I’ve been testing dairy and sugar-free ice creams and sherbets for the last few weeks for a combination of reasons (see my Instagram feed for more photos, etc). I’m sharing this recipe AS IS because a lovely filmmaker friend of mine asked for it and she did me so many favours in my past life as a filmmaker that I couldn’t bring myself to refuse her.

So since I took a picture of my notes for my friend, I thought I’d share it with the blog as well. I offer this with the caveat that I’ve only made it once, and that I am not in the position to offer any recipe ‘support’ or clarification.

My other filmmaker friend, Karen got me started with my ice cream making obsession … err … journey, recommending The Perfect Scoop by David Lebovitz and offering me her modifications. I’ve added my own tweaks as I’ve tested/adapted the recipes to my taste.

I will say that the key to any great dessert (or meal, really) is the quality of ingredients. If the cocoa you use isn’t good or the chocolate is waxy, then the ice cream will be as well. But! The benefit of being dairy-free? No milky aftertaste!!