This is a template recipe from which endless variations can be made. It uses the thickening power of chia seeds making heavy cream or extra eggs unnecessary for creating a luscious creamy texture.
Pour the milk and chia seeds into a jar and refrigerate anywhere from 30 minutes to overnight, allowing the chia seeds to absorb the liquid.
Pour the mixture along with the remaining ingredients (except for chocolate sauce or blended fruit topping) into a blender and blend until smooth. Taste for flavor and sweetness and make adjustments as necessary.
Pour the mixture into an ice cream maker and freeze according to the machine’s directions. Serve as soon as possible.
In a small saucepan, place 1/2 cup unsweetened cocoa with 1/2 cup water. Whisk until smooth and mixture has the consistency of wet paint. (Add more water if necessary to accomplish this.)
Place over medium heat, stirring constantly until the mixture thickens and begins to form whispy white bubbles on top. Be careful not to let this burn.
Remove from heat and add 1 oz of shaved unsweetened or bittersweet chocolate to the warm mixture, stirring to melt it completely. Add a pinch of salt, whatever sweetener you use and 1 tsp of vanilla, almond or coconut flavoring.