank you!❣🙏😊

Thank you for your kind words!😊❣

Thank YOU for your support!🙏❣

For this recipe, you will need an ice cream maker. However, you can find recipes online and on TH-cam for making ice cream without an ice cream maker by searching for "no-churn ice cream."

It is to further infuse the ice cream mixture with vanilla flavour :)

@@theicecreamqueenThank you.

Thank you!🙏❣😊

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I don't know why it shouldn't work, but I think I would increase the xanthan gum to 1 teaspoon to make it thicker?

Thank you so much for responding! I’ll be back with feedback soon.

@@natashaschronicles2392 My pleasure!:)

🫶😊 Thank you, Remon!

Thanks so much! Make sure you try this one; it is insane!🤩👌

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Hi! I use this one: www.amazon.co.uk/Cuisinart-ICE30BCU-Ice-Cream-Maker/dp/B001D650FA

There are various ways to make ice cream, and this recipe offers a quick and simple 4-ingredient version that can be ready to churn in less than an hour. Ice creams made with xanthan gum need to chill overnight in the fridge before churning. Personally, I prefer the xanthan gum versions more than anything else, so I'll be sharing a strawberry video featuring xanthan gum soon. If you're a fan of these versions too, stay tuned! :)

Thank you, I appreciate your support!🙏❣

Hope you will love this one too!🍓❣

@@theicecreamqueen Yes, we tried and liked so much! 🥰 Just our strawberries weren't good quality. But the recipe is perfect. Thank you!

​@@ezgibarlas9253So glad to hear this! Yes, using high-quality strawberries makes a difference. Thanks for the feedback! 🙏❣

@@theicecreamqueen 🙏💗

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You can add gelatine; two gelatine sheets (or three sheets during a heatwave) will do the trick for this batch. The texture will be slightly different, but it will not melt fast.

I do not make ice cream with CMC powder, it doesn't work well alone. But there is a complete collection (Vanilla Ice Cream included) of ice cream recipes made with xanthan gum here: th-cam.com/play/PLBb2iNPF4_AYPXHc0Z6Px9_-LDaxh5Mzr.html Hope this helps. :)

Thank you so much! I am sure you will LOVE it!

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What is an esquimau? :)

Thanks for watching, Luis!🙏❣😊

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I am not sure if it's a good idea; it will be nothing like ice cream without sugar and milk. It will be unpalatable, too fatty in texture, and tasteless.

@@theicecreamqueen I have made carnivore cake and ice cream without sugar and milk and I did enjoy them. The only think I didn't like was that the ice cream was a bit icy, possibly because I didn't use an ice cream maker and maybe because it lacked sugar. Maybe the recipe ratio was off too because I scaled it down. It was a keto ice cream recipe that contained gelatin as the stabilizer. I cannot consume sugar because I'm a sugar addict and sugar gives me bad symptoms.

@@jes4026 I am sorry to hear that; I wish I had a solution, but for now I only create traditional recipes. Hope I will be able to create ice cream for specific dietary needs one the future.

@@theicecreamqueen Thank you for understanding. I do have an ice cream maker now. I bought a used Cuisinart ICE 100 for $50 CAD which seemed like a good deal. I cleaned it up and polished the metal. I will get a replacement bucket for it because someone scratched it with metal utensils. I can buy xanthan gum and gelatin locally. Someone on a Reddit ice cream making group said those are his favourite ingredients for his low egg yolk ice cream recipe. He only uses 2 because he's not fond of the egg taste. In the next few days I'm goin to buy a precision scale. I'm going to try experimenting with small amounts of those ingredients. I can also get milk powder easily and that might help too. I don't want lots of sugar but, maybe I could add some low oxalate fruit puree. It can't be high oxalate because I have oxalate toxicity. Do you think experimenting with xanthan gum, gelatin, milk powder and fruit puree is an OK idea? I don't have your level of experience.

@@jes4026 I think that any experimenting is a good idea. The good thing about experimenting with food is that you can always eat your mistakes :) The only thing I should point out is that depending on the fruit, a fruit puree can be acidic, so it could react with the milk and curdle it if added when it is warm. So maybe add the fruit puree to the dairy base right before churning when the base is cold. This is all I can think of. Besides that, have fun with your experiments; I hope you will love your new ice cream maker. Happy churning! :)

Thank you for your kind words! Making dairy-free ice creams can be challenging. I have yet to attempt it because I strive to create ice cream recipes with simple ingredients. Dairy-free recipes often require additional ingredients, like corn syrup, to compensate for the absence of lactose. But I will try to come up with a recipe; everyone should be able to enjoy homemade ice cream. :)

@theicecreamqueen @theicecreamqueen I look forward to seeing what you can come up with. Especially once I plan out my business, I want to be able to have everything for everybody because I believe that with vegan or dairy free ice cream, flavor doesn't have to be a sacrifice.

Thank you!🙏❣

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Ich werde mein Bestes geben :)

I use the Cuisinart 2lt Ice Cream Maker ICE30BCU 😉

@@theicecreamqueen thank you 🙏🏼

@@newleft2254 My pleasure :)

Very cool, indeed! Thanks for sharing!🙂

My kind of music😉

No eggs, yet perfect texture!

Thank YOU!:)

Heavy Cream 25% fat: 425 g Milk 6% fat: 425 g

​@@theicecreamqueen Thankyou for your revert.

I have a video for making Stracciatella Ice Cream with xanthan gum. I have never tried using locust bean gum by itself. I think it works better when combined with other gums, but I will definitely give it a try, and if it works, I will make a video. :)

Yesss! That's it! It is all about building multiple layers of flavour! :)

Also, after seeing this, I'm looking to make a unique take on a cookies and cream ice cream.

@@invu4834What unique take did this video inspire you to? :)

I have been told that allulose is a great sugar substitute for my ice cream recipes, but I have not had the opportunity to try it myself. Unfortunately, allulose is not available in the EU, where I reside, and the other sugar substitutes I have tried here do not work well with ice cream. So if allulose is available where you live, you could try it. Hope this helps! :)

Thank you so much for your kind words, and welcome to our channel! :)

Happy day!❣😊